I'm a big fan of any recipe that can be done in stages. This one is perfect because you make the batter the night before, leave it in the refrigerator, and in the morning, all you need to do is plug in the waffle iron and you're ready to go. They come out of the waffle iron crisp and golden dark, but still soft inside, with a great flavor.
This recipe is from Cook's Illustrated; they do extensive testing on recipes to determine the best techniques to use for any particular dish. They're usually my go-to source for any basic recipe.
* 1 3/4 cup milk (whole, low-fat or skim)
* 8 tbsp unsalted butter, cut into 8 pieces
* 2 cups (10 oz) all-purpose flour
* 1 tbsp sugar
* 1 tsp salt
* 1 1/2 tsp instant yeast
* 2 large eggs
* 1 tsp vanilla extract.
1. Heat milk and butter in a small saucepan over medium-low heat until the butter is melted, 3 to 5 minutes. Cool milk/butter mixture until warm to touch (80-105 degrees F, or thereabouts - if it's hot on a finger, it's too hot). Meanwhile, whisk flour, sugar, salt and yeast in large bowl to combine. Gradually whisk warm milk/butter mixture into flour mixture; continue to whisk until batter is smooth. In a small bowl, whisk eggs and vanilla until combined, then add egg mixture to batter and whisk until incorporated. Scrape down sides of bowl with rubber spatula, cover bowl with plastic wrap, and refrigerate at least 12 and up to 24 hours.
2. Following manufacturer's instructions, heat waffle iron; remove waffle batter from refrigerator when waffle iron is hot (batter will be foamy and double in size). Whisk batter to recombine (batter will deflate). Bake waffles according to manufacturer's instructions (use about 1/2 cup for a 7" round iron or about 1 cup for a 9" square iron). Serve immediately or keep warm in a 200 degree oven on a baking rack, single layer.
Always refer to the yeast package for the specific temperature info, etc... Instant yeast does not need to be proofed in hot liquid; still, if the milk is too hot when mixed in the yeast will croak. Letting the batter raise in the fridge overnight controls the rate of rise AND allows flavor to build.
The amount of ingredients can be varied to fit the meal and the appetites. This is a "must have" recipe with leftover ham.
INDIVIDUAL HAM AND EGG BAKE
Ham
Cheese - American, Swiss, Cheddar, Gouda, etc.
Eggs
Salt and Pepper
Cream or milk
Parmesan cheese, optional
DIRECTIONS
Preheat oven to 450 degrees. Grease individual casserole dishes.
Layer:
-- piece or pieces of ham
-- cheese of choice
-- 1 or 2 eggs
-- salt and pepper
-- cream OR milk (egg yolks should be slightly visible)
Bake 10 minutes. Sprinkle with Parmesan cheese, if desired.
Bake additional 10 minutes. (Bake longer for harder yolk.)
Yes, you read it right! If you're not from the South, you've probably been missing out on this food of the gods. As a true Southern belle, ashamed to admit I came to this later in life . . . well . . . as they say . . . better late . . .
1 c. sugar
2 T. cocoa
2 T. cornstarch
dash salt
2 C. milk
1/2 stick butter or margarine
Mix dry ingredients, then whisk in milk. Cook over medium heat till thick, stirring often. Remove from heat and add butter. Serve over split biscuits that have already been slathered with gobs of more butter. Chocolate and bread - what more could you want???
MAPLE APPLE NUT MUFFINS
1 c. Oats
1 Apple, grated
1/4 c. Maple syrup
1 t. Maple extract
1/2 c. Yogurt
2 Eggs, beaten
2 T. Oil
1-1/2 c. Flour
1 t. Cinnamon
2-1/2 t. Baking powder
1/2 t. Baking soda
1/2 c. Pecans or walnuts, chopped
Combine oats, apple, syrup, yogurt, eggs, oil & extract in
bowl. Combine flour, powder, cinnamon, soda; stir into liquid;
fold in nuts. Pour into muffin cups and bake @ 350° for 20-25
minutes
Crepes:
1/3 tsp salt
3 eggs
1 1/2 cup milk
1 1/2 cup flour
2 tsp oil
Mix these ingredients and heat a crepe pan on medium-high heat. Take a small amount of butter and melt on pan. Spoon 1/8 to 1/4 of a cup of mixture on to the pan and spread thin while it is cooking. Repeat for each crepe.
Stuffing:
1 tsp thyme leaves
1 cup mushrooms sliced
2 tbsp red bell peppers - diced small
2 tbsp dry sherry
4 tbsp green onions
1 clove garlic minced
8 tbsp unsalted butter
1 tsp dried basil
1 tsp cayenne pepper
1 tsp black pepper
1 tsp salt
1 tbsp all-purpose flour
2 pounds cooked, deveined, shelled scallops/shrimp chopped
5 tbsp heavy cream
1/2 cup grated Swiss cheese (half for recipe, half for topping)
Heat the butter and sherry in a large saucepan over medium heat. When half-melted, add the green onion, bell pepper, green onion, mushrooms, garlic, and thyme and stir together. Sauté until tender, about 3 minutes. Stir in the dry seasonings; cook 30 seconds. Stir in the flour; cook 30 more seconds.
Whisk in the cream and bring to a simmer. Simmer slowly for 5 minutes, then taste and adjust seasonings. It should be thick- not soupy.
Add the seafood, 1/4 cup of swiss cheese, and remove from heat after 3 minutes.
Garnish each crepe with a little sauce, more chopped green onions, swiss cheese, and a piece of shrimp.
(Dedicated to Gillian, who inspired it and always asks for it when she visits)
This is a wake-up call for breakfast, good to eat with pancakes or waffles, and also makes a great dessert served with a gingerbread cookie and a mix of equal amounts of sour cream and plain low-fat yoghurt.
For 2 to 3 people.
4 Granny Smith apples
Juice of one lemon
1 tablespoon light brown sugar
2 tablespoons olive oil
3 large pieces of dried tangerine peel, broken smaller
2 whole star anise pods
an inch of stick cinnamon (thin cinnamon bark, not the thick cassia bark)
4 whole cloves
1/2 teaspoon dried chilli flakes (less or more to taste; Gillian loves it hot)
1/2 cup light brown sugar
1 cup of water
Put the whole spices into a bowl and set it aside. (I dry my own tangerine peel every season - it is easy enough to spread the pieces of peel on a plate for a few days, instead of throwing them away, and storing them in a screw-top glass jar to be used for all sorts of good things).
Put the lemon juice and 1 tablespoon of sugar into a large bowl. Peel, core and quarter the apples and stir them into the bowl with the juice.
Heat the olive oil till smoking in a skillet and fry the apple pieces briefly until they just start browning.
Throw in the spices and fry for a further minute or two.
Sprinkle 1/2 cup of brown sugar over the apples and then stir in 1 cup of water. Careful - it might splutter a bit!
Bring the heat down and simmer the apples in the syrup until they are barely tender.
Remove the whole spices except the star anise, which looks pretty (and keeps infusing); serve hot, at room temperature or lightly chilled. Some people might like a further squirt of lemon juice to cut the sweetness.
These are very impressive and easy.. oh and GOOD!
Prep Time: 15 minutes
Bake Time: 30 minutes
Chill Time: 1 hour
Cool Time: 30 minutes
Serves: 6
Ingredients:
1 pkg. (10 ounces) Frozen Puff Pastry Shells
2 bars (1 ounce each) dark chocolate
2 tsp. instant espresso powder or granules
1 tsp. water
1 cup heavy cream
1 tbsp. sugar
1/2 cup candy toffee bits
Ground cinnamon
Directions:
Heat the oven to 400°F. Bake and cool the pastry shells according to the package directions.
Finely chop 1 chocolate bar. Shave the remaining chocolate bar with a vegetable peeler to make chocolate curls. Set aside.
Stir the espresso powder and water in a medium bowl until dissolved. Add the cream and sugar. Beat with an electric mixer at high speed until stiff peaks form. Fold the toffee bits and the chopped chocolate into the cream.
Divide the mixture among the pastry shells. Sift the cinnamon over the filling and top with the chocolate curls. Cover and refrigerate the shells for at least 1 hour before serving.
TIP: To make chocolate curls, warm chocolate by holding in your hand for 30 seconds. Pull a vegetable peeler along edge of chocolate to make curls.
Easy Substitution Tip: You can substitute 2 cups thawed frozen whipped topping for heavy cream and sugar.
One of my friends came over and made this for me one day. I got the recipe from her and have been cooking it ever since. This is my sons favorite oatmeal!
2 cups uncooked oats
1/2 cup packed brown sugar
1/3 cup raisins
1 tsp baking powder
1 1/2 cups milk
1/2 cup applesauce
2 tbsp butter, melted
1 large egg
Pam
Preheat the oven to 375 degrees F.
Combine the first 4 ingredients in a bowl. (Sometimes I sprinkle a little cinnamon on)
Combine the milk, butter, applesauce and egg. Add the milk mixture to the oat mixture. Stir well. Pour oatmeal into an 8 inch square baking dish coated with Pam. Bake at 375 degrees for 20 minutes.
Pastry:
1 1/4 cups all-purpose flour
1/4 cup semolina
1/4 teaspoon salt
2 tablespoons butter, chilled and cut into small pieces
1 tablespoon vegetable shortening
1/4 cup ice water
1/2 teaspoon cider vinegar
Cooking spray
Filling:
12 ounces uncooked large shrimp, peeled, deveined & chopped
1/4 cup (2 ounces) cream cheese, softened
4 eggs
2 teaspoons all-purpose flour
2 tablespoons sherry
1 cup evaporated milk
1/2 cup (2 ounces) shredded swiss
1 1/2 tablespoons chopped fresh dill
4 tablespoons chopped green onion
1/8 teaspoon salt
Preheat oven to 375°.
To prepare pastry, lightly spoon 1 1/4 cups all-purpose flour and semolina flour into dry measuring cups; level with a knife. Combine flours, and 1/4 teaspoon salt in a medium bowl; cut in butter and shortening with a pastry blender or 2 knives until the mixture resembles coarse meal. Combine ice water and vinegar in a small bowl. Add water mixture to flour mixture; toss with a fork until mixture is well combined (mixture will be crumbly and will not form a ball). Press mixture into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 5 minutes. Remove from oven; cool on a wire rack.
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and sherry. Add the shrimp; cook 1 minute or until shrimp turn pink. Remove from heat. Combine cream cheese and 1/4 cup egg in a medium bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons flour; beat 1 more minute. Beat in remaining egg and milk. Add shrimp, onion. cheese, dill, and 1/8 teaspoon salt, stirring well. Pour shrimp mixture into prepared crust. Bake at 375° for 40 minutes or until set. Remove from oven; let stand 10 minutes before serving.
Strawberry Stuffed French Toast
1 loaf of raisin challah bread
4 ounces cream cheese (softened)
2 teaspoons cinnamon
1 teaspoon sugar
1 pint of fresh strawberries
3 large eggs
1/2 cup half-and-half
vegetable spray
2 cups maple syrup
1/2 cup chopped walnuts
powdered sugar (to dust before serving)
Slice challah bread into 4 thick slices, then cut a pocket in the top of each slice. Whip together the cream cheese, 1 teaspoon of cinnamon, and sugar. Spread the mixture into the pockets and place the sliced strawberries on top. Whisk eggs and half-and-half with additional teaspoon of cinnamon. Dip bread into egg mixture and cook on griddle coated with vegetable spray until golden brown. Warm the maple syrup and chopped walnuts. Remove French toast from griddle, place on a platter, and dust with powered sugar. Serve with warmed syrup and walnuts.
Omigosh! These should be called stupidly delicious rolls. It has 3 measly ingredients in it, so I thought it would be perfect for a hearty soup . Yup, I was right. I just loved them. The only thing I would do different next time, is brush some butter or egg wash over the tops to make it golden brown. Mine where golden brown on the bottom, but white as a ghost on the tops. the mayonaise isn't overpowering-can't even taste it. It gives the rolls a nice moist texture. I am so glad I didn't double the recipe or I would have not been able to stop eating them! :)
Mystery Rolls
one cup self rising flour
2 Tbsp. mayonnaise
2/3 cup milk
Mix all ingredients together - batter will be lumpy. Spoon into greased muffin cups and bake at 425 deg. about 12-15 minutes ... or until golden brown.
Scrumptious!!!!
1/4 Cup Butter
1/2 Cup Brown Sugar
3/4 tsp cinnamon
1 pkg butterscotch cook and serve pudding -- DO NOT USE INSTANT!
1 pkg frozen bread dough balls
Lightly grease bottom and sides of bundt or angel food pan. Place 18-20 frozen bread balls in pan -- cut back on the number if the bread balls fill the pan more than 1/2 way. Sprinkle entire pkg of butterscotch pudding over the bread balls.
Melt together remaining ingredients in microwave. Drizzle over the bread balls. Set on counter overnight. The next morning bake at 350 degrees for 23-30 minutes.
**My family calls this kind of bread a "monkey bread" because you do not slice and serve, but instead people pinch off the cooked dough ball chunks and eat them!
Home made yoghurt recipe
Your first plain yogurt recipe
4 cups of fresh, organic 2% milk
1/3 cup of powdered milk
1/2 cup organic yogurt (this will be your starter)
Making yogurt begins with milk. You should buy organic milk that is fresh as possible. Slowly heat the milk on the stove over low-medium heat.
At this point you can choose to add powdered milk. Powdered milk creates thicker yogurt that takes less time to ferment. It's optional if you are using whole milk or two percent. Some skim and one percent milk include added milk proteins which make the product taste less watery and will behave the same way as if you added powdered milk.
For your first batch we are going to go with two-percent milk plus 1/3 cup of powdered milk. This combination of milk with the powder will produce a delicious, basic yogurt.
The most tedious thing about making yogurt is watching the milk get hot. You need it to hit 170 degrees, but not have it boil. So you want to pay attention to the pot and have a thermometer at hand. Once you've hit the target temperature, remove from heat and then wait for the milk to cool. Unless you put the pot in the refrigerator it will take some time to cool to 108-112 degrees.
If you are using existing yogurt as a starter, have it handy in a cup. When the milk is cooled to the proper temperature, mix a small amount it in with the yogurt. This will break up the yogurt and makes blending it with the rest of the milk easier. Once you add the starter, the milk can be placed in the pre-heated yogurt maker for four to eight hours. Refrigerate before serving. Makes one quart.
It's what we are having to breakfast tomorrow at my house!!
1-3/4 cups flour
1 cup plus 1 Tbsp. sugar, divided
4 tsp. CALUMET Baking Powder
2 cups POST SELECTS CRANBERRY ALMOND CRUNCH Cereal, divided
3/4 cup fat free milk
1 egg
1 tsp. grated orange peel
1/3 cup orange juice
2 Tbsp. plus 1 tsp. oil, divided
1 cup fresh or frozen cranberries, coarsely chopped
PREHEAT oven to 375°F. Combine flour, 1 cup sugar and baking powder in large bowl. Mix 1 cup cereal and milk in medium bowl; let stand 3 min. Add egg, orange peel, orange juice and 2 Tbsp. oil; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in cranberries.
CRUSH remaining 1 cup cereal; mix with remaining 1 Tbsp. sugar and 1 tsp. oil. Spoon batter evenly into 16 paper-lined medium muffin cups. Top with cereal mixture.
BAKE 22 min. or until muffins are golden brown and toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Serve warm or cooled.
3/4 cup apple cider
1/2 cup packed brown sugar
1/2 cup light corn syrup
2 tablespoons butter
1/2 teaspoon lemon juice
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
Your favorite pancake batter recipe.
http://www.kitchentherapy.com/kitchen.html
The back story is for my cookbook!!!
Just go ahead and make your favorite buttermilk pancakes, but then put fresh cranberrys inside them to cook.
Now, here is the kicker. Do not pour syrup on them. Instead frost them with your favorite cream cheese frosting. Make your own or but the ready made, but the combo is perfect favor war inside your mouth. Huge sour fighting with big sweet all tied together with the buttermilk pancake.. yum yum yum!!!
BK
This is a crustless quiche and is easy and good. I have made it for brunch or as a light supper.
3/4 lb sausage
6 eggs
1 cup small curd cottage cheese
1 1/2 cup (6 oz) Monterey Jack or Cheddar cheese, shredded
1/2 cup (2oz) mozzarella, shredded
1/4 cup flour
1/4 cup melted butter
1/2 tsp baking powder
1/2 cup sliced fresh mushrooms
1/3 cup chopped onion
1 4oz can green chilies drained
In large skillet cook sausage until no longer pink, drain. In large mixing bowl beat eggs, cheeses, flour, butter, and baking powder. Stir in veggies and sausage. Put in greased 9" round baking dish. Sprinkle with parmesan cheese if desired. Bake 375 degrees 30-40 minutes or until knife inserted comes out clean.
When I was in high school, I had a friend named Xan whose ex-husband was from Iran. She taught me to make this yummy and easy egg dish that she called "Persian Omelettes".
4 eggs, scrambled
1/2 medium onion, sliced into strips
2 medium ripe red tomatoes, quatered
2 tbsp butter
lemon juice
warm tortillas or flat bread
Melt butter in a pan. Sautee onion and tomato in butter until tomatoes start to turn yellow. Put tomato and onion in a bowl and set aside. In same pan, cook scrambled eggs, stirring regularly to keep them fluffy. When eggs are mostly cooked, add the tomato/onion mixture (with whatever butter has dripped off) back into the pan with the eggs and toss them together until all is heated through.
Plate eggs/veggies and sprinkle with lemon juice. Serve with warm tortillas or flatbread.
This is a quick and easy recipe that I got from my neighbor several years back. Waffles arn't just for breakfast they also can be served for dinner.
2 cups biscuit mix
1 egg
1/2 cup of oil
1 and 1/3 cups of club soda
Mix togetter and cook in your waffle maker.
I found this recipe on the back of a package of King's Hawaiian Sweet Bread. This is a nice breakfast treat for a special day.
Four 1 1/2 inch slices King's Hawaiian Sweet Bread
2 cups sliced strawberries
1/2 cup milk
1/8 tsp. nutmeg
1/4 cup sugar
4 eggs
1/2 tsp vanilla
1/8 tsp cinnamon
syrup
Cut each slice into thirds. Using serrated knife, cut a pocket in edge of each slice and fill with strawberries. Combine desired remaining ingredients. Quickly dip (do not soak) slices in egg mixture. Cook on hot buttered or oiled griddle until golden brown on both sides. Keep egg mixture well blended. Top with additional strawberry slices and syrup and serve.
INGREDIENTS:
3/4 pound ground pork sausage
1 tablespoon butter
4 green onions, chopped
1/2 pound fresh mushrooms, sliced
10 eggs, beaten
1 (16 ounce) container low-fat cottage cheese
1 pound Monterey Jack cheese, shredded 2 (4 ounce) cans diced green chile peppers,
drained
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup butter, melted
DIRECTIONS:
1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.
2. In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.
5. Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.
2/3 cup lump crab meat
1/2 cup shredded swiss cheese
1/4 tsp. black pepper
1/8 teaspoon salt
3 large eggs
2 large egg whites
cooking spray
1/2 cup finely chopped onion
1/2 cup finely chopped bell pepper
1/2 cup finely chopped canned artichoke hearts
1/2 cup chopped asparagus
1/4 tsp. Italian seasoning
Preheat broiler. Combine crab, cheese, black pepper, salt eggs and egg whites. Heat non-stick skillet over medium heat. Spray with cooking spray and sauté onion, bell pepper, artichoke, and asparagus for 3 minutes. Add egg mixture. Reduce heat to medium. Cook covered for three minutes or until almost set. Sprinkle with Italian seasoning. Broil three minutes until egg is set.
1 Package Refrigerated Biscuits
½ tsp. Cinnamon
¼ C. Sugar
¼ C. Nuts (Optional)
Topping:
Mix and bring to a boil in a heavy sauce pan:
½ stick of Margarine
¼ tsp. Cinnamon
1/3 C. Brown Sugar
1. Preheat oven to 350ºF.
2. Cut each biscuit into 4 equal pieces.
3. Place sugar and cinnamon into a ziplock bag.
4. Shake each piece of biscuit in cinnamon/sugar mixture.
5. Grease a loaf pan.
6. Sprinkle some of the nuts onto the bottom.
7. Layer biscuits alternately with nuts.
8. Pour topping over the top.
9. Bake 15-20 minutes. Let cool 5 minutes before turning out onto a plate.
10. Pull apart and enjoy!
This is from my ex-mother-in-law who was from Montreal. She would make this on Saturday mornings for our daughters.
1 Cup flour
1 Cup milk
1 Egg
1 Tbsp sugar
1 Tbsp butter melted
Mix flour and sugar beat in Milk, Egg and Butter to form thin batter. Heat skillet and grease with either butter (preferred) or oil. Be careful not to burn the butte if you use it. Add ladle of batter and swirl skillet to form thin crepe cook ti top is fairly dry then turn over and brown. If using butter edges should be crispy Serve hot with syrup, powdered sugar, jam or whatever topping you prefer.
Batter stores well for up to a week in an airtight container.
This recipe says in should provide 4-6 servings. However, if it was the main course for breakfast/brunch, I would double it. Everyone wanted this recipe made again.
HAM PANCAKE SQUARES
1 egg, beaten
2 Tablepsoons salad oil, melted shortening, OR melted butter or marg.
1 cup milk
1 cup packaged pancake mix
1/2 to 3/4 cup ham, diced
Preheat oven to 450 degrees. Grease 8x12 inch dish.
Wisk above ingredients until smooth. Pour into greased dish.
Bake approximately 15-20 minutes.
Cut into squares. Serve hot with butter and your favorite syrup.
Top with blueberries for an extra special treat.
Uova in Purgatorio - Eggs in Purgatory. You can probably guess why it is named that, looking at the picture. It looks like a bloody mess. But it is tasty, which is what matters. Serve with some hot, buttered ciabatta bread.
Eggs in Purgatory
Serves 4
1 garlic clove, lightly crushed
2 Tbsp. olive oil
2 cups canned tomato puree
4 fresh basil leaves, torn into pieces, pr a pink of dried oregano
Salt and freshly ground pepper
8 large eggs
1 Tbsp. freshly grated Parmigiano-Reggiano or Pecorino Romano
In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden. Add the tomato, basil and salt and pepper to taste. Bring to a simmer and cook for 15 minutes, or until the sauce is thickened. Discard the garlic.
Break an egg into a small cup. With a spoon, make a well in the tomato sauce. Slide the egg into the sauce. Continue with the remaining eggs. Sprinkle with the cheese. Cover and cook for 3 minutes, or until the eggs are done to taste. Serve hot.
Recipe from The Sopranos Family Cookbook
I've made this Buttermilk Syrup recipe a few times. Yummy - wonderful, and easy to make variations. We have used it for pancakes, waffles, etc. Great topping for ice cream or other desserts, too.
BUTTERMILK SYRUP
1-1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter OR margarine
2 Tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
In large saucepan, combine the first five ingredients; bring to a boil. Boil for seven minutes.
Remove from heat. Stir in vanilla.
Recipe says to serve immediately. But is good re-warmed.
Variations:
-- Add 1 teaspoon of cinnamon. Decrease vanilla by 1 teaspoon. (some guessed that this variation was apple/cinnamon)
-- Use 1-2 teaspoons almond extract, instead of vanilla extract.
I'd hope to try it with fruit juices/flavors, other spices, and extracts.
I may try it with chocolate, as well. ENJOY!
My city's newspaper printed this version of Kristen's delicious French Toast casserole, and I am going to try it this Christmas morning. Thought I'd share it for anyone who is trying to pare off fat!!
Lightened Baked French Toast
Publication date: 11/15/2006
Yield: Serves 6
Ingredients:
BATTER:
1 regular baguette, sliced diagonally into 1-inch thick slices (makes about 22 to 23 slices)
1 1/4 cups egg substitute (equivalent of 5 eggs)
1 cup evaporated skim milk
1 cup milk
3/4 teaspoon freshly ground nutmeg
3/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
TOPPING:
1 Golden Delicious apple, peeled, cored and chopped
1 tablespoon butter, melted
2 tablespoons Smart Balance spread, melted
1/3 cup packed light-brown sugar plus 1 teaspoon light-brown sugar (divided use)
1 tablespoon light corn syrup
1/4 cup chopped pecans
2 tablespoons dried cranberries for garnish
Butter an 8-inch square baking pan and layer the bread in 2 layers. In a blender or food processor, mix together the remaining batter ingredients and slowly pour the mixture over the bread. Cover and refrigerate overnight.
Preheat oven to 350 degrees. To make the topping: In a medium- sized bowl, toss apple with melted butter and spread. Except for the 1 teaspoon brown sugar and the 1 tablespoon dried cranberries, stir in other topping ingredients. Spread the topping over the chilled bread slices and bake, uncovered. After 10 minutes, sprinkle 1 teaspoon brown sugar over topping; return to oven for 50 more minutes. Dot with dried cranberries before serving.
This is a casserole that my mother makes for when the family has gathered OR when she has brunch for one of her clubs.
Green Chili Egg Casserole
12 eggs tabasco 8 oz green chilies
16 oz small curd cottage cheese 1/4 c butter, melted
2 c shredded monterey jack 1/2 c flour
2 c shredded cheddar 1 t baking powder
Beat eggs and gradually add all other ingredients. Pour
into greased 9" x 13" pan. Bake at 325* for 20-30
minutes. Serve with salsa. Serves 10-12.
(I prefer to use whole green chilies, and chop them
myself - I think the pre-chopped are too seedy)
Cranberry Orange Scone Recipe
Dried cranberries are so flavorful—we wanted to load this scone recipe with orange to balance the abundance of cranberries. So we used the zest from two oranges, orange-flavored yogurt, and the juice to make an orange glaze. These are not boring scones.
You can use any quality dried cranberries in this recipe.
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup very cold butter
3/4 cup dried cranberries
zest from two oranges (reserve 1/2 teaspoon for the orange glaze)
1 large egg yolk
3 tablespoons brown sugar
1 teaspoon vanilla extract
1 six-ounce tub of orange-flavored yogurt
For the glaze:
1 cup powdered sugar
1-2 tablespoons orange juice
1/2 teaspoon orange zest
1/2 teaspoon vanilla extract
Directions:
Preheat the oven to 425 degrees.
1. In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Use a pastry knife to cut the butter into the dry ingredients until the mixture is coarse and uniform. Stir in the cranberries and zest.
Baker’s note: Use very cold butter. The secret to flaky scones is to keep the butter a solid. If the dough gets warm enough to melt the butter before baking, you will have a very different consistency. The little pieces of butter create steamy pockets in the scones in the hot oven.
2. In a small bowl, mix the egg yolk, brown sugar, vanilla, and yogurt together. Form a well in the dry ingredients and pour in the liquid mixture. Stir to combine then remove to a floured counter and knead until almost uniform.
Baker’s note: Do not over-knead. Too much kneading will develop the gluten in the flour and make the scone tough.
3. Pat the dough into a 3/4-inch thick circle. Cut into wedges or circles. Place the scones on a lightly-greased baking sheet.
Baker’s note: Use a cookie cutter or a glass with the edges dipped in flour to cut shapes. Do not pat the edges down but leave the cuts as sharp as possible to allow the scones to rise in layers.
Work the cut dough pieces as little as possible. The more you handle the dough, the more the gluten will be developed and the more likely the butter will melt. Either will cause tougher scones.
4. Bake for 10 to 14 minutes or until the tops are lightly browned. Remove to a rack to cool. Serve warm.
To make the glaze, stir in the orange juice to get a drizzling consistency. Add the zest and vanilla.