French Toast

Ingredients:

2 teaspoons of cinnamon
8 thick slices of 2-day-old bread, better if slightly stale
4 eggs
2/3 cup milk
Butter
Maple syrup

Directions:

In a shallow bowl beat the eggs, milk and cinnamon together until well blended.

Dip the slices of bread into the mix, allowing them to soak up some of the egg mixture.

Coat the skillet with either melted butter or vegetable and cook the slices of bread over medium heat. Fry the slices until golden brown, flipping once to cook both sides.

Serve the toast hot with butter and maple syrup. 

Tasty Thursday Breakfast Edition!

Looking for some great breakfast recipes? Check these out for a tasty way to start your day! Be sure to visit the other blogs linked in this post :) 

Cinnamon Rolls

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Thanks, Clair's Freebies! ~ When I was younger I can remember my mom making us cinnamon rolls almost every weekend. While I often take the shortcut by purchasing the Philsbury ones...I sometimes make it a special weekend and make my own too! Here is the recipe that I have!

Eileen's Pancake Recipe

Ingredients

3 cups all-purpose flour
2 tablespoons and 1 teaspoon baking powder
2 teaspoons salt
2 tablespoons white sugar
2-1/2 cups milk
2 egg
1/4 cup and 2 tablespoons butter, melted
1 Tsp Cinnamon
2 tsp pure vanilla

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Thanks, Feisty Frugals!

Cherry French Toast

Ingredients:
1 cup drained tart Montmorency cherries
3 Eggs
1 Loaf of challah bread, unsliced
8 ounces of cream cheese, at room temperature 1/2 Cup milk
1/2 Teaspoon cinnamon
powdered sugar, maple syrup, additional drained cherries and butter (optional)

Directions:
Cut the ends off the loaf of bread and cut it into 6 slices 1-1/2 inches in size. Cut a slice three-quarters down the middle of each slice of bread. This make the bread look like it’s separate slices, but they are actually joined at the bottom. Set the bread aside.
Mix the cream cheese and 1 cup cherries together in a small bowl. Spread the mix in the pocket of each slice of bread.
Lightly oil a griddle or skillet and heat over medium heat.
In a bowl, beat the eggs and milk together. Dip the stuffed slices of bread into the egg mix, coating all sides. Place the coated slices in the pan and sprinkle them with cinnamon. Cook these slices until they are a golden brown color. Turn them once to cook the other side.
Place the cooked slices onto the cutting board. Cut each piece diagonally in halves. Sprinkle the slices with powdered sugar and cherries if desired. Can be served with maple syrup and butter.

Thanks, Tianna's Coupon Cafe! ~ The cherry’s can be replaced with another fruit if desired. Personally, I prefer strawberries =D

Banana Strawberry Freezer Jam

Ingredients
1 cup bananas, mashed ( approx. 2 large)
3 cups strawberries, mashed ( about 3 1/2 lbs)
1 1/2 cups sugar ( or more to taste)
1 (1 5/8 ounce) packages freezer jam pectin ( Use Ball Fruit Jell Freezer Jam Pectin or similar)

Directions
Combine mashed bananas and strawberries in medium bowl; set aside.
Combine sugar and freezer jam pectin in small bowl, stirring to blend evenly.
Gradually stir pectin mixture into prepared fruit, stirring for 3 minutes.
Ladle jam into freezer jars, leaving 1/2 inch headspace.
Let jam stand to thicken, not to exceed 30 minutes.
Serve immediately; refrigerate up to 3 weeks OR freeze up to one year.
Yield: 5 - 8 oz. jars

Thanks, Coupon Savvy Sarah!

Thick Strawberry Smoothie

6 large strawberries
1/2 cup strawberry (or vanilla) yogurt
1/2 cup frozen vanilla yogurt
1/2 cup milk

Blend strawberries and milk together until well-blended. Add frozen yogurt and regular yogurt. Whip slightly until just blended to keep smoothie thick

Thanks Lynchburg Coupon Mama!

Blueberry-Stuffed French Toast

Ingredients:


4 eggs
1/2 cup orange juice
1-1/2 cups fresh or frozen blueberries
3 tablespoons sugar
8 slices Italian bread (1-1/4 inches thick)
1 teaspoon grated orange peel
Dash salt


Blueberry Orange Sauce:

1/8 teaspoon salt
1/4 cup orange juice
1/4 cup water
1-1/2 cups orange segments
1 cup fresh or frozen blueberries
3 tablespoons sugar
1 tablespoon cornstarch
1/3 cup sliced almonds.

Directions:

Preheat oven to 400 degrees.

Mix the blueberries and 2 tbsps of sugar together in a small bowl. Cut a small pocket into the side of each slice of the bread. Next fill the pockets with roughly about 3 tbsps of the blueberry mix. 

Whisk the eggs, orange peel, salt, orange juice and remaining sugar together in a shallow bowl. Being careful not to squeeze out the filling, dip both sides of the bread into the egg mixture. Place the filled and dipped slices in a greased baking dish and bake for 7 minutes on each side.

While the toast is cooking you can make the sauce. Mix the sugar, cornstarch and salt together in a small saucepan. Bring this mix to a boil and cook until thickened, about 1-2 minutes. Reduce the heat and stir in the oranges and blueberries. Cook this for another 5 minutes or until it’s completely heated.

Serve with the French toast, and sprinkle them with the almonds.