Posts Tagged ‘breakfast’
Toddler French Toast Sticks
July 10th, 2010 | 
Author: This recipe I saw on Once a Month Mom ages ago. I finally decided to make this for Eli. I ended up with about 5 full quart size ziplock bags of the french toast sticks. They reheat in seconds and will quickly fill up your little monkey. The pumpkin adds flavor and nutrition. This is tasty for adults too! You can easily double this recipe.
Toddler French Toast Sticks from Once a Month Mom
Ingrediants:
30 slices of whole wheat bread
1/4 c. butter, melted
8 eggs
1/3 c. sugar
1 1/3 c. milk
2 tsp. vanilla
1 tsp. cinnamon
1/2 c. pumpkin puree
Directions:
Mix all ingredients except the bread together in a bowl. Take all your
bread and cut it into thirds. Heat a griddle and dip the bread into the egg
mixture to coat it and cook on the griddle. Flip over once one side is brown
& make sure both sides are fully cooked. Place finished bread on cookie
sheet, keep separated & allow to cool completely. Once completely cooled,
place cookie sheet in the freezer. Flash freeze the toast sticks for 30
minutes. (The flash freezing allows the food to start to freeze, so when you
place them in a bag they won’t stick together). Remove from cookie sheet
and place in a freezer bag. Freeze until ready to use. To warm up:
microwave 30 – 45 seconds.
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Gooey Cinnamon Swirl Bread
I made this right before going out to shovel. This is best eaten warm soon after coming out of the oven. The center is so gooey and tasty. My 15 month old loved this as well. I didn’t make the optional glaze, it tasted delicious on it’s own.
Gooey Cinnamon Swirl Bread
| 1/3 cup sugar
2 teaspoons ground cinnamon 1 cup sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 egg 1 cup milk (I used buttermilk for extra moistness) 1/3 cup cooking oil |
| Preheat oven to 350 degrees. Grease/flour/spray the bottom and sides of a 9″x5″x3″ loaf pan.Combine 1/3 cup of sugar, pecans (if using), and cinnamon. Set aside. |
| Combine 1 cup of sugar, flour, baking powder, and salt in a bowl or mixer bowl. In a separate bowl, beat egg. Then, stir in milk (or buttermilk) and oil (I put these two together in a measuring cup). Pour this mixture into the bowl with the flour mix.
Stir just until mixed. Do not overmix. |
| Pour half of the batter into loaf pan. Sprinkle with half of the cinnamon mixture. Repeat. With a wide rubber scraper or spatula, swirl mixtures together with a down and up circular motion |
| Bake for 40 to 50 minutes or until done. Cool in pan for about 10 minutes. Then, cool completely on a wire rack. |
| Glaze |
| 1 cup powdered sugar 1 1/2 Tbsp milk 1/2 tsp vanilla extract (optional) |
Ultimate Cinnamon Buns
Cook’s Country recipes never fail me. I made these cinnamon buns last night up to step 3. I baked them in the morning. It’s easier to do that way as I can do the hard part while Eli is asleep, then have something warm and homemade for breakfast the next day. I had another recipe that used buttermilk instead of regular milk. I replaced the milk in this recipe with the buttermilk to give it an extra tang. I prefer using Penzey’s Cinnamon to anything else. The blend of four different types of cinnamon can’t be beat. Use what you have in your take on these great buns.
In step 2, if after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. For smaller cinnamon buns, cut the dough into 12 pieces in step 3.
| Dough | |
| 3/4 | cup whole milk , heated to 110 degrees |
| 1 | envelope (2 1/4 teaspoons) instant or rapid-rise yeast |
| 3 | large eggs , room temperature |
| 4 1/4 | cups all-purpose flour |
| 1/2 | cup cornstarch |
| 1/2 | cup granulated sugar |
| 1 1/2 | teaspoons salt |
| 12 | tablespoons (1 1/2 sticks) unsalted butter , cut into 12 pieces and softened |
| Filling | |
| 1 1/2 | cups packed light brown sugar |
| 1 1/2 | tablespoons ground cinnamon |
| 1/4 | teaspoon salt |
| 4 | tablespoons unsalted butter , softened |
| Glaze | |
| 4 | ounces cream cheese , softened |
| 1 | tablespoon whole milk |
| 1 | teaspoon vanilla extract |
| 1 1/2 | cups confectioners’ sugar |
1. For the dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Line 13- by 9-inch baking pan with foil, allowing excess foil to hang over pan edges. Grease foil and medium bowl.
2. Whisk milk and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours.
3. For the filling: Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Following photos 1 and 2 in the related step-by-step, roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam, and, following photo 3, cut into 8 pieces. Transfer pieces, cut-side up, to prepared pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.
4. For the glaze and to bake: Heat oven to 350 degrees. Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth. Discard plastic wrap and bake buns until deep golden brown and filling is melted, 35 to 40 minutes. Transfer to wire rack and top buns with ½ cup glaze; cool 30 minutes. Using foil overhang, lift buns from pan and top with remaining glaze. Serve.
Make Ahead: After transferring pieces to prepared pan in step 3, buns can be covered with plastic wrap and refrigerated for 24 hours. When ready to bake, let sit at room temperature for 1 hour. Remove plastic wrap and continue with step 4 as directed.
Bacon and Cheddar Muffins
I saw this recipe the other day at the Cooking During Stolen Moments blog (one of my daily favorites) I have used several of her recipes and they always come out great. My husband’s middle name is bacon so I knew I had to try this out. These came out so moist and delicious! I used regular bacon, no maple or other flavor, and sharp cheese. I hope there are some left over to take to work on Monday!
Bacon & Cheese Muffins
• 4 c. flour
• 4 t. baking powder
• 1/2 t. salt
• 1/2 t. black pepper
• 2 1/2 c. milk
• 1/2 c. butter or margarine, melted and cooled
• 2 eggs
• 1 lb. bacon, diced, cooked and degreased
• 1 1/2 c. shredded cheddar cheese
1. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened.
2. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Only fill your muffin tins to about 3/4 of the way full or they will overflow the tin.
Bake at 400 degrees for 20-25 minutes, until lightly golden brown. This made about 20 muffins for my size muffin pan. Be sure to check your oven often at about the 15 minute mark so they don’t burn. Mine were done at about 18 minutes.