Ingredients:
1 C flour
2 eggs
1/2 C milk
1/2 C water
1/4 tsp salt
2 Tbs butter, melted
Filling:
1 Tbs butter
1 apple, chopped
pinch of cinnamon
1 Tbsp powdered sugar
Directions:
Whisk together the eggs, milk, water, and melted butter. Stir in the
flour and salt. Poor 1/4 cup of batter on a small frying pan over medium
high heat. Tilt the pan so the batter evenly coats the bottom in the
thin layer. Cook for about two minutes and then flip. Cook until desired
brown-ness. Serve with apple filling. Makes about 8 crepes.
Filling: Mix together all ingredients in a small frying pan. Cook until apple is soft.
I also love crepes with a bit of lemon juice and powdered sugar.
Tuesday, June 19, 2012
Monday, June 18, 2012
Texas Sheet Cake
Texas
Sheet Cake
2 cups flour
2 cups white sugar
2 cubes margarine or butter
1 cup water
4 tbsp cocoa powder
2 eggs, beaten
1 tsp soda
1 tsp vanilla
1/2 cup sour milk (1 tsp white
vinegar and then the rest regular milk)
Mix flour
and sugar in a large mixing bowl. In a sauce pan bring margarine, water and
cocoa to a boil. Pour boiling mixture into flour mixture and mix thoroughly.
Add eggs, milk soda and vanilla and mix until very smooth. Batter will be
runny. Cook in a large baking sheet (I call it a cookie sheet.) Grease and
flour the pan, but don’t use flour use cocoa powder. It works great on
chocolate cake or brownies. Bake at 350° for 30-40 minutes. My oven only needs
28-30 minutes so watch it close. (It really depends on the pan you use.) A toothpick
will come out clean when it is ready. Let cool and frost with following
frosting recipe…
Fudgey
Chocolate Frosting
1 cube butter
4 tbsp cocoa powder
5 tbsp milk
3 cups powdered sugar
Bring
first three ingredients to a boil. Put powdered sugar in a mixing bowl. Pour
boiling mixture into the mixing bowl with the powdered sugar. Mix thoroughly
until smooth. Put on cake while still warm so it will spread easily.
Monday, June 11, 2012
Noodles and Company Penne Rosa
1 lb. box Penne pasta
2 Tbsp. extra virgin olive oil
1 tsp. red pepper flakes (cut down if you're sensitive to spicy things)
2 Tbsp. extra virgin olive oil
1 tsp. red pepper flakes (cut down if you're sensitive to spicy things)
½ tsp. garlic
salt
5 roma
tomatoes, diced
¼ cup sliced
mushrooms
½ cup chicken
broth
¼ cup half
and half
½ cup
marinara or spaghetti sauce
Baby spinach, as much or as little as you want
Freshly grated Parmesan cheese (for garnish)
Boil pasta according to package directions; set aside. In a large skillet, saute mushrooms and tomatoes in oil, garlic salt, and red pepper, until soft. Add chicken broth and simmer for a few minutes, then stir in marinara.
Add pasta, mixing well. Add half and half, continue stirring. Add spinach last, stirring until wilted.
Serve with fresh grated Parmesan cheese.
Baby spinach, as much or as little as you want
Freshly grated Parmesan cheese (for garnish)
Boil pasta according to package directions; set aside. In a large skillet, saute mushrooms and tomatoes in oil, garlic salt, and red pepper, until soft. Add chicken broth and simmer for a few minutes, then stir in marinara.
Add pasta, mixing well. Add half and half, continue stirring. Add spinach last, stirring until wilted.
Serve with fresh grated Parmesan cheese.
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