Since my camera is STILLLLL getting fixed, I will be posting a picture from the past on todays blog instead of using my back up camera. I  just was not happy with the picture last week that I posted of the Candy Apple French Toast.

This recipe is another easy recipe that you throw together for one person or even have for dinner.  I  make this a couple of different ways depending on how much time I have. I am going to tell you the easiest and fastest way to throw this together since  most of us do nt have a lot of time.

Potato Pancakes with Avocado Mash (easy and fast way) – Serves 1

Hashbrowns (thawed) enough for 1

1 Half of an avocado

1 Egg

Lime juice, salt, peppper, onion powder and granulated garlic.

hot sauce or chiptole sauce

Tomatoes as a garnish

Thaw out frozen hashbrowns completely either overnight or thaw in microwave.  Once thawed, remove as much water as possible by squeezing out excess in the sink.  Grab enough hashbrowns to roll into a ball in your hands. Pat down in a preheated skillet to make a patty.  Heat each side roughly 10  minutes each depending how crisp you like it. Only flip once or they dry out.

While potato pancake is cooking, make your avocado mixture. Cut avocado in half and remove the seed. Avocado should be soft enough that you should be able to squeeze the avocado right out of the skin into a bowl.  Mix in salt, pepper, lime juice, garlic and onion and mix. Season to your liking.

Once hashbrowns are done, put on a plate. Take an ice cream scoop and scoop out enough avocado to place on top of hashbrowns and patty out flat.

Make egg in skillet so it is sunny side up. Place egg when done onto avocado mixture. Drizzle with some hot sauce, BBQ sauce or chiptole sauce which is shown in the picture.

Add cut up tomatoes around edge of plate.

I served this with a home made cinnamon bread and turkey sausage.

Enjoy.

My camera is in the shop being tuned. This is my back up camera which takes really dark pictures. I apologize for the dark image, but it does taste really yummy. I served this breakfast this morning with bacon and a sherbet fruit cup.

Candy Apple French Toast with Apple Cider Syrup – Serves 6

1 Stick of butter, 1 C Br. Sugar, 1 TB. Corn Syrup, 2 Tart apples- peeled and sliced, 1/2 C raisins and walnuts (optional), 1 loaf French Bread,  5 Eggs, 1 1/2 C milk,  1 tsp. Vanilla, 3 TB. Sugar and 1 1/2 tsp. of cinnamon

Cook butter, sugar and corn syrup until thick.  Pour into a 9×13 cake pan that has been sprayed.  Spread apples, raisin and walnuts over syrup.  Place bread on top.  Whisk together eggs, milk, vanilla and pour over bread.  Cover and refrigerate overnight.

Preheat oven to 350 degrees. Sprinkle top with cinnamon and sugar. Bake uncovered 40 minutes and serve with apple cider syrup.

Syrup

1/2 C Sugar, 1 1/2 tsp. Bisquit mix, 1/2 tsp. Cinnamon, 1 C Apple cider, 1 Tb. Lemon juice, 2 TB. Butter

Mix syrup ingredients EXCEPT butter in saucepan.  Cook, stirring constantly until thick.  Boil 1 min. Remove from heat and stir in butter.

Left over syrup with last a few weeks in the refrigerator.

I hate to admit this, but I tend to lose track of my days as a B&B owner.  I am always looking at a calender to know who I have coming in that day and what I have going on, but I think my mind is thinking ahead and I am on two days at once sometimes.  Yesterday I handled all my Thursday reservations and went to all my  meetings, but somehow thought it was Friday.  Therefore, my stating that the recipe of the week would be a day late was for that reason. I wish someone would questioned me.  Today (Friday), you will get the recipe of the week as usual. HA HA HA

Apple and Pink Grapefruit Medley – Serves 6-8

1/2 C Water

1/4 C Sugar

1 tsp. Fresh Mint

4 Ruby Red Grapefruit

4 Firm, Tart Apples ( I prefer Granny Smith)

The  night before serving, bring water to a boil  and add sugar and mint and cook. Stir until sugar is dissolved. Set aside and cool.

Peal grapefruit and remove sections. Put sections in a GLASS bowl.  Peel an core apples and slice into thin wedges.  Add apple immediately to grapefruit and gently stir to coat apples with acidy grapefruit juice.

Add  mint sauce to sauce to grapefruit and apples and refrigerate overnight.

Serve in parfait cups with a sprig of mint.  ENJOY!

I love this recipe, because it is so pretty, reminds me of summer and easy to make too. I make my own pancake batter and granola, but you can use store bought and it turns out just as well.

Crunch Berry Panckes – serves 1-2

Pancake Batter to serve 1-2

1 1/2 C Low fat granola

1 1/2 C Raspberries, 1 C Blueberries, and 1/2 c Strawberries

1 tsp. Vegetable Oil

4 tsp. butter

Powdered sugar (optional)

Heat griddle over med heat. Heat with 1 tsp. of oil.

Whisk pancake mix until blended and then stir in 1/2 C granola then half of each of raspberries, blueberries and strawberries.

Drop 1 large ladle of batter onto griddle and sprinkle with 1 TB granola on top of each pancake. Cook about 3  minutes on each side.

top each with 1 Tb butter and powdered sugar along with remaining fruit and extra granola if you have.

You can serve any syrup. I use the juice from the berries and blend with maple syrup in a saucepan over low heat with a little butter to make creamy.