HOUSE AND HOME THE KITCHEN
A hearty breakfast for a cold autumn morning.
Breakfast Crepe
1/4 cup silken tofu
1/2 cup soy milk
2/3 cup water
1/4 cup margarine, melted
1/4 teaspoon salt
1 Tbs sugar
1 tablespoon vegetable oil
1 cup all-purpose flour
In blender, blend tofu, soy milk and water at moderate speed. Continuing
to blend, add butter, vegetable oil, sugar and salt. Add flour very slowly
to mixture while still continuing to blend.
Warm a medium size skillet over medium-high heat. Coat pan with a small amount
of vegetable oil and pour in about 2 tablespoons of crepe batter. Swirl pan
to allow batter to spread out thinly. Cook until edges are crispy and golden,
then flip to cook other side until lightly browned. Repeat with remaining
batter. Spoon small amount of filling on to each crepe.
Filling
In a separate skillet melt 1 Tbs of butter. Add 1 cup of chopped apples and 2 Tbs of water. Cover and simmer over low heat.
Other fruit such as blueberries, raspberries or peaches can be substituted for apples.
Baked Apples
6 Apples, cored
1/3 cup Brown sugar
2 Tbs Corn oil
1 cup Water
1 cup Soy whipped cream
Place brown sugar and oil in a heavy skillet and heat, stirring continuously. Pour mixture over cored apples, which have been arranged in a shallow dish. Bake at 350 F. Serve with Soy whipped cream.
Baked Potato Nuggets with Parsley
4 medium Potatoes, cubed
1/3 cup Oil
1/3 cup Water
1/4 cup Dry parsley
1 tsp Salt
1 Tbs McKay’s beef style broth
Spread potatoes on baking pan. Sprinkle water and drizzle oil evenly over
potatoes. Sprinkle parsley, salt and McKay’s beef style broth. Bake
at 350 F until potatoes are done. Serve hot.