By dave on 2/1/2009
Makes 4-5 challah slices, 6-8 sandwich slices. Published May 1, 1997.
To vary the flavor of the batter, add three-quarters of a teaspoon of ground cinnamon or one-half teaspoon of ground nutmeg with the dry ingredients, or substitute almond extract for the vanilla.
| 1 |
large egg |
| 2 |
tablespoons unsalted butter , melted, plus extra for frying |
| 3/4 |
cup milk |
| 2 |
teaspoons vanilla extract (or substitute cinnamon or almond extract as above) |
| 2 |
tablespoons granulated sugar |
| 1/3 |
cup unbleached all-purpose flour |
| 1/4 |
teaspoon table salt |
| 4 – 5 |
slices day-old challah bread (3/4-inch-thick) or 6 to 8 slices day-old sandwich bread |
- Heat 10- to 12-inch skillet (preferably cast-iron) over medium heat for 5 minutes. Meanwhile, beat egg lightly in shallow pan or pie plate; whisk in butter, then milk and vanilla, and finally sugar, flour, and salt, continuing to whisk until smooth. Soak bread without oversaturating, about 40 seconds per side for challah or 30 seconds per side for sandwich bread. Pick up bread and allow excess batter to drip off; repeat with remaining slices.
- Swirl 1 tablespoon butter in hot skillet. Transfer prepared bread to skillet; cook until golden brown, about 1 minute 45 seconds on first side and 1 minute on the second. Serve immediately. Continue, adding 1 tablespoon butter to skillet for each new batch.
Posted in Recipes | Tagged Breads, breakfast |
By lindsay on 1/27/2009
1 1/2 cup brown sugar
1 cup butter, melted and cooled
2 eggs
2 tsp vanilla
2 1/4 flour
1 tsp baking powder
1 tsp salt
1 3/4 cup white chocolate chips
1 1/2 cups dried cranberries, coarsely chopped
1 cup toasted chopped pecans
1 cup grated orange zest
White Chocolate Frosting
8 oz cream cheese, room temp
1 cup powdered sugar
1/2 cup butter, room temp
3 T grated orange zest, divided
2 tsp vanilla
1/2 cup dried cranberries, coarsely chopped
6 oz white chocolate, coarsely chopped
Preheat oven to 350 degrees. Lightly butter and 11×15-inch jelly roll pan or rimmed baking sheet. Whisk together the brown sugar, butter, eggs and vanilla in a large bowl until smooth. Whisk in the flour, baking powder and salt until well blended, then stir in the white chocolate chips, cranberries, pecans and orange zest. Spread the mixture evenly in the prepared pan (will be quite stiff) and bake until golden brown, about 20-22 minutes. Cool.
For the frosting, cream together the cream cheese, powdered sugar, butter, 1 T orange zest and vanilla with an electric mixer at med speed until smooth and fluffy. Spread the mixture over the cooled base. Stir together the remaining 2 T orange zest with the dried cranberries in a small bowl and sprinkle the mixture over the frosting. Melt the white chocolate in a small heatproof bowl set over a pan of simmering water, stirring until smooth. Drizzle the white chocolate over the bars and let sit until the chocolate is set. Cut the bars into 3-inch squares and then diagonally into triangles.
Posted in Recipes | Tagged bars, Dessert |
By lindsay on 1/27/2009
2 cups flour
1/4 cup brown sugar and more for sprinkling
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
5 T butter, cut into 1/2 inch pieces
1 cup sour cream
1/2 cup toasted, coursely chopped hazelnuts
1/2 cup chopped dried apricots
1 tsp vanilla
Preheat oven to 400 degrees. Lightly grease a baking sheet.
Stir together the flour, brown sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry cutter or your fingers, work in the cold butter until the mixture resembles course meal. Stir in the sour cream, hazelnuts, apricots and vanilla until a cohesive dough forms. Turn the dough out onto a lightly floured surface and gently knead until smooth, about 10 turns. Flatten the dough into an 8-inch round and cut into 8 wedges. Set the wedges on the baking sheet and sprinkly lightly with brown sugar. Bake the scones until nicely puffed and golden, about 20 minutes.
Posted in Recipes | Tagged breakfast, quick breads |
By lindsay on 1/27/2009
2 tsp olive oil
1/2 cup chopped red onion
1 1/2 cup sliced mushrooms
1 red pepper, roasted and chopped
2 T balsamic vinegar
1/2 bunch spinach
1/4 cup plus 2 T chopped basil, divided
salt & pepper
6 eggs
1/2 cup parmesan cheese
1 cup crumbled feta cheese
3/4 cup chopped tomatoes, drained
Heat oil in nonstick ovenproof skillet over medium heat. Add the onion and saute until tender, about 8 minutes. Add mushrooms and cook until they release their liquid and begin to brown, about 5-7 minutes. Stir in the chopped red pepper, followed by the vinegar, stirring to scrape brown bits from pan. Cook until vinegar evaporates, about 2 minutes. Add spinach and stir until fully wilted, 2-3 minutes. Stir in 1/4 cup basil with salt and pepper to taste.
In a medium bowl, whisk together eggs, parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Pour the eggs over the hot veggies in the skillet and gently stir for a few seconds to combine. Reduce the heat to med-low and cook without further stirring until the eggs are set on the bottom, 5-8 minutes. Preheat broiler.
Sprinkle the feta cheese over the frittata and broil until cheese melts and begins to brown, 2-4 minutes. Remove from oven, sprinkle with tomatoes and remaining 2 T basil and serve.
Posted in Recipes | Tagged breakfast, eggs |