Archive for the ‘Breakfast’ Category

French Toast with Caramel Syrup

01 Jan

French Toast
1 cup half-and-half
3 large eggs
2 tablespoons honey, warmed in microwave for 20 seconds
1/4 teaspoon salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4 tablespoons butter

Caramel Syrup
1 ½ Cups sugar
¾ Cup buttermilk
½ Cup butter
2 Tbsp corn syrup
1 tsp baking soda
2 tsp vanilla


In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

For the Caramel Syrup: In a deep saucepan, combine first five ingredients (everything except for the vanilla). Bring to a boil. Boil and stir for 7 minutes. The combination will turn a caramel color and bubble up quite a bit.
After 7 minutes, remove from heat and add vanilla. Let cool for a few minutes then stir again to mix in the froth.

Serves 8



Lemon Poppyseed Muffins

01 Jan

2 cups flour (I split it 50% AP, 50% Cake flour, it makes it a bit fluffier)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 tablespoons poppy seeds

1 egg
1/2 cup + 2 tablespoons sugar
2 tablespoons lemon zest (the zest from ~two large lemons)
1/4 cup melted butter
1 1/4 cups Milk, soured with 2 tbsp lemon juice (the original recipe called for Kefir or buttermilk, I like the taste of the milk + lemon juice better)

3 tablespoons Powdered sugar
2 teaspoons Lemon juice

Optional toppings: Almond slivers or shaved almonds

1. In a large mixing bowl, whisk together the dry ingredients.

2. In a smaller bowl, combine egg, sugar, andlemon zest, stirring well. Add butter and soured milk/kefir/or buttermilk and stir.

3. Add the wet mixture to the dry ingredients, and stir just until moistened. Do not over mix. The batter will be fairly thick.

4. Preheat oven to 350ºF. Divide batter evenly into greased muffin cups. For full size muffins, bake on rack in the middle of the oven for 17-19 minutes. You know they’re done if a round toothpick inserted into a muffin pulls out without any dough sticking to it. If using a mini muffin pan, bake for around 10 minutes. Optional: If you’re planning on adding some almond toppings you’ll want to sprinkle them on about 5 minutes before the muffins are done.

5. Remove from the oven and top with the glaze, using a pastry brush.

6. Allow muffins to cool in pan for about 5 minutes, then remove to a wire rack to finish cooling.

Makes 12 muffins


English Sausage Rolls

01 Jan

Brought to us by Greg

1 package (16) sausage links
2 cups flour
2/3 cup shortening
½ tsp salt
5 tsp water

Brown the sausage links

Mix flour and salt in bowl

Cut in shortening

Continue mixing and slowly add water until dough forms

Roll out to 1/8 thick, cut to shape

Wrap dough around sausage links

Cook @ 400 deg F approx 25 min

1) I only ended up using about 2/3 of the dough
2) I put the oven on broil for the last 5 minutes to brown the dough