Cinnamon-Apple Oven Pancake

Cinnamon-Apple Oven Pancake

Cook's note: A hand-held mixer is perfect for getting this dish mixed and into the oven quickly. An old-fashioned egg beater or whisk works well, too. You'll need to start preheating the oven a few minutes before mixing the pancake.

What you'll need

• 2 eggs
• 1/2 cup skim milk
• 1-1/2 cups buttermilk biscuit mix (such as Bisquick)
• 1/2 tsp. apple pie spice or ground cinnamon
• One 21 oz. apple pie filling
• Cooking oil spray
• 1-1/2 cups finely shredded sharp Cheddar cheese
• Warm maple syrup for passing at the table

How to make it

1. Preheat the oven to 450 degrees. In a 2-quart or larger bowl, whisk the eggs. Whisk in the milk, biscuit mix and apple pie spice. Blend well. (The batter will have some lumps.) Stir in the apple pie filling.
2. Spray a 9-by-13-inch glass baking dish with cooking oil spray and pour in the batter. Bake for about 14 minutes or until the pancake just begins to brown around the edges and a wooden pick inserted in the center comes out clean. (The top will not brown.)
3. Remove the pancake from the oven and sprinkle with the cheese. Return it to the oven for 2 minutes to melt the cheese. Let the pancake rest for 2 minutes and serve with warm maple syrup, if desired. Makes 6 servings.

Strawberry Scones

The ordinary scone is too often plain and dry. This version is deliciously different. Made with fresh, juicy strawberries, it has a moist texture and a buttery flavor that's sure to please. Add a bit of lemon zest and a glittery topping of sugar -- two jobs just right for kids -- and you have a scone that's extraordinarily good.

What you'll need

• 1 cup hulled and finely diced fresh strawberries
• 2 cups flour
• 1/3 cup sugar, plus a little for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• A lemon, for zest
• 6 tablespoons cold, unsalted butter, cut into 1/4-inch pieces
• 1/2 cup plus 1 tablespoon light cream
• 1 teaspoon vanilla extract

How to make it

1. Heat your oven to 425ºF. Line a large baking sheet with parchment paper, using a few spots of butter or cooking oil to stick it in place. Set the baking sheet aside.
2. 
   Place the diced strawberries on several sheets of paper towel to absorb their juice. Meanwhile, combine the flour, sugar, baking powder, salt, and nutmeg in a large bowl. Zest half of the lemon into the ingredients, taking care to remove just the outermost skin and not the white pith.
3. 
   Cut in the butter with two butter knives or a pastry blender until the flour-coated pieces are the size of peas. Add the strawberries, tossing them gently with a fork to coat them.
4. Make a well in the mixture. Blend the 1/2 cup of light cream and the vanilla extract in a measuring cup and pour them into the well. Using as few strokes as possible, gently stir the dough until it forms a ball. Let the dough sit for 1 minute.
5. Clean and flour your hands and dust your work surface with flour. Place the dough on the floured surface and knead it gently three or four times. Transfer it to the large baking sheet and pat it into an 8-inch circle. Using a lightly oiled pizza cutter or a serrated knife, cut the dough into 8 wedges, as you would a pizza. Use a small spatula or pie server to carefully separate the pieces, leaving at least an inch between them.
6. 
   Brush the tops of the scones with the remaining tablespoon of light cream, then sprinkle the surfaces with sugar. Bake the scones until the outsides are crusty and starting to brown, about 18 minutes. Let them cool on the baking sheet for 2 minutes, then slide the parchment and the scones onto a wire rack to cool for another 20 minutes before serving.
7. http://spoonful.com/recipes/strawberry-scones

Breakfast Parfait

From EatingWell.com

Serves: 1 Edit

Total Time: 10 min

Prep Time: 10 min

Ingredients

U.S.

Metric

Conversion chart

• 3/4 cup(s) low-fat cottage cheese , or low-fat plain yogurt
• 1 cup(s) pineapple chunks, papaya chunks or cling peaches
• 2 teaspoon(s) toasted wheat germ

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Directions

1. Place cottage cheese (or yogurt) in a small bowl. Top with fruit and sprinkle with wheat germ.

http://www.delish.com/recipefinder/breakfast-parfait-recipe-5880

Strawberry Dessert Bruschetta

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Nutritional Information
(per serving)

Calories	203
Total Fat	5g
Saturated Fat	2g
Cholesterol	9mg
Sodium	153mg
Total Carbohydrate	40g
Dietary Fiber	--
Sugars	--
Protein	4g
Calcium	0

Courtesy of Eating Well

Serves: 4 Edit

Total Time: 15 min

Prep Time: 10 min

Cook Time: 5 min

Ingredients

U.S.

Metric

Conversion chart

• 4 slice(s) whole-wheat bread
• 6 tablespoon(s) light brown sugar
• 1 teaspoon(s) grated lemon zest
• 2 teaspoon(s) lemon juice
• 3 cup(s) sliced or diced hulled strawberries
• 4 tablespoon(s) mascarpone, (Italian cream cheese)

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Directions

1. Toast bread in a toaster.
2. Meanwhile, heat a large skillet over high heat. Add sugar, lemon zest and lemon juice and cook, stirring, until the sugar melts and the mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until juices begin to exude and the berries are heated through, 30 seconds to 1 minute more.
3. Spread 1 tablespoon mascarpone on each piece of toast. Top with the warm berries.

http://www.delish.com/recipefinder/strawberry-bruschetta-recipe-5318