Maggie's Recipe Blog

cream cheese crepe filling

This is hard to give exact directions to, because we make it to taste.

8 oz cream cheese

sour cream

powdered sugar

vanilla

orange zest, optional

Soften cream cheese to room temperature.  Beat cream cheese until smooth.  Add a few heaping spoonfuls of sour cream, some powdered sugar, and a dash of vanilla.  Beat until smooth.  Taste.  It should still have a distinguishable, but light cream cheese taste and not be too sweet.  Adjust, adding more of whatever it needs.  If you use orange zest, start with a tiny bit because it goes a long way and you don't want it to overpower the rest of the flavors.  It should only have a slight hint of orange.

crepes

My mom worked as crepe maker in a restaurant when she was young.  Crepes are a one of our families favorites!  We usually eat them as a dessert since they aren't very filling.  We like to fill them with our traditional cream cheese filling and top them with strawberries or blueberries. Another yummy way to eat them is to use our filling and then to top the crepes with banana's, caramel sauce, and walnuts (candied are even better).  I've seen people top them with an orange butter sauce on cooking shows.  You can fill crepes with a multitude of things like meats, cheese, veggies, etc., but ours never last long enough to venture past our traditional way.  They taste great hot or cold, so you can make them ahead of time if needed.  I double this and my little family of six doesn't feel there is enough, if we are eating them as a meal.  Dessert, maybe...

2/3 C flour

1/2 tsp salt

3 eggs

1 1/2 C milk

butter

There are two ways to make this, depending on your tools. 

1.  In a bowl, whisk all the ingredients together, except butter.  Pour batter through a strainer into another bowl, using a rubber spatula to push through anything that gets stuck.  Repeat 3 times to ensure that the batter is smooth.

2.  Put ingredients in a blender or food processor and mix for 2 minutes.  Poor through a strainer, just to be sure everything is smooth.

Let the batter sit for about a half hour to an hour.  When you are ready to cook the crepes, heat a non stick skillet (about 10 inches) and lightly stir batter.  It goes a lot faster if you use 2 pans.  Use a paper towel to butter the skillet and pour a little bit of batter into the pan.  I use a 1/3 measuring cup, not quite full.  Swirl it around quickly, to make sure it evenly coats the pan and there are no holes.  Let it cook until the sides start to lift and the bottom is lightly golden.  It should be cooked through, with no liquid moving.  Flip the crepe carefully and let cook for about 5-10 seconds.  Remove from pan by sliding onto a plate.  This takes practice since they are so delicate.  The first few usually break before I get it down.  Repeat, buttering the pan before cooking each crepe.  Stack them on top of each other until you are ready to serve.

whole grain waffles

I found this recipe on allrecipes.  I was just looking for a regular waffle recipe, but this one had such high reviews that I thought I would try it.  I changed a few things and doubled it.  My family loved it and when lunch rolled around, we were still not hungry.  I could only eat one waffle because they were so filling.  I am thinking about making a bunch of these every week and freezing them for a quick and healthy breakfast during the week.

4 eggs,  beaten

3 1/2 C milk

1/4 C oil*

3/4 C unsweetened applesauce

2 tsp vanilla extract

2 C whole wheat flour

1 C flax seed meal or rolled oats

1/2 C wheat germ

1/2 C all-purpose flour

2 Tbsp+ 2 tsp baking powder

2 Tbsp sugar

1/2 tsp salt

Preheat waffle iron.  In a large bowl, whisk together eggs, milk, oil, applesauce, and vanilla.  Whisk dry ingredients in a separate bowl.  Add the dry ingredients to the wet ingredients and stir until batter is smooth.  Spray waffle iron with cooking spray and pour in batter.  Cook until crisp and golden brown.  My waffle iron fits a cup of batter and this recipe makes 8 waffles.

We like to top it with sliced strawberries, grade B maple syrup, and fresh whipped cream.

*I use pure extra virgin coconut oil, but I'm sure canola would work just fine.

quiche

I had this at a Relief Society Brunch.  It was so yummy!

32 oz cubed frozen potatoes
1/2 C melted butter
2 C diced ham or sausage
2 C grated cheddar cheese
2 C grated monterey jack cheese
1 C evaporated milk
6 eggs
1/2 tsp Lawry's seasoning salt

Spray 9x13 pan with cooking spray.  Press potatoes into pan.  Pour melted butter over potatoes.  Bake @ 425 for 20 minutes.  Remove pan from oven and reduce heat to 325.  Make alternate layers of cheese and ham.  Beat eggs, salt, and milk.  Pour egg mixture over ham and cheese mixture.  Bake 30-45 minutes, until knife inserted in the middle comes out clean.

aebleskiver

My sister in law, Sara, gave me this recipe.  Her family makes it every conference.  One time, many years ago, I was fortunate enough to try one.  Yum!  Last summer, I started thinking of that long ago sampling and decided I must have the recipe.  Thank goodness it wasn't one of those family secrets that no one will share.  You do have to get a special pan to make it.  I bought mine on Amazon and used their free shipping for only $20.  It's definitely worth it.  Ethan calls these able-scabes.

3 eggs separated
3 tsp sugar
1/2 tsp salt
2 C buttermilk
2 cups flour
1 tsp baking powder
1 tsp baking soda
1/4 C melted butter

Beat egg yolk, gradually adding sugar until it is a lemony color.  Add salt, buttermilk, flour, baking powder, baking soda, and butter.  Beat egg white till stiff and fold into batter.  Pour into heated and greased aebleskiver pan.  Turn with fork half way until fully cooked.  Adjust temperature as needed.  Dip in melted butter and then sugar and enjoy!

granola

I didn't know what category to put this as.  We love this over yogurt, to snack on, or as cereal.  This is my friend, Robyn Fox's, Grandma Jeppson's Granola recipe.  I had it at her house once and had to have the recipe.  I make it all the time because Ben eats it for breakfast most days.

10 C rolled oats
1 ½ c brown sugar
1 C coconut
1 C sunflower seeds
1 C wheat germ
2 C almonds
Mix above ingredients

1/2 C olive oil
1/2 C honey
1/2 C water
1 tsp vanilla
Mix oil, honey, and water. Bring to a boil. Take off stove and add vanilla. Pour over dry mixture & stir. Bake @ 200 for 60 minutes. Stir every 20 minutes.

pancakes

This is my mom's recipe.  She never made the kind from a box, so I really don't care for those.

1 1/4 C flour
2 Tbs sugar
2 tsp double acting baking powder
3/4 tsp salt
1 egg
1 1/3 C milk (thicker pancakes=1 cup, thinner=1 1/3 cups)
2 T melted butter

Heat skillet till water sizzles on the pan.  Meanwhile, wire whisk flour, sugar, baking powder, salt together.  Measure 1-1 1/3 C milk and add egg, beat with fork.  Heat butter till it bubbles.  Pour milk and egg mixture into the dry ingredients.  Quickly pour hot butter in.  Stir batter with a fork until most of the flour mixture is wet.  Batter will be lumpy.  Butter skillet and cook pancakes.