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Posts Tagged ‘cinnamon’

I learned this one from Jules, shortly after he had learned it from Matt and Kayla. This delicious variation of a french toast is simple and doesn’t require frying, it’s perfect if you are having some friends over for brunch.

You will need:
1 loaf of challah bread, sliced the night before and left out or lightly toasted in the oven – this step is important to help the bread soak up as much liquid as possible.
4-5 eggs, scrambled
2-3 cups of milk
1 pint of blueberries
2 Tbsp cinnamon
1 Tbsp cardamon
1 teaspoon vanilla extract
pinch of salt
powdered sugar for dusting
maple syrup

baking dish, buttered

pre-heat oven to 400°
in a bowl, whisk together the eggs, milk and spices, cut the bread into pieces and soak in liquid, mix it with your hands to insure the bread is completely soaked.
Mix in the blueberries, I like to use a lot of berries, about 3/4 of a pint.
transfer the mixture into a baking dish, fluff it with your fingers and sprinkle a few more berries on top.
place in the oven for about 30 minutes, covered, then remove cover and bake for 10 minutes more or until lightly golden in color. finish with some powdered sugar.


serve warm with pure maple syrup.

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Taking a baking sheet full of hot cookies out of the oven beats opening a package of cookies, every time!
If you didn’t notice it until now, I love simple recipes, it doesn’t appeal to me to bake a cake that calls for 8 hours in the oven or that is so complicated you must follow a long list of specific directions. I like simple and delicious food, now that being said, I don’t mind working hard for good food, I just believe that a difficult recipe does not necessarily produce a good meal.
With those intentions I decided to bake some molasses cookies today, and as soon as the word cookies left me mouth and reached the ears of Tacuma, he started jumping up and down. That’s it, there is no going back now…

* The recipe below is modified from a few different recipes I found online, Martha’s recipe and Brenda hall’s were the most influential.

Ingredients.

  • 3/4 cup butter (1 1/2 sticks), melted
  • 1 cup unrefined sugar
  • 1 egg
  • 1/4 cup molasses
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 cup  sugar

Directions

  1. In a medium bowl, mix together the melted butter, 1 cup sugar, and egg until smooth. Stir in the molasses. In a bowl combine the flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
  2. Preheat oven to 350 degrees F (175 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
  3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.

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Apple pie is a quick and easy desert that I always love making, and I love it even more now that I have a kitchenaid and I can make a crust in 5 minutes.
That was pretty much the first thing I did this morning and it came out perfect. I just love easy, delicious food.

Crust:
Ingredients:

  • 2 1/4 cup All purpose flour
  • 10 tablespoon cold butter, cut into cubes
  • 3 tablespoon vegetable shortening
  • 3 tablespoon sugar
  • pinch salt
  • 1/2 cup cold whole milk

in a mixer bowl mix all dry ingredients together until combine, add butter and shortening and mix on low-speed until butter pieces are pea size. add milk slowly and mix until dough is formed. Do not over mix!
Divide the dough to two pieces, wrap in plastic and let rest in fridge for 15 min.

Filling:
Ingredients:

  • 7 medium granny smith apples, peeled, cored and cut into 8 pieces
  • 2 tablespoon butter
  • 1/4 cut chopped pecan
  • 3-4 tablespoon sugar
  • 3 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 oz whiskey

Directions:

  1. preheat oven to 350 degrees (175 Celsius)
  2. in a sauce pan melt butter, add apples, sugar and cinnamon, mix together and cook until apples are soft  (about 10 minutes)
  3. remove from heat and into a bowl, add vanilla, whiskey and pecans and mix together
  4. take dough out of the fridge and roll out of a floured surface till dough is about 1/4 inch thick – .5 cm
  5. butter a 9″ pie pan and place dough in the pan, pour the apples into the crusted pan
  6. you can cover the pie with the second ball of dough by rolling it out and placing over the apples or cut stripes of dough and create a lattice
  7. brush the edges and top of the crust with milk or cream and sprinkle with sugar
  8. bake for about an hour-75 minutes until apples are soft and the crust is golden
  9. allow the pie to cool before serving

Best enjoyed warm with some good vanilla ice-cream…

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