Some of our specialties!
Cherry Chocolate Muffins
3 oz. bittersweet chocolate
3 T. unsalted butter1/4 C. all purpose flour
1/4 Tsp. baking powder
1/8 Tsp. salt
1/3 C. sugar
1/3 C. dried cherries
1/2 Tsp. vanilla extract
Preheat oven to 325 degrees. Spray muffin pan or foil inserts lined with paper liners with PAM.
In a double boiler, melt the chocolate and butter, stir until melted and smooth and let cool slightly.
In a small bowl, combine the flour, baking powder and salt. In another bowl combine the egg, sugar and vanilla until it doubles in size and is light in color. Whisk in the chocolate mixture and the flour mixture until just combined and lumpy. Do not over mix. Stir in the dried
cherries. Divide the batter and pour into the muffin pan, smoothing the tops with a knife. Bake about 15-20 minutes, until a toothpick comes out clean.
Transfer to a cooling rack and let stand five minutes.
Makes 6-8 muffins.
Gruyere, Bacon and Ham Strata
2 1/2 C. skim milk
3 T. dried minced onion
2 1/2 C. egg beaters
1 T. Dijon mustard
1/2 Tsp. red pepper
12 oz. sourdough bread, cut into 1/2 inch cubes
3/4 C. diced ham
1 C. shredded gruyere cheese
4 slices bacon , cooked, drained and crumbled
Preheat oven to 350 degrees. Place sourdough bread on large baking sheet and toast for ten minutes, turn and toast for another 5-10 minutes until crisp.
Combine milk, onion, egg beaters, mustard, and pepper in a large mixing bowl. Stir well with a whisk. Add bread and ham. Stir well to combine. Coat sides and bottom of a 9 x 13 baking dish with PAM.
Pour in mixture and top with cheese. Cover and chill 6 hours or overnight.
Preheat oven to 350 degrees and bake for 20 minutes. Sprinkle with bacon and bake for 20 minutes or until bread mixture is set and chees is melted. Six-eight servings.
Proscuitto, Sun Dried Tomato, Mozzarella Strata
1 pound loaf of focaccia ( any type ), cut into 1/2 inch cubes
4 1/2 C. skim milk
16 oz. egg beaters
1/4 C. sour cream
1/4 C. sun dried tomatoes
1 Tbl. minced garlic
3 oz. prosciutto, chopped
4 oz. fresh mozzarella sliced into small strips
1/4 C. parmesan cheese
Preheat oven to 350 degrees. Toast bread for 10-15 minutes, or until toasted. Mix milk, cream cheese and egg beaters in a large bowl, and stir with a whisk until smooth. Add garlic and tomatoes and stir. Add toasted bread and let sit 5-10 minutes. Scoop out bread mixture and layer a 9 x 13 baking dish coated on sides and bottom with PAM. Pour in remaining mixture evenly and cover up to 6 hours or overnight.
Preheat oven to 350 degrees, uncover and bake for 30 minutes. Remove from oven and sprinkle the top with parmesan cheese. Return to oven for 20-30 minutes or until set and bread is lightly browned. Let stand
5-10 minutes and serve. Eight servings.
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