My Cinnamon Rum Peach Stuffed Crepes !
½ cup flour
¼ teaspoon salt
2 tablespoons sugar
¾ cup milk
½ teaspoon rum extract
1 tablespoon melted butter
21 oz. can Peach pie filling or topping
1 teaspoon cinnamon
½ cup rum
1 tablespoon butter
1 cup whipped topping
1 teaspoon rum extract
1 orange zest & sliced
¼ cup pecans chopped
1 tablespoon basil chopped fine
In a mixing bowl add first 7 ingredients with a hand help mixer mix until smooth batter.
In a frying pan sprayed with non-stick cooking spray, ladle 1/3 cup of batter over medium high heat cook crepe until crepe loosen from pan flip and cook second side 1 minute or so. Repeat
Take a sharp knife and run knife up and down in pie filling can to cut up the peaches pour filling in a pan add 1 teaspoon of cinnamon mix well. Spread 1/3 cup of warm pie filling on each crepes fold crepes over filling.
To remaining filling add rum and butter and bring to a simmer. Pour on top of crepes.
Mix whipped topping, rum extract, and cinnamon and orange zest, Top crepes sprinkle with pecans and basil.
My crab quiche is perfect for a Sunday brunch accompanied with fresh fruits and a good cup of coffee you will enjoy it so much you will want to make this quiche a Sunday tradition! Enjoy..
Prep: 15 min cook: 35 min Serves: 8
1 ready pie crust
10 oz cooked crab (claws) meat chopped small
¾ cup heavy cream or half and half
1 ½ cup of shredded Swiss cheese
½ cup red bell pepper dice small
¼ green onions finely chopped
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper
Preheat oven at 400 degrees. In a frying pan add oil, red bell peppers and onions and cook for about 3 minutes until tender.
In a deep 9 inch pie plate line your pie crust set aside. In a bowl whisk, eggs, cream well. Next add peppers, onion, crab meat and Swiss cheese season with garlic powder, salt and pepper to taste mix well pour in pie shell and bake 30 to 40 minutes or until eggs are set and quiche is golden!
These are perfect easy to put together and everyone will love them.
Cranberry Apple Cinnamon Dumplings
2 green apples
1 tablespoon lime juice
1 cup Ocean Spray Ruby Cranberry Juice Drink
4 tablespoons butter
2 tablespoons brown sugar
8 buttermilk biscuits
¼ cup sugar
2 teaspoons cinnamon
Fresh cranberries (optional)
Preheat oven at 375 degrees. Spray with non-stick cooking spray a 9x12x2 pan and set aside
Remove the cores from the apples and cut each apple into 8 equal slices place apple slices in a bowl toss with lime juice to coat well to prevent them from turning brown. Do not peel the apples.
On stove top in a small sauce pan add cranberry juice, butter and brown sugar bring to a simmer and simmer until butter is melted and the sugar has dissolved.
On a clean surface cut each biscuits in half take a piece of the dough and press down to stretch dough big enough to wrap around apple slice press down the dough to seal it well around the apple slice place in greased pan repeat for the remaining 15 arranging them in one layer.
Pour the hot syrup over the dumplings. In a small bowl mix the sugar with the cinnamon and sprinkle over the dumplings. Bake 30 to 35 minutes until golden brown. Serve 2 warm dumplings per person you may also garnish with fresh cranberries.
Stuffed Crepes with Maple Apricot Chili Syrup
½ cup flour
½ cup milk
2 tablespoons water
1/8 teaspoon salt
1 tablespoon melted butter
2 tablespoons olive oil
4 Heat n Serve original fully cooked sausage links
½ cup extra sharp Cheddar cheese shredded
1/3 cup pure maple syrup
1/3 cup apricot preserve
1 red chili deseeded and chopped fine
¼ cup chopped pecans
Preheat oven on 200 degrees
In a large mixing bowl, whisk together the flour and 1 egg. 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 1/3 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. Set the crepes aside.
Chopped the sausage links into small pieces. Add a couple more drops of oil in the same pan and sauté the sausage just until warm thru scrambled 3 eggs and add to sausage toss until eggs are cooked thru. To assemble the crepes place 1 ounce of cheddar cheese in the middle of each crepes top with 1/3 cup egg mixture. Fold the edge of crepes over the egg mixture to form a square packet. Place packet seems side down on a cookie sheet place in oven to keep warm.
In a small sauce pan add maple syrup, apricot preserve and chili. Simmer on low heat for 5 minutes.
Remove crepe packets out of the oven cut each in half plate and top each with an equal amount of syrup and chopped pecans.
Makes 12 large rolls
5 apples cored, peeled and diced small
8 tablespoon butter softened
1/2 cup pack dark brown sugar
1 (16oz) box Hot Roll mix
1 cup hot water
1/3 cup plus 2 tablespoons sugar
2 teaspoons cinnamon
1 1/2 cup powder sugar
1/4 teaspoon butterscotch Schnapps
1 1/2 tablespoon milk
Preheat oven at 375 degrees. Grease a 9 x 13 pan and set aside.
In a non-stick frying pan on medium heat added 1 tablespoon of butter, apples and dark brown sugar. Mix and let the apple cook until all reduced and thicken. When apples are cooked let cool 5 to 10 minutes.
While apples are cooking, prepare dough for rolls as directed on the box and follow instruction for Cinnamon Rolls after dough is ready. Before rolling dough spread your apple mixture all over the top of the butter, sugar and cinnamon layer. Roll and cut 12 slices place in greased pan cut side up and baked in over for 15 to 20 minutes.
While rolls are baking in a small mixing bowl add powder sugar, butterscotch schnapps and milk whisk until smooth. When rolls have slightly cooled top with glaze.