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Full Online Book HomeLearning KitchenBreakfastandbrunches - Crepes Cherries Jubilee
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Breakfastandbrunches - Crepes Cherries Jubilee Post by :siddielou Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2536

Click below to download : Breakfastandbrunches - Crepes Cherries Jubilee (Format : PDF)

Breakfastandbrunches - Crepes Cherries Jubilee

Amount Measure Ingredient -- Preparation Method

8 Crepes (recipe follows)

2 (3 oz) Pkg cream cheese
1 tablespoon cherry brandy
3 tablespoons powdered sugar

1 ( 16oz) can pitted dark sweet cherries -- or fresh
2 tablespoons sugar
1/8 teaspoon nutmeg
1 tablespoon cornstarch
1 1/2 teaspoons lemon juice
1/4 cup brandy

2/3 cup flour
2 eggs
3 tablespoons butter, melted
1/2 teaspoon salt
1 cup milk
2 teaspoons sugar

Blend all ingredients until smooth.

Refrigerate at least 2 hours or over nite.

Heat a 7 or 8 " skillet.

Brush with butter.

Pour a scant 1/4 cup batter into the pan.

Tilt pan to coat bottom evenly.

Cook over medium heat until golden.

Turn crepe and cook other side.

Turn crepe out on plate, keep warm.

Repeat with remaining mixture.

Beat cream cheese, 1 tablespoon brandy and the 10X sugar until soft & creamy.

Spread 1 tablespoon of the cheese mixture on each crepe.

Roll up crepes or fold into quarters.

Drain cherries, reserving the syrup.

Combine syrup, sugar, nutmeg and cornstarch.

Heat to boiling, stirring constantly, until mixture is clear and thickened.

Remove from heat, stir in lemon juice and cherries.

Heat 1/4 cup brandy in small saucepan.

Ignite and pour over cherry mixture.

Spoon cherries and sauce over crepes.
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Breakfastandbrunches - Crepes Cherry Cheese Blintzes Breakfastandbrunches - Crepes Cherry Cheese Blintzes

Breakfastandbrunches - Crepes Cherry Cheese Blintzes
*12 blintzes, recipe follows *18 oz. creamed cottage cheese *3-oz. package cream cheese, softened *1/4 cup sugar *1/2 teaspoon vanilla extract *2 tablespoons butter or margarine *Cherry Sauce (recipe follows) Prepare the blintzes (recipe below). 30 MINUTES BEFORE SERVING: In a small bowl with mixer at medium speed, beat cottage cheese, cream cheese, sugar, and vanilla extract till smooth. Spread about a tablespoon of mixture on each blintz to within 1/2 inch of edge; Fold 2 sides of each blintz slightly toward the center then roll in opposite direction, jelly-roll fashion. Prepare Cherry Sauce (recipe follows) in cook-and-serve skillet;add filled blintzes.

Breakfastandbrunches - Crepes Breakfast Crepe Cups Breakfastandbrunches - Crepes Breakfast Crepe Cups

Breakfastandbrunches - Crepes Breakfast Crepe Cups
Crepes: 1 1/2 cups milk 1 1/4 cups flour 2 tablespoons sugar 3 eggs 2 tablespoons melted butter Dash salt In bowl combine milk, flour, sugar, eggs, butter and salt. Beat with mixer until well mixed. Heat a lightly greased skillet. Remove from heat. Spoon in 2 tablespoons of batter. Tilt skillet to spread batter. Return to heat; brown on one side only. Invert over paper towels. Generously spray twelve 2 1/2 inch muffin cups with non-stick coating. Fit crepes into cups, carefully ruffling edges of crepes. Filling: 9 eggs 1/4 cup milk 1/2 teaspoon salt 1/4 teaspoon pepper 6 slices