Stuffed French Toast

This is for Jame!

Stuffed French Toast
from sixsistersstuff.blogspot.com via pinterest



Ingredients

Batter:
2 eggs
1 cup milk
1/2 cup sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract

Filling:
1 1/2 cups cream cheese
1/4 cup dark chocolate chips
1/2 cup medium-diced banana
1/8 cup orange juice
1/4 cup sugar
1 teaspoon pure vanilla extract

Syrup:
1 cup sugar
1 cup water
3 cinnamon sticks
Butter, as needed
4 (2-inch thick) pieces challah bread (I just used a loaf of french bread from the bakery!)
Vanilla ice cream, for serving, optional (We used whipped cream)
Fresh berries, for serving, optional

Directions
Batter:
Combine all ingredients in a large bowl, mixing well until incorporated. Keep refrigerated until ready to use.

Filling:
Fold all ingredients together in a bowl until well incorporated but not completely smooth.

Syrup:
Combine all ingredients in a saucepan over medium-high heat. Stir until sugar dissolves. Bring to a boil and let reduce by 1/3.

French Toast:
Preheat oven to 350 degrees F.
Heat a large saute pan and then add butter. Dredge the bread in the batter and place in the pan. Cook until golden brown on both sides, approximately 2 minutes. Remove from pan and let cool. Divide filling between 2 pieces of the bread top with the remaining 2 pieces of bread. Transfer french toast to oven and bake for 8 minutes.
Cut each French toast in half and serve with the cinnamon syrup and, if desired, a large scoop of vanilla ice cream and fresh berries.

Mexican Crullers (Churros)

Do you know how much Landon LOVES churros?! He made these for us a couple of weeks ago for breakfast. Don't let the shape deter you, they were better than the real thing, we just don't have a cookie press to make them pretty...This one came from

Mexican Crullers (Churros)
from foodnetwork.com

Ingredients
Crullers:
1 cup water
4 tablespoons unsalted butter
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
4 to 5 eggs

Canola oil, for frying
1/2 cup sugar
1/2 teaspoon ground cinnamon

Directions
To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain.

Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a "hook" shape when the spoon is pulled from the dough. If not, beat in the last egg.

Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough.

Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible.

Whole Wheat Waffels

These are a new family favorite! They have whole wheat flour and olive oil, and we serve it up with homemade buttermilk to cancel out all of the healthy-ness! AND they freeze great, just pop them in the toaster on a low heat untildefrosted and warm.

3 eggs separated
1 1/2 c buttermilk
1/2 c olive oil (doesn't need to be extra virgin or expensive)
2 cups fresh ground whole wheat flour
1 Tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt

Pre-heat waffle iron
Beat egg whites until stiff
mix dry ingredients in large bowl. Mix wet ingredients in a separate bowl, and add to dry ingred, gently fold in egg whites half at a time until just incorporated.

Cook on greased waffle iron until crispy.
Serve with Buttermilk Syrup

Orange and Dark Choclate Buttermilk Scones

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons orange zest

2 1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons cold unsalted butter

1 large egg yolk

1/4 cup plus 2 tablespoons cold buttermilk

1/2 cup dark chocolate chips

1. Place rack in the upper third of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.

2. In a mixing bowl, sift together flour, sugar, orange zest, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal. I use my fingers to rub the butter and dry ingredients together.

3. In another bowl, combine egg yolk and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the chocolate chips.

4. Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 4 large or 6 small squares. Place on prepared baking sheet and bake at 425 degrees F for 12-15 minutes. These are best when served immediately with butter and jam!

Scrambled eggs

Scrambled eggs!??!?! Yes! I know what you are thinking, BUT unless you are perfectly satisfied with you scrambled eggs every time you make them, PLEASE give this a try and I guarantee you will be impressed.

I love scrambled eggs, but have found that mine are very unpredictable, so i have been experimenting and found that this works EVERY TIME!

I have put together a bit of a tutorial,

Wisk together:
4 eggs
2 tbsp water
1/4 tsp salt
and a little pepper if you please

Heat skillet over med heat melting 1 tbsp of butter.
Pour in eggs and cook until edges are starting to set. (as seen in my lovely picture)
do not touch, stir, or bother in any way.

once edges are set,using a silicone spatula using long strokes "scrape" up egg curds

continue doing so until eggs are set.

and they look like this

DO NOT over mix or stirr, just scrape the bottom, and do not over cook. once they are set they are done! serve immediately!

Good luck let me know how it works out!

Better than KFC Biscuits

These are SOOO good. I did not make the butter, just served them with eggs and Bacon!! Loved it, thought I would share!

http://www.foodnetwork.com/recipes/neelys/buttermilk-biscuits-recipe/index.html

Crunchy homemade granola

I modified this recipe from one that a friend gave me. We love it and eat it all the time with vanilla yogurt and fresh blueberries.

DRY:
3 cups rolled oats (NOT quick or instant)
3/4 cups whole roasted almonds chopped (roast your own raw almonds or find ones with no added salt)
dash salt
2 Tbsp brown sugar packed
2/3 cup UN-sweetened coconut flakes

WET:
1/2 cup honey
1/3 cup olive oil
2 Tbsp water
2 tsp cinnamon
2 tsp vanilla
2 tsp almond extract

Combine dry ingredients in large mixing bowl, stir
In med sauce pan combine all wet ingredients over high heat. Boil about a minute stir constantly, will foam.
pour wet over dry.
Bake on greased metal baking sheet for 25 mins at 325 stirring half way.
remove from oven, cool completely and immediately transfer to air tight container.

Sweet Berry Bruschetta

Perfect Valentine's Day Breakfast!

**Recipe from Melinda Christensen**

10 slices french bread, 1/2 inch thick

5 tsp sugar, divided

6 oz. fat free cream cheese (I did the 1/3 less fat kind)

1/2 tsp. almond extract

3/4 c. fresh blackberries

3/4 c. fresh raspberries (I substituted both berries for strawberries because that's what I had)

1/4 c. slivered almonds, toasted

2 tsp. powdered sugar, plus extra for dusting

Place bread on an ungreased baking sheet; lightly coat with cooking spray.

Sprinkle with 2 teaspoons sugar.

Broil 3-4 inches from the heat for 1-2 minutes or until lightly browned. ***I WOULD RECOMMEND WATCHING THE WHOLE TIME, it doesn't take long at all..... TOTALLY BURNED MY FIRST PAN WHILE I WAS CUTTING STRAWBERRIES!**
In a small bowl, combine the cream cheese, almond extract, powdered sugar, and remaining sugar.

Spread over toasted bread. Top with berries and almonds; dust with powdered sugar.

Maple Cinnamon Rolls

These are Grandma Joani's famous cinnamon rolls. They are the delicious love child of a Cinnamon Roll and a maple doughnut bar. You must try this recipe.
But beware... It literally takes all day, especially in the winter when dough rises a little slower!


In measuring cup combine:
• 2 packages yeast
• ½ cup water
• ½ tsp sugar
In mixer combine:
• 2 cups milk, warmed
• 1 cup oil
• 1 cup sugar
• 2 tsp salt
Add:
• 2 cups flour , beat.
• 4 eggs, then beat
• yeast mixture that has ripened
• 5-6 cups of flour some times i have to use 6 1/2 cups
“dough should be sticky but shouldn’t stick to you”


Pour into Oiled bowl. Cover and let rise until double in size(2-3hrs)Punch down and let rise again. Divide dough into 2 portions. Roll 1/2 inch thick into an 8 x14 inch rectangle. Spread with a generous amount of butter, white sugar, brown sugar and cinnamon. Roll tightly from the long end sealing at the end. Cut into 1 1/2 inch rolls using dental floss. Lay on greased pan. Let rise until double in size. Bake at 350 for 15 to 20 mins. cool completely before frosting
Maple Frosting
cream together 2sticks softened butter
baby size can of evaporated milk
maple flavoring to taste
and powdered sugar to desired thick fluffy consistency

Overnight Orange French Toast

• 8 (3/4-inch-thick) slices French bread
• 4 large eggs
• 1 c milk
• 2 T fresh orange juice
• 1/2 t vanilla extract
• 1/8 t salt
• 2 T butter/margarine
• Powdered sugar
• Orange Sauce

Place bread in ungreased 13x9-inch backing dish. Combine eggs and next 4 ingredients; beat well. Pour mixture over bread slices; turn slices over to coat evenly. Cover and chill overnight.

Melt 1 T butter in a large skillet over medium heat; remove 4 slices bread from dish, and cook in butter 4 minutes on each side or until lightly browned. Repeat procedure with remaining butter and bread slices. Sprinkle toast with powdered sugar; serve immediately with Orange Sauce. Yield: 4 servings

Orange Sauce

• 1 c firmly packed brown sugar
• 2 t grated orange rind
• 1/2 c fresh orange juice

Combine all ingredients in a saucepan, stirring well. Bring to a boil; reduce heat, and simmer until thickened (about 5 minutes), stirring often. Yield: 1 1/4 cups

Cinnamon Raisin Swirl Bread

This makes a great breakfast. We love it toasted with butter or cream cheese. Or you can use it to make irresistable french toast. Also tasty with peanut butter. My family loves it!



Directions:

Make your favorite bread dough. (Wheat or White) My favorite is shown below

Divide dough into 1 1/2 lb. sections

Roll out one at a time into a rectangle 1/4" thick. Sprinkle with Cinnamon sugar. (2 parts sugar/ 1 part cinnamon) sprinkle raisins over the entire rectangle. I use about 1/3 c. per loaf. Raisins can be omitted. Roll up like a cinnamon roll. Instead of cutting into rolls, place into well-greased or sprayed loaf pan. Bake according to regular bread baking instructions. Remove from pans immediately. Cool completely before storing.