Baked French Toast
/Baked French Toast – A big family friendly size batch of homemade French toast! Made with bakery soft FrenchBaked French Toast
Baked French Toast – A big family friendly size batch of homemade French toast! Made with bakery soft French bread soaked in a rich and cinnamon-y egg custard, all baked together in a single baking dish, then it’s cut into individual slices or squares to serve.
#Breakfast #MainDish #Bread #Butter #Cinnamon #Eggs #HeavyCream #Milk #Sugar #VanillaExtract
Prep: 20 minutes.
Cook: 37 minutes.
Ready in: 57 minutes.
Ingredients:
1: 2 Tbsp butter, melted.
2: 7 large eggs.
3: 1 1/2 tsp ground cinnamon.
4: 1 1/2 cups milk.
5: 1/2 cup heavy cream.
6: 3 Tbsp granulated sugar.
7: 2 tsp vanilla extract.
8: 1 1/2 loaves (24 oz) soft French bread*, cut into 3/4-inch slices.
Instructions:
1: Preheat oven to 350 degrees. Brush a 13 by 9-inch baking dish with butter.
2: In shallow dish whisk together eggs with cinnamon vigorously until very well blended.
3: Pour in milk, cream, sugar and vanilla extract and whisk until well blended.
4: Dip slices of French bread into egg mixture letting it soak briefly (it should soak almost nearly through, it may be helpful to gently squeeze like a sponge to absorb into center and gently squeeze some of the excess out).
5: Transfer slices to baking dish and align in rows. Repeat dipping and aligning process until all of the slices are used up.
6: Transfer to oven and bake uncovered until cooked through about 40 to 45 minutes (it shouldn't be soggy it should set). Note that you may need to tent with foil during the last 10 to 15 minutes if you find it's browning too much on top depending on your oven.
7: Let cool slightly then cut into squares and serve with maple syrup or other syrup or topping of choice.
Notes: *If you don't use up all the custard you can soak a few more slices of French bread using up to 1 3/4 loaves for the recipe.
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* record scratch *
That’s me in red. You’re probably wondering how I ended up in a Granny Smith gang. It all started that one summer at Old Man Wilson’s orchard... t
BLT Chopped Salad with Lemon Vinaigrette
Such a flavorful and satisfying salad recipe! You can never go wrong with bacon.
BLT Chopped Salad with Lemon Vinaigrette
Such a flavorful and satisfying salad recipe! You can never go wrong with bacon.
#Avocados #Bacon #CanolaOil #Chicken #Feta #Garlic #Honey #Lemon #Lettuce #Mustard #OliveOil #Tomatoes
Servings: 6
Ready in: 26 minutes
Prep: 20 minutes
Cook: 6 minutes
Ingredients:
Lemon Vinaigrette
1/4 cup olive oil
1/4 cup canola oil
3 1/2 Tbsp fresh lemon juice
1 cloves garlic , minced
1 Tbsp dijon mustard (I like Emeril's)
1 tsp honey
1/4 tsp each salt and freshly ground black pepper , then more to taste as desired
Salad
1 large head Romaine lettuce
12 oz bacon , cooked and crumbled
2 medium avocados , diced
6 oz feta cheese , crumbled
12 oz cherry or grape tomatoes , each sliced into 3 segments
1/2 cup slivered almonds , toasted
2 chicken breasts , grilled and sliced into strips (optional)
Instructions:
1. For the Lemon Vinaigrette:
2. Add all ingredients to a blender and pulse until well emulsified. Store in refrigerator.
3. For the salad:
4. Add all ingredients to a large bowl (or just layer all ingredients on plates individually), and toss with dressing just before serving.
Notes:
Nutrition estimate does not include chicken. ...read more
#MidnightSnack 745060385179205632
Many people are familiar with the Sears Catalog, but not many people know its role in combating Jim Crow racism in America. PurchasingMany people are familiar with the Sears Catalog, but not many people know its role in combating Jim Crow racism in America. Purchasing everyday household goods in America during Jim Crow, was often an exercise in humiliation for African Americans living in the South. Before the advent of the mail-order catalog, rural black southerners typically only had the option of shopping at white-owned general stores.
White store owners fiercely defended the white supremacist order by making black customers wait until every white customer had been served and forcing them to buy lower-quality goods. In 1894, Sears, Roebuck, and Co. began sending out 322-page illustrated catalogs. The catalog allowed African Americans in southern states to avoid price-gouging and condescending treatment at their local stores.
This gave African-Americans in the south some degree of autonomy because now they could buy the same things that white people could buy, and all they had to do is order it from the catalog. They didn't have to deal with racist merchants in town. The company has even been credited with contributing to the development of a unique genre of black southern music, called the Delta blues.
There would not have been the Delta Blues if there were no cheap, readily available steel-string guitars. Sears guitars transformed American music culture, by providing the cheapest harmony producing instruments to the rural South. The Sears catalog offered black shoppers something that they couldn't find anywhere else: Dignity.
(Source: ~Derek Mosley)
#BlackHistoryMonth
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St. Patrick's ̶D̶a̶y̶ Week.
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YIELD: Makes 8 servings
ACTIVE TIME: 15St. Patrick's ̶D̶a̶y̶ Week.
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YIELD: Makes 8 servings
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 1/2 hours
Ingredients
For coffee nut crisp:
1 large egg white
1/4 cup packed light brown sugar
1/2 teaspoon instant coffee granules, crushed
1 cup walnut pieces (3 1/2 ounces), coarsely chopped if desired
For sauce:
1 cup granulated sugar
1/4 cup water
6 Tablespoons Irish whiskey
1/4 cup heavy cream
1/4 teaspoon salt
2 pints good-quality coffee ice cream
Preparation
Make crisps:
Preheat oven to 325°F with rack in middle. Line a rimmed sheet pan with a nonstick baking liner, or line it with foil and lightly oil foil.
Whisk egg white with sugar, coffee powder, and a pinch of salt in a bowl until blended. Stir in walnuts until coated. Spread mixture into a 10 by 8inch rectangle in pan.
Bake until crisp is dry to the touch, 20 to 25 minutes. Transfer pan to a rack to cool completely.
Loosen crisp with a metal spatula and break into small pieces.
Make sauce:
Bring sugar and water to a boil in a 2quart heavy saucepan over mediumhigh heat, stirring until sugar is dissolved. Boil without stirring, but washing down any sugar crystals with a brush dipped in cold water, until syrup begins to turn golden, about 5 minutes. Continue to boil, swirling pan occasionally, until syrup is a deep golden caramel.
Remove pan from heat and carefully add whiskey, cream, and salt (mixture will bubble up and steam and caramel will harden).
Return pan to heat and simmer, stirring, until caramel is dissolved and sauce is smooth. Cool to warm.
Serve sauce over scoops of coffee ice cream then sprinkle with walnut crisp.
Cooks notes: â¢Crisp can be made 4 days ahead and kept in an airtight container at room temperature. (Watch out, though; it's so delicious, you will be hardâpressed to resist devouring all of it before your guests arrive!)
â¢Sauce can be made 4 days ahead and chilled, covered. Re-warm to serve. Any leftover sauce will keep, chilled, at least 1 week. ...read more
St. Patrick's ̶D̶a̶y̶ Week.
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YIELD: Serves 1
ACTIVE TIME: 10 minutes
TOTALSt. Patrick's ̶D̶a̶y̶ Week.
===================
YIELD: Serves 1
ACTIVE TIME: 10 minutes
TOTAL TIME: 25 minutes
Ingredients
Vegetable, sunflower, or olive oil, for frying
Butter, for frying and spreading on toast
1-2 medium-size pork sausages
1-2 slices (rashers) thick-cut, dry-cured, smoked or unsmoked, Canadian (back) or regular (streaky) bacon, rind removed
2 to 3 slices of black and/or white pudding
2 ounces (50g) button mushrooms, sliced, or 1 large flat mushroom, stem removed
Salt and freshly ground black pepper
1 ripe tomato, halved
Pinch of sugar (if roasting the tomato in the oven)
For the Eggs
1 to 2 eggs
1/2 tablespoon milk (for scrambled eggs)
1 to 1 1/2 tablespoons (520g) butter (for scrambled eggs)
2 slices white or whole-grain (brown) bread
Preparation
Heat 1 tablespoon oil and 1 tablespoon butter in a large frying pan over a medium heat. Add the sausages and fry for 10 to 15 minutes, until golden and cooked through. Add the bacon and fry for 3 to 4 minutes on each side, until crisp and golden, dabbing off any milky liquid with paper towels. Add the black and/or white pudding slices to the pan and fry for 2 to 3 minutes on each side, until beginning to crisp; the white pudding (if using) should turn golden. Remove the sausages, bacon, and pudding slices from the pan and drain on paper towels.
Place in an ovenproof dish in a low oven to keep warm.
Meanwhile, add a dash of oil and pat (knob) of butter to another frying pan over medium heat. Add the button mushrooms and sauté for 3 to 4 minutes, until softened and turning golden. Season with salt and pepper, then remove from the pan and keep warm (adding to the dish with the sausages and bacon). If you are cooking a large flat mushroom, then add the oil and butter to the pan and fry the mushroom for 8 to 10 minutes, turning halfway through, until softened and browned.
Season the cut side of the tomato halves with salt and pepper and drizzle over 1 tablespoon of oil. Gently fry them, cut side down first, for 2 to 3 minutes, then turn over and fry for another 2 to 3 minutes, until just softened.
Alternatively, cook the large flat mushroom and/or the tomatoes in the oven. Preheat the oven to 400°F (200°C/Gas mark 6). Drizzle 2 teaspoons of olive oil over or add a pat (knob) of butter to the mushroom and season with salt and pepper before roasting for 12 to 15 minutes, until softened. If you are using the oven, begin roasting the mushroom and tomatoes a few minutes before frying the sausages and bacon. Once cooked, decrease the oven temperature to low for keeping everything warm as it is cooked.
To fry an egg, melt a pat (knob) of butter in a small, clean frying pan over low heat. Carefully crack the egg into the pan and allow to fry gently. For an over-easy egg, fry for 1 to 2 minutes, until it begins to set, then flip over and fry for another 1 to 2 minutes. If you prefer your egg sunny side up, then fry gently for 4 to 5 minutes, until the yolk has filmed over. Remove from the pan and serve immediately with the other cooked ingredients.
For scrambled eggs, crack the eggs into a bowl, add the milk, season with salt and pepper, and beat together. Add 1 tablespoon of the butter to a small saucepan over low heat. Immediately pour in the eggs and cook for 2 to 3 minutes, stirring continuously (I find a wooden spatula best for this), until the butter has melted and the eggs are softly scrambled. Remove from the heat immediately so that the eggs don't become overcooked. Serve with the other cooked ingredients.
While the egg is cooking, put the slices of bread in a toaster or toast under a preheated broiler (grill) for a few minutes (and on both sides, if using the broiler/grill) until golden. Butter the toast and cut the slices in half.
To serve, arrange everything on a warm serving plate, with the hot buttered toast on the side and with some tomato ketchup or relish. ...read more