JANUARY 2004 RECIPES
FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

APPLE-SAUSAGE PUFFED PANCAKE

For Pancake:

1 1/2 cups all purpose-flour
6 Tbsp. sugar
3/4 tsp. salt
1 1/2 cups milk
6 eggs
6 Tbsp. margarine or butter
  1. Preheat oven to 425º.
  2. In medium bowl, combine all ingredients except margarine. Beat until smooth.
  3. Place 1 Tbsp. butter into each of six 2-cup ramekins, place in preheated oven until butter is melted.
  4. Carefully pour batter into hot ramekins. Bake for 14-18 minutes, or until puffed and golden brown.
  5. Scoop filling into middle of each puffed pancake. SERVE IMMEDIATELY, they fall quickly.

For Filling:

3 medium apples, such as Granny Smith, thinly sliced
1/2 cup packed brown sugar
1/3 cup butter or margarine
1/2 cup maple syrup
1 pound bulk maple flavored sausage
  1. While pancake is cooking, cook sausage; drain and set aside.
  2. Melt margarine in pan; add brown sugar, syrup and apples and sauté until apples are tender, but not soggy.
  3. Add sausage and heat through.
Serves 6

CINNAMON MACAROON PEACHES

Topping:

2 fresh peaches, halved; or 1 can (14 1/2 ounces) cling peach halves, (4 halves)
1/4 cup finely chopped slivered almonds
1/4 cup flaked coconut
1/4 cup quick-cooking oats
2 tablespoons packed brown sugar
1 teaspoon McCormick® Gourmet Collection Saigon Cinnamon
2 tablespoons cold butter, cut into small pieces
1/2 teaspoon McCormick® Pure Vanilla Extract

Cinnamon Cream:

1/3 cup sour cream
1 tablespoon packed brown sugar
1/2 teaspoon McCormick® Gourmet Collection Saigon Cinnamon
1/2 teaspoon McCormick® Pure Vanilla Extract
  1. Preheat oven to 400°F. Drain peach syrup, reserving 1/4 cup. Arrange peach halves in small baking dish, cut side up. Prepare macaroon mixture in small bowl by combining almonds, coconut, oats, brown sugar and cinnamon; cut in butter until crumbly. Divide mixture into 4 equal amounts.
  2. Top each peach half with 1/4 of the macaroon mixture. Add vanilla to reserved peach syrup; spoon over top. Bake 8 to 10 minutes or until peaches are hot and macaroon topping is lightly toasted.
  3. Combine sour cream, brown sugar, cinnamon and vanilla. Serve with macaroon peaches.
Makes 4 servings

PEAR APPLE CRISP

3 ripe pears, peeled, cored and thinly sliced (about 3 1/2 cups)
2 tart apples, such as Granny Smith, Jonathon, or Greening, peeled,cored and sliced (about 2 1/2 cups)
2 tbsp. lemon juice
2 tbsp. bourbon, applejack, brandy or apple cider
1 tsp. vanilla extract
3/4 cup all-purpose flour
1/3 cup sugar
1/4 tsp. allspice
1/2 tsp. ground cinnamon
2 tbsp.unsalted butter or margarine, chilled
1 tbsp. vegetable oil
  1. Preheat oven to 350º.
  2. In a large bowl, toss together the pears, apples, lemon juice, bourbon, and vanilla. Transfer to a 9 inch pie plate.
  3. In a medium-size bowl, stir together the flour, sugar , cinnamon and allspice. With a pastry blender or 2 knives, cut in the butter until the mixture resembles coarse crumbs, then stir in vegetable oil.
  4. Spoon the mixture on top of the fruit. Bake 30 minutes, then remove from the oven and spoon some of the juice over the topping.
  5. Bake 15 minutes more or until fruit is soft and the topping is crisp.

Serves 6