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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Chocolate Cake “The Best Ever”

Chocolate Birthday Cake

Chocolate Cake “The Best Ever”

 

Ingredients

2 cups Sugar                                      1 ½ tsp Baking Soda         1/2 cup Vegetable Oil

1 ¾ cups All Purpose Flour             1 tsp Salt                             2 tsp Vanilla Extract

¾ cup Hershey Cocoa                       3 Eggs                                   1 cup Boiling Water

1 ½ tsp Baking Powder                     1 cup Milk

 

Directions

Heat oven to 350 degrees F.  Grease and flour two 9 inch round baking pans.  Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).

Pour into pans and bake 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool for 10 minutes and remove cakes from pans to wire racks.

Cool completely.  Frost with Chocolate Frosting .

Chocolate Frosting

Ingredients    

½ cup (1 stick butter)               3 cups Powdered Sugar    1 tsp. Vanilla Extract

2/3 cup Hershey Cocoa             1/3 cup Milk

Directions

Melt butter.  Stir in cocoa.  Alternately add powdered sugar and milk.  Beat on medium speed to spreading consistency.  Add more milk if needed.  Stir in vanilla.  Makes about 2 cups of frosting.  Top with chopped walnuts, pecans or shaved semi sweet Bakers Chocolate or candy bar.

 

Company Cheesecake

Image result for Cheesecake pictures

 

Company Cheesecake

Combine 1 ¾ cups graham cracker crumbs, ¼ cup of finely chopped walnuts, ½ tsp ground cinnamon, 1 tbsp sugar and ½ cup butter, melted.  Press on the bottom and up 2/3 of sides of a spring form pan.

Beat smooth 3 well beaten eggs, two 8-ounce packages of cream cheese softened, 1 cup sugar, ¼ tsp salt, 2 tsp vanilla, ¼ tsp almond extract.

Blend in 3 cups of dairy sour cream.  Pour into crust.  Bake at 375 degrees about 35 minutes or just till set; cool.  Chill 4 to 5 hours. 

Serves 12-16

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.

Asparagus, Ham, and Cheese Frittata

Asparagus, Ham, and Cheese Frittata - NeighborFood

Ingredients
11 eggs
1 cup milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese
1 cup chopped ham
1 teaspoons olive oil
1/2 yellow onion, chopped
8-10 asparagus spears, with about 1-2 inches trimmed from the bottoms
Salt and pepper to taste

 

Directions
Grease a 9 inch deep dish pie pan or other oven safe dish (a cake pan or glass casserole dish would work fine too). Preheat the oven to 375 degrees. (If coming straight from the refrigerator add the pan to the oven before preheating).

In a large sauce pan, bring about 6-8 cups of water to a boil. Add asparagus spears and cook for 2 minutes or until bright green. Drain water and set aside.

Meanwhile, in a small skillet sauté oil and onion until soft and translucent, 3-4 minutes. Remove from heat and set aside.

In a large bowl, whisk together eggs and milk until thoroughly combined. Stir in cheeses, ham, and onion.

Pour mixture into greased pan. Fan asparagus spears over the top of the dish. Sprinkle with salt and pepper.

Bake for 40-50 minutes or until outside is browned and center is set.

Chocolate Easter Candy Eggs

Chocolate Easter Candy Eggs

These moist chocolate cake eggs harbor a delicious secret: caramel candy.

Cake

2 cups sugar

2 cups Unbleached All-Purpose Flour

2 tablespoons cornstarch

3/4 cup Double-Dutch Dark Cocoa or Dutch- process cocoa

2 teaspoons baking powder

2 teaspoons espresso powder

1/2 teaspoon baking soda

1 teaspoon salt

4 large eggs

3/4 cup vegetable oil

2 teaspoons vanilla extract

1 1/4 cups water

Filling

1 cup caramel from a block; or 3 dozen unwrapped caramel candies

Topping

3/4 cup caramel from a block, or unwrapped candies and 1 1/2 tablespoons heavy cream or half and half
Directions

Preheat the oven to 350°F. Lightly grease the wells of an egg pan. Or line a muffin pan with papers, and grease the papers. Whisk together the dry ingredients. Add the eggs, oil, and vanilla, beating until smooth. Gradually add the water, beating until smooth. Pour the batter into each cup of the prepared pan, bringing it to within 5/8″ of the rim of the pan. While the cakes are baking, prepare the caramel. If you’re using block caramel, scoop 1″ balls and roll them smooth between your palms. Place them in the freezer. Bake the cakes for 14 minutes. Place one ball of caramel (or 2 unwrapped caramel candies) atop each egg or muffin; it’ll sink in. Continue baking for an additional 12 minutes until cake is set and springs back when lightly touched. Remove from the oven, and allow to cool for 10 minutes. Loosen cakes, and gently slip them out of the pan onto a cooling rack. Repeat with the remaining batter and caramel. When all the cakes are baked and cooled, combine the 3/4 cup caramel and cream, and heat in the microwave till very hot. Remove, and stir till smooth. Drizzle over the cakes, reheating as necessary.

Italian Easter Pie

Easter pie, a double-crust “stuffed pizza” filled with ham, eggs, and cheese, is traditionally eaten in Italian households the day before Easter.

Crust

4 3/4 cups Unbleached All-Purpose Flour

2 teaspoons salt

2 teaspoons instant yeast

2 tablespoons sugar

6 tablespoons nonfat dry milk

1/4 cup olive oil

1 cup + 2 tablespoons lukewarm water*

*If you use all-purpose flour, increase the water to 1 1/2 cups (12 ounces)

Filling

1 dozen large eggs

1 pound good-quality, full-flavored ham

2 cups ricotta cheese, part-skim preferred

1 cup freshly grated Parmesan cheese, lightly packed

Salt, coarsely ground black pepper, and chopped fresh parsley, to taste

Glaze

1 large egg

2 tablespoons sugar

 

Directions

Mix and knead together all of the dough ingredients — by hand, in a mixer, or in a bread machine — until you’ve made a soft, smooth dough.

Place the dough in a lightly greased bowl, cover, and allow it to rise for 1 to 2 hours, until it’s quite puffy, nearly doubled in bulk. While the dough is rising, make the filling.

Hard-boil and peel 6 of the eggs.

Place the hard-boiled eggs, ham (cut in chunks), and fresh parsley (1/2 cup or so) in the work bowl of a food processor. Process until chopped and combined. Don’t over-process; the ham and eggs should still be a bit chunky. You can also simply dice the eggs and ham, and chop the parsley, if you don’t have a food processor.

Combine the ham, boiled eggs, and parsley with the raw eggs, ricotta, and Parmesan. Season to taste with salt and about 1/2 teaspoon coarsely ground black pepper. If the ham is salty, you may not need any salt at all.

Deflate the dough, and divide it into four pieces.

Roll two of the dough pieces into rounds about 13″ in diameter, and place them on lightly greased or parchment-lined 12″ pizza pans. Or roll into ovals about 10″ x 14″, and place on two lightly greased or parchment-lined baking sheets. Note: If you’re using parchment, it’s easiest to roll right on the parchment, then lift the crusts, parchment and all, onto the pans.

Divide the filling evenly between the two crusts, covering them to within 1″ of the edges. You’ll use a generous 3 cups (about 27 ounces) for each crust.

Roll out the other two pieces of dough, and place them atop the filled crusts gently stretching them, if necessary, to cover the filling. Seal the crust edges by rolling the bottom crust up over the top, and pinching together.

Using a sharp knife or pair of scissors, cut a 1″ hole in the very center of each top crust; this will allow steam to escape.

Make the topping by whisking together the egg and sugar until the sugar has dissolved. Paint each crust with some of the topping; this will yield a golden brown, shiny crust with mildly sweet flavor, a perfect foil for the salty ham.

Allow the pies to rest while you preheat your oven to 350°F, about 15 minutes. They don’t need to be covered.

Bake the pies for about 25 minutes, until they’re a deep, golden brown. Remove them from the oven, and carefully slide them off the pan/parchment and onto on a rack to cool.

Serve warm or at room temperature. Refrigerate any leftovers.

Pot Luck Deviled Eggs

Classic-Southern-Deviled-Eggs_

Ingredients

3-dozen eggs

½ red onion, minced

1 tbsp. pickle relish

¼ green bell pepper, minced

¼ red bell pepper, minced

1 stalk of celery, trimmed, minced

3 oz mayo

3 oz sour cream

Salt

Pepper

Garlic powder

Cayenne powder

Lemon juice – one lemon, or two squeezes of the bottle of lemon juice

Paprika

Directions

After hard-boiling your eggs and allowing them to cool, it’s time to peel.

Slice your eggs lengthwise and carefully scoop out the yolks into a mixing bowl. After all of your eggs are separated, mash your yolks with a fork, breaking them all up into one mass. Add your mayonnaise and sour cream. Mix this in completely by hand and then add your minced veggies and pickle relish.

Transferred the mixture into the stand-up mixer, but a hand mixer would do the trick too. With the mixer moving on slow, then gradually picking up the pace to super fast, essentially whipping the egg mixture, add in a few squeezes of lemon juice, the salt, pepper, garlic powder and cayenne.

I let my mixture mix for about 5 minutes. Scoop your mixture into a gallon size Ziploc bag and when you’re ready, cut the tip of the bag to create your very own, make shift piping bag! Use a large decorator tip if you want to be fancy. Pipe your mixture into the egg whites. Sprinkle the tops with paprika.

Allow the eggs to chill in the fridge for at least 30 minutes prior to serving.

How to Crack and Separate the Perfect Egg

SeparatingEggs

 

 

The big problem with cracking eggs on the side of the bowl is that it forces the cracked shell into the egg whites, fracturing them and lodging them in there for you to dig through when they hit the bowl.

But when you crack your eggs on the counter top instead there are no shells shoved into places they don’t belong, and the membrane inside the egg is left intact so you don’t run the risk of puncturing your egg yolks too.

Next is separating the egg yolks from the egg whites.  Use your thumbs to separate the egg shell at the crack. Toss the eggs back and forth between the shells to separate the whites and yolks.

The eggs in your hands technique means no jagged shell edges to cut your whites and yolks on and the weight of the egg whites helps separate the yolks from the whites on their own – making your job a whole lot easier.