Strawberry Tiramisu Stuffed French Toast

About a year ago I began exploring the world of stuffed French toast. I cannot believe that I made it some 48+ years without having made, let alone eaten, this unbelievably rich and versatile French toast. Looking back I realize I really must get out more — or at the very least get out from this rock I’ve been living under.

Once I made my first version of stuffed French toast, the possibilities and variations to be made transformed breakfast into a meal worthy of candlelight and wine. Okay, so I didn’t light the candles or open the bottle of wine, but truly with something as elegant as this breakfast option, I’m sure that someone, somewhere could go as far. Continue reading

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Bananas Foster French Toast

Bananas are one of my favorite fruits and on any given day of the week you are sure to find at least one in the fruit bowl. What I really love about this fruit is that there isn’t a “season” for it. No matter the time of year, you can always find bananas at the fruit market or grocery store and even better is they are not too expensive. I think the most I’ve paid for them would be around $.69 a pound and that’s going high. Typically I can find them for $.39 to $.49 per pound, but even at $.69 a bunch of bananas is still under $2.00.

When I buy bananas, I like to get two bunches. One bunch is really green and the other is just past the green stage. This way I have bananas for at least a week, sometimes even two. Of course there have been times that I’ve let the bananas ripen and didn’t have an opportunity to make anything with them, so the freezer has several bags of sliced bananas to use in smoothies, bread, muffins, or even the recipe I’m going to share today for Bananas Foster topping, which is awesome on French toast, but equally as good on pancakes, waffles, ice cream, vanilla or caramel cake, crepes or even in yogurt. Continue reading

Dried Fruit-Lemon Drop Scones

Breakfast is my absolute favorite meal of the day. Well, let’s qualify that a little:

Breakfast is my absolute favorite meal of the day to make, as long as it’s after 6:30 a.m., no one else is in the kitchen bothering me, and I’m not in a time-crunch!

I am a morning person. I would much rather get up extra early than stay up late. Most days I’m up before 6:00 a.m. and am happily lounging in bed by 8:30 and turning the light off by 9:00 p.m. In the summer when the sun doesn’t go to bed until nearly 9:45 I do end up staying up later, but that still doesn’t deter me from getting up as soon as the first rays of sun break the horizon, which during the long days of summer can be well before 6:00 a.m.

Being a morning person means that I have the most energy and ambition at this time of day than any other. Before noon I like to have dinner started (if not completely prepped for cooking or already simmering), have the laundry for the day hung on the line (this is definitely done by 10:00 a.m.), picked any vegetables from the garden, watered my flowers, gotten the kids off to their destinations for the day, straightened the house, and most definitely made breakfast.

Since Hubby quasi-retired a little over a year ago breakfasts have become a much bigger deal in our house. Before retirement I would typically be able to make breakfast for him twice a week but being that our time was usually so short together, I didn’t want to spend it fussing over a huge or elaborate breakfast. Things are very different now.

Now, I have time to plan exciting new breakfast dishes, but at the same time face the inevitable drawback of feeling the need to come up with new things to serve continually. This has opened many doors as far as options, reaching beyond the standard buttermilk pancake or scrambled eggs. I have discovered so many different ways to prepare the “basics,” that breakfast has become a meal that the entire family looks forward to.

Zeb used to get up every morning and ask me what was for dinner. Now he starts his day with, “What’s for breakfast?” I guess when you go beyond instant oatmeal and frozen waffles, the family really does notice.

As much as I would love to make the elaborate breakfast dishes every day, some days the family eats in shifts. This would mean I would spend most of my morning slaving in the kitchen, and as much a morning person I might be, I’m not that much of one! So finding other quick breakfast ideas that were still fulfilling and exciting became a goal. One solution that was met with overwhelming approval was scones. This biscuit-type bread, with or without homemade jam and sweet butter, is never around for very long. Oh, and if Grace is seeing her boyfriend, you can be sure there won’t be any leftover for the next day.

One recipe that is a favorite is my dried-fruit lemon scone. These are light, sweet and with just a hint of lemon, absolutely delicious. The type of dried fruit can be changed to suit your personal preferences, but we have found dried blueberries, cherries, and cranberries never disappointing.

The other aspect about this particular recipe that I like is there is no kneading, shaping or cutting. None! These are drop scones! Can it get any easier than that? I don’t think so, and for this I am — Simply Grateful.

Dried Fruit-Lemon Drop Scones

  • Servings: 8 - 10 Scones
  • Print

Ingredients

  • 2 Cups Flour
  • 1/4 Cup Sugar
  • 2 tsp. Grated Lemon Peel
  • 1 1/2 tsp. Cream of Tartar
  • 3/4 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1/2 Cup Cold Butter, cut into 8 pieces
  • 1/3 to 1/2 Cup Buttermilk
  • 3/4 Cup Dried Fruit (I like to do a combination of blueberries, cherries, and/or cranberries)
  • Milk
  • Coarse Sugar for sprinkling

Directions

  1. Preheat oven to 425. Prepare cookie sheet with parchment paper.
  2. Combine dry ingredients and lemon peel.
  3. Cut in butter, using a pastry blender, until mixture looks like fine crumbs.
  4. Stir in enough buttermilk so dough leaves sides of bowl and forms a bowl.
  5. Mix in dried fruit.
  6. Drop by 1/3 cupfuls, 1 inch apart, on prepared cookie sheet.
  7. Brush with milk and sprinkle with sugar.
  8. Bake 10 to 15 minutes or until light brown.
  9. Immediately remove from cookie sheet and allow to cool slightly on rack.
  10. Serve warm.

Cooking Notes

The type of dried fruit can be changed to suit your personal preferences, but we have found dried blueberries, cherries, and cranberries never disappointing.

Recipe by: Tilly Frueh, Simply Grateful Cooking at https://simplygratefulcooking.wordpress.com/ – 2017

Perfect Iced Coffee

I have been making iced coffee for years and thought I had it down pretty good, but realized that there were some things absolutely necessary to making the “Perfect Iced Coffee” that I wasn’t doing. After some tweaks and countless exercises to improve my patience, which was somewhere along the lines of a spoiled-brat 3-year-old, I think I finally got it. Now, with just a little planning, you too could be enjoying an ice-cold glass of perfect iced coffee in just a few minutes.

There are four basic ingredients for the perfect iced coffee: Coffee, sweetener, cream/milk, and ice. Although not everyone likes their iced coffee sweetened or with cream/milk for that matter, my recipe has both of these. Don’t hate me because I feel the need to indulge.

So let’s start from the bottom up. Continue reading

Peach Cobbler Muffins – The Taste of Summer in a Muffin

One of my favorite ways to eat fresh Michigan peaches, other than biting right into the fruit, is in a hot, steaming muffin. What better way to start your day than with the sweet taste of peaches blended with a tender, fluffy muffin base. Late June through early September these muffins grace our table at least two or three times a month and no one complains.

Here’s how to capture a little summer in a baked good… Continue reading

French Toast Muffins with Cream Cheese Icing

I marvel at the people who have loaves of bread just sitting around to use in those wonderful recipes that call for “12 cups of French bread cubes.” Who has this? Certainly not me! Why is it assumed that people would just happen to have this much bread just waiting to be used up?

When I decide to make a recipe that calls for “leftover bread” or let’s face it here, “bread,” it has to go on the shopping list. Bread doesn’t just magically appear out of nowhere in our house. Each loaf is carefully chosen for a specific purpose and if for some unforeseen reason there ends up being leftovers, there is never enough to do much more than make bread crumbs and throw them in the freezer. Continue reading

Super-Moist Banana Crumble Muffins

I think muffins are the best invention ever! As much as I enjoy making quick breads, muffins cook up quicker and are far less likely to have dry edges or spots. For this reason, finding a banana muffin recipe that tasted as good as banana bread but that would not end up overcooked on the edges before the center finally gets cooked, became a quest of mine.

After many trials and errors, much to the families delight, as they got to taste each of them, I think I have finally hit on the best possible recipe. Although all the recipes I tried were good, this particular one stayed freshest the longest. In fact, these muffins got moister the longer they sat.  I do have to admit though, I had to make three successive batches before the family didn’t eat them quicker than two days. Finally on the third batch they were over the initial excitement of banana muffins and I finally got to have them sit for five whole days. Low and behold, they were more moist than the first day and still not over-moist. Continue reading