Lemon Meringue Pie

Ingredients

Crust
3/4 cups (175g) Graham Cracker crumbs
1/4 cup   (50g)   Sugar
6 tbls butter

Lemon filling

1 cup white sugar
2 tbls flour
3 tbls cornstarch
1/4 tsp salt
1 1/2 cups water
2 lemons, juiced and zested
2 tbls butter
4 egg yolks beaten

Meringue topping

4 egg whites
6 tbls white sugar

Directions 

• Preheat oven to 350 degrees. 
• Mix crust ingredients and press into glass pie shell.
• Bake pie crust for 10 minutes. 
• In a saucepan, whisk together sugar, flour cornstarch, salt, water, lemon juice and zest.
• Cook over medium-high heat stirring, until mixture comes to a boil.  Stir in butter.  
• Place egg yolks in bowl and gradually whisk in hot sugar mixture. when fully mixed with a cup of hot sugar mixture,  add it back to saucepan. Continue stirring until thick. 
• Pour into pie crust. 
• In mixer beat the egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks from. 
• Spread over pie, sealing the edges at the crust.
• Bake in preheated oven for 10 minutes or until meringue is golden brown. 

Strawberries and Cream Crepes

Strawberries and Cream Crepes

Ingredients:

3 eggs
1 1/2 cup milk
2 tsp Vanilla extract
2 tbls Melted butter
1/2 teaspoon salt
1/3 cup sugar
1 cup flour

For savory crepes eliminate the vanilla and sugar. Add 1/8 tsp pepper and 1 additional tbls butter.

1 cup heavy cream
2 tbls powdered sugar
11/2 cups strawberries sliced

Other possible fillings, Eggs, bacon and cheese sauce, chicken in mushroom sauce, mushroom and gruyere, pork havarti and apples.

Preparation:

1. In a medium bowl, whisk the eggs. Pour in milk, water, vanilla extract, and melted butter, then whisk until combined. Add in salt, sugar, and flour. Whisk until the batter becomes smooth and no lumps remain.

2. Heat a lightly greased nonstick 10" skillet over low heat (6). Pour in a scant ¼ cup of batter. Tilt pan in a circular motion so that the batter coats the pan in an even circle. Cook for 1 minute. Flip and cook the other side for 30 seconds. Remove from pan. Repeat with the rest of the batter.

3. Pour heavy whipping cream and 2 tablespoons of powdered sugar into a bowl. Beat with a hand mixer until peaks form.

4. Dollop a few tablespoons of whipped cream onto each crepe. Place a few strawberry slices on the whipped cream, then roll the crepe over the strawberries and cream.

5. Top crepes with more strawberry slices and dust with powdered sugar.

Cheesy Potato Egg Bake

Ingredients

1 pound bulk lean breakfast sausage
1 3/4 cups sliced vegetables (your choice)
4 cups fresh spinach, coarsely chopped
6 large eggs
1 cup 2% milk
Dash salt
2 cups shredded cheddar cheese
6 cups frozen potato crowns (tater tots for the rest of us)

Directions

1) Preheat oven to 375 degrees.  In a large skillet, cook the sausage over medium heat until no longer pink, 5-7 minutes, breaking in crumbles.  Add vegetables of choice and spinach;  cook until tender and spinach is wilted, 2-4 minutes.

2) Spoon sausage mixture into a greased  13 x 9 baking dish.  In a large bowl, whisk eggs, milk and salt until blended;  pour over the sausage mixture.  Layer with potato crowns and then sprinkle cheese on top.

3) Bake, uncovered until set and top is crisp about 45-50 minutes.