Fresh Apple Cobbler

Feshly chopped apples
Batter: should be thick consistency, like brownie mix.
Equal amounts of flour, butter and brown sugar, mixed with
1 TB vanilla
1 egg
1/8 to ¼ cup milk
Powdered sugar

Place apples in cobbler deep dish, place 6-8 “dabs” of butter on top
Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.

Southwestern Frittata

20 eggs
1 cup or more of cheese
6 diced green chilies
½ leek, chopped and sautéed in oil

Mix all together in big bowl

Heat oil (Pam is fine) in cast iron skillet. Place egg mixture in skillet on top
of stove and cook until edges are bubbling. Place 6-8 slices of Ortega chilies in star shape on top before placing in oven. Place hot skillet in oven. Cook for 1 hour, 45 minutes (+ or -). Flowers and herbs like rosemary make great garnishes!

Fresh Cherry Cobbler

Fresh, pitted cherries

Batter: should be thick consistency, like brownie mix.
Equal amounts of flour, butter and brown sugar, mixed with
1 TB vanilla
1 egg
1/8 to ¼ cup milk
Powdered sugar

Place cherries in cobbler deep dish, place 6-8 “dabs” of butter on top. Lay batter evenly across the top, all the way to edges of pan. It should be about ¼ inch thick. Bake for 2 + hours. Sprinkle powdered sugar on top just before serving.

Frittata “Florentine”

20 eggs
1 cup or more of cheese
1 skillet full of spinach (bagged) or equivalent picked from the garden
1 dozen mushrooms, sliced
½ leek, chopped
1 tomato, sliced

Sauté spinach, mushrooms and leeks in oil until spinach is limp. Drain water from pan if necessary. Mix all together in big bowl. Heat the oil (Pam is fine) in the cast iron skillet. Place egg mixture in skillet on top of stove and cook until edges are bubbling. Place sliced tomatoes on top in a nice design before placing in oven. Cook for 1 hour, 45 minutes (+ or -)

French Toast

1 loaf of bread, sliced about ¾ inch thick – makes about 21 to 24 slices)
Batter: 7 eggs
½ cup sugar
¼ cup cream
1 TB cinnamon
1 ½ TB vanilla

Heat Teflon-coated skillet using oil until hot. Dip bread slices in batter and fry until golden brown. Sprinkle with powdered sugar just before serving.