Blueberry French Toast Bake
Ingredients:
1/2 cup all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salty
6 eggs
10 slices (1-inch thick) French bread, cut into 1-inch cubes
1 package (3 ounces) cream cheese, cut into 1/2-inch cubes
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
powdered sugar
blueberry or maple syrup
Instructions:
Generously grease a 2 1/2 quart casserole or 9/13 baking dish.
Beat flour, milk, sugar, vanilla, salt and eggs in a large bowl
by hand until smooth. Stir in bread cubes until coated. Pour
bread mixture into pan. top evenly with cream cheese, blueberries
and nuts. Cover and refrigerate up to 24 hours. Heat oven to
400 degrees. Uncover and bake 20 to 25 minutes or until golden
brown. Sprinkle with powdered sugar and sere with syrup.
Makes 8 Servings
Baked Doughnuts
2 pk Dry yeast
1/3 c Warm water
1 1/2 c Milk
1/3 c Vegetable shortening
1/4 c Sugar
2 Ts Salt
2 Ts Nutmeg
2 Eggs, lightly beaten
4 1/2 c Flour
1/2 c Melted butter
1 c Sugar mixed w/1 tsp cinnamon
1. Sprinkle the yeast over the warm water in a small bowl and let it
dissolve for 5 minutes. Put the milk and shortening in a saucepan and heat
until the shortening is melted. Cool to lukewarm.
2. Pour the yeast mixture into a large mixing bowl and add the milk mix.
Stir in the 1/4 cup sugar, salt, nutmeg, eggs and 2 cups flour. Beat
briskly until well blended. Add the remaining 2 1/2 cups flour and beat
until smooth. Cover the bowl and let double in bulk, about 1 hour.
3. Dust a board generously with flour and turn the dough mass onto it.
This dough is soft and needs enough flour on the board to prevent sticking,
but is easy to handle. Pat the dough into a round about 1/2 inch thick.
Use a 3 inch doughnut cutter and cut out the doughnuts, placing them (and
the doughnut holes) on greased baking sheets, 1 inch apart. These don't
spread much; they rise. Preheat oven to 450F. Let the doughnuts rest and
rise for 20 minutes uncovered. Bake about 10 minutes or a little longer,
until they have a touch of golden brown. Remove from the oven. Have ready
the melted butter and a brush. On a sheet of wax paper, spread the cinnamon
sugar. Brush each doughnut and doughnut hole with butter and roll in the
cinnamon sugar. Serve hot.
Yield: 2 dozen
Canyon Road Eggs Benedict
Ingredients:
4 English muffins
8 slices Bacon -- Canadian
8 Eggs
***GUACAMOLE HOLLANDAISE***
2 Avocados
1 cup Mayonnaise
2 tablespoons lime Juice
Tabasco to taste
Ingredients:
Guacamole Hollandaise: Mash avocados; whip in mayonnaise, lime juice, and
Tabasco with a wire whisk until smooth. Pour over Eggs Benedict.
Toast the English muffins and place the 2 halves on each plate.
Lightly saute Canadian bacon and top each muffin half with a slice.
Poach eggs and top each slice of bacon with 1 egg. Pour Guacamole
Hollandaise sauce over them. Garnish with black olive slices and pimento
and serve.
Banana Puffs
Ingredients:
2 Ripe bananas
100 g Self-raising flour
1/2 tsp Castor sugar
1/2 tsp Lemon juice
100 g Castor sugar
1 tsp Cinnamon
1 cup Oil for frying
Strawberry or raspberry jam
Instructions:
Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a
thick paste. Heat oil in a small pan to smoking point, then turn heat to low.
Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6
at a time. Turn puffs over and keep turning for 2 minutes. Remove with a slotted
spoon, drain and roll in cinnamon and sugar. Serve with jam.
Makes 6 Servings
Spanish Omelet
Ingredients:
olive oil
2-3 potatoes
4-5 eggs
salt
Instructions:
Cut enough potatoes to make a layer three potatoes deep over the bottom of
your saute pan. Add a generous splash of olive oil and fry the potatoes
until they are soft on the inside and crispy and browning on the outside.
Season generously with salt. Use enough eggs to just bind the potatoes
together. I add a little water to the eggs and whisk them well. Pour the egg
over the potatoes, lifting them a little so that the egg flows all around.
Cook over medium-low heat while the egg sets. It will brown a little on the
bottom. When the bottom is set and browning, flip it over by sliding the
omelet onto a plate and sliding it back on the other side. When it is done,
put it on a plate and cut into wedges.
Serves 2- 4
Cobblestone Breakfast Bread
INGREDIENTS:
1/4 cup dried cranberries
1/4 cup raisins
2 teaspoons orange zest
1/3 cup sugar
4 teaspoons ground cinnamon
4 packages refrigerated dinner rolls
4 tablespoons buter, melted
Glaze:
1/3 cup powdered sugar
2-3 teaspoons milk
DIRECTIONS:
Preheat oven to 350 degrees. For bread, combine cranberries,
raisins and orange zest in a small bowl; mix lightly. In a
small mixing bowl combine sugar and cinnamon. Unroll dough
and separate into 16 rolls. Cut each roll into quarters.
In a large bowl place half of the dough pieces and half of
the butter. Toss gently. Sprinkle with half of the sugar
mixture and toss to evenly coat. Place dough pieces in a
loaf pan to cover bottom of pan. Sprinkle half of the
berry mixture over dough. Repeat layers. Bake 40-45 minutes
or until golden brown. Cool in pan 15 minutes. Loosen bread
from edges of pan and remove to a cooling rack. Prepare glaze
by combining powdered sugar and milk in a small bowl. Drizzle
glaze over warm loaf.
Yield: 12 Servings, 1 loaf
Potato Pancakes
Ingredients
3 cups raw potatoes; cubed
2 eggs
1/4 cup flour
1 small onion, cut in quarters
1 tsp. salt
1/4 tsp. baking powder
Preparation:
Wash, peel and cut up potatoes. Pat them dry with towel.
Put all ingredients into a blender, cover.
Press chop button for 20 seconds.
Use spatula to push potatoes down, if necessary. Stop motor when using spatula.
Pour batter onto hot, greased griddle or frying pan, about 1/4 cup for each pancake.
Brown and turn once to brown other side.
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