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)
Real Maple Syrup
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.
My mom baked this apple pie many times using the apples she grew in her backyard.
6-8 Tart Apples, pared, cored, and thinly sliced (6 cups)
1 Cup Sugar
2 Tbsp Flour
1 tsp Ground Cinnamon
Dash Ground Nutmeg
Pastry for 2 crust 9-inch pie
2 Tbsp Butter
If apples lack tartness, sprinkle with about 1 tablespoon of lemon juice. Combine sugar, flour, spices and dash salt; mix with apples.
Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar.
Bake at 400 degrees F for 50 minutes or until done.
Get ready for the most wonderful aroma to drift throughout your home.
Serve with Blue Bell Vanilla Ice Cream and Redi Whip.
2 cups chicken broth
1 cup dried cranberries
1/4 cup butter
1 onion, chopped
1 red bell pepper, chopped
1 cup chopped celery
2 Granny Smith apples, cored and finely chopped
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75-ounce) can cream of celery soup
1/2 teaspoon ground cinnamon
8 cups Hawaiian sweet bread, cubed and toasted
Preheat oven to 350 degrees F. Lightly grease a 13 by 9 by 2-inch baking dish.
In a small bowl, combine chicken broth and cranberries; let soak for 30 minutes.
In a large skillet, melt butter over medium heat. Add onion, pepper and celery; cook for 5 minutes stirring frequently or until tender. Add apples and cook for 5 minutes, stirring frequently. Remove from heat and place in a large bowl.
Beat 3 eggs in a separate bowl. Add salt and pepper. Set aside.
In the large bowl with vegetables, stir in chicken broth mixture, celery soup, and cinnamon. Add toasted bread, stirring gently to combine. Add eggs. Spoon mixture into prepared dish and bake for 30 to 40 minutes or until center is set.
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
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.
4 cups pure apple cider
1 cup cranberry juice
½ tsp ground nutmeg
2 whole cloves
1 cinnamon stick
Grated zest of 1 lemon and 1 orange
Apple slices and fresh cranberries for garnish
In a saucepan, combine cider, cranberry juice, nutmeg, cloves, cinnamon stick, lemon zest and orange zest. Heat over medium heat, just to combine flavors; do not boil.
Strain and serve warm. Garnish with apple slices and cranberries.