Puffed French Toast

Being in our new home has brought my creativity back out of hiding. Either that or I'm bored with all my current recipes. Probably more the latter than the former. Anyway here are two fabulous new ones.

The first I got from Our Best Bites it's called Puffed French Toast. Gotta give credit where credit is due. They call it a once a year recipe and I agree. You look forward to it all year (I'm thinking it will make a great General Conference breakfast) but if you eat it more than once or twice a year you'll be able to watch your butt grow bigger. It was sooooo good. This is definitely a keeper. Next time I will half the recipe though. My toddlers don't eat that much and DA and I don't need to eat all that is leftover.

Puffed French Toast

2 eggs
2 ½ Tbsp. sugar
½ tsp. salt
½ tsp. vanilla extract
2 c. milk
1 c. flour
2 ½ tsp. baking powder
12 slices Texas style toast, cut in half diagonally

Directions

In a large skillet or frying pan, heat about 1/4" of vegetable oil (not olive oil) over medium heat. In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking powder. Test oil heat by flicking some water into the frying pan. If it pops, reduce the heat. If hardly anything happens, turn up the heat. If it sizzles, it's just right.

Take each 1/2 slice of bread and soak it both sides in the milk/egg/flour mixture. If you leave it in too long, it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread. Gently shake to remove excess batter and place in hot oil. Cook until puffed, golden brown, and a nice, crispy crust has formed on each side (probably 3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel. While cooking remaining French toast, keep cooked pieces warm in an oven set to the lowest temperature it will go.

When ready to serve, roll each piece in cinnamon sugar. I personally thought the cinnamon sugar made it too sweet, but DA loved it. So did the kids. I think I would rather have powdered sugar.

Top with your favorite version of maple syrup.

Really yummy... Blueberry Muffins

I had some fresh blueberries and was trying to find a way to use them. I read this blog Recipe for Disaster? every now and again and they had just posted a recipe for blueberry muffins. Just in the nick of time! I tried it and they were awesome! I'm going to try another recipe this weekend and I'll let you know which one I like better.


To Die For Blueberry Muffins

From: Jennie

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake for 20 to 25 minutes in the preheated oven, or until done.