Monday, November 22, 2010

Apple-Cinnamon French Toast

Oh Wow, did this turn out good!!!! I LOVE french toast but rarely make it because I like the outside to have a crisp to it and the way I made it, it never did. Then, I was inspired after reading a similar idea and created this. It was crispy on the outside, soft on the inside and full of flavor!!!!

In a wide dish, add 8 eggs, a little milk and sprinkle with cinnamon. Beat well together. In a freezer bag, put in a few cups of apple-cinnamon cheerios. Seal bag and crush into a powder. (I rolled the bag with a rolling pin several times on each side and it worked great!!) Put this mixture in another wide dish.

Heat a little oil (or left over bacon grease! Yum!) in a pan. Dip both sides of a piece of bread in the egg mixture. Then, dip both sides in the crushed cheerios.

Fry in the pan a couple minutes on each side until golden brown. This will do about 12 pieces of bread. Serve immediately and top as desired with butter, syrup or your favorite toppings! Heavenly!!!!

Monday, November 15, 2010

Pumpkin Chocolate Chip Bread

Another great recipe from My Kitchen Cafe.

*Note: This bread tastes best when it has cooled completely for a few hours and tastes even better the next day.
*Makes 2 (9X5-inch loaves) or 3 (8X4-inch loaves)
2 ½ cups white flour
1 cup whole wheat flour
3 cups granulated sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon salt
1 (15 oz.) can pumpkin puree (not pie filling)
1 cup canola or vegetable oil
4 large eggs
2/3 cup water
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees F. Grease two 9×5-inch loaf pans or three 8×4-inch loaf pans.
In a large bowl, mix flours, sugar, baking soda, cinnamon, nutmeg and salt together. Set aside.
In a medium bowl, whisk together canned pumpkin, oil, eggs and 2/3 cup water until well combined and stir into dry ingredients, just until the dry ingredients are moistened and no dry streaks remain. Stir in chocolate chips. Pour batter in prepared pans.
Bake the bread for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Remove the bread from the oven and let sit for 10-15 minutes. Run a knife gently around the edge of the bread and turn the bread out, right side up, onto a wire rack to cool completely.
This bread freezes beautifully. After cooling, wrap the bread in a layer of plastic wrap and then a layer of tin foil. Freeze for up to 2 months.