Cinnamon Bread French toast

Cinnamon Bread French toast

Posted by Elaine on 6:23 AM in bread, breakfast, emilys corner,

For this recipe you can make home-made cinnamon bread or buy cinnamon bread at the store.  Be sure the cinnamon bread is a whole loaf and not cut into slices.  My daughter Emily made this fun treat for her son's third birthday breakfast celebration.  YUM!!!

Cinnamon Bread

3 cups warm water

2 tbsp. Yeast
1/3 cup honey
3 tbsp. dough enhancer (optional)
5 cups bread flour
3 tbsp. butter, melted
1/3 cup honey
1 tbsp. salt
3 ½ cups bread flour
2 tbsp. butter, melted
3/4 cups butter, softened (1 1/2 sticks butter)
Cinnamon
Brown Sugar

In a large bread bowl, sprinkle yeast over warm water. Sprinkle 1 tablespoon sugar over yeast.  Add 1/3 cup honey, and 5 cups of flour and mix until blended. Cover with a dish towel and let sit until big and bubbly for about 30 minutes.

Add dough enhancer, melted butter, salt and flour one cup at a time. Add flour until the dough pulls away from the sides of the bowl. Knead for 10 minutes. Transfer dough to a buttered bowl. Butter dough so that it does not dry out. Cover dough and let rise until double in bulk in a warm place.

Punch dough down and divide into 3 balls. Roll each ball into a rectangle shape.  Spread dough with softened butter (1/2 stick of butter for each ball.) Generoulsy  sprinkle cinnamon and then brown sugar on top of the buttered rectangle. Roll dough starting from the long end of rectangle.  Pinch dough together at seam and place in  greased 9x5 inch loaf pans seam down. Cover pans with a cloth and let rise in a warm place until 1” above pan. Bake at 350 degrees for 25 to 30 minutes. Do not over bake. Brush the tops of the bread with butter, remove from pans and let cool.

Try not to eat the bread before it is made into French Toast.  It is better to use day old bread (or longer) to make the French Toast so make the bread a day before.

French Toast Mixture
8 eggs
2 1/2 cups milk
1 tbsp. brown sugar
3/4 tsp. salt
1 tbsp. vanilla
2 tbsp. butter

Cut the day old bread into 8-9 slices.  Mix all ingredients except for the butter.  Butter a 9x13 glass baking dish generously with butter.  Place the bread flat in the baking dish.  Pour the egg mixture over the bread.  Cut the butter into pieces and dot over the top.  Refrigerate for one hour.  (Can be made the night before.)  Bake 45-50 minutes at 350 degrees.  Serves 8

Heavenly Carmel Syrup
1 cup brown sugar
1 cup heavy cream
1 cup corn syrup

Mix all ingredients together and heat on stove until the sugar is smooth and dissolved.  Serve warm.

This syrup is also great on any dessert.  In fact just eat the syrup and skip everything else.  YUM!

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Witch's Themed Dinner

Witch's Themed Dinner

Posted by Elaine on 5:25 AM in creative foods, Halloween,

I know this theme was all about witch's, but I had to throw in a mummy for the guys.  This themed dinner included, name cards (these name cards are also fun favors to be taken home

and can be filled with your favorite candy or treat).  Juice bottle labels with of course

witch's on them. We printed off small witch's and glued them to toothpicks for the fruit picks. 

We served chilli, chicken spagetti, witch's wart breat (scones),  a green salad and brownie witch's for dessert. You can download the free instructions and pattern for the witch and mummy party favor HERE.

This witch is certainly not going to win any rewards, but she still caused a scandal at the party and everyone was gossip mongering about her.

CHICKEN SPAGHETTI:

4 cups cooked chicken, cubed
4 cups shredded cheddar cheese, divided
2 cans cream of chicken soup
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper
14 oz. pkg. spaghetti, broken and cooked

In a bowl, combine the chicken, 2 cups cheese, soup, milk, salt and pepper and mix well.  Add the cooked spaghetti and toss to coat.  Transer to a greased 13"x9" baking pan and sprinkle the remaining cheese on top.  Bake, uncovered at 350 degrees for 25 minutes or until heated through and cheese is bubbly.  Makes 10 servings. 

For the witch face and hat make your favorite pie crust and die the dough colors of your choice.  Roll out a round shape for the face and mold a nose.  Roll out a triangle  and rectangle  shape for the hat.  Bake at 400 degrees for 10 minutes.  Remove from oven and place on top of your casserole. Add olives for the eyes and celery for the hair.  Be creative.

WITCH'S WART BREAD:

You can use frozen roll dough and let it thaw at room temp until they raise or you can make home-made dough for the scones.

HOME-MADE DOUGH:

In bread mixer put ½ cup warm water,  add 3 tbsp. yeast and sprinkle 1 tbsp. sugar over  the yeast.  Add the following to the bowl:

1 cup instant potato flakes   

1 cup instant milk

1 tbsp.  salt 

1/2  cup oil

1/2  cup honey 

1 egg
2 3/4 cup water

 Turn on bread mixer and and mix ingredients together.  Slowly add flour (6-8 cups) until the dough pulls away from the sides of the bowl.  Do not add too much flour or your dough will be too stiff.  Put your dough in a greased bowl and cover with a towel and put in a warm place.  Let rest for 20 minutes.  This will make a lot of scones.  You may want to make a loaf of bread with half of it.     Take a small portion of the bread dough and roll it out in a rectangle.  Cut into squares.  I like to then take each square and roll it really thin.  Heat 1 quart of oil  to 400 degrees. I like to use an electric skillet, but you can also use a wok or other deep frying pan. Cook scones about 3 at a time.  If the oil is hot enough the dough will pop up pretty quickly and start forming those witch’s warts.  If not hot enough the dough will sit on the bottom of the pan for awhile.  When brown on one side turn over and brown on the other side.  Serve these hot with butter, honey, jam or sprinkle with powdered sugar.  Your guests are going to love you.

WITCH BROWNIES:

2 packages brownie mix or favorite brownie recipe
Chocolate sandwich cookies (Oreo)
Bugle Chips
Air Head candy
Round shape candy of your choice for the witch head
Fudge sauce (recipe below)

Combine both packages of brownies and make according to package directions.  Bake the brownies in one 13"x9" pan.  Let brownies cool and cut into nine squares. 

TO SERVE BROWNIES:  

Place a brownie on a serving plate.  Glaze the top of the brownie with the fudge sauce.  Insert the Oreo 1/3 of the way down from the top of the brownie.  Dip the end of a bugle in the fudge sauce and attach it to the top of the Oreo to make the witch's hat.  Place the witch's head under the Oreo.  Dip the end of a toothpick into the fudge sauce and dot the witch eyes.  (You can also use mini chocolate chips).  Out of one air head cut six long strips.  Roll one strip of candy into a curl shape.  Make two for each witch and lay along each side of the witch head.  (You can also cut a strip of air head and wrap it around the bottom of the bugle for the hat trim.  Serve brownie with your favorite ice cream. These witch brownies are so alluring and will trap any little ghoul and goblin.


FUDGE SAUCE:

1 cup sugar
2 tbsp. light corn syrup
4 tbsp. cocoa
dash salt
4 tbsp. butter
1 cup  powdered sugar
½ cup milk
1 tsp. vanilla

Mix sugar and cocoa in saucepan. Stir in butter, milk, corn syrup and salt, heat to boiling, stirring frequently. Boil vigorously for 3 minutes. Cool. Beat in powdered sugar and vanilla. The frosting should be slightly runny.  You don't want it to be thick.  It will thicken.

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BAKED FRENCH TOAST

BAKED FRENCH TOAST

Posted by Parties and Patterns on 3:57 PM in breakfast,

MAKING THE FRENCH TOAST

1 loaf white bread sliced

8 eggs

2 cups milk

2 cups half and half

2 tsps. vanilla

1/2 tsp. nutmeg

1/2 tsp. cinnamon

NUT TOPPING

3/4 cup butter softened

1 1/3 cup brown sugar

3 tablespoons corn syrup

1 1/3 cups chopped pecans

Grease a 13x9 pan. Fill pan with bread slices to within 1/2 inch of the top. 

Blend together eggs, milk, cream, vanilla, nutmeg, cinnamon.

Pour over slices of bread.

Cover and refrigerate overnight.

Combine topping ingredients and set aside until the time to bake the bread.

Spread topping over toast.

Spread topping over toast.

Bake at 350 degrees for 50 minutes or until puffed and golden.

If top browns too quickly, cover with foil.

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Corn Bread Recipe

Corn Bread Recipe

Posted by Elaine on 6:08 AM in bread, emilys corner, fiesta,

From Emily's Kitchen

Cream together:

1/2 cup butter

3/4 cup raw sugar

1/4 cup honey

2 eggs

Stir in 1 1/2 cups milk

1 tsp vanilla

In a separate bowl stir together:

1 cup cornmeal

1 1/2 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

Add dry ingredients to wet.  

Pour into a 2 qt. pan greased with olive oil and corn meal.

Bake at 375 degrees for 35 minutes.

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Haunted Pumpkin Patch

Haunted Pumpkin Patch

Posted by Unknown on 3:39 PM in cake/cake pops, creative foods, Halloween,

Megan Jesclard

I had been talking to my cousin right before Halloween and saying how disappointed I was that I hadn't gotten into the holiday like I usually do....so to remedy that we decided to have a Halloween themed dinner. This is my haunted pumpkin patch: I made the pumpkins out of cake balls and the mummy's are cake pops. The hay stacks are just peanut butter rice krispy treats.

This festive treat can be made for a party or for a fun after school snack. It is made out of cake balls, cake pops, and peanut butter rice krispie treats (regular rice krispie treats would be fine too!). 

Cake Balls and Pops:

1 box chocolate cake mix (or cake mix of your choice)

1 can cream cheese frosting

White, orange and green  candy melt

Sucker sticks

Green ball sprinkles (for mummy eyes)

Green tic tacs (for pumpkin stems)

Make cake according to package directions.  Let cake cool. Mash the cake with ¾ can of frosting. Roll the dough into balls and refrigerate for a couple of hours (you can freeze them but never for more than 15 minutes). Melt the candy melt according to package directions.  

For the Pops (Mummies):

Dip the end of each stick in the candy melt and stick half way through cake pop ball. Return pops to fridge or freezer and only pull out a few at a time as you dip them. Dip cake ball in melted candy melt making sure that it is completely covered. Shake off excess candy melt and put cake pops back in fridge as you dip them. After you have dipped all the pops, decorate them.  Put melted candy melt in a squeeze bottle (found in your local grocery store) to make the mummy wrappings and attach the eyes.

For the Balls (Pumpkins):

Drop a ball into a bowl or cup of candy melt making sure that it is completely covered. Scoop it out with a spoon and tap the spoon on the edge of the dish to get rid of excess candy melt. Drop ball onto wax paper and immediately stick in the tic tac stem before the candy melt hardens.

For the Rice Krispie Treats (Hay Stacks):

2 cups sugar

2 cups light corn syrup

2 cups peanut butter

12 cups rice krispies

In a sauce pan over medium heat, combine the sugar and corn syrup and bring to a rolling boil. Remove from heat and stir in peanut butter. Mix in the rice krispies until evenly coated. Press into a buttered 9x13 pan. This is double a normal recipe and makes a lot of hay stacks! If you don't want so many, do a single recipe and press it into an 8x8 pan so that your haystacks are still thick. they will not hold the mummy cake pops unless they are thick and sturdy.

Arrange your haystacks on a platter and scatter with pumpkins. Stick the mummies in last making sure to push them down far enough so they don't fall over. Enjoy!!

 I also contributed these little mummy wraps...they were cooler but I had thrown the worms on right before we left the house and the mummy's were still a little warm, so by the time we got there the mummy's were covered in puddles of goo...lovely. One is filled with PB&J and the other is filled with cheese and pepperoni. I have a bread braid addiction lately. Turns out you can fill them with pretty much anything and they are delicious!(The recipe can be found under main dishes and is called bread braids.)

 Frieda made some awesome meatloaf mummy's  I don't know how I didn't get more pictures of everything but the spread was impressive...and we had a great time.

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Honey Mustard Chicken Bake

Honey Mustard Chicken Bake

Posted by Unknown on 5:54 AM in main meal, megan's creations,

From Megan's Kitchen

How many different recipes do you have for baked chicken? For some reason it is a such an easy/great go-to dinner. So let me add to the plethora with this divine honey mustard chicken. It's quick, it's easy, and come on, how can you not get excited for only 5 ingredients!

Ingredients:
1/2 cup butter, melted
1/2 cup honey
1/4 cup dijon mustard
1/4 tsp. black pepper
4 chicken breast halves

Directions:

Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray and put your chicken breasts in it.

Mix together butter, honey, Dijon mustard and pepper.

 Pour it over your chicken (ok, so I forgot to take the pic until after it was in the oven...not so attractive).

 Put your chicken in the oven and bake it for 45 minutes. While it is baking, spoon the sauce over the chicken about every 5 minutes (or use a baster). Don't worry, I only burned myself twice.

 You can serve this over noodles and rice if you want, but we just had it plain with a side of corn.

I made this last night and LOVED it. Tonight for leftovers, I sliced up the chicken, mixed it in the leftover honey mustard sauce, loaded it between two slices of wheat bread with a slice of provolone cheese, slathered it up with buttered and cooked it on the griddle to perfection. It was delicious. It would also be good served cold over a salad. So many options...that's the beauty of chicken.

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