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.

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.

Wake Up! Granola

ranch-granola-x

 

Ingredients

Coconut oil, for brushing

6 cups walnut halves

4 cups steel-cut oats

2 cups pecan halves

2 cups almonds, chopped

1 1/4 cups sunflower seeds

2 cups unsweetened shredded coconut

1 tablespoon cinnamon

2 teaspoons freshly grated nutmeg

8 large egg whites

1 3/4 cups pure maple syrup

1 cup dried blueberries

1 cup dried apricots, chopped

1 cup pitted dried dates, chopped

Directions

Preheat oven to 250°. Brush a rimmed baking sheet with oil.  In a large bowl using your hands mix walnuts, oats, pecans, almonds, sunflower seeds, coconut, cinnamon and nutmeg.  In a medium bowl, gently beat egg whites and maple syrup with a fork, taking care to keep foam to a minimum. Pour egg white mixture over dry ingredients and mix thoroughly with your hands to evenly coat. Transfer mixture to baking sheet, spreading it out so that it’s slightly thicker toward sides. (This will prevent granola at edges from sticking during baking.) Bake granola mixture for about 25 minutes, then rotate baking sheet and bake for 25 minutes longer. Remove baking sheet from oven, carefully mix granola with a spatula and continue to bake until golden brown, 25 to 30 minutes.
Let cool on a wire rack, then transfer to a large bowl. Add dried blueberries, apricots and dates and mix thoroughly to combine. The granola can be stored in an airtight container for up to 2 weeks.