Monday, August 30, 2010

Fluffy French Toast with Root-Beer Float Syrup

Root-Beer Floats have always been my All-American guy's dessert of choice!


Knowing that, I made a new and different Saturday morning delight at our house!


1/4 cup of flour...in the batter


and root-beer extract in the syrup are the two ingredients that make this Fluffy French Toast and Root-Beer Float Syrup a wickedly-wonderful way to start the day!


I used a thick sliced potato bread, of course..yeah, Idaho!


I whisked the flour with a little of the milk, making a smooth paste. Then I added the balance of the milk and whisked the salt, eggs, cinnamon, vanilla and sugar together until frothy and light. I was too lazy to get out my big griddle and squeezed my toast into a large fry pan. Next time, I'll kick it up on the grill...much easier in the long run!


Got it toasty, golden brown, just perfectly ready, (after burning my first two pieces...I used to be really good at doing two things at once) yikes!


While the toast was frying, I melted butter, then added buttermilk and sugar to a deep sauce pan. I stirred it till it reached a boil and removed it from the heat.


Quickly, I added root-beer extract and soda to it and it. It is so cool, foaming up just like a frosty root-beer float!


Plate your French toast...


add the Root-Beer Float Syrup and top with whipped cream.

Fluffy French Toast

  • 1/4 cup flour
  • 1 cup milk
  • 1 pinch salt
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 Tbsp. sugar
  • 12 thick slices of bread
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Root-Beer Float Syrup

  • 1 stick butter
  • 1 cup buttermilk
  • 2 cups white sugar
  • 1 tsp. soda
  • 1 tsp. root-beer extract
In a large saucepan, melt butter, add buttermilk and sugar. Stir to dissolve. Bring to a boil and remove from heat. Add soda and root-beer extract. Make the saucepan is large because soda expands the mixture, just like a root-beer float! Top with ice cream or whipped cream.
Ah-ha: This syrup would be divine over vanilla ice cream with anything; crepes, waffles, pancakes or Buttermilk Pound Cake!

Make a Labor (of love) Day Memory!



Friday, August 27, 2010

Five On Fridays

(If your blog is featured, please grab a button on the right)

#1

Swing by Shutterbug and the Sweet Life for a party for all the little monkeys in your life. Jennifer's monkey turned 3 and she planned a party that will knock your socks off. The Party-Part One if filled with fabulous pics of divine treats, party decor and the cutest sock monkey ever!

#2

Just in case you missed, The Great Pantry Makeover it is one to bookmark! You'll appreciate Emily's "unorganized-before and happily-ever-after" @ Decor Chick, doubling her storage space. Her father created the carousels for her and shows us how in her follow up. He's willing to make them for you too! If you live close enough he'll install...wana come see Yellowstone Park?
How to make the carousels.

#3

Anybody interested in a terrific "how to" on Hemming Your Jeans? Well good, because Rachel @ Holy Craft is a busy mom and homemaker who is gifted at stretching a dollar. With tailoring fees out of sight, her step by step lesson is an awesome way for us to save too!

#4




Talk about creative, think of all the ways we can use this idea. Printing on Fabric
right from a home printer is something I've never thought of, but it makes sense! At My Repurposed Life, Gail gives a great tutorial and I'm excited to give some fabric a whirl through my old printer.

#5
Each week I see so many quilts to share. To me, they are works of art, and I'm crazy for the non-traditional ones that are fun and funky. Snuggling up with this Juice Box Quilt would be happiness! I love the bright colors and delightful pattern, talented quilter, Allison used @ Cluck. Cluck. SEW.

Have an inspired weekend all!

Wednesday, August 25, 2010

Zucchini Milk and Zucchini Bread


It's so easy to keep the commandment, "Love Thy Neighbor", this time of year.  Mine are sick to death of zucchini recipes and have stopped picking it. It gets huge and they just want to get rid of it!


I gladly take it off their hands...sinks full of it...


wash it...cut it up...and fire up my steamer...


toss it in my blender or food processor..whirl...



measure 2 cup portions...of lovely zucchini milk...

and freeze in quart freezer bags...freeze flat and then put several in a gallon freezer bag.


Through out the year I enjoy baking the most Fantastic Zucchini Bread that I love to share with my wonderful neighbors.


Gather all the ingredients together and add it to a mixing bowl...except the nuts...


Mix well...and then stir in the nuts..I used toasted walnuts...


Pour batter into 2-8" loaf pans that have been sprayed with non-stick spray.  Bake in a 350 degree oven for 1 hour.  Cool on a wire rack for 15 minutes and then remove bread from the pans.


Now it's ready to wrap and deliver to friends and neighbors...giving lots of love back to generous zucchini donors!  It feels so good cause they love it....


Be sure to slice up a little and add some soft butter.  My guy loves to toast his too! 

Fantastic Zucchini Bread
  • 3 eggs
  • 2 cups zucchini, cooked and blended
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 tsp. vanilla
  • 3 cups flour
  • 1 tsp salt
  • 3 tsp. cinnamon
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1 cup walnuts, chopped and toasted
Mix all ingredients well.  Pour into 2-8" greased and floured loaf pans.  Bake at 350 for 1 hour.


Variation:  for Chocolate Zucchini Bread, omit 3 tsp. cinnamon.  Add 2 Tbsp. cocoa and 2 squares of unsweetened chocolate, melted.  Bake for 50 minutes and cool on rack before cutting.

Ah-ha:  You can use the Zucchini Milk just like applesauce in cake, bread and muffin recipes.

Enjoy sharing the love...all!

Monday, August 23, 2010

Ice Cream Turtle Dessert and Hot Fudge Sauce

If you're looking for a delicious, easy, and ready to serve desserts, here you go!


Ice Cream Turtle Dessert is one of our family's favorite treats that is layered and luscious! It's quick to throw together and forget in the freezer until you need it. I've served it at parties, taken it to potlucks, and been glad to have it ready when friends stop by.

Ice Cream Turtle Dessert
  • 30 ice cream sandwiches
  • 1 (17 oz) jar butterscotch-caramel sauce
  • 1 (16 oz) whipped topping
  • 1-1/2 cup nuts, toasted
  • whipped cream
  • cherries or berries

Toast nuts in a 350 oven, stirring once for 5 to 10 minutes. Watch carefully so they don't burn. Place 15 ice cream sandwiches in a 13X9" baking dish. Spread evenly with butterscotch-caramel sauce. Sprinkle 1 cup of toasted nuts on top and top with half of the whipped topping. Add another layer of ice cream sandwiches. Top with the remaining whipped topping. Cover well and freeze for at least 4 hours before serving. Before serving make hot fudge sauce. Top each serving with hot fudge sauce, whipped cream and garnish with remaining toasted nuts and cherries or fresh berries.

Hot Fudge Sauce
  • 1 stick butter
  • 2 squares unsweetened chocolate
  • 1 (14 oz) can sweetened condensed milk

Melt butter and chocolate over medium heat, stirring constantly. Add sweetened condensed milk and stir over low heat till well incorporated. Keep warm and serve over almost anything!

Thanks for stopping by!  Share some hugs and snappy love...

Thursday, August 19, 2010

Peach Clafouti

This time of the year with so many beautiful summer fruits available, I remember trips to France. The French have a delightful saying, "Tout arrive en France," meaning, "Everything happens in France." It's true! I was dazzled by fields of sunflowers as far as I could see, amazing markets with more cheese than I'd ever tasted, and charming little cafes that served perfect pastries. Each shop served their special version of Country-French cherry clafouti, served with the pits. Clafouti originated in the Limousin region and is a custard-cake traditionally dusted with powdered sugar, that can be garnished with toasted nuts.
Plums, figs, fresh berries, apples, pears; any kind of fruit or combination can be used. My father's family is French and I well remember my Grandmother's Apricot Clafouti served at special occasion breakfasts. It's light, not too sweet, just a perfect pastry for breakfast or dessert.

Peach Clafouti
Preheat oven to 450 degrees. Lightly butter a 9" round cake pan that's at least 2" deep.
Peel and slice fresh peaches...
Cover the bottom of the pan with a single layer of peach slices.


In a blender or food processor combine eggs, milk, butter, extract, salt, sugar, flour. Blend till smooth and frothy.

Pour the batter over the peaches in the pan. Bake the clafouti on a lower-middle rack of your oven for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes.
The top should be lightly browned. Insert a toothpick in the center. It should come out mostly clean. Let cool for at least 10 minutes before cutting and serving. I serve it lukewarm and it's much easier to cut after 20 to 30 minutes.
Dust with powdered sugar, garnish with toasted almonds and whipped cream if desired.

Peach Clafouti
  • 3 to 3-1/2 cups of peaches, sliced
  • 3 large eggs, at room temperature
  • 1 cup lukewarm milk
  • 2 Tbsp. butter, melted
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3/4 tsp. salt
  • 1/2 cup sugar
  • 3/4 cup flour
  • powdered sugar
  • 1/3 cup sliced almonds, toasted
  • 1/2 cup whipped cream
Preheat oven to 450. Butter a 9" round pan, at least 2" deep. Peel and slice peaches and put them in the bottom of the pan. They should form a single layer that pretty much covers the bottom of the pan. In a blender or food processor, combine eggs, milk, butter, extracts, salt, sugar, and flour. Blend until smooth and frothy. Pour the batter over the peaches in the pan. Bake the clafouti on a lower-middle rack of your oven for 20 minutes. Reduce the heat to 350 degrees and bake for an additional 20 minutes. The top should be light browned. Insert a toothpick into the center that should come out mostly clean. Cool on a rack for at least 10 minutes, (20 is better) before cutting and serving. Dust with powdered sugar, garnish with toasted almonds and whipped cream if desired.

I'd love to hear how you are using your peaches.   Thanks for coming by! 

Tuesday, August 17, 2010

Road Trip USA: Mud Lake, Idaho



















Congratulations to 15 year-old Hannah, junior grand-champion quilter. She credits her loving grandma for teaching her how to make this adorable quilt...and Hannah is a sweetheart!




Just another great day in Idaho folks!  Thanks friends....






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