Author: kevincoleman

Crepes

Crepes

Ingredients 2 large eggs 3/4 cup milk 1/2 cup water 1 cup flour 3 tablespoons melted butter Butter, for coating the pan Directions Watch how to make this recipe. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe 

Fruit Sauce

Fruit Sauce

Thaw fruit; Drain mixed fruit, reserving syrup.  Measure syrup.  Add enough water if necessary to make 2/3 c. liquid.  In a saucepan stir together fruit syrup mixture and cornstarch.  Cook and stir till fruit syrup mixture  thickens and bubbles.  Cook and stir 2 minutes more.  

Puffy German Pancake

Puffy German Pancake

Dave found this recipe and made it when we were first married.

  2 Tbsp. cooking oil                               

  3 eggs

  ½ c. all purpose flour

  2 Tbsp. cooking oil

  ½ tsp. salt

  1 – 10 oz. frozen mixed fruit

  2 tsp. cornstarch

  Place @ Tbsp. oil in a 10-inch oven going skillet.  Place skillet in oven. 

Preheat oven to 450 degrees.  Meanwhile in a small mixer bowl beat eggs at high

speed with electric mixer till combined.

  Add flour, milk, 2 Tbsp. oil and salt.  Beat till mixture is smooth.  Immediately 

pour into the hot skillet.  Bake in a 450 degree oven for 18 minutes.  Prick

bottom of pancake with the tines of a fork.  Reduce the oven temp. To 350 degrees.

 Bake 8 – 10 minutes longer. Serve immediately with fruit sauce. 

Dave’s Favorite Christmas Cookies

Dave’s Favorite Christmas Cookies

Ingredients 1½ cup brown sugar 1 cup margarine 2 eggs 1 tsp cinnamon 1 tsp soda 1 tsp salt 2½ cups flour 2 lb. dates (halved) 1 lb. candied cherries (halved) 1 lb candied pineapple 2 cups whole walnuts 1 cup whole filberts 2 cups 

Cranberry Cashew Clusters

Cranberry Cashew Clusters

Ingredients 1 cup puffed rice cereal 1 cup lightly salted cashews, coarsely chopped ½ cup dried cranberries, chopped 10 oz. vanilla flavored candy coating, chopped Dash freshly grated nutmeg Dash ground cinnamon 1 oz. semisweet chocolate pieces 1 tsp chopped cashews Line a baking sheet 

Cam’s Tofu Scramble

Cam’s Tofu Scramble

Ingredients

  • Two packages of firm tofu
  • Two Tofurkey Italian Sausages
  • Cilantro or basil, generous amount (choose either depending on desired flavor profile)
  • Garlic
  • Onions, diced
  • Tomatoes, diced
  • Brewers yeast
  • Salt
  • Optional additions: chopped zucchini, chopped bell peppers, cauliflower rice, Tortillas

Drain tofu and wrap in a towel. Stack a few heavy items on top of the tofu to drain the liquids from it. This takes about 15–20 minutes.

In a food processor, blend up the sausages, garlic, and herbs.

In a large pan, sauté onions.

Add sausage herb blend to onions. Hand crumble tofu and add to the pan. Stir together and add brewers yeast and salt to taste.

Add tomatoes and any other optional items.

Serve warm.

Note: Mindy makes it without the onions.

You can mix a big batch ahead of time and freeze it in mason jars. Then when you want to serve it just grab it out, sauté and add fresh tomatoes.

Betsy likes to make hers into Breakfast Burritos.

Baklava

Baklava

“Is it vegan?” … (silence)

Colemans’ Cottage Cheese Loaf

Colemans’ Cottage Cheese Loaf

“Made the right way.” —Kevin

Harris Family Mexican Bean Loaf

Harris Family Mexican Bean Loaf

  • 1 24 oz. can chili beans
  • 1 ½ cups grated cheddar cheese
  • 1 bag taco flavor tortilla chips, broken
  • 1 can olives (whole), pitted and drained
  • 1 can (16 oz.) stewed tomatoes, chopped

Mix ingredients and bake at 375° F with cheese on top until all is hot and cheese is melted. You can also add frozen corn and black beans.

Cottage Cheese Roast

Cottage Cheese Roast

“Everyone in our family likes this recipe.”