2 tablespoons butter or margarine
4 to 6 eggs, beaten
1 medium tomato, chopped
2 scallions (green onions) green and white parts finely chopped
½ cup crumbled feta cheese
½ teaspoon dried oregano
Salt and freshly ground pepper to taste
4 to 6 pita breads
Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6.
www.momsmenu.com
Upside Down Apple-Raisin Muffins
Apple Layer
2 cups diced apples, peeled
¼ cup raisins
½ cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons sweet cream butter
Batter
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup brown sugar, packed
1 cup buttermilk
½ cup sweet cream butter, melted
1 large egg
1 teaspoon vanilla
Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Melt butter in a skillet. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Cool. Spoon the mixture evenly over the bottom of each muffin cup.
For the batter, combine dry ingredients in a medium bowl. In another bowl, whisk the liquid ingredients until smooth. Add to the dry ingredients all at once, folding just until moistened. Do not overmix. Divide the batter evenly among the muffin cups. Bake at 400°F. for 20-22 minutes or until the tops are golden and a toothpick comes out clean when inserted in the center. Cool completely on a wire rack before removing from the pan. Carefully lift the muffins from the cups and flip them onto their tops. If any of the apple mixture remains in the pan, spoon it back onto the muffin.
http://www.dvo.com/recipes_archive/apple_raisin_muffins.html
2 cups diced apples, peeled
¼ cup raisins
½ cup brown sugar, packed
1 teaspoon cinnamon
2 tablespoons sweet cream butter
Batter
2 cups flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup brown sugar, packed
1 cup buttermilk
½ cup sweet cream butter, melted
1 large egg
1 teaspoon vanilla
Preheat oven to 400°F. Spray a 12-cup muffin tin with non-stick cooking spray. For the apple layer, combine apples, raisins, brown sugar, and cinnamon in a small bowl. Melt butter in a skillet. Add the apple mixture, cooking and stirring over low heat until apples are tender, about 5 minutes. Cool. Spoon the mixture evenly over the bottom of each muffin cup.
For the batter, combine dry ingredients in a medium bowl. In another bowl, whisk the liquid ingredients until smooth. Add to the dry ingredients all at once, folding just until moistened. Do not overmix. Divide the batter evenly among the muffin cups. Bake at 400°F. for 20-22 minutes or until the tops are golden and a toothpick comes out clean when inserted in the center. Cool completely on a wire rack before removing from the pan. Carefully lift the muffins from the cups and flip them onto their tops. If any of the apple mixture remains in the pan, spoon it back onto the muffin.
http://www.dvo.com/recipes_archive/apple_raisin_muffins.html
Oatmeal Chocolate Chip Cookies
2¼ cups flour
1 teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ cup shortening
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 whole egg
2 egg yolks
¼ cup rolled oats
12 ounces (2 cups) semisweet chocolate chips
Combine flour, baking soda, and salt; set aside.
In a large bowl, combine butter, shortening, sugars, and vanilla, and cream until fluffy. Add egg and egg yolks; beat well.
Gradually add all but about ½ cup dry ingredients. Mix rolled oats with remaining flour, and stir into batter. Stir in chocolate chips.
Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes.
Yeild: about 5 dozen
1 teaspoon baking soda
1 teaspoon salt
½ cup butter, softened
½ cup shortening
¾ cup granulated sugar
¾ cup brown sugar, firmly packed
1 teaspoon vanilla extract
1 whole egg
2 egg yolks
¼ cup rolled oats
12 ounces (2 cups) semisweet chocolate chips
Combine flour, baking soda, and salt; set aside.
In a large bowl, combine butter, shortening, sugars, and vanilla, and cream until fluffy. Add egg and egg yolks; beat well.
Gradually add all but about ½ cup dry ingredients. Mix rolled oats with remaining flour, and stir into batter. Stir in chocolate chips.
Drop by heaping teaspoonfuls onto ungreased baking sheets. Bake at 375° for 10 to 12 minutes.
Yeild: about 5 dozen
Cheesecake
2 packages (8 oz each) cream cheese
½ cup sugar
½ teaspoon vanilla
2 eggs
3 squares white bakers chocolate (melted)
1 chocolate flavored graham crust
3 tablespoons raspberry preserves
Melt chocolate on low.
In a separate bowl, mix cream cheese.
Add sugar and vanilla, mix on medium speed until well blended.
Add eggs, mix until blended.
Stir in chocolate, mix.
Pour into crust.
Microwave preserves until melted (15 sec.)
Dot mix with preserves and cut through with knife to marbleize. Bake at 350° for 35 - 40 min or until center is almost set. Let cool. Refrigerate for 3 hours.
½ cup sugar
½ teaspoon vanilla
2 eggs
3 squares white bakers chocolate (melted)
1 chocolate flavored graham crust
3 tablespoons raspberry preserves
Melt chocolate on low.
In a separate bowl, mix cream cheese.
Add sugar and vanilla, mix on medium speed until well blended.
Add eggs, mix until blended.
Stir in chocolate, mix.
Pour into crust.
Microwave preserves until melted (15 sec.)
Dot mix with preserves and cut through with knife to marbleize. Bake at 350° for 35 - 40 min or until center is almost set. Let cool. Refrigerate for 3 hours.
Frozen Lemon Pie
(double recipe)
2 eggs
½ cup sugar (save 1 tablespoon)
¼ cup lemon juice
1 cup whipping cream
1 cup crumbled graham crackers
In double boiler, beat egg yolks well. Add sugar and lemon juice and cook until it starts to thicken, about 10 minutes. Chill.
Beat egg whites until stiff. Add one tablespoon of sugar. Beat unil egg whites stand at peaks.
Whip cream. Add chilled lemon juice to egg whites and cream.
Grease 9x13 pan and line with cracker crumbs. Pour over the top of the crumbs. Sprinkle some crumbs on top.
Freeze for about six hours until it is set.
2 eggs
½ cup sugar (save 1 tablespoon)
¼ cup lemon juice
1 cup whipping cream
1 cup crumbled graham crackers
In double boiler, beat egg yolks well. Add sugar and lemon juice and cook until it starts to thicken, about 10 minutes. Chill.
Beat egg whites until stiff. Add one tablespoon of sugar. Beat unil egg whites stand at peaks.
Whip cream. Add chilled lemon juice to egg whites and cream.
Grease 9x13 pan and line with cracker crumbs. Pour over the top of the crumbs. Sprinkle some crumbs on top.
Freeze for about six hours until it is set.
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