From Betty Crocker Best Christmas
For French Toast:
3 Eggs
3/4 c milk
1 TBS granulated sugar
1/4 tsp salt
1/4 tsp cinnamon
18 slices of French bread, 1/2 thick (about one loaf)
Powdered sugar if desired
Heat oven to 500*
Beat eggs, milk, granulated sugar, salt, and cinnamon in small bowl with fork.
Dip bread into egg mixture; place on plate. Lightly grease cookie sheet. Heat cookie sheet in oven for 1 minute. Remove from oven and place dipped bread on hot sheet.
Bake 5-8 minutes or until bottoms are golden brown. Turn bread; bake 2-4 minutes longer or until golden brown. Sprinkle with powdered sugar and serve with topping.
Cranberry Raspberry Topping
*To save time I usually make this the day before and just rewarm when serving*
1 pk (10 oz) frozen raspberries, thawed.
1 c sugar
1 cup fresh or frozen cranberries
Drain raspberries, reserving 1/2 c juice. Mix juice and sugar in 2-qt sauce pan. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve warm or cool.
Showing posts with label Medium. Show all posts
Showing posts with label Medium. Show all posts
Sunday, January 6, 2013
Wednesday, February 11, 2009
Turkey
I know, I know, it's February and I'm talking Turkey. Seriously I have a GREAT turkey recipe. Go here to learn why I needed a new turkey recipe in the first place. Anyway, I've noticed that my local grocery store has had Turkey's marked down recently. Today I bought one. So this week at some point I've got a turkey to roast. HERE is my recipe. I use about 1/4 of the salt, b/c I don't want it to seem like I've been licking a salt block. But it is OH.SO.GOOD.
Strawberry Sorbet
Yet another favorite in our house that I had forgotten about! I was making baby food today and found some strawberries in our freezer and decided to make sorbet out of them. SOOO good and a yummy treat!
2/3 c water
2/3 c sugar
5 c (or 2lbs) of fresh or thawed UNSWEETENED strawberries
Place sugar & water in sauce pan over low heat cooking for 3-5 min or until sugar has dissolved. Boil for one minute and then remove from heat. Cool completely in a heatproof container (about an hour in the fridge). While this is cooling puree your strawberries and then transfer to a large bowl and chill.
When both your sugar mixture & strawberries are chilled combine in a small container ~stainless or glass work best ~ and cover. Let freeze completely ~ 3 to 4 hours ~ and then let it stand at room temp until partially thawed.
Tranfer partially thawed sorbet to a food processor and process to break up large ice crystals & chunks that have formed. This is what makes your sorbet light & fluffy! Place sorbet back into a pan/container and freeze for three hours or up to several days. Covered I've had a double batch last over a week (simply because I should have never made a double batch!!). Serves 6-8.
2/3 c water
2/3 c sugar
5 c (or 2lbs) of fresh or thawed UNSWEETENED strawberries
Place sugar & water in sauce pan over low heat cooking for 3-5 min or until sugar has dissolved. Boil for one minute and then remove from heat. Cool completely in a heatproof container (about an hour in the fridge). While this is cooling puree your strawberries and then transfer to a large bowl and chill.
When both your sugar mixture & strawberries are chilled combine in a small container ~stainless or glass work best ~ and cover. Let freeze completely ~ 3 to 4 hours ~ and then let it stand at room temp until partially thawed.
Tranfer partially thawed sorbet to a food processor and process to break up large ice crystals & chunks that have formed. This is what makes your sorbet light & fluffy! Place sorbet back into a pan/container and freeze for three hours or up to several days. Covered I've had a double batch last over a week (simply because I should have never made a double batch!!). Serves 6-8.
Sunday, February 3, 2008
Blueberry Waffles
This is something I wanted for breakfast this week ~ and its rare that I make what I want. Usually I take requests on the mornings that D is home. This particular morning I took no requests and just went to work on finding a recipe for Blueberry Waffles. The original recipe came from allrecipes.com but I had to make some modifications to it in order to satisfy the family :) So here you go...my Blueberry Waffle Recipe:
3 egg yolks, beaten
1 2/3 cups milk (I used Rice Milk)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, salt and sugar. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until the waffle iron signals it's 'done'.
Some notes; These would *probably* be better if made with the small blueberries (I only had the large ones on hand) or if made in a Belgian waffle iron (mine isn't). They turned out thicker than our normal waffles. Either way they tasted great and it was worth the work IMHO!
3 egg yolks, beaten
1 2/3 cups milk (I used Rice Milk)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries
In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder, salt and sugar. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.
Fold egg whites and blueberries into the mixture. Scoop portions of the mixture into the prepared waffle iron, and cook until the waffle iron signals it's 'done'.
Some notes; These would *probably* be better if made with the small blueberries (I only had the large ones on hand) or if made in a Belgian waffle iron (mine isn't). They turned out thicker than our normal waffles. Either way they tasted great and it was worth the work IMHO!
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