Posts Tagged ‘directions’

Recipe: Almond-Crusted French Toast

Saturday, April 28th, 2012

Recipe: Almond-Crusted French Toast

  • Updated: April 18, 2012 – 3:29 PM

ALMOND-CRUSTED FRENCH TOAST

Serves 4.

Note: Who wouldn’t love to see this crunchy-on-the-outside, creamy-on-the-inside version of French toast on the breakfast table? Or better yet, served in bed with a fresh cup of coffee and the morning paper.

• 11/2 c. low-fat milk

• 1 tsp. vanilla extract

• 4 egg whites, lightly beaten

• 2 eggs, lightly beaten

• 1/4 tsp., nutmeg

• 1/4 tsp., cinnamon

• 1/4 tsp. salt

• 1/2 c. sliced almonds

• 2 c. cornflakes

• 8 slices whole-grain bread

• 2 tsp. butter, divided

• 1 tbsp. powdered sugar

• 1/2 c. maple syrup

Directions

In a shallow dish blend the milk, vanilla, egg whites, eggs, nutmeg, cinnamon and salt; stir with a fork to combine.

In another shallow dish, place the sliced almonds and cornflakes. Crush them slightly with your hands.

Place the slices of bread into the egg mixture and turn them over once to moisten both sides. (The bread should absorb some of the liquid, but not be completely saturated.) Press each soaked slice of bread into the almond mixture, turning to coat both sides, pressing so the almond mixture adheres well.

Melt 1 teaspoon butter in a skillet or on a griddle. Add 4 of the almond-crusted bread slices and sauté over medium heat for about 2 minutes on each side, until almonds are golden brown. Remove and keep warm. Repeat with remaining slices. Sprinkle bread with powdered sugar. Serve immediately with the maple syrup.

Nutrition information per serving:

Calories 480 Fat 13 g Sodium 665 mg

Carbohydrates 72 g Saturated fat 4 g Calcium 260 mg

Protein 21 g Cholesterol 105 mg Dietary fiber 6 g

Diabetic exchanges per serving: 1/2 milk, 2 1/2 bread/starch, 2 other carb, 1 1/2 lean meat, 1 1/2 fat.

Saturday, April 28th, 2012

 

Recipe: Lemon Blueberry Cheesecake

Looking for a citrusy yet sweet dessert treat for your next spring fling? Try serving up a slice of this Lemon Blueberry Cheesecake courtesy of Inn & Spa at Cedar Falls – Hocking Hills Lodging in Logan, OH!

Lemon Blueberry Cheesecake
Lemon Blueberry Cheesecake

Ingredients:

  • 2 1/2 lb cream cheese
  • 1 cup sugar
  • 6 tbsp all-purpose flour
  • 2 tsp lemon zest
  • 1 tsp vanilla extract
  • 1/2 cup lemon juice
  • 1 cup blueberries
  • 4 eggs
  • 3 egg yolks

Directions:

1. Cream the cheese and sugar on low speed of stand mixer (speed 2 on KitchenAid) until very pliable. Scrape down sides and bottom of bowl with rubber spatula.

2. Add flour in two parts, mixing well after each addition.

3. Add egg and yolks one at a time mixing well after each one. When 4 eggs have been added, stop the mixer and scrape down the side and bottom with spatula. Turn back on to low speed incorporating the rest of the eggs. Blend until last egg has just been incorporated and stop. Add the vanilla, zest, lemon juice and ½ of the blueberries and blend for just 2 minutes. Pour into prepared crust. Sprinkle the remaining blueberries on top of the pie.

4. Bake in oven with water bath at 425 F for 20 minutes. Then turn temp down to 350 F and continue to bake for 50-60 minutes longer until set (little to no jiggle in center of pie).

Crust:

  • 2 cups graham crumbs
  • 4oz butter melted
  • Pinch salt
  • 1oz ladle of sugar

10-inch spring-form panMix together, press into spring-form pan and bake at 400 F for about 15 min until just starting to get color. Remove and cool before adding pie mixture.

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Buttermilk Waffles

Tuesday, January 17th, 2012

On lazy weekends, I love sleeping in and making brunch. Pancakes, omelets, French toast have all been part of my brunch repertoire, but waffles have been a hit recently.

These are great because you can make a whole bunch for brunch on the weekends and freeze the leftovers. Then, during the week, pop them into the toaster for a quick and delicious breakfast.

You can find all the ingredients for these breakfast time staples at Giant.

 

Ingredients

  • 1 ¾ cup flour
  • 2 Tbs. Sugar
  • 1 tsp.  Baking powder
  • ½ tsp. Baking soda
  • ¼ tsp. Salt
  • 2 eggs
  • 1 cup sour milk (add 1 Tbs. vinegar to 1 cup of milk)
  • ½ cup butter, melted
  • 1 tsp. Vanilla

Directions

  1. In a medium bowl, stir together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the flour mixture and set aside.
  2. In a small bowl, beat eggs slightly.
  3. Then, stir in sour milk, butter, and vanilla.
  4. Add egg mixture all at once to the flour mixture. Stir until moistened (batter will still be slightly lumpy).
  5. Pour batter onto grids of a preheated, lightly greased waffle maker, closing lid quickly.
  6. Bake according to waffle maker manufacturer’s instructions.d
  7. When done, use fork to remove from grid.
  8. Serve warm with butter and maple syrup.

Recipe: Pumpkin Pancakes

Sunday, October 30th, 2011

Recipe: Pumpkin Pancakes

Imagine waking up on a crisp fall morning to the smell of pumpkin wafting through your home. Pumpkin? Yes, this supreme squash not only makes tasty pies and creamy cheesecakes but also scrumptious, fluffy pancakes. It’s an unexpected twist to the classic breakfast treat.

Pumpkin pancakes

Courtesy of the Woolverton Inn, Stockton, NJ:

Ingredients:

  • 2 2/3 cup flour
  • Cinnamon, nutmeg, ginger & cloves to taste
  • 2 teaspoons baking soda
  • 2 teaspoons of baking powder
  • 1 teaspoon salt 8 eggs (separated) 2 1/2 cup buttermilk
  • 1 1/2 cup pumpkin (one 15 oz can)
  • 1/2 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1 stick of melted butter, slightly cooled

Directions:

Whisk together flour, spices, baking soda, baking powder and salt in a medium bowl and set aside. With a hand mixer or in a KitchenAid, whip egg whites until stiff but not dry. Mix together buttermilk, pumpkin, sugar, vanilla and butter. Make a well in the dry ingredients and fold in buttermilk-pumpkin mixture; do not over mix. Gently fold egg whites into batter.

Cook on a hot grill until bubbles form at the edges. Flip and cook 2 – 3 minutes more. Serves 10 – 12 people.

RECIPE: Apple Pie Cake

Saturday, October 29th, 2011

RECIPE: Apple Pie Cake

A twist on the classic apple pie.

Apple pie is classic dessert that almost everybody loves, and cake is always a crowd pleaser. So, I thought to myself, why not combine these two amazing things? Thus, apple pie cake was born. This cake is light and contains minimal sugar, making it a relatively healthy dessert. It is extremely moist and perfect for summer days.

Ingredients

1 cup flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 stick butter, softened
2/3 cup plus 1 1/2 tbsp sugar, divided
1/2 tsp vanilla extract
1 large egg
1/2 tsp cinnamon powder
1/2 cup well-shaken buttermilk
1 red (softened) chopped into long pieces

Directions:

Preheat the oven to 400. Grease a 9-inch cake pan. Mix the flour, baking soda, baking powder, and salt. In a larger bowl, cream together the butter and 2/3 cup sugar until fluffy. Add in the vanilla extract and lemon zest. Add egg and beat well. In three batches, add the flour, alternating with the buttermilk. Mix until just combined. Pour 3/4 of the batter into the cake pan. Place the apple slices in the batter and then pour the rest of the batter on the slices. Evenly spread out the batter over the slices. Then sprinkle about the nutmeg and cinnamon over the batter. Bake for 20-25 minutes or until a toothpick inserted comes out clean.

About this column: If you need new ideas for your next breakfast, lunch, dinner or dessert, check out Recipe Swap. Contributors to this column include the editor, freelancers and you, the reader. To submit your homemade recipe, e-mail it along with a photo and story about why you like this recipe to jeremie.smith@patch.com.

Recipe: Roasted Red Pepper Linguini with Vegetables

Friday, September 2nd, 2011

Recipe: Roasted Red Pepper Linguini with Vegetables

Looking for a quick, healthy meal the whole family can enjoy? Try this delectable pasta dish infused with sweet peas, wild mushrooms, baby spinach and more.

Roasted Red Pepper Linguini with Sweet Peas, Wild Mushrooms, Baby Spinach, Cherry Tomatoes & Asiago by Inn and Spa at Cedar Falls – Hocking Hills, Logan, OH

Roasted Red Pepper Linguini Cedar Falls

Ingredients:

  • ½ lb Dried Rstd. Red Pepper Linguini
  • ½ Cup Frozen Sweet Peas
  • 1 lb Fresh Wild Mushrooms – cleaned and cut down if large
  • 12oz Baby Spinach
  • 20ea Cherry Tomatoes-cut in half
  • Salt and Pepper
  • Extra Virgin Olive Oil

Directions:

1. Cook the pasta according to directions on the package.

2. Heat a large sauté pan over medium heat and add about 2 tablespoons of the oil to the pan. Place the mushroom in the pan to sauté and caramelize about 5-7 minutes. Add the tomatoes, sweet peas and spinach and toss a couple of times, then adding the pasta when it is al-dente. Add another 2-3 tablespoons of oil at this point, season and serve with Asiago sprinkled on top.

Recipe: Huevos Rancheros

Thursday, August 18th, 2011

Recipe: Huevos Rancheros

Add a little Spanish flavor to your eggs this week

Eggs are a great source of protein and perfect for anytime of the day.

This quick cooking protein is nutrient dense and has a good combination of fats and protein to keep you full well after your meal.

This week we spiced up our eggs for the makings of a breakfast taco that looks as good as it tastes. Packed with flavor, this recipe provides a morning kick, lunch time fiesta, or fresh dinner in under 15 minutes.

Ingredients:
4 Small Corn Tortillas
4 Eggs
1 Can Black Beans, drained
1 Cup of your favorite Salsa
1 Clove garlic, crushed/minced
¼ Cup Red Onion, diced
2 Limes (1 for garnish)
2 Tbsp oil
¼ Cup Crumbled Feta
Salt & Pepper to taste
Optional: 1 Avocado

Materials:
Strainer
Small Saucepan
Skillet
Wooden Spoon
Spatula
1 Paper Towel
Knife

Directions:

  1. Rinse Black beans and place in a small sauce pan over medium heat, stirring often. After 1 minute, add garlic, salsa, juice of one lime, half of the onion, and a splash of water before letting simmer on low heat. Continue to stir periodically
  2. Coat surface of skillet with oil. Fry each egg to your liking (about 1-2 minutes per side, depending on how you like your eggs. Scrambled is definitely an option as well).
  3. Wrap tortillas in a damp paper towel and heat for 15 seconds in microwave.
  4. On each tortilla, spoon some of the bean-salsa mixture, add the egg on top, sprinkle with Feta and garnish with red onion and cilantro.

Serve with sliced avocados if you would like, and enjoy!

Recipe: Peaches & Cream French Toast

Thursday, August 18th, 2011

Recipe: Peaches & Cream French Toast

Nothing says summer like this juicy confection from the Spring Lake Inn, Spring Lake, NJ. Their Peaches & Cream French Toast is delectable! Check out more scrumptious French toast recipes at BnBFinder.com

Spring Lake Inn

Ingredients:

2 tablespoons corn syrup
½ cup butter
1 cups brown sugar, packed
One loaf of French semolina or Challah bread, thickly sliced
5 eggs
1 ½ cups of sliced peaches or enough to cover your baking pan
1 ½ cups half-and-half
1 teaspoon vanilla
¼ teaspoon salt

Directions:

In a small saucepan, combine the corn syrup, butter, and brown sugar; simmer until syrupy. Pour this mixture into a 9X13 inch Pyrex baking pan; set aside. Place the sliced peaches evenly on top of the syrup. Slice the loaf into thick slices and place over the syrup and peaches in the baking pan.

In a large bowl, beat together the eggs, half-and-half, vanilla and salt. Pour evenly over the bread. Cover and refrigerate overnight. In the morning, leave the casserole at room temperature while the oven preheats. Bake at 350 degrees, uncovered, for 35 to 45 minutes (depending on your oven). Cut into squares and serve immediately.

Yield 6 to 8 serving

Recipe: Roasted Squash Soup

Sunday, August 7th, 2011

Recipe: Roasted Squash Soup

Garden vegetables and herbs are at their peak in August. So head out to the garden and harvest your herbs for this fabulous Roasted Squash Soup with Sage-Infused croutons.

Roasted Squash Soup with Sage-infused Croutons from Castle in the Country, Allegan, MI.

Ingredients:

Pumpkin Soup Castle in the Country

Soup:

  • One large butternut squash
  • 2 Leeks
  • 3t chopped ginger
  • 6C Chicken stock
  • 3T butter

Croutons:

  • ½ C Extra Virgin Olive Oil
  • Fresh sage leaves
  • Day-old bread cut into large cubes (2inches)

Directions:

Soup:

1.Roast squash at 350 for one hour, Allow to cool
2.Thinly slice leeks and sweat with butter for 10 minutes
3.Add the roasted squash, 4C stock, and chopped ginger and simmer for 20 minutes
4.Puree until smooth and thin with 2C stock, Salt and pepper to tastes.

Croutons:

1.Heat olive oil until shimmering and fry sage leaves for a minute or two. Remove sage leaves to a paper towel
2.Lightly coat bread cubes with oil and bake at 400 until brown and crusty-about 10 minutes.

Recipe: Breakfast Tart

Sunday, August 7th, 2011

Recipe: Breakfast Tart

Fresh fruit and granola come together this week for the making of a baked parfait.

Summer is filled with a variety of delicious fruit. After having more ripe fruit than I could eat, I decided to make a breakfast tart.

This tart is super easy and great at any time of the day. The natural sweetness in the fruit makes it absolutely delicious.

Use any fruit combination you would like (or have ripe at your house) and enjoy this great breakfast. Serve it with yogurt and you have a baked parfait that is good enough to be a dessert.

Ingredients:
4 Plums
4 Pears
1 Peach, pealed
1 cup Granola (I used Quaker, but choose your favorite!)
Dash of cinammon
2 Tbsp water (or use juice for a little natural sweetness)
Optional: 1 Tbsp Sugar (white or brown)

Materials:
Baking Pan
Knife

Directions:

  1. Preheat oven to 375 degrees.
  2. Thinly slice all fruit and place in greased/Pam-ed baking pan.
  3. Dust contents with cinnamon and sprinkle with sugar if desired.
  4. Toss fruit a little before pouring 1-2 Tbsp water(or juice) over fruit.
  5. Cover surface with Granola and lightly press down on top of fruit.
  6. Bake for 45 minutes or until granola is lightly brown, fruit is soft, and liquid has baked down.

Serve with traditional or Greek yogurt and enjoy!



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