NEVER-FAIL SCALLOPED POTATOES RECIPE

Never-Fail-Scalloped-Potatoes_EXPS_SDFM18_36985_D10_03_2b

Recipe & Photo Credit: https://www.tasteofhome.com/recipes/never-fail-scalloped-potatoes

INGREDIENTS

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups fat-free milk
  • 1/2 cup shredded reduced-fat cheddar cheese
  • 2 pounds red potatoes, peeled and thinly sliced (about 4 cups)
  • 1 cup thinly sliced onions, divided

DIRECTIONS

1. Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted.
2. Place half of the potatoes in a 8-in. square baking dish coated with cooking spray; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers.
3. Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes.
Yield: 6 servings.
Originally published as Never-Fail Scalloped Potatoes in Healthy Cooking February/March 2009, p51

Make Salted Caramel Sauce from Scratch

Recipe and Photo credit: http://www.bonappetit.com/recipe/hazelnut-butter-cake-with-sea-salt-caramel

Caramel Sauce

Sauce And Assembly

  • ¾ cup granulated sugar
  • 1 tablespoon light corn syrup
  • ¾ cup heavy cream
  • 1 tablespoon unsalted butter
  • ½ tablespoon flaky sea salt (such as Maldon)

Directions:

  • Bring granulated sugar, corn syrup, and 2 Tbsp. water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
  • Boil, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
  • Remove from heat and gradually add cream (mixture will bubble vigorously). Cook over medium heat, stirring occasionally, until smooth, about 2 minutes.
  • Remove from heat and mix in butter and salt.
  • Let cool slightly before serving with cake.

DO AHEAD: Caramel sauce can be made 5 days ahead. Cover and chill. Bring to room temperature before serving.

Blueberry-Cinnamon Muffins

Recipe and Photo by: Southern Living

Blueberry Cinnamon Muffins

Ingredients

  • 1/4 cup regular oats
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon, divided
  • 1/4 cup butter, softened
  • 1 cup granulated sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups fat-free buttermilk
  • 1 cup fresh blueberries
  • Vegetable cooking spray

How to Make It

Step 1

Stir together oats, brown sugar, and 1/2 teaspoon cinnamon; set aside.

Step 2

Beat butter and granulated sugar at medium speed with an electric mixer until fluffy. Add egg substitute, beating until blended. Stir in vanilla.

Step 3

Combine all-purpose flour, baking soda, baking powder, salt, and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending with flour mixture. Gently stir in blueberries. Spoon batter into muffin pans coated with cooking spray, filling two-thirds full. Sprinkle evenly with oat mixture.

Step 4

Bake at 350° for 15 to 20 minutes or until tops are golden. Cool muffins in pans 5 minutes; remove from pans, and cool on wire racks.

Simple Crepes from Martha Stewart

simple crepes

  • PREP: 35 MINS
  • TOTAL TIME: 35 MINS
  • YIELD: MAKES 9

INGREDIENTS

  • 1 cup all-purpose flour (spooned and leveled)
  • 1 tablespoon sugar
  • 1/4 teaspoon coarse salt
  • 1 1/2 cups whole milk
  • 4 large eggs
  • 3 tablespoons unsalted butter, melted

DIRECTIONS

  1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.

     

  2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).

     

  3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.

     

  4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)

     

Recipe and photo credit: http://www.marthastewart.com/335089/simple-crepes