Basic Cannelloni Crepes

Ingredients

3 each Eggs
1 cup Water
1 cup All-purpose flour
pinch Salt
Peanut Oil

How to prepare

Place the eggs in a blender. Add the water, flour, and salt. Blend until smooth. Scrape down the sides of the container and blend again. Heat a 10″ nonstick frying pan and lightly oil the pan, using a paper towel. Ladle 1/4 cup of the batter into the pan and quickly turn the pan to evenly coat the bottom with batter. Cook on one side only until dry on the top, about one minute. These should be only very lightly browned and not too dry, so the
pan shouldnot be too hot. Lightly oil the pan before cooking each crepe. Separate
the crepes with wax paper until ready to use. The noodles can be refrigerated overnight if you seal them in a plastic bag.

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Roast tenderloin with dijon-anchovy sauce

Ingredients

1 1/2 lb beef tenderloin
2 tbsp butter
1 clove garlic
2 tsp dijon mustard
1/4 cup water
1 3/4 oz can anchovies, drained & minced

3/4 cup whipping cream
pink peppercorns, optional
salt, pepper

How to prepare

Place tenderloins in small roasting pan. Season to taste with salt and pepper. Melt butter in a small pan and add garlic. Brush tenderloin all over with garlic butter, then brush tops and sides with mustard. Roast at 475

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CHEDDAR FRUIT DROPS

Ingredients

1/2 c Butter
1/4 c Sugar; granulated
1/4 c Brown sugar; firmly packed
1 ea Egg; lg
1 ts Vanilla
1 1/2 c Unbleached flour
1/2 ts Baking soda
1/2 ts Salt
1 1/2 c Cheddar; sharp, shredded
8 1/4 oz Pineapple, crushed, drained
1/4 c Maraschino cherries; chopped

How to prepare

Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes.

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Whiskey sauce

Ingredients

2 egg yolks
1/4 cup butter, melted
2 tbsp sugar
whiskey to taste

How to prepare

Beat egg yolks over moderate heat until thick and lemon-covered. Remove from heat and gradually beat in butter. Add sugar and whiskey. This is from the hilton hotel in fayetteville, arkansas. They serve it over
ozark bread pudding.

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