Recipe: Cheddar Stack Cakes with Spiced Fruit Sauce
Breakfast and BrunchCHEDDAR STACK CAKES WITH SPICED FRUIT SAUCE
1 package (8 ounces) mixed dried fruits, cut up
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground nutmeg
1 1/2 cups fresh or frozen peeled sliced peaches, thawed
1 egg
1 cup fat-free milk
1 1/2 cups reduced-fat biscuit/baking mix
2 cups (8 ounces) Sargento Light Mild Cheddar Shredded Cheese, divided
In a medium saucepan, combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg; heat to boil. Reduce heat; cover and simmer for 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm.
Beat egg in a bowl. Stir in milk. Add baking mix, stirring just until dry ingredients are moistened. Stir in 1-3/4 cups cheese.
Heat a nonstick griddle or skillet over medium-high heat until a drop of water on the griddle sizzles. Spray griddle with nonstick cooking spray. For each pancake, drop 1/4 cup batter onto hot griddle. Cook for 2 minutes or until tops are bubbly and edges look cooked. Turn; continue to cook for 1 minute or until bottom is golden brown. Transfer to warm plates; top with fruit sauce. Sprinkle with remaining cheese.
Servings: 6
From: Mary Alice Adams, Kingsport, TN
Source: American Dairy Association
1 package (8 ounces) mixed dried fruits, cut up
1/4 cup packed brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground nutmeg
1 1/2 cups fresh or frozen peeled sliced peaches, thawed
1 egg
1 cup fat-free milk
1 1/2 cups reduced-fat biscuit/baking mix
2 cups (8 ounces) Sargento Light Mild Cheddar Shredded Cheese, divided
In a medium saucepan, combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg; heat to boil. Reduce heat; cover and simmer for 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm.
Beat egg in a bowl. Stir in milk. Add baking mix, stirring just until dry ingredients are moistened. Stir in 1-3/4 cups cheese.
Heat a nonstick griddle or skillet over medium-high heat until a drop of water on the griddle sizzles. Spray griddle with nonstick cooking spray. For each pancake, drop 1/4 cup batter onto hot griddle. Cook for 2 minutes or until tops are bubbly and edges look cooked. Turn; continue to cook for 1 minute or until bottom is golden brown. Transfer to warm plates; top with fruit sauce. Sprinkle with remaining cheese.
Servings: 6
From: Mary Alice Adams, Kingsport, TN
Source: American Dairy Association
MsgID: 3136128
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: RECIPE SWAP: Assorted Recipes
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | RECIPE SWAP: Assorted Recipes |
Betsy at Recipelink.com | |
2 | Recipe: Monterey Jack Corn Soup and Anise-Chili Swirl |
Betsy at Recipelink.com | |
3 | Recipe: Cheddar Stack Cakes with Spiced Fruit Sauce |
Betsy at Recipelink.com | |
4 | Recipe: Italian-Style Panini |
Betsy at Recipelink.com | |
5 | Recipe: White Lake Blueberry Cheesecake |
Betsy at Recipelink.com |
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