Breakfasts

FRIED EGGS

1st Side &nbsp 2nd Side1 egg 45 seconds to 1 minute 1 to 2 minutes2 eggs 2 to 3 minutes &nbsp

Read More

SPICED PECAN PANCAKES WITH MAPLE RAISIN SYRUP

Makes 12 4-inch pancakes 2 cups maple syrup 1/2 cup raisins CRISCO No-Stick Cooking Spray 1 cup flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon cinnamon 1/4 teaspoon ground cloves Pinch salt 1 cup buttermilk 2 eggs 1/2 teaspoon vanilla extract 1 tablespoon CRISCO SIMPLE MEASURESÔæô Oil1/2 cup finely chopped pecans Butter (optional)In a medium saucepan, mix syrup with raisins and bring to a boil; reduce heat and simmer while pancakes cook.In a medium mixing bowl, stir together the flour, baking powder, baking soda, cinnamon, cloves and salt. In another medium mixing bowl mix the buttermilk, eggs, vanilla and Crisco Oil; whisk until smooth. Add dry ingredients and whisk until blended. Spray a griddle or large skillet with Crisco No Stick Cooking Spray. Heat over medium high heat until hot. Pour batter by 1/4 cupfuls for each pancake onto hot griddle; sprinkle with chopped pecans. Cook until edges are bubbly; turn pancakes and cook for 2-3 minutes more. Serve with butter, if desired, and warm Maple Raisin...

Read More

GARDEN VEGETABLE SCRAMBLE

Prep time: 5 minutesCook time: 5-8 minutes4 to 6 servings 6 eggs 3 tablespoons milk 3/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons Butter Flavor CRISCO 1/4 cup chopped green pepper 1/2 cup shredded carrot 1/4 cup thinly sliced green onion 1/8 cup shredded cheddar cheese In medium mixing bowl, blend eggs, milk, salt and pepper. Set aside. In medium skillet melt Butter Flavor Crisco. Add green pepper; cook and stir over medium heat until tender. Stir in carrot and green onion. Add egg mixture. Cook over medium heat, stirring frequently with spatula, for 2 to 3 minutes. Stir in cheese; cook for 1-2 minutes more or until desired...

Read More

SPICY PUMPKIN COOKIES

7 dozen cookies 2 cups CRISCO all-vegetable shortening or 2 CRISCO Sticks 2 cups sugar 1 can (16 ounces) pumpkin 2 eggs 2 teaspoons vanilla 4 cups sifted flour 2 teaspoons baking powder 2 teaspoons ground cinnamon 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground nutmeg 1/2 teaspoon ground allspice 2 cups raisins 1 cup chopped nuts Preheat oven to 350°. In mixing bowl, cream Crisco and sugar. Add pumpkin, eggs, and vanilla; beat well. Combine the flour, baking powder, cinnamon, salt, soda, nutmeg, and allspice. Add to batter; mix well. Stir in raisins and nuts. Drop rounded teaspoonfuls 2 inches apart on greased cookie sheet. Bake at 350° for 12 to 15 minutes. Cool on rack. If desired, frost with vanilla...

Read More

HAM AND CHEESE BAKED FRITTATA

Preparation time: 15 minutes Total time: 45 minutes 8 servings 6 Tablespoons CRISCO Oil 4 cups frozen shredded potatoes or 4 Idaho or Russet potatoes, peeled and shredded1 -1/2 teaspoon salt, divided1/2 teaspoons freshly ground black pepper 1 pound baked ham, cut into 1/2-inch cubes12 eggs 6 Tablespoons milk 1/2 teaspoon Italian seasoning 2 cups (8 ounces) shredded Cheddar, Monterey Jack, or Swiss cheese 1 -1/2 cups chunky salsa, heatedHeat oven to 350°. Heat Criscoᆴ Oil in 10- or 12-inch skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. Blend eggs with milk, Italian seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a 9″ x 13″, casserole dish sprayed with Crisco Non-Stick Cooking Spray. Stir the eggs into the potatoes. Bake covered at 350° for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven.Bake 15 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook, about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 squares. Serve topped with heated...

Read More

SUGAR-COATED SOUR MILK DOUGHNUTS

24 doughnuts and 24 holes 4 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon ground nutmeg 1/2 teaspoon cream of tartar 3/4 cup sugar 1/4 cup CRISCO 3 eggs 1 cup sour milk (1 tablespoon vinegar plus enough milk to make 1 cup)CRISCO for deep fryingCombine the flour, baking soda, salt, nutmeg, and cream of tartar. In large mixing bowl, cream the 3/4 cup sugar and the Crisco; beat in eggs. Add flour mixture alternately with sour milk, beating just till blended. Cover and chill at least 2 hours. On floured surface, roll dough 3/8 inch thick. Cut with floured 2-1/2-inch doughnut cutter. Fry in deep Crisco heated to 365° till doughnuts are golden brown, about 2 to 3 minutes, turning once. Drain on paper toweling. Roll in granulated...

Read More