Baked French Toast Sticks

Baked French Toast Sticks

Ingredient Checklist

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar for sprinkling

Directions

1. Melt butter in microwave & add brown sugar....stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes (covered for the first 30 minutes)

10. Sprinkle with powdered sugar

11. Serve with warm maple syrup (I don't do the syrup part)

Instant Oatmeal Jars

DIRECTIONS

Prep:

Use Pint Mason jars or larger

■  Add 1/2 cup dry rolled/old fashioned oats to the bottom of the glass jar.

(note: this method will NOT work with steel-cut oats)

■  Add your favorite flavor combos.

■  Seal tightly, and store in the pantry until ready to use.

(For freshest flavor use within 2 weeks)

When ready to SERVE:

■  Pour 1 cup boiling hot water, or milk (almond or coconut) into each jar.

(note:  These jars can handle the heat because they are made for canning & high heat)

■  Let sit for 10 minutes, while you finish your morning routine.

■  Grab a spoon, and enjoy on-the-GO!

Check out some of the combinations here!

http://cleanfoodcrush.com/instant-oatmeal-jars/

Blackberry Pastry!

Blackberry Pastry!

Ingredients:

100g (7/8 cup) whole wheat spelt flour

55g (1/2 cup) white spelt flour

1/4 teaspoon salt

30ml (2 tablespoons) extra virgin olive oil

90ml (1/3 cup + 2 teaspoons) ice cold water

1 teaspoon lemon juice

225g (about 1 1/2 cups) blackberries

2 tablespoons demerara sugar plus extra for sprinkling

1 teaspoon corn flour

1 teaspoon vanilla bean paste

A splash of balsamic vinegar

Directions:

To make the pastry, combine the flours and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the speed to low and drizzle in the olive oil. Mix until droplets are spread throughout the flour. Add the water and lemon juice and continue to mix until the pastry starts to clump together in a ball. Gather it together with your hands and swiftly knead it into a ball. Wrap the pastry in cling film and chill for an hour or so. (You can also used a food processor for this stage).

Roughly mix together the blackberries, sugar, corn flour, vanilla and vinegar in a bowl.

Preheat the oven to 180C/350F (fan). When the pastry has chilled, roll it out on a well-floured surface. Add the blackberry mixture in the middle and fold over the sides as shown in the pictures. Sprinkle with a little more sugar and bake for about 30 minutes until the pastry is firm to the touch and the blackberries are sticky.

Amazing Belgian Waffles!

Amazing Belgian Waffles!

Ingredients:

2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 1/4 cups milk

6 tablespoons vegetable oil

2 large eggs

Suggested additions to batter

1/2 cup finely chopped pecans (optional) or 1/2 cup walnuts (optional) or 10 tablespoons blueberries (fresh or frozen, if frozen, no need to thaw) (optional) or 5 tablespoons mini chocolate chips (optional)

Suggested Toppings

maple syrup or fruit syrup or warm fruit, compote

fruit sauce, fresh berries or chopped fruit

chopped nuts or powdered sugar or whipped cream

ice cream or sorbet or chocolate syrup or fruited yogurt

Directions:

Place all ingredients in a large mixing bowl and combine until well blended.

Allow batter to rest 5 minutes before using.

Use in your Belgian Waffle Maker according to manufacturer's suggestion.

Montreal Bagels!

Montreal Bagels!

Ingredients:

1 1/2 cups water

5 tablespoons sugar

3 tablespoons canola oil

1 (8 g) package dry yeast

1 tablespoon beaten egg

1 tablespoon malt drink powder or 1 tablespoon syrup

4 1/2 cups unbleached white bread flour (you may need more)

1 teaspoon kosher salt

1/2 cup poppy seed (or 1/2 cup sesame seeds, or be creative and try a combination)

6 quarts water

1/3 cup honey

Directions:

In a large bowl, stir together the warm water, sugar, canola oil, yeast (not instant), egg and malt; keep combining until the yeast dissolves. Then, stir in salt and one cup of the flour.

Gently add enough flour to make a soft dough, about 3 cups.

Knead your dough for 10 to 12 minutes, stirring in extra flour as you need it. When your dough is firm and smooth, cover with inverted bowl and let sit 10 minutes.

Next, divvy up the dough into 12 equal pieces. Roll each piece into a 10-inch rope, then curve each one around your hand, pressing together ends to make a bagel shape. You may need to use a few drops of water to help the ends stay together.

Let bagels rise for 30 minutes.

When ready, fill a large pot with the 6 quarts of water and then stir in the honey; bring that up to a boil.

Meanwhile, preheat your oven to 425 degrees F and line 2 baking sheets with parchment paper or Silpat mats.

When the honey-water has come up to the boil, drop in bagels and boil for about 90 seconds (1 1/2 minutes), turning only once. Drain your bagels on clean, dry dish towels and then place on baking sheets. Sprinkle both sides of bagels with seeds. Be generous!

Place your bagels in preheated oven and bake until golden in appearance, about 20 minutes, turning just once. Enjoy!

Pepperoni Omelets!

Pepperoni Omelets!

Ingredients:

3 medium eggs

1/2 teaspoon Tabasco sauce

1 medium potato

1 medium onion

1 medium Tomato, coarsely diced

50 g pepperoni, thinly sliced

50 g tasty cheese, grated

1/4 teaspoon ground black pepper

Directions:

Whisk eggs in a bowl with Tabasco sauce.

Grate onion and potato into same bowl.

Add diced tomato and mix together.

Place mixture into a lightly oiled small skillet or fry pan over medium to low temperature.

Immediately layer pepperoni slices over the top and sprinkle with grated cheese.

Grind pepper over the top.

Cook around 15-20 minutes until egg has set on the top and cheese has melted; there is no need to flip it.

Breakfast Potato Skins!

Breakfast Potato Skins!

Ingredients:

4 large russet potatoes

5 large eggs

1 tablespoon water

1 -2 tablespoon butter (do not substitute margarine)

3 tablespoons vegetable oil

1/2 teaspoon sea salt (or regular table salt)

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1/8 teaspoon pepper

6 -8 slices bacon, cooked and crumbled

2 cups shredded cheddar cheese

6 -8 green onions, sliced

2 cups sour cream

Directions:

Bake potatoes in the microwave for 10 minutes; turn over and bake another 5-8 minutes until baked through (test with a toothpick). Set aside to cool.

Melt butter in skillet over medium heat.

Beat eggs in a bowl; add water; beat a little more. Add eggs to skillet and scramble until done. Set aside.

Once potatoes have cooled enough to be handled, cut them lengthwise and scoop out the pulp, leaving about 1/4 inch layer of pulp in the skins; discard pulp (or save/use for something else).

Place skins upside down (skin side up) on a greased baking sheet.

Combine oil, garlic powder, paprika, salt and pepper in a bowl; brush all over each skin.

Bake at 475 degrees for about 8 minutes; remove baked skins from oven.

Turn the skins over and fill each one with scrambled eggs and sprinkle cheese on top.

Return to oven long enough to melt the cheese, about 1 minute.

Remove from oven and add salsa, sour cream, bacon and green onions, or whatever other toppings you like. (Add the salsa first and then the sour cream so that other toppings will 'stick" to the sour cream.).

Easy Sweet Potatoes + Eggs

Easy Sweet Potatoes + Eggs 

Ingredients:

2 teaspoons unrefined coconut oil, 

1 medium/large sweet potato or yam, washed + ends cut

3 large eggs

shredded goat cheddar cheese, or other sharp cheese

salt + pepper

Directions:

Julienne your sweet potato [or use the large holes on a grater].  Heat a 9-10-inch skillet that is oven safe over medium and add your coconut oil.  Once hot place the sweet potato in the pan and stir frequently until done to your liking.  About 8-12 minutes.

Set your oven to broil on high.  Spread the sweet potato evenly around the pan and create 3 small wells for the eggs.  Crack eggs one at a time and pour into each well.  Let cook for about 2-3 minutes until the white just starts to solidify and turn opaque.  Sprinkle with cheese and place under the broiler, watching closely, until eggs are cooked to your liking.

Sprinkle with salt and pepper, hold the pan at an angle over a plate, and slide out of the pan with a large metal spatula.  Serve immediately.