Apple Puff Pancake

  2 Tbs butter
  2 eggs
  1/2 cup milk
  1/2 cup flour
  Pinch of salt
  2 Tbs brown sugar
  1/4 tsp cinnamon
  1 apple, peeled, cored, and thinly sliced

 

Preheat the oven to 400.

 

Melt the butter in a pie pan in the oven as it's heating and swirl it around to coat the edges.

 

Mix together the eggs, milk, flour, and salt.

 

Sprinkle brown sugar and cinnamon over the melted butter. Lay the apple slices down in the butter. Pour the batter over the apple and bake for 30-35 minutes.

 

Take it out and turn it over onto a serving plate. Cut in slices and serve. Sprinkle with powdered sugar, if desired.

Southwestern Crustless Quiche

1/2 cup butter, 1 stick

1/2 cup flour

6 extra large eggs

1 pound Monterey Jack cheese, cubed or shredded

2 cups cottage cheese

1 cup milk

3 oz. cream cheese, softened

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon white pepper

2 cans artichoke hearts, drained, chopped, 14 oz. each

Melt butter in pan until melted. Stir in flour. Cook over medium low heat until smooth, stirring constantly. Whisk eggs in a bowl until blended. Stir in flour mixture, Monterey Jack cheese, cottage cheese, milk, cream cheese, baking powder and salt and white pepper. Arrange chopped artichokes over bottom of greased 9 x 13 inch baking pan. Spoon cheese mixture over top. Bake at 350 for 40 minutes. Serves 6 to 8

Apple Enchiladas

21 oz. Can apple pie filling
  6 8" flour tortillas
  1 t. Cinnamon
  1/3 c. Margarine
  1/2 c. Maple syrup ** (See Note)
  1/4 c. Water
 
Divide pie filling among the tortillas. Spread so they are evenly covered. Sprinkle each with cinnamon. Roll up and place seam-side down in a lightly greased square baking dish. Simmer margarine, syrup, and water in pan for 3 minutes, stirring constantly. Pour over enchiladas. Bake at 350 degrees for 20 minutes. Serve warm with ice cream or whipped topping, if desired.

 

NOTE ** You can make this recipe even cheaper by making your own maple syrup. (recipe follows)

 

Maple Syrup:
.
  3 c. Granulated sugar
  1 1/2 c. Water
  3 T. Molasses
  1 t. Maple extract

 

Place all ingredients in a pan and stir until it boils and the sugar is dissolved. Cool, then pour into container.

Five Layer Quiche

16 oz. whole green chiles, drained

1 lb. bacon, cooked crisp and crumbled

1 small onion, chopped

1 lb. Monterey jack cheese, shredded

1 lb. cheddar cheese, shredded

12 eggs

 

Preheat oven to 350. Slit the green chilies, lengthwise to but not through the other side and lay flat over the bottom of a 9 x 13 inch baking pan. Sprinkle with the bacon, onion, Monterey jack cheese and cheddar cheese in the order listed. Whisk eggs in a bowl until blended and pour over the prepared layers. Bake for 45 minutes or until a wooden pick inserted in center comes out clean. For variety, add some of your favorite ingredients prior to the cheese layers. Serves 6 to 8