French Toast

denny's style french toast

 

French Toast

Ingredients

3 Eggs

1/2 cup Milk

2 tablespoons All-Purpose Flour

2 tablespoons Sugar

1/2 teaspoon Vanilla

1/4 teaspoon Salt, to taste

1/2 teaspoon Cinnamon

4 – 6 slices of thick Bread (Texas Toast or other thick bread)

Butter

Powdered Sugar

More Butter

Whipped Cream

Real Maple Syrup

 

Directions

Beat the eggs until they are frothy.

In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.

Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.

When the butter has melted (do not let it burn) start dipping your bread.

Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.

Carefully pick up the bread and let the excess batter drip off into the bowl.

Place the battered bread onto the hot skillet or griddle.

Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side.  Remove from the pan to a plate.

Dust with powdered sugar.  Serve with more butter, whipped cream and real maple syrup.

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CARAMEL PECAN KRINGLE

 

Winner of the 2009 Marzetti(R) uDip Sweepstakes Recipe Contest!

CARAMEL PECAN KRINGLE

Ingredients

1 cup Marzetti Caramel Apple Dip

1 cup chopped Pecans, divided

1 sheet Puff Pastry

For Icing

½ cup Confectioners Sugar

1 tbsp Milk

¼ tsp Vanilla Extract

 

Directions

For kringle, preheat oven to 350 degrees F. Place all pecans on a sheet pan and toast for 8 minutes. Cool, chop and set aside.

Increase oven temperature to 400 degrees F. Line a baking pan with parchment paper.

Unfold puff pastry in center of prepared pan. Evenly spread half of Marzetti Old Fashioned Caramel Dip onto center section of dough. Sprinkle with1/3 cup pecans.

Fold one-third section of dough over to cover caramel and pecans. Spread that dough layer with remaining Marzetti Old Fashioned Caramel Dip and 1/3 cup pecans. Fold remaining section of dough over all, trying to completely cover caramel and pecans.

Bake 15 to 20 minutes or until pastry is golden brown.

For icing, whisk together all ingredients, adding additional milk if necessary.

Cool kringle slightly; drizzle icing over top and sprinkle with remaining pecans. Cool completely. Slice and serve

Blueberry Muffins Protein

Image may contain: food

 

Ingredients

3/4 cup sugar

1/3 cup butter

1/2 teaspoon lemon zest

2 eggs

1 cup heavy cream

2 level cups flour

4 teaspoons baking powder

1/2 teaspoon salt

2 scoops Isopure Protein Powder (0 carbohydrates)

1 cup blueberries

 

Directions

Preheat oven to 375 degrees F.

Cream together the butter and sugar.  Add eggs, cream, protein powder, flour, baking powder, lemon zest, and salt.  Mix well.  Stir in the blueberries.

Use a muffin tin lined with 18 cupcake papers.  Fill the cupcake papers with the batter and bake in preheated oven for 20 minutes.

 

Nutrition Facts
Servings 18.0
Amount Per Serving
calories 89
% Daily Value *
Total Fat 6 g 9 %
Saturated Fat 3 g 16 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 40 mg 13 %
Sodium 118 mg 5 %
Potassium 84 mg 2 %
Total Carbohydrate 6 g 2 %
Dietary Fiber 0 g 2 %
Sugars 5 g
Protein 4 g 8 %
Vitamin A 7 %
Vitamin C 6 %
Calcium 6 %
Iron 1 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Hoe Cakes (Paula Deen’s Recipe)

Paula Deen’s Hoe Cake Recipe makes the most delicious hoe cakes you will ever taste!  My husband and I first had these hoe cakes when we visited Paula Deen’s Buffet in Tunica, MS years ago.  The cooks were constantly at the grill cooking up these yummy delights to keep up with all of the guests.  They are great hot off the griddle with soft butter and a little syrup as a side with your lunch or dinner.

Ingredients

1 cup self-rising flour

1 cup self-rising cornmeal

2 eggs

1 tablespoon granulated sugar

3/4 cup buttermilk

1/3 cup water

1/4 cup vegetable oil (or bacon grease)

Butter, (or oil) for frying and more for spreading

Directions

STEP 1

Mix all ingredients together (except for frying oil and butter for spreading).

STEP 2

Heat oil in a large cast iron skillet over medium heat. Drop mixture 3 tablespoons at a time into hot skillet. Brown until crisp; turn and brown on other side. Drain on paper towels. Serve with butter, for spreading. Leftover batter will keep in refrigerator for up to 2 days.

NUTRITION (PER SERVING): 123 calories, 10g fat

 

 

Flat Belly Mini Muffins

Here’s the exact recipe created by the USDA and tested at the University of Maryland

Preheat Oven to 325 degrees F.

Ingredients

1 Cup Safflower Oil

½ Cup Packed Brown Sugar

½ Cup Sugar

½ Cup Egg Beaters or 2 Large Eggs

1 tsp Vanilla Extract

2 Cups All Purpose Flour

1 ¼ tsp Baking Soda

¼ tsp Salt

½ Cup Mini Chocolate Chips

¼ Cup chopped nuts (Almonds, Walnuts or Pecans)

 

Directions:

Lightly coat two mini muffins pans with cooking spray or use mini muffin liners.

Mix all ingredients together.  Fill each muffin cup with 1 Tbsp batter.  Bake 10-12 minutes or until baked through.

Cool.  To maximize freshness, use doubled storage bags to freeze any muffins you won’t consume within 2 days.

Defrost in wrapping at room temperature overnight.  Makes about 48 mini muffins.

Nutrition Facts
Serving Size 18 g
Amount Per Serving

Calories

89

Calories from Fat

51
% Daily Value*

Total Fat

5.7g
9%

Saturated Fat

0.7g
4%

Cholesterol

8mg
3%

Sodium

49mg
2%

Potassium

20mg
1%

Total Carbohydrates

8.7g
3%

Sugars

4.5g

Protein

1.1g
Vitamin A 0% Vitamin C 0%
Calcium 1% Iron 2%
Nutrition Grade D
* Based on a 2000 calorie diet

Cranberry Carrot Bread

Thanksgiving side dish recipe: Cranberry carrot bread

INGREDIENTS

Nonstick floured baking spray

1¼ cups all-purpose flour

1 cup whole wheat flour (such as King Arthur’s Whole Wheat White Flour)

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup applesauce

¼ cup skim milk

1 large egg

2 egg whites

2 tablespoons canola oil

1 tablespoon vanilla extract

2 cups shredded carrots

⅓ cup dried cranberries

⅓ cup pecans, chopped

FOR THE GLAZE

½ cup powdered sugar

3 tablespoons orange juice

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with baking spray and set aside.

In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened. Do not to over-mix (the batter will be thick). Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Combine the powdered sugar and juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.

Sourdough Waffles with Fried Chicken

fried chicken and waffles

For a great breakfast, brunch or dinner, make these Sourdough Waffles with some Golden Fried Chicken.  There is nothing like good Southern Comfort Food to hit the spot when you  crave something sweet and savory!

Ingredients

Waffles

1 cup all purpose flour

1 1/2 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

2 eggs

1/2 cup milk

8 ounces sourdough starter (Sourdough Starter Recipe is in this blog Bread Section)

3 tablespoons butter, melted

Chicken

Whole Chicken, (3 pounds or less)

1 cup self-rising flour

Milk

2 Eggs beaten

Seasoned Salt

1/2 teaspoon black pepper

1 1/4 teaspoons garlic powder

Vegetable oil for frying

Directions

For the Waffles

In medium bowl, combine flour, baking powder, sugar, and salt. Whisk until well combined.

In separate medium bowl, whisk eggs and milk until combined. Add sourdough starter and whisk until completely blended. Add flour mixture and butter and stir until combined. Depending on thickness of starter, you might need to adjust batter. It should be the consistency of pancake batter. Add flour or milk as needed to reach that consistency.

Cook in waffle iron according to manufacturer’s directions.

For the Chicken

Cut chicken into eight pieces.  Rinse pieces in cold water and let them soak in fresh cold milk and egg for at least 30 minutes. Mix thoroughly flour, seasoned salt, pepper and garlic powder to make the fried chicken flour.

Heat 1 inch of vegetable oil in a large skillet over medium-high heat (375 in an electric skillet).

Dredge chicken through the breading, coating well on all surfaces. Pat off excess breading and place chicken in hot oil, making sure pieces are not touching each other. When the chicken is browned (approximately 5 minutes), turn pieces over and reduce heat to medium (300). Cover and cook for 20 minutes. Then remove lid, bring heat back to medium high and turn chicken, cooking an additional 5-7 minutes. Let chicken drain on a paper towel before eating.

Serve the chicken with the waffles along with butter and warm maple syrup.

Yorkshire Pudding

Yorkshire Pudding

 

The secret to making Yorkshires (as they are known in the UK)   is to pour well rested, cold batter into slightly smoking hot fat and put immediately back into a really hot oven. It is as simple as that.  Keep in mind that this recipe came from my grandfathers family from Old England and the way it is written is from their time.  I changed the oven temperature to match our ovens for F.

Ingredients

4 large fresh eggs measured into a jug

Equal quantity of milk to your measured eggs

Equal quantity of all purpose/plain flour to measured eggs

Pinch of salt

2 tbsp lard, beef dripping or vegetable oil

Directions

Heat the oven to 450°F or the fat may burn.

Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.

Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.

Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible – up to several hours.

Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen York shire pudding tin or a 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsp of cold water and fill a third of each section of the tin with batter and return quickly to the oven.

Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.

Serving Yorkshire Pudding

In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.

Yorkshire pudding isn’t reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.

Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.

Graham Crackers

Graham Crackers

Do you know why graham crackers are called graham crackers? Sylvester Graham, a minister who lived and preached in the first half of the 19th century, carried on a dietary crusade in favor of whole wheat flour, arguing that to separate the bran from the rest of the wheat berry was against the will of God. Thus whole wheat flour, or graham flour — flour milled from the whole wheat berry, rather than just the endosperm. And thus graham crackers — sweet, crisp crackers made from whole wheat flour.

These crackers aren’t as light as the ones you buy in the store. But they’re crunchy and delicious, just the ticket for spreading with peanut butter and enjoy with a cold glass of milk.

Ingredients

1 cup (4 ounces) Whole Wheat Flour or Whole Wheat Pastry Flour
1 cup (4 1/4 ounces) Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking powder
1 large egg
1/4 cup (1 3/4 ounces) vegetable oil
1/4 cup (3 ounces) honey
2 to 3 tablespoons (1 to 1 1/2 ounces) milk (approx.)
additional milk for glaze
cinnamon-sugar (optional)

Directions

In a mixing bowl, combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder. In a separate bowl, beat egg till light, then add oil, honey and 2 tablespoons milk. Stir into dry ingredients until you have a fairly stiff dough, adding additional milk if necessary. Wrap dough in waxed paper and chill until firm, about 1 hour (or longer, if it’s more convenient).

Turn the dough onto a floured surface and knead gently until it holds together. Roll dough out till it’s about 1/16-inch thick; make sure rolling surface is well-floured, or you’ll have trouble transferring crackers to baking sheet. Preheat your oven to 375°F.

Cut dough into 3-inch squares, prick each square several times with a fork, and place on lightly greased cookie sheets. Brush the tops with milk, sprinkle with cinnamon-sugar if you’re so inclined, and bake for 15 to 20 minutes, or until crackers are lightly browned. Remove crackers from oven, transfer to a wire cooling rack, and cool completely. Makes about 2 dozen graham crackers.

Ice Cream Bread

Ice-Cream-Bread

 

Ingredients

2 cups of softened ice cream, any flavor

1½ cups of self rising flour

Directions

Preheat your oven to 350 degrees. Grease a 8.5″x4.5″ pan.  In a mixing bowl, mix together the softened ice cream and the self rising flour until combined. Do not over mix, just until combined.

Using a spatula, pour into the prepared loaf pan and smooth out the top with the spatula.

Bake for 40-45 minutes or until a toothpick inserted in the center comes out relatively clean with just a few crumbs.

Remove from oven and allow bread to rest for about 5 minutes.

Remove from the pan and allow bread to cool the rest of the way on a cooling rack.

Enjoy warm or at room temp. Keeps for 2-3 days.