1/3 c Brown sugar

1 ts Cinnamon

1/4 c Pecans; chopped

2 c Sliced apples

1/2 ts Baking soda

1 c Sour cream

2 Eggs

1 1/2 c All purpose flour

1 c Sugar

1 1/2 ts Baking powder

Melt 1/4 cup better in 8 inch square baking dish; blend in brown
sugar and cinnamon.
Sprinkle pecans over brown sugar; place apple
slices in single layer over nuts.
Stir baking soda into sour cream
and allow to stand 10 minutes.
Cream remaining 1/2 cup butter; add
eggs and beat thoroughly.
Stir flour, sugar and baking powder
together.
Add dry ingredients and sour cream alternately to creamed
mixture, beginning and ending with dry ingredients.
Pour over
apples; bake at 350~ for 45 to 50 minutes or until toothpick
inserted in center comes out clean.
Cool in dish 10 minutes; invert
onto serving dish.
—–

1 tb Rum or cognac (optional but

1/4 c Oil

3/4 c Milk

1 Egg; beaten

Sugar/cinnamon mixture In a low, flat bowl mix milk and cognac.
Dampen pieces of bread, then dip in beaten egg.
Fry as for French
toast.
Serve hot with sugar/cinnamon sprinkled on top.
—–

2 lb New potatoes — scrubbed

2 Yellow onions — sweet

Extra virgin olive oil — For frying 4 Cloves garlic –
chopped

6 Eggs — beaten

Kosher salt White pepper

Leaving the skins on, slice the new potatoes thinly.
Peel,
split, and slice onions.
In a large saute pan, heat olive oil (the
best you can afford).
You need a good quarter inch in your pan.
Saute potatoes and onions and garlic on a low flame until the
potatoes are soft and the onions are translucent.
Remove with a
slotted spoon and place the potato mxture in a greased round cake
pan, spring form pan, cast iron skillet or terra-cotta baking dish.
If you use something small, make two.
Season eggs and pour over
potatoes.
Bake 20 minutes at 350F and then start testing.
When the
middle is set and the top slightly brown, it’s done.
Let set 5
minutes, run a knife around the outside and invert onto a round
platter.
Serve at room temperature.
Buffet menu: Torta Rustica
filled with spinach and red peppers, cheese and ham This potato
omelette A platter of Italian sausages grilled outside on the Weber
Breads, muffins, bagels, muffins, donuts …
Recipe By : Lou Jane
Temple.
Death by Rhubarb.
From: Hp_walls@woco.Ohio.Gov Date: Mon,
15 Jul 1996 14:00:51 -0400 (

10 California dried figs

– (stewed and drained) 2 Eggs

1/2 c Sugar

1/2 c Milk

3 tb Shortening; melted

1 1/2 c Sifted all-purpose flour

1/2 ts Salt

2 ts Baking powder

———————————-TOPPING———————————-
1/2 c Brown sugar

1 tb Flour

1 ts Cinnamon

3 tb Butter or margarine; melted

Chopped walnut meats — (if desired) Snip stems from figs, cut
them into small bits.
Combine figs, eggs, sugar, milk, shortening.
Beat together until well mixed.
Sift flour, measure and sift again
with salt and baking powder.
Add to first mixture, stir until just
mixed.
Place paper baking cups into muffin tins.
Spoon batter into
cups, filling them half full.
Sprinkle with topping.
Bake in
moderately hot oven (375 F.) for about 15 minutes or until light
brown and firm to touch.
Source: 48 Family Favorites with
California Figs Reprinted with the permission of The California Fig
Advisory Board Electronic format courtesy of Karen Mintzias

1/4 c Uncooked wheat flakes

–(rolled wheat) 3/4 c Water

1 1/4 c Nonfat buttermilk

1/3 c Honey

1/4 c Vegetable oil

1 ts Vanilla

2 lg Egg whites or 1/4 cup

–cholesterol free egg prod.
1 1/4 c Whole wheat flour

1 c Wheat bran

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart saucepan;
reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed.
Cool 10 minutes.
Heat oven to 400?.
Spray bottoms only of
12 medium muffin cups, 2 1/2″ x 1 1/4″ with nonstick cooking spray
or line with paper baking cups.
Beat buttermilk, honey, oil,
vanilla and egg whites in large bowl.
Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri is
moistened.
Fold in cooked wheat flakes.
Divide batter evenly among
muffin cups (cups will be fery full).
Bake 22 to 24 minutes or
until golden brown.
Immediately remove from pan.
*3/4 cup cooked
brown rice can be substituted for wheat flakes and water.

1/4 c Uncooked wheat flakes

–(rolled wheat) 2 lg Egg whites or 1/4 cup

–cholesterol free egg prod 3/4 c Water

1 1/4 c Nonfat buttermilk

1/3 c Honey

1/4 c Vegetable oil

1 ts Vanilla

1 1/4 c Whole wheat flour

1 c Wheat bran

1 ts Baking powder

1/2 ts Baking soda

1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart saucepan;
reduce heat.
Cover and simmer about 30 minutes or until liquid is
absorbed.
Cool 10 minutes.
Heat oven to 400?.
Spray bottoms only of
12 medium muffin cups, 2 1/2″ x 1 1/4″ with nonstick cooking spray
or line with paper baking cups.
Beat buttermilk, honey, oil,
vanilla and egg whites in large bowl.
Stir in flour, wheat bran,
baking powder, abaking soda and salt just until flouri is
moistened.
Fold in cooked wheat flakes.
Divide batter evenly among
muffin cups (cups will be fery full).
Bake 22 to 24 minutes or
until golden brown.
Immediately remove from pan.
*3/4 cup cooked
brown rice can be substituted for wheat flakes and water.
NUTRITIONAL INFORMATION (1 MUFFIN): Calories 155 Protein 6%
Protein, g 4 Vitamin A * Carbohydrate, g 23 Vitamin C * Fat, g 5
Thiamin 6% Unsaturated 4 Riboflavin 8% Saturated 1 Niacin 8%
Dietary Fiber, g 3 Calcium 6% Cholesterol, mg 0 Iron 6% Sodium, mg
190 Potassium, mg 170 SOURCE: Betty Crocker’s Healthy Choices
Cookbook