Tag Archives: Bread

Refrigerator Caramel French Toast

11 Aug

This is what’s for breakfast tomorrow.  I know all the sugar isn’t necessarily healthy, but the weekend before school starts I think my kids deserve a treat.

Ingredients:                               

  • 1 cup packed brown sugar
  • 1/2 cup. butter
  • 2 Tbsp. corn syrup
  • 12 slices Texas Toast
  • 1/4 cup sugar
  • 1 tsp. ground cinnamon
  • 6 eggs
  • 1 1/2 cups milk
  • 1 tsp. vanilla

Bring brown sugar, butter and corn syrup to a boil over medium heat in small saucepan, stirring constantly.  Remove from heat.  Pour into a greased 13 x 9 baking dish.  Top with six slices of bread.  Combine sugar and 1/2 tsp. cinnamon; sprinkle half over the bread.  Place the remaining bread on top, sprinkle with remaining cinnamon/sugar mixture, set aside.  In a large bowl, beat eggs, milk, vanilla and remaining cinnamon.  Pour over bread.  Cover and chill 8 hours or overnight.  Remove from refrigerator 30 minutes before baking.  Bake uncovered at 350 degrees for 45 minutes.  Cover and bake an additional 5 minutes.

 

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Zucchini Pancakes

26 Jan
Different types of zucchuni

Image via Wikipedia

When a kid sees a zucchini, they are most likely going to refuse to eat one, especially my daughter.  Funny thing is, when Grandma makes zucchini bread, you would think it was chocolate.  She devours it, it is like she has no recollection of what “zucchini” is.  We have made chocolate cake with zucchini in it, and it is probably one of the best chocolate cakes I have eaten.  Dense and moist. Now I have a son who will eat raw zucchini as long as he has ranch dip to dunk it in.   Zucchini is also loaded with Vitamin C.

Put the zucchini in blender, pour buttermilk over the zucchini to fill to the 2-cup line.  Blend.  Add the eggs and blend.

Add:

  • 1 1/2 c. flour
  • 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 3 T. oil
  • 3 T. sugar
  • 1/2 tsp. salt

Blend well.  Pour on greased, hot griddle and fry.  Serve with butter, syrup and to make your kids day ice cream!

One of my favorite comfort foods is chocolate Malt-O-Meal with a scoop of vanilla ice-cream on top.  My husband thinks it is wrong to even think about serving  ice-cream for breakfast.  I look at it this way, it is basically the same as sugar and milk, plus it cools the hot cereal down faster.  Granted the ice-cream isn’t the most healthy option, but it is fun!  Kids need to know Mom and Dad aren’t always  nutrition police.  I will add a picture next time I make them.

 

Strawberry Bread

22 Jan
Strawberry

Image via Wikipedia

I know we have all heard of banana bread, but strawberry bread?  Sounds delicious!  Next time I go to the grocery store I am buying a bunch of fresh strawberries!

  • 3 cups fresh strawberries
  • 3 1/8 cups all-purpose flour
  • 2 cups white sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups vegetable oil
  • 4 eggs, beaten

* nuts are an available option, I have found many differing recipes for this that included walnuts or pecans.  I  am choosing to leave the nuts out of this bread.

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).    Butter and flour two 9 x 5 inch loaf pans. Or just use the Pam spray for baking.  It works great!
  2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
  3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened.  Divide batter into pans.
  4. Bake for  50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.