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.

Dewberry Dumplings

Dewberry Dumplings

Ingredients 

For the Berries

1 Quart Berries

2 Cups Sugar

2 Cups Water

½ Stick Butter

1 tsp Vanilla

For the Dumplings

½ Cup Flour

½ Cup Sugar

¼ tsp Salt

2 Tbsp Crisco

2 tsp Baking Powder

1 Egg

Directions

Wash berries. Cook berries with sugar and water on medium heat for 45 minutes.

Mix dry ingredients for dumplings; add egg and enough water to make a soft dough. Roll thin and cut into 1 inch squares. Drop on top of cooking berries cover and cook gently 10 to 12 minutes. Continue until all dumplings are cooked. As dumplings are cooked, remove from berries and place on a large platter. After all dumplings are cooked, add margarine and vanilla to berries and pour over dumplings. Serve with Vanilla Ice Cream and Redi Whip.

Dumplings

Dumplings

Ingredients

1 cup milk

2 cups flour

2 eggs

1 tsp salt

Directions

Add milk to flour slowly, stirring constantly to keep mixture smooth. Add 1 egg at a time, beating well after each addition. Salt and mix well. When cooking in boiling salted water or meat broth, pour the batter from a shallow bowl, tilting it over the boiling kettle. With a sharp knife, slice off pieces of the batter into the boiling liquid. Dip knife in the liquid before each cut to prevent sticking. Use with Chicken as in Chicken and Dumplings.

Crisco Pie Crust

Crisco Pie Crust

This is by far the absolute best Pie Crust you can ever make and eat.  It is flaky and perfect for any pie you bake.  I use the food processor to make this crust before rolling out for the pie pan.

INGREDIENTS:

SINGLE CRUST

1 1/3 cups Pillsbury BEST® All Purpose Flour

1/2 teaspoon salt

1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1/2 cup well-chilled Crisco® All-Vegetable Shortening

3 to 6 tablespoons ice cold water

DOUBLE CRUST

2 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening

4 to 8 tablespoons ice cold water

DEEP DISH DOUBLE CRUST

2 2/3 cups Pillsbury BEST® All Purpose Flour

1 teaspoon salt

1 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening

OR 1 cup well-chilled Crisco® All-Vegetable Shortening

6 to 10 tablespoons ice cold water

PREPARATION DIRECTIONS:

BLEND flour and salt in medium mixing bowl.

CUT chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining.

SPRINKLE half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together.

TIP

Test dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together.

SHAPE dough into a ball for single pie crust. Divide dough in two for double crust or double deep dish crust, one ball slightly larger than the other. Flatten ball(s) into 1/2-inch thick round disk(s).

For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days.

ROLL dough (larger ball of dough for double crust pie) from center outward with steady pressure on a lightly floured work surface (or between two sheets of wax or parchment paper) into a circle 2-inches wider than pie plate for the bottom crust. Transfer dough to pie plate by loosely rolling around rolling pin. Center the rolling pin over the pie plate, and then unroll, easing dough into pie plate.

For a SINGLE pie crust, trim edges of dough leaving a 3/4-inch overhang. Fold edge under. Flute dough as desired. Bake according to specific recipe directions.

For a DOUBLE pie crust, roll larger disk for bottom crust, trimming edges of dough even with outer edge of pie plate. Fill unbaked pie crust according to recipe directions. Roll out smaller dough disk. Transfer dough carefully onto filled pie. Trim edges of dough leaving a 3/4-inch overhang. Fold top edge under bottom crust. Press edges together to seal and flute as desired. Cut slits in top crust or prick with fork to vent steam. Bake according to specific recipe directions.

Two Methods for Pre-baking Pie Crusts (Cream Pies)

Pre-baking without weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Bake crust in lower third of oven, at 425°F, 10-12 minutes or until edges and bottom are golden brown.

Pre-baking with weights: Thoroughly prick bottom and sides of unbaked pie dough with fork (50 times) to prevent it from blistering or rising. Chill or freeze for 30 minutes. Line pie dough snugly with foil or parchment paper. Fill with dried beans or pie weights. Bake at 375°F for 20 minutes. Remove foil and weights. Reduce oven to 350°F. Bake 5-10 minutes or until edges and bottom are golden brown.
NUTRITIONAL INFORMATION PER SERVING:

Serving Size (1/8 of crust), Calories 190 (Calories from Fat 110), Total Fat 12g (Saturated Fat 3g), Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 16g (Dietary Fiber 1g, Sugars 0g), Protein 2g; Percent Daily Value*: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 6%.

*Percent Daily Values are based on a 2,000 calorie diet.

Crescent Rolls

Crescent Rolls

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
2 cups warm 2% milk (110° to 115°)
1 cup shortening

1 cup sugar

6 eggs

9 cups all-purpose flour, divided

3 to 4 tablespoons butter, melted

Directions

1.     In a large bowl, dissolve yeast in water. Add milk, shortening, sugar, eggs, salt and 4 cups flour; beat 3 minutes or until smooth. Add enough remaining flour to form soft dough.

2.    Turn onto a floured surface; knead lightly. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 2 hours.

3.    Punch dough down; divide into four equal parts. Roll each into a 9-in. circle; brush with butter. Cut each circle into eight pie-shaped wedges; roll up each wedge from wide edge to tip of dough and pinch to seal.

4.    Place rolls with tip down on baking sheets; freeze. When frozen, place in freezer bags and seal. Store in freezer for up to 4 weeks.

5.    Place on greased baking sheets; thaw 5 hours or until doubled in size. Preheat oven to 375°. Bake 12-15 minutes or until lightly browned. Remove from baking sheets; serve warm, or cool on wire rack.