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SouthwestBlend.com presents Two Great Recipes from Eaglenest B&B, Julian, CA. |
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Two Great Recipes from Eaglenest B&B
Sausage & Pepper Souffle - Preheat oven to 350 degrees. Brown Sausage, Onion, and Bell Pepper in large skillet, crumbling sausage with a spatula or wooden spoon and draining. Divide Sausage Onion and Pepper mixture into 8 greased casserole dishes. Beat Eggs and Sour Cream together. Pour over Sausage mixture.
Bake 30 minutes or until eggs are firm. Apple Mixture 5 medium Apples, any variety 1/2 cup Water 4 Tbsp Butter or Margarine 1/2 tsp ground Cinnamon 1/4 tsp All Spice
Egg Mixture 1 cup all-purpose Flour 1 cup Milk 6 Eggs 2 tsp Vanilla
For Baking: 4 Tbsp Butter, cut into 6-8 pats.
To prepare Apples: Peel, core and cut Apples into chunks. Place in a large frying pan with Water and Butter. Cook 10 minutes on high heat or until Appes are softened. Stir in Cinnamon and All Spice; set aside. Prepare the Egg Mixture: Blend Flour, Milk, Eggs and Vanilla, either with a wire whisk, in a blender or in a food processor fitted with the metal blade. Place 1 pat of Butter into each of 6 (12 ounce) souffle dishes or oven-proof soup cups with handles. Place in preheated for 10 to 12 minutes or until Butter is very hot. Ladle a generous cup of batter into each dish. Turn oven to 425 degrees and bake for 10 minutes. Turn down to 400 and bake 5 minutes more. Spoon warm Apples into center of each puffed pancake. Serve with Whipped Cream.
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