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Recipes

As seen on

Breakfast Pizza
Recipe courtesy of Joy Schmitz
 

1 lb

Bulk pork sausage (Jimmy Dean is the best)

1 can

Refrigerated crescent rolls

1½ cups

Frozen hash brown potatoes, thawed (I prefer the little squares rather than the shredded type)

1 cup

Cheddar cheese, shredded

5

Eggs

¼ cup

Milk

½ tsp

Kosher salt

⅛ tsp

Pepper

2 tbsp

Parmesan cheese


Preheat oven to 375
°

Cook sausage until browned.  Drain well.

Carefully separate dough into 8 triangles and press into ungreased 12” pizza pan or 13x9 pan.  Note that the pan needs to have sides on it or the egg will run out.  Make sure all seams are pressed together well or the filling will come out.

Sprinkle the potatoes and sausage over the dough.  Top with cheddar cheese. 

Place eggs in a bowl and mix with a fork until they are all yellow.  Add in milk, salt and pepper into eggs.  Beat with a fork until well blended.  Pour over crust. 

Sprinkle parmesan cheese over all.  Bake for 25-30 minutes.  Let cool for a few minutes before cutting.

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As seen on

 

Banana Chip Muffins
Recipe adapted from Anne Williamson

Makes 12 muffins 

1¾ cups

All-purpose flour

½ cup

White sugar

1 tbsp

Baking powder

½ tsp

Salt

1

Egg

¼ cup

Vegetable oil

¼ cup

Applesauce

½ cup

Milk

1 tsp

Vanilla extract

½ cup

Chocolate chips

1 cup

Bananas, mashed

Preheat oven to 400°.

You will be mixing this into two bowls…one with wet ingredients such as bananas and milk, and the other with dry ingredients such as flour and sugar.  Then you will combine all the ingredients into one bowl to make a batter.

Measure flour, sugar, baking powder, and salt into a large bowl.  Mix thoroughly with a spoon to get all dry ingredients mixed together. 

Beat the egg in another bowl until well mixed.  Add in vegetable oil, applesauce, milk and vanilla and stir well. 

Pour liquid mixture into dry ingredients.  Add in mashed bananas.  Stir only to moisten. Batter will be lumpy.  Fill greased muffin cups 3/4 full.

Bake for 20 to 25 minutes or until lightly browned.

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As seen in


Strawberry Rhubarb Crumble
Recipe by Judy Toth

3 cups

Strawberries, quartered

3 cups

Rhubarb, cut in 1” pieces

½ tsp

Orange zest

1 cup

Granulated sugar

3 tbsp

Cornstarch

1 cup

Water

¼ tsp

Almond extract

Crumble Topping
Recipe adapted from Cooks Illustrated

1 cup

All purpose flour

¼ cup

Granulated sugar

¼ cup

Light brown sugar, packed

1/8 tsp

Salt

2 tsp

Vanilla extract

6 tbsp

Unsalted butter, softened

½ cup

Almonds

Preheat oven to 350°. 

For the topping, combine flour, sugars and salt in food processor.  Drizzle vanilla over top.  Pulse to combine mixture, about five 1-second pulses.  Add butter and half of nuts.  Process until mixture clumps together in large, crumbly balls (30 seconds).  Sprinkle remaining nuts over mixture and combine with five quick pulses.  Transfer mixture to baking sheet and spread into even layer.  Bake on middle rack until chunks are lightly browned and firm (18 to 22 minutes). 

Meanwhile, butter an 8x8” baking dish.  Mix together strawberries, rhubarb and orange zest.  Put in the baking dish.

In a medium saucepan whisk together granulated sugar and cornstarch.  Add water.  Whisk over medium heat until cornstarch is thick and clear.  Stir in almond extract and pour over strawberry/rhubarb mixture.

Place pan in oven and bake for 20 minutes.

To assemble, carefully spoon topping over warm filling and spread into even layer with spatula, breaking up any very large pieces.  Bake until well browned and fruit is bubbling around edges (25 to 35 minutes more).  Cool for at least 15 minutes and serve. 

 

 

 

 

 

 

 

 

 

 

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