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Archive for the ‘Recipes’ Category

French Toast

Posted in Breakfast, Recipes, tagged , , , , on February 10, 2012| Leave a Comment »

My plan was to share a post with these adorable heart-shaped cakes I made with a raspberry-cream cheese filling.

Only I can’t find the photos.

Seriously. Can’t find them. I know I took them. Know I downloaded them. Just can’t remember where I saved them and can’t find them!

Oh, the tragedy of it all.

So today you get French Toast. Which isn’t all bad, especially if you want a tasty breakfast to serve your sweetheart. This recipe is super easy, fairly quick and very yummy. Enjoy!

Ingredients for French Toast

 

Beat the egg until it is smooth, then add cream and vanilla. Mix well.

 

Stir in cinnamon and milk.

 

Slice French Bread about one-inch thick and dip into batter, coating both sides. I like to use bread that is slightly frozen to keep from getting "soggy" with batter.

 

Place slices on a foil or parchment lined baking sheet. Lightly spray foil with non-stick cooking spray.

 

Drizzle with syrup, lightly dust with powdered sugar and enjoy!

 

French Toast

1 egg

1/4 cup cream

1/2 cup milk

1 heaping tsp. cinnamon

1 tsp. vanilla

French Bread  – 6 slices

Preheat oven to 350 degrees

Beat egg then add cream and vanilla. Mix well. Add milk and cinnamon, mixing well. Slice bread into one-inch thick slices (slightly frozen works best) and dip into batter. Line a baking sheet with foil or parchment. Lightly coat foil with non-stick spray then place slices on foil. Bake at 350 10-15 minutes until edges are nicely browned. I usually turn the bread over about half-way through the baking cycle so it gets toasted on both sides.

Serve immediately with syrup and a dusting of powdered sugar. For extra Valentine’s fun, use a heart-shaped cookie cutter to cut out batter pats for the toast. It will make your sweetie smile!

She Who Loves French Toast

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Fried Apples

Posted in Easy Recipes, Fast Recipes, Recipes, Sides, tagged , , , on February 3, 2012| 2 Comments »

Fried apples have been a menu staple my entire life. I remember watching my grandma make them, as well as my mom.

They go great with pork or chicken dishes or anytime you want something delicious to add to the table. You can spoon them over vanilla ice cream, serve along side spice cake or just enjoy the spicy, caramel goodness all by itself.

These are also really easy to make.

Here ar the simple ingredients. Figure on half an apple per person.

Slice and core your apple, leaving the peel on. You can do this while your butter is melting in the skillet. I like to use a non-stick skillet for the apples.

Once the butter is melted, add apples, cinnamon and sugar. Cover and let simmer, stirring occasionally.

Cook until the apples are tender and the cinnamon, butter and sugar have created a beautiful caramel sauce on the apples.

Then enjoy! Just look at all that caremel-y deliciousness.

Fried Apples

1 apple

1 tbsp. butter

1 tsp. cinnamon

1/3 cup brown sugar

Wash apple then core and slice. I like medium-thick slices (about 1/3 inch). Melt butter in a non-stick skillet over medium heat. When melted, add apples, cinnamon and sugar. Stir until apples are coated. Cover and simmer until apples are tender (about 15 minutes) and the sauce is thick and makes you want to eat it with a spoon.

Inhale the fragrant scent and enjoy!

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Cream Pie Filling

Posted in Desserts, Pie, Recipes, tagged , , , on January 27, 2012| 3 Comments »

I found the recipe for this delicious pudding pie back when I was in high school.

I wonder what the landscape of my life would be like now if I’d spent half as much time studying boys as I did cookbooks and wallpaper designs.

I digress.

Anyway, this recipe was in an ancient cookbook I found in the public library. A notation in it said the recipe was “over 100 years old” so goodness only knows how old it really is.

I mean, like, my high school days were a while ago, dude.

I digress again.

This pie filling is really simple to make and always delicious, so I’ll try to stick to the important facts from here on out. You can serve it plain, top it with fruit and whipped cream, give it a fluffy meringue topping, fill cream puffs or even alter the basic recipe by withholding the lemon and adding a little cocoa powder for a chocolate filling.

The recipe was titled “Ruby Feaster’s Prize Cream Pie.” I have no idea who Ruby Feaster was, but she did make a delicious pie filling.

Ingredients for the filling. I tweaked the recipe a little over the years and this is what I’ve found works best.

Beat the eggs slightly, just to break them up, add all the ingrients except for the lemon juice then cook over medium heat in a heavy saucepan (double-boiler if you don’t have a heavy pan) until thick.

Make sure you stir the filling constantly so it doesn’t stick. Scorched pudding is not so tasty, not that I’ve ever done that sort of thing. Add the lemon juice when it is cooked and stir it in.

Pour filling into a pre-cooked pie shell. Let cool completely.

Top with whatever fun accents tickle your taste buds and enjoy!

Ruby Feaster’s Prize Cream Pie
2 cups milk
2 eggs
1/2 cup sugar
1/2 tsp. lemon
2 tbsp. corn starch
pinch of salt

Prepared Pie Shell

In a heavy saucepan, beat eggs, just until broken up, then add milk, sugar, cornstarch and salt. Cook over medium heat until thick. (If you don’t have a heavy saucepan, use a double boiler).

When it starts to thicken you need to stir constantly. This is not the time to start daydreaming about the hunky hero in the novel you’re writing or the hunky hero who will soon be home, ready to eat the pie. (Not that this ever happens to me.) Pay close attention so you don’t scorch the pudding. When it starts to get a glossy sheen and is nice and thick, remove from heat, stir in lemon juice and pour into prepared pie shell.

Cool completely. Top with whipped topping and a fruit garnish and enjoy!

She Who Likes Pie Way Too Much

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Hamburger and Noodle Dinner, aka Noodle Goo

Posted in Easy Recipes, Fast Recipes, Main Dish, Recipes, tagged , , , , on January 20, 2012| Leave a Comment »

I know I promised to have some fabulous recipe for today.

That was before the snow, ice, freezing rain, more snow, ice and freezing rain.

Before we spent approximately an extra hour and a half scraping ice from windows and getting to and from work each day and Captain Cavedweller had to work late each evening.

Before my cupboards ran bare and we put off a trip to slide into the grocery store.

So, I will instead share a recipe that I like to make when we need a little comfort food, when I’m in a big hurry, or the pantry is severely in need of restocking.

We call it Noodle Goo (such an appetizing name, don’t you think?), but it is basically hamburger and egg noodles.

Noodle Goo

One Large Package of wide egg noodles
2-3 lbs lean ground beef
2 cans Cream of Mushroom Soup
1/2 cup shredded Colby-Jack Cheese
Salt and Pepper
All-purpose Seasoning
Heaping tsp. Onion Flakes
Put water on to boil (according to noodle package directions) and while it is coming up to temp, break the ground beef up in a medium skillet and start browning. Add a sprinkling of salt and pepper and some all-purpose seasoning (I like Mrs. Dash) and a spoon of onion flakes to the beef. While it is cooking, add the noodles to the boiling water and cook until fork-tender. Drain the water from the noodles and return to stove top. Reduce heat to medium-low and add the beef. Mix in the two cans of soup, give it a good stir and cook just until it all blends and the soup is hot. You can either mix in the cheese before serving, or plate the noodles and sprinkle cheese on top. You can also serve with spaghetti sauce that has been warmed.  Serve with a  nice tossed green salad and warm bread to complete the meal.

She Who Promises to Cook All Weekend and Have a Great Recipe for Next Week!

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