New and favorite recipes from Jack & Lesle's kitchen

Beach Babies

Pre-heat oven to 425 degrees. Butter or non-stick spray coat six 4-inch ramekins.

Dry mix: 1 1/2 cup flour, 1/4 tsp. of salt, 4 tbs. granulated sugar
Whisk in with dry ingredients: 6 eggs, 1 3/4 cups half-n-half
Add: 1 tsp. vanilla and whisk 50 strokes
Divide 1/3 stick melted butter equally among the ramekins, swirl to coat inside, pour in 1/2 cup batter to each ramekin and top with equal portions of cut berries, sprinkle top with raw sugar & cinnamon.
Bake for 20 - 25 minutes or until batter is brown and puffed along the edges. Serve immediately.

Chili Cheese Puffs (adapted from a recipe from our friends at Westlund's River's Edge B&B)

Pre-heat oven to 375 degrees. Non-stick coat six 4-inch ramekins and fill evenly from the following mixture: Dry mix 1/4 cup flour, 3/4 tsp. baking powder, add 8 eggs + 3 tbs. water and whisk 100 strokes. Add 1/4 cup melted butter (chilled). Fold in 2 cups shredded cheddar , 1 cup cottage cheese, 1 4-oz. can Ortega Whole Green Chilies peppers (coin-cut) . Pour 1/2 cup of mixture into each baking dish, top with small blocks from 3 sticks pepper jack cheese cut in half (set one on top of mixture in each cup), plus slices of fresh jalapeno added for zip and a sprinking of thyme. Bake for 30 minutes. Remove puffs from ramekins before serving with fresh fruit & chicken/sundried tomato sausage.

Lesle's Scones

Pre-heat oven to 425 degrees. Place 3 tablespoons butter in a small microwavable cup, and add 1/4 cup sugar on top. Microwave mixture for 1 minute, or until butter is melted. Set aside. For 8 scones, use 2 cups all-purpose flour. Add to that 1 tablespoon baking powder, 1/2 teaspoon salt, 1/4 cup sugar - mix well. Add 1 cup dried fruit - perhaps 1/2 cup raisins plus 1/2 cup nuts? Be creative. Mix well. Pour over 1 and 1/2 cup heavy cream and mix again. Knead dough at least ten times and shape into 8 equal-sized dough balls. Place evenly on ungreased baking sheet and press down gently with fork on top of each scone. Spread equal amounts of previously set-aside sugar mixture atop each scone and bake for 15 minutes. Enjoy.

Sumptuous Salmon Crumpets

Use Mrs. Thomason's English muffins for best results. Each serving will require one toasted English muffin sliced in two. Clean and drain one 16 oz. can of Alaskan Pink Salmon. Break the salmon up with a fork into a bowl. Chop a small bunch of chives to sprinkle into the salmon. Grate one pound of Mozarella cheese and add to the mixture. Add just enough mayonaise to bind. Sprinkle salt and pepper on top with plenty of McIlhenny Tobasco sauce. Spread even amounts of the mixture onto each English muffin and slice Muenster cheese slices into 1/4 inch strips. Make a criss-cross on top of the topped muffins and add just a bit of smoked lox and some parsley flakes for color. Broil until golden brown. Serve hot.

The Perfect PanDowdy

Serve warm with cream on top for breakfast, or with an ice cream topping for a dinner dessert.

Ingredients:
1 and 1/2 sticks of butter
6 cups peaches, pears or blueberries (or all three at once!)
1 cup of sugar to coat the fruit
1 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1 and 1/2 cups of sugar
1/2 teaspoon salt
3/4 teaspoon cinnamon
1 and 1/2 cups of half & half
3/4 teaspoons vanilla extract

Swipe ramekin with a coating of margarine to avoid sticking.
Add enough melted butter to provide 1/8 inch in the bottom of your baking dish. Dry mix dry ingredients before adding moisture. After you add the liquids, it should be well mixed, & the consistency of cake batter.
Place the fruit in the bottom of your baking dish. Pour batter over. If using individual ramekins, approx. 1/.2 cup per serving.

Bake at 350 degrees for 40 minutes -- Increase temperature to 400 degrees and bake until edges are brown.
Serve warm.... and ENJOY!!!!

Serves six. Calories: unknown, but quite tasty!

Crab & Cheese Pie
2 8 oz cans of Alaska Snow Crab
1 1/2 cups Monterey Jack cheese, grated
3 eggs, beaten
1/2 cup half and half
1/4 cup minced green onion
4 cans refrigerated crescent rolls

Drain and slice crab. Combine with cheese, eggs, half and half, and onion. Line a 9-inch pie plate with triangles of crescent roll dough. Press together to form a crust. Spoon in crab mixture. Top with remaining triangles -- puncture crust top to let out moisture as it bakes. Bake in 325 degree oven for 50-60 minutes. Makes six servings.

Jack's Fritatas

Pre-heat oven to 300 degrees and grease one six-inch ramekin for each person to be served. Start with equal measures (1 cup?) of Ricotta cheese, grated Mozarella and grated Jalapeno Monterey Jack cheese. Mix cheeses with enough eggs for each person to have two eggs. Add one 4-oz canof mushrooms and two jars of artichoke hearts. Sprinkle in salt, pepper and equal amounts of basil, terragon and thyme. The mix should be thick, and the ramekins should be at least one-half full. Bake 40 minutes and sprinkle with Parmesan cheese and paprika. Serve with fresh fruit and seven-grain bread.

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