Monday, August 4, 2008

Breakfast Foods

Oven-Baked French Toast
Everyday Food Magazine, adapted by Avalie
4 Large Eggs
1 and 1/2 cups milk (can use church cannery dried milk reconstituted)
1/2 cup sugar
1 tsp. vanilla extract
1/8 tsp salt
4 thick slices challah bread or other egg bread (recipe for Challah bread below)
2 Tbsp melted butter
In a 9x13 baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
Arrange bread in dish in a single layer; let soak 15 minutes in refrigerator. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight. Preheat oven to 350. Brush a rimmed baking sheet (I like stoneware better) with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes. Serve or cool and freeze in ziploc freezer bags. To reheat frozen French toast, heat in microwave or toaster oven until warmed through. Serve with syrup, powdered sugar, or jam. SO TASTY! This is as fast as Eggo Waffles to reheat from frozen. Way better for you, and WAY better tasting (not to mention very cheap to make!) I make one or two batches of Challah Bread, and it makes LOADS of French toast. I just cook up a few dozen pieces, then freeze them. My family can help themselves to a great meal out of the freezer whenever they want it!

Challah Bread (for French Toast)
Handmade Breads by Kathy Summers
You don't need a mixer to make this delicious bread. I have to admit, I do use my KitchenAid, since we make bread multiple times each week.
1 and 3/4 cups warm water
2 Tbsp. yeast
1/2 cup sugar
2 tsp. salt
1/4 cup light olive oil
4 large eggs
6 to 7 cups bread flour (or unbleached flour)
Spray large baking pan with non-stick cooking spray (I use stoneware baking pans)
Measure warm water (110 to 115 degrees F) into a large mixing bowl
Sprinkle the yeast over the top of the warm water, add the sugar and stir until they dissolve.
Add salt, oil, and eggs to the yeast mixture. Stir.
Add 4 cups flour to the yeast mixture. Stir vigorously.
Add 1 to 2 cups more flour, approximately 1/2 cup at a time, stirring until the dough pulls cleanly away from the sides of the bowl.
Place the dough on a lightly floured work surface and knead in 1/2 to 1 cup flour until the dough is smooth and elastic, about 5 minutes. The dough should not be hard to knead.
Preheat oven to 350 degrees. Cut the dough into two pieces for two loaves, or three pieces for one large braided loaf. Roll each piece into a loaf shape (or long ropes if you are going to braid it). Place on a greased baking pan.
Let the dough rise until almost doubled in size
Brush the top with a beaten egg, if desired.
Bake at 350 degrees for 35 to 40 minutes, until golden brown.
Remove from pan. Cool on a wire rack for 20 minutes before cutting.
If making into French toast, cut into 1-inch thick slices

Breakfast Burritos
(Cheri Robinson)
1-2 baked potatoes cut into cubes
2 eggs
2-3 tortillas
Green onion, chopped
Onion, chopped
Salt & Pepper

In a skillet, brown potatoes, onion, and pepper in butter or Pam cooking spray. Add eggs, cook. Add Salsa and Cheese. Pour into tortillas, wrap and eat or wrap in Saran Wrap and freeze. To reheat, remove plastic wrap and wrap in damp paper towel and microwave until warmed through. Option: add bacon, sausage, or other meat.

Pancake Mix
Not a freezer meal, but just as fast!
(Mix-A-Meal Cookbook, pg 36)
8 cups white or whole wheat flour
¾ cup dehydrated shortening (or 1½ cups vegetable shortening)
¾ cup powdered milk
¾ cup brown or white sugar
2/3 cup dehydrated whole eggs
1/3 cup baking powder
1 scant Tbsp. salt

To Make Pancakes
Combine:1 scant cup Pancake Mix
1 cup water (if you used regular shortening, you might use a little less water)
Let stand a minute and cook on a hot, oiled griddle. Turn when bubbles break on top. Makes six 4” pancakes.

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