Puffed French Toast

This recipe is SO good. I made the french toast sticks. To die for.


Puffed French Toast
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2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4″ of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it’s just right.


Working quickly, take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they’re cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar.


If you’re feeling extra naughty, go ahead and drizzle a little maple syrup, buttermilk syrup, strawberry syrup or scoop some honey butter on there. You can email me later and tell me how bad you feel about yourself, but I guarantee that it’ll be worth it!


Golden and crispy on the outside with a sugary crunch, and heavenly soft in the middle.


Slice the bread into strips for great french toast dippers. Kiddos love these- or talk about killer party food! You could pile them high on a platter and then serve next to ramekins filled with different dipping sauces. Ie: Maple syrup, Buttermilk Syrup, Strawberry Sauce, etc.

Waffles

Ingredients:

2 eggs

2 cups all purpose flour

1 3/4 cup milk

1/2 cup vegetable oil

1 Tbs white sugar

4 tsp baking powder

1/4 tsp salt

1/2 tsp vanilla extract

Directions:

Beat eggs in large bowl with hand beater until fluffy.

Beat in rest of ingredients until smooth. Cook until gloden brown.

*( I actually mixed it all in the blender. I beat the eggs first then added the rest ingredients and it turned out great!) Top with fruit and whipped cream and enjoy!

Recipe from allrecipes.com

Whole Wheat Buttermilk Pancakes

I was hesitant to make these because I've never met a whole wheat pancake I like but this recipe is so yummy! Probably because the flour is half and half but we really couldn't tell they had wheat in them they were so light and fluffy.

Whole Wheat Buttermilk Pancakes
From Our Best Bites

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Raspberry Fingers

Ingredients:
• 1 c. butter, softened
• 3/4 c. sugar
• 1 egg
• 1 t. vanilla extract
• 2-1/2 c. flour
• 1/4 t. salt
• 1 to 2 T. water
• raspberry jam or favorite jam (I used seedless blackberry)
Method:

Cream the butter and sugar in a large bowl until light and fluffy. Beat in the egg and vanilla. Sift the flour and salt together and add to the creamed mixture 1/3 at a time, mixing well after each addition. Add 1 to 2 tablespoons water if the mixture is too stiff. Shape into a ball and wrap in plastic wrap. Chill for 1 hour.

Cut the dough into 4 portions. Roll each portion into a rope the length of the cookie sheet. Place on a nonstick cookie sheet. Press and indentation down the middle of each rope.

Bake at 375 degrees for 10 minutes. Spoon jam into the indentations. Bake for 10 to 12 minutes more or until golden brown. Cool on the cookie sheet on a wire rack. Slice diagonally.

Makes 3 dozen.

Easy Baked Mannicotti

What You Need:
2 cups spaghetti sauce, divided
1-3/4 cups Ricotta Cheese
1-1/2 cups Shredded Mozzarella Cheese
1/2 cup Grated Parmesan Cheese
1 egg, beaten
1/4 cup pesto
12 mannicotti shells, cooked, rinsed in cold water
Make It
HEAT oven to 350°F.
SPREAD 3/4 cup sauce onto bottom of 13x9-inch baking dish. Mix cheeses, egg and pesto until well blended; spoon into resealable plastic bag. Use scissors to cut small corner from bottom of bag.
FILL mannicotti shells by squeezing cheese mixture into both sides of each shell; place in baking dish. Top with remaining sauce; cover.
BAKE 40 min. or until heated through.