BAKED EGG

1 tablespoon chopped onions  4 large eggs, beaten    
1/2 teaspoon chopped garlic  Salt & Pepper, to taste

1 teaspoon shredded carrot      

 1/2 teaspoon baking powder
Olive oil  1 cup shredded cheese

Sauté onion, garlic and carrot in olive oil, until onions glisten.  In a bowl whip eggs until well blended.  Add salt and pepper, to taste.  Add baking powder and shredded cheese.  Pour into 8" ovenproof metal skillet.  Bake at 325 degrees for 25 minutes.  Remove from skillet and cut into quarters.  Serve immediately.  Makes 4 servings.

FRENCH CREPES WITH APRICOT-BANANA

FRUIT FILLING

Crepes:

1/2 cup all purpose flour  1 tablespoon melted butter
Pinch of salt   1 cup milk
2 large eggs    

Fruit Filling:

1 stick of butter, melted  2 bananas, cut in 1" slices
1 can of chopped apricots Almonds for topping
1 ounce amaretto liqueur  

Mix flour and salt in large bowl.  Make a "well" in center of flour mixture.  Add eggs, melted butter and half of milk.  With whisk or wooden spoon, gradually stir flour and liquid together.  While stirring, add remaining milk until batter is the consistency of cream.  After all liquid is added, whisk to remove all lumps.  Pour 1/4 cup of crepe batter into preheated pan (making sure batter covers complete bottom of pan by rotating pan from side to side).  Cook both sides. 

For Fruit Filling:  Combine melted butter and apricots; bring to low boil.  Then add amaretto.  Add sliced bananas just before serving.  Spread filling in crepe and roll up.  Place on plate, top with more fruit filling, and sprinkle with almonds.  Serve immediately.  Makes 6-8 servings.

CARMEL PECAN CHEESECAKE

2 (8-ounce) packages of cream cheese, softened 20 caramels
1/2 cup sugar 2 tablespoons milk
1/2 teaspoon vanilla 1/2 cup chopped pecans
2 eggs 1 graham cracker crust

Mix cream cheese, sugar and vanilla.  Blend together; add eggs and blend well.  Melt caramels with milk, stir in pecans.  Pour into crust and then top with cream cheese mixture.  Bake at 350 degrees for 40 minutes.  Cool, refrigerate for 3 hours or overnight.  Makes 8 servings.

 

POACHED PEARS

4 large pears, peeled 1/4 cup sugar
1 tablespoon water Raspberry syrup, to taste
1/2 stick plus 1 tablespoon butter  

Peel pears and place in a poaching pan.  Add about 1 tablespoon of water and 1 tablespoon butter to pan.  Sprinkle about half the sugar on the pears.  Bake pears at 350 degrees for 10 minutes.  Then pour 1/2 stick melted butter over pears.  Sprinkle with remaining sugar and then bake for another 10 minutes.  Pour raspberry syrup over pears and serve immediately.  

BUTTERED FRUIT TOPPING

2 small bananas, sliced  2 tablespoons butter
1 pear, sliced  1/2 ounce amaretto liqueur

Peel and cut bananas into 1 1/2" slices.  Peel and cut pear into similar size pieces.  Melt butter in an 8" skillet.  Add pear and sauté for 30 seconds.  Add bananas and sauté until fully coated with butter.  Add amaretto.  Sauté for one more minute, then drain and serve immediately.  This is a wonderful topping for most any breakfast entree.

SEVEN LAYER COOKIES

1 stick butter or margarine, melted 6 ounces chocolate chips
1 cup graham cracker crumbs 6 ounces butterscotch chips
1 package angel flake coconut 1 can sweetened condensed milk
1 cup chopped nuts  

Melt butter or margarine in 9"x13" pan.  Place crumbs in pan, add a layer of coconut and a layer of nuts.  Next, create a layer of chocolate chips and finally a layer of butterscotch chips.  Pour condensed milk on layers.  Bake at 350 degrees for 24-30 minutes.  Cut into bars when cooled.  Makes 24 bars.