Cook'n Club Home
Subscribe Now!

Cook'n Forum
HomeCook'n Archive
Give-Aways

I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

Anna


Priority Support



       Volume I - September 2, 2008

Kid-Friendly Breakfasts
by Patty Liston

With the start of school, we find that it is sometimes a little difficult getting children back into a good schedule particularly when it involves getting up a little earlier in the morning. However, with the recipes below, we may have made the call to breakfast a little easier!


Egg-in-the-Hole
Food Network Kitchen

1 slice sourdough, potato, or wheat bread
1 to 2 tablespoons unsalted butter
1 large egg
Salt and freshly ground black pepper
Pinch paprika, optional

Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add remaining the rest of the butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg. Transfer egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve, and use the toasted round for dipping into the yolk.

        
  Download this recipe.


Apple Pancakes
From Food Network Kitchen
About 20, 4 inch pancakes


1 3/4 cups all-purpose flour, plus more as needed
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon fine salt
1/8 teaspoon freshly ground nutmeg
2 large eggs at room temperature
1 1/4 cups milk at room temperature
1/2 teaspoon vanilla extract
3 tablespoons unsalted butter, plus more as needed
4 Macintosh or other small apples
Warm maple syrup, as an accompaniment

Preheat the oven to 200 degrees F. Set a wire rack on a baking sheet and place in the oven.
Whisk 1 3/4 cups flour, the sugar, baking powder, salt, and nutmeg in a large bowl. In small bowl or liquid measuring cup, whisk the eggs with the milk and vanilla extract. Melt 3 tablespoons butter in a large well-seasoned cast-iron or non stick skillet over medium heat. Whisk the butter into the milk mixture. Add the liquid ingredients to the dry mixture, and whisk just long enough to make a thick batter, (if there are a couple lumps that's okay).

Using a melon baler or an apple corer, peel and core the apples keeping them whole. Slice the apples crosswise to make 1/4-inch rounds. Put some flour on a plate and dredge the apple slices until lightly coated, shaking off any excess flour.

In the same skillet over medium to medium-low heat, place 3 apple slices about 3-inches apart in the skillet. Cook without turning until browned, about 3 minutes. Ladle about 2 tablespoons of the batter over each apple ring. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 to 3 minutes. Add a nut-sized bit of butter to the skillet, as needed, and flip the pancakes, cook until golden on the underside, about 1 minute more.

Serve immediately or transfer to oven to keep warm. Repeat with the remaining apples and batter. Serve with warm maple syrup.

        
  Download this recipe.


Bacon and Cheese Deviled Eggs
From Family Circle Magazine

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoons shredded sharp Cheddar
Parsley, for garnish, optional

Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

        

Contribute to the Cook'n Club!
DVO would love to publish your article, prose, photography and art as well as your cooking, kitchen and nutrition tips, tricks and secrets. Visit the Newsletter Submission / Win Win for All section in our Forum for more information and details.






Terms & Conditions | Webmaster | Privacy Policy | Unsubscribe



© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656