Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
uffin tray a wobble - the frittatas should be just set in
bout 10 mins with the frittatas, or until the tomatoes soften
Preheat the oven to 375 degrees.
Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
Stir in the ham, cheese, and parsley.
Fill prepared muffin cups almost to the top with the egg mixture.
Bake until the egg mixture puffs and is just set in the center, about 10 to 15 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
sing a blunt knife, loosen frittatas all around and lift out
ngredients to make 3 more frittatas. Slide frittatas onto warm plates and
Preheat oven to 375\u00b0.
Coat the cups in a miniature muffin pan lightly with Pam; set aside.
In a medium bowl, combine spinach, Ricotta cheese, Parmesan cheese, mushrooms, onion, oregano, nutmeg, salt and pepper with a wooden spoon.
Beat in eggs. Spoon 2 tablespoons of mixture into each of the 18 to 24 muffin cups.
Bake for 20 to 25 minutes until firm, but still moist. Check often.
Unmold the frittatas and arrange 3 on a plate.
This is also a wonderful side item.
Serves 6.
Preheat oven to 375 degrees.
Spray two mini non-stick muffin tins (each with 24 cups) with nonstick spray.
Fill prepared cups almost to the tops with egg mixture.
Bake until eggs puff and are just set in center, about 8-10 minutes.
Using a rubber spatula, loosen frittatas from the cups and slide onto a platter.
Serve immediately or at room temperature.
efore serving. In Tunisia these frittatas are served at room temperature
efore removing from pan. Serve frittatas with salad green tossed with
ack to cool.
These frittatas will keep for up to
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
Heat olive oil in a skillet over medium heat; cook and stir asparagus, green bell pepper, and onion in the hot oil until softened, 5 to 10 minutes.
Whisk eggs, milk, salt, and black pepper together in a bowl. Mix cooked vegetables and Cheddar cheese into egg mixture. Spoon about 1/4 cup mixture into each muffin cup.
Bake in the preheated oven until frittatas are set in the middle and lightly browned, about 20 minutes.
n the preheated oven until frittatas are golden and puffed, about
ven until the edges of frittatas are golden brown, about 30
Preheat oven to 375 degrees F (190 degrees C). Prepare 24-cup mini-muffin pan with cooking spray.
Toss cheese and ham together in a bowl; distribute evenly between the 24 prepared muffin cups.
Beat eggs, onion powder, garlic powder, and pepper together with a whisk in a bowl; pour in equal amounts over ham and cheese in muffin cups.
Bake in preheated oven until tops turn light golden brown, about 12 minutes. Remove frittatas form cups with a spoon.
Preheat oven to 180\u00b0C Grease 4 x 12 hole mini-muffin pans. You can make these in batches if you do not have pans to make 48 muffins.
Whisk eggs with 2/3 of the sour cream. Stir in the chives, zucchinis and cheese.
Spoon into mini-muffin tins and bake for 15 minutes. Cool on a wire rack.
Top the mini-frittatas with the remaining 1/3 cheese and sprinkle over the extra chives.
Serve at room temperature.