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8_Loendorf_French Cookbook

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1: TABLE OF CONTENTS | PAGE 2: For Breakfast... PAGE 3: What About Lunch? PAGE 4: Dinners Ready. PAGE 5: Still Hungry? We Have Dessert.

2: For Breakfast... | Crepe | The crepe is a thin type of pancake that can be served for any meal of the day. | * 1/4 cup all-purpose flour * 1/2 eggs * 2 tablespoons milk * 2 tablespoons water * 1/8 teaspoon salt * 1-1/2 teaspoons butter, melted 1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly. 3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. | (1 Serving) | | Originated in Brittany

3: For Breakfast... | French Breakfast Puffs | * 2 tablespoons all-purpose flour * 1/8 teaspoon baking powder * 1/8 teaspoon salt * 1/8 teaspoon nutmeg * 2 teaspoons white sugar * 1-1/4 teaspoons shortening * 1/8 egg * 2 teaspoons milk * 2 teaspoons white sugar * 1/8 teaspoon ground cinnamon * 1-1/2 teaspoons margarine, melted | 1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. 2. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. 3. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. 4. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm. | | (1 Serving) | A French breakfast puff is a muffin type food that is melted in butter and than powdered in sugar.

4: What About Lunch? | Quiche Lorraine | * 1/8 recipe pastry for a 9 inch single crust pie * 2 slices bacon * 2 tablespoons and 2 teaspoons shredded Swiss cheese * 2-3/4 teaspoons minced onion * 5/8 eggs, beaten * 1/3 cup light cream * 1/8 teaspoon salt * 1/8 teaspoon white sugar * 1/8 teaspoon cayenne pepper | 1. Preheat oven to 425 degrees F (220 degrees C). 2. Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell. 3. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. 4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges. | The Quiche Lorraine is a ham and cheese quiche | (1 serving) |

5: What About Lunch? | * 1 teaspoon Dijon mustard * 2 teaspoons mayonnaise * 1 tablespoon and 1 teaspoon butter or margarine, softened * 2 slices white bread * 2 slices Swiss cheese * 4 slices thinly sliced deli ham * 1 tablespoon and 1 teaspoon all-purpose flour * 1/8 teaspoon baking powder * 1/8 teaspoon salt * 5/8 eggs * 1 tablespoon and 1 teaspoon water * 1 teaspoon vegetable oil | Croque-Monsieur | 1. Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together. 2. In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside. 3. Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side. | The Croque-Monsieur classic French toasted ham and cheese sandwich |

6: What About Lunch?

8: Still Hungry? We Have Dessert.

9: Still Hungry? We Have Dessert.

10: Still Hungry? We Have Dessert.

11: Still Hungry? We Have Dessert.

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Lucas Loendorf
  • By: Lucas L.
  • Joined: over 7 years ago
  • Published Mixbooks: 0
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About This Mixbook

  • Title: 8_Loendorf_French Cookbook
  • Theme for Mixbook Scrapbookers
  • Tags: None
  • Started: over 7 years ago
  • Updated: over 7 years ago