Oster Hinged Lid Electric Skillet user manual Recipes, Apple Nut Pancakes, Classic French Toast

RECIPES

APPLE NUT PANCAKES

2 tablespoons butter or margarine	2/3 cup milk
1/2 cup plus 2 tablespoons	1/2 teaspoon vanilla
all-purpose flour	1 egg
11/2 teaspoons sugar	Vegetable oil
2 teaspoons baking powder	1/2 cup peeled and finely
2 tablespoons chopped pecans	chopped apple
or walnuts	1/4 teaspoon cinnamon
Dash nutmeg

Melt butter. Set aside to cool slightly. Combine flour, sugar, baking powder and spices in a small bowl. Combine melted butter and milk in mixing bowl. Add egg and beat lightly to combine. Blend in flour mixture, stirring just until combined. Fold in apple and nuts. Preheat skillet to 325°F. Brush lightly with oil. Pour about 1⁄4 cup batter for each pancake. Cook until bubbles come to the surface and the bottom is golden brown, about 2 minutes. Serve 3 warm with maple syrup for breakfast or brunch or top with ice cream, additional nuts and caramel syrup for dessert.

CLASSIC FRENCH TOAST

1 egg, slightly beaten	1 tablespoon butter or margarine
1/3 cup milk	2 slices French bread,
1/4 teaspoon vanilla extract	sliced 1-inch thick
Confectioner’s sugar	Dash nutmeg or cinnamon
1/2 teaspoon vanilla	Maple syrup

Combine egg, milk, spices and sugar in shallow pan. Preheat skillet to 325°F. Add butter to skillet. Dip both sides of bread quickly into egg mixture then place in skillet. Cook 2 to 3 minutes per side or until bread is golden brown. Dust each piece lightly with confectioner’s sugar and serve with maple syrup.

RECIPES

DENVER OMELET

1/2 cup diced, cooked ham	3 eggs
1/4 cup chopped green bell pepper	2 tablespoons water
1/4 cup sliced fresh mushrooms	1/2 teaspoon salt
1 green onion, sliced	Dash cayenne pepper
1 tablespoon butter or margarine	1/2 cup (1-ounce) cheddar cheese,
	shredded

Set skillet temperature to 325°F. Add ham, green bell pepper, mushrooms, onions and butter. Sauté 2 minutes stirring frequently. Arrange vegetables in an even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then gently fold each part in half. Lift oldest from skillet with a spatula.

CHEESE AND BACON POTATOES

6 slices bacon	1/4 cup onion, finely chopped
4 large potatoes, thinly sliced	11/2 cups (6-ounces)
with skins on	cheddar cheese, shredded
1 can (4 ounces) chopped
green chilies

Place bacon in cold skillet. Set skillet temperature to 325°F.

Fry bacon until crisp, remove and drain. Carefully remove grease, reserving 2 tablespoons bacon grease in skillet. Add potatoes to skillet; cover and cook 10 minutes. Turn potatoes and cook an additional

5 minutes. Crumble bacon and combine with green chiles and onion. Sprinkle over potatoes. Top with cheese; cover and cook 5 more minutes.