Strawberry Cream Cheese Cobbler

1 stick ( 1/2 cup) butter
1 egg, lightly beaten
1 cup milk
1 cup all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts whole strawberries, capped and washed
4 ounces cream cheese, cut in small pieces

Preheat oven to 350 degrees. Melt butter and pour into a 9-by-13-inch glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

[unattributed, on Facebook]

Mini German Pancakes

1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1/4 cup butter, melted

Preheat oven to 400 degrees. Blend first five ingredients in a blender. Be sure to smooth out any flour lumps.
-Blend in butter a little at a time.
-Grease muffin tins well and fill slightly less than half-full.
-Bake for 15 minutes, or until puffy and golden on top. The crater will form on its own.
-Add your favorite toppings. And a dusting of powdered sugar.

[www.realmomkitchen.com]

Apple Fritter Rings

4 to 5 apples, peeled, cored and sliced about 1/4 inch thick
1 cup of self rising flour
1/2 tablespoon of granulated sugar
1 teaspoon of ground cinnamon
Pinch of fresh grated nutmeg
Pinch of kosher salt
1 cup of buttermilk or whole milk
1 egg, beaten
Cinnamon sugar or powdered sugar, to dust

Heat about an inch of canola oil in a heavy skillet over medium high heat, or preheat a deep fryer to 375 degrees.

Whisk together all of the dry ingredients until mixed well. Add the buttermilk and egg; combine well. Working in batches, dip each apple slice into the batter, let the excess drip off and place into the oil. Don't overcrowd the skillet or fryer. Cook until browned about a minute or so, turn and brown the other side. Transfer to a rack to drain and sprinkle generously with granulated sugar, cinnamon sugar or powdered sugar. Serve immediately.

Tip: To minimize browning on apples while you are cutting them, hold them in a solution of 3 parts water to 1 part lemon juice. Drain well and pat dry. If you prefer more puff to your fritter, just use less buttermilk or milk to form a thicker wet batter. If substituting all purpose flour - add 1-1/2 teaspoons baking powder and increase salt slightly to 1/8 teaspoon.

Note: Good sweet-tart apples to consider are Granny Smith, Jonathan, McIntosh, Rome and Gala.

Variations: Use this batter for thinly sliced fresh or well drained canned peaches or pears, bananas, halved or quartered and cut crossways, or pineapple spears or slices.

[https://www.facebook.com/photo.php?fbid=205745319571587&set=a.162368060575980.55397.162261050586681&type=1]

French Toast

4 eggs
1 teaspoon sugar, optional
dash salt
1 cup milk
10 to 12 slices white bread
butter
maple syrup or other syrup

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter and syrup.
Recipe for French toast serves 4.

[http://southernfood.about.com/od/frenchtoastrecipes/r/bl30118b.htm]

Crepes!

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

[http://allrecipes.com/recipe/basic-crepes/]

Peanut and Broccoli Noodles

1 lb angel hair noodles (or a thin spaghetti)
1 lb bag of frozen broccoli florets
1/2 cup natural peanut butter
4 scallions, finely minced
2 t fresh garlic - minced
1 T fresh ginger, minced (or use the dry equivalent)
1/3 c brewed black tea (full strength)
1/4 c soy sauce or Tamari
1-2 T hot chili oil (to taste)
3 T sesame oil
3 T red wine vinegar
1/2 c peanuts, coarsely chopped

Cook pasta according to the package. Drain and rinse in cold water.

Leave at room temperature or put in the fridge to chill (if you want this to be a cold dish)

Steam the broccoli

Combine all other ingredients one by one in a bowl and mix until smooth and creamy.

Add sauce to noodles and stir to combine.

Either top noodles with broccoli, or attempt mixing them in.

[http://heartyhelpings.blogspot.com/2012/01/peanut-and-broccoli-noodles.html]

Greek Salad

3 vine ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1/2 European seedless cucumber, cut into bite-size chunks
1 small red bell pepper, seeded and chunked
1 small green bell pepper, seeded and chunked
1 cubanelle pepper, seeded and chunked
1 cup Kalamata black olives
Several sprigs fresh flat-leaf parsley, about 1/2 cup
2 (1/4 pound) slices imported Greek feta
1/4 cup (a couple of glugs) extra-virgin olive oil
3 tablespoons (3 splashes) red wine vinegar
1 teaspoon dried oregano, crushed in palm of your hand
Coarse salt and black pepper
Pita breads

Combine vegetables, olives, and parsley in a large bowl. Rest sliced feta on the top of salad. Combine oil, vinegar, and oregano in a small plastic container with a lid. Shake vigorously to combine oil and vinegar and pour over salad and cheese. Season with salt and pepper and let the salad marinate until ready to serve. Serve salad with pita bread blistered and warmed on a hot griddle or grill pan.

[my mom]