Tuesday, September 30, 2008
Saturday, September 27, 2008
Friday, September 19, 2008
Tuesday, September 16, 2008
Sunday, September 14, 2008
4 slices whole wheat bread, cut into cubes
1/4 cup milk
1/2 tsp vanilla
1/4 tsp ground cinnamon
dash of ground nutmeg
In a medium bowl, mix the eggs, milk, vanilla, cinnamon and nutmeg until well combined. Add bread cubes and mix together until all the bread is saturated.
Using a regular size muffin tin, scoop bread evenly into 6 of the muffin cups. Bake at 350 degrees for about 20 minutes or until set and lightly golden brown.
Mix 1/2 cup confectioners' sugar and 1 tablespoon milk until smooth. Drizzle on top of french toast cups.
1 16oz bag frozen strawberries
1/2 cup vanilla yogurt
1 cup milk
1-2 Tbsp sugar or Splenda
Mix everything in blender until smooth.
The french toast cups are another winning recipe from Stephanie's Kitchen. She even sauteed apples in cinnamon & added them in!!! I doubled the recipe and it made 12 cups. I think these would be great with maple syrup, too. Just another great way to turn something ordinary into something ...you guessed it...extraordinary. Your kids will LOVE them!
The smoothie was a hit, too. I just started putting things in the blender until it tasted right. We all drained our glasses!
Thursday, September 11, 2008
Tuesday, September 9, 2008
1 1/3 cups flour
3/4 tsp salt
1/2 tsp baking soda
1/4 tsp baking powder
5 1/3 Tbsp butter; room temp
2/3 cup sugar
2 large eggs; lightly beaten
1 cup mashed very ripe bananas
1/2 cup coarsely chopped walnuts or pecans (optional)
Preheat oven to 350 degrees. Grease an 8 1/2 x 4 1/2 in. loaf pan (or three mini loaf pans). Whisk dry ingredients together thoroughly. In a large bowl, beat butter and sugar on high speed, about 2-3 minutes. Beat in the flour mixture until blended and the consistency of brown sugar. Gradually beat in eggs. Fold in bananas & nuts. Bake until a toothpick inserted in the middle comes out clean, 50-60 min. for large pan; 25-30 for small pans. Let cool in the pan (s) on a rack for 5-10 min before unmolding to cool completely on rack.
When life gives you overripe bananas, or when your kids decide they don't like bananas in their true form anymore...make banana bread & they will DEVOUR it!
Monday, September 8, 2008
Sunday, September 7, 2008
Heat oven to 325°.Line a 17 x 12 x 1-inch baking pan with nonstick foil. In large bowl, cream together butter and 11/2 cups of the sugar.Slowly add egg yolks, and beat well until smooth. Beat in Amaretto and zest.Stir in flour and salt until combined.Spread dough evenly into prepared pan, flattening as smoothly as possible.Brush top of dough with egg white; sprinkle with nuts or fruit (if using) and with remaining 2 tablespoons sugar.Bake at 325° for 25 minutes or until brown, turn off oven and allow cookies to sit in oven (with door ajar) for 15 minutes. Cut while slightly warm.
Yields: 6 dozen 2" x 3" cookies
Heat oven to 375°.In a large bowl beat the butter or margarine, granulated sugar and brown sugar together. Add the eggs and vanilla, beating well.In a medium-size bowl, stir together the flour, baking soda, cinnamon and salt. Gradually add flour mixture to butter mixture; stir until blended. Stir in oats and butterscotch chips. Drop by tablespoonfuls about 2 inches apart onto un-greased cookie sheets.Bake at 375° for 10 minutes, until the edges begin to brown. Transfer to a wire rack to cool.
Yields: 5 1/2 dozen cookies