“This is a great breakfast, brunch, after-dinner cake to serve with hot coffee or tea and the “best ever” upside-down cake recipe that I’ve ever made.” -Karen Servings: 12 You’ll need: 1/4 cup light brown sugar 2 Tbsp. light butter 1 tsp. lemon juice 2 Red Delicious apples, peeled, cored and sliced 2 Tbsp. water 1/3 cup dried cranberries 1-1/4 cup all-purpose flour 1/4 cup sugar 1 tsp. baking powder 1/2 tsp baking soda 1 cup low-fat buttermilk 1/4 cup canola oil 1 large egg 1 tsp. vanilla extract Buttery non-stick cooking spray Preheat oven to 350 degrees F. Spray a 9-inch round baking pan with non-stick cooking spray. In a large non-stick skillet, combine brown sugar, butter and lemon juice. Set heat to medium-low and cook, stirring frequently, until the butter melts and the sugar dissolves; about 3 minutes. Add the sliced apples and water; cook about 7-10 minutes, stirring frequently on medium-high heat, until apples are tender and golden in color. Arrange the apple slices and cranberries in a “flat as possible” single layer in the non-stick coated baking pan. Top with any remaining cranberries and brown sugar mixture. Set aside. In a medium mixing bowl whisk together flour, sugar, baking powder and baking soda. In a separate medium bowl whisk together buttermilk, oil, egg and vanilla extract. Slowly add the buttermilk vanilla mixture to the flour mixture, while stirring, until fully incorporated into a smooth cake batter. Pour the batter evenly over the cranberry-apple mixture. Bake about 40-45 minutes, until a toothpick inserted into the center comes out clean. Let cool about 10-15 minutes. Run a very thin plastic knife or spatula around the cake to lossen it from the pan. Invert it onto a serving plate and lift off the pan. Serve while still warm or allow to complete cool and store in a covered cake container, until ready to serve…enjoy! Karen’s Note: This low-sugar, low in saturated fat cake is a wonderful dessert idea and surprisingly sweet enough for any “sweet tooth”!
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Servings: 3 You’ll need: 1/3 cup chopped lean ham 1/4 cup chopped sweet onion 1/2 cup chopped white button mushrooms 1 Tbsp finely chopped Jalapeno 2 Tbsp. light butter 1 Tbsp. olive oil About 1 tsp. garlic powder (1/4 tsp. per omelet) 6 Tbsp. low fat milk 6 large eggs (2 eggs per omelet) 1/2 cup Colby cheese, shredded Salt and pepper to desired taste In a ten inch, non-stick skillet, add 1 Tbsp. of olive oil and melt 1/2 Tbsp. butter over medium/high heat. Add ham, onions, mushrooms and jalapeno and cook for about 10-15 minutes, until mushrooms begin to brown. Remove mixture and set aside. In a small mixing bowl whisk 2 eggs, 2 Tbsp. low fat milk and 1/4 tsp. garlic powder…salt and pepper to desired taste. Melt 1/2 Tbsp. butter in skillet and cook each omelet separately over medium heat and repeat this step for all three omelets: Pour egg mixture into heated skillet making sure it completely covers the entire bottom of the pan. Gently add 1/3 of sauteed meat/veggie mixture to one half of egg layer and then sprinkle approximately 1-1/2 Tbsp. of shredded Colby cheese all around. When egg begins to become firm on the bottom and can be lifted up on the mixture-less side with a spatula then fold in half over mixture gently. Cook another 5 minutes and then flip over and cook another 3 minutes. Carefully wipe out hot skillet with a clean paper towel and repeat the above directions to make each omelet. Serve immediately with a small side of sliced fruit or Frank’s Fried Potatoes and/or some whole wheat toast. Karen’s Note: The story of how Frank came to learn how to make an omelet goes like this: Frank was watching an actor in a comical film and the only thing that stuck in his mind is “how this comedian made an omelet”. Therefore, the best ever omelet made by my wonderful spouse, Frank! Servings: 4-6 You’ll need: 6 eggs 1/4 cup low fat milk 1/2 cup fat free shredded cheddar cheese 1/2 cup fat free shredded mozzarella cheese 2 Tbsp. chopped jalapeno peppers 3/4 cup sliced fresh button mushrooms 1/4 cup roasted red peppers, chopped 1/4 cup onions, diced 1/4 cup 2% milk Velveeta cheese, cubed 1 Tbsp. canola oil Non-stick cooking spray 4-6 burrito sized tortillas (optional) 1/2 cup salsa and/or guacamole (optional) Preheat oven to 350 degrees F. Spray a 1-1/2 to 2 quart casserole dish with non-stick cooking spray. In a large bowl, beat together eggs and milk. Stir in shredded cheeses, chopped jalapeno peppers and sliced mushrooms. Bake in oven about 30 minutes, until eggs are set. Meanwhile, heat canola oil in large skillet over medium heat. Add onions and saute until tender. Stir in chopped roasted red peppers and cubed Velveeta cheese. Heat while stirring constantly, until mixture is warmed and thoroughly melted…do not burn. Keep warm and serve with Mexican Egg Casserole. Karen’s Note: Serve with (optional) burrito sized tortillas, salsa and/or guacamole to make breakfast burritos. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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