Tag Archives: cranberries

Eggnog Baked French Toast

Posted by deliciousonadollar in Breakfast, Brunch and tagged with , , , , , , ,
Eggnog baked French Toast

Eggnog baked French Toast

If you are anything like me right about now you have “bits of this” and ” a little bit of that” left over from Holiday cooking and baking, and you’re wondering how to use it all up.  If it’s eggnog you want to use up, wonder no longer.  I have just the recipe for you.  You’re gonna love it, and so will any children you may be feeding.  This might even turn into a post Holiday tradition, or a special breakfast for New Year’s morning.

The cranberries provide a hit of tartness in amongst the sweet.

The cranberries provide a hit of tartness in amongst the sweet.

Besides including eggnog, this French toast will also accommodate any other additions such as fresh or dried cranberries, or raisins that you might want to add.  In my version, pictured here, I used fresh cranberries, and we particularly liked the occasional tartness in amongst the sweetness of the toast.   Since this is prepared the night before and baked in the morning it is an ideal menu item for either breakfast or brunch.

Great for a Holiday breakfast or brunch.

Great for a Holiday breakfast or brunch.

EGGNOG BAKED FRENCH TOAST

YIELD:   4 servings

INGREDIENTS

  • 4 large eggs
  • 1 cup low-fat eggnog
  • 1/4 cup maple syrup
  • 1 Tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 small French baguette, (or half a large one) cut into 1-inch cubes.  (About 5-6 cups )
  • 1 cup additional fruits, i.e. cranberries, raisins, dried cherries

DIRECTIONS

Break the eggs into a large mixing bowl, and whisk briefly.  Add the eggnog, maple syrup, and vanilla and mix in.  Add the cinnamon and nutmeg.  Whisk well till all is evenly combined.

Stir in the bread cubes until evenly coated.  Stir in the fruit.

Lightly grease a 2-quart baking dish.  Transfer the bread-egg mixture to the baking dish.  Cover with plastic wrap, and refrigerate at least 2 hours or over night.

When you are ready to bake, preheat the oven to 375* F.   Remove the plastic wrap, and bake for 25 – 30 minutes or until puffed and light golden brown.  Let cool a few minutes, then serve with a dusting of confectioners’ sugar and additional maple syrup if desired.

IMG_2350

SOURCE:   Everyday Occasions,  via Annie’s Eats Blog

Rum Raisin Cranberry Muffins

Posted by deliciousonadollar in Breakfast, Brunch, Muffins & Scones and tagged with , , , , , ,

You know something?  I’m not happy  when certain behaviors (on my part) become expectations.  You do something say, twice, and suddenly it becomes your job and other people now expect it from you.  Does this happen to you?  What I do to try to prevent this is to change things up frequently.  For instance just the other morning Mr. D. asked me “got any scones?”  Now, why would he expect me to have scones available—because in the past few weeks I made two or three different kinds of scones, and now he wants them all the time.  See what I mean?   BUT this week, there are no scones!   No, we are taking a break for a while, because I am off in a new direction.  This week it’s muffins.

Rum Raisin Cranberry Muffin

Rum Raisin Cranberry Muffin

Muffins are the replacement for scones.  Not just any muffins.  Ones in which the raisins and cranberries have been soaked in rum for a while before adding to the batter.  And there’s orange peel and spices in there, too.  After one of these with your morning coffee, you’ll be whistling a new tune as you leave for work.   ” Hi Ho, Hi Ho, it’s off to work I go.”  or “whistle a happy tune, whenever you’re feelin blue”, or, “whistle while you work, Tra-la-la-la-la-la.”   OH, my,  I think I’m getting into my happy Christmas Spirit a little early here.  But seriously, these muffins are way good, and  healthy too, so its OK to have one and not have feelings of guilt..

IMG_1670

When I decided to make these I did not have a recipe, just an idea of what I wanted to create.  So I turned to my King Arthur Baking Sheet for a basic cranberry  muffin recipe and then did some major modifications to come up with this combination of flavors. Heating the rum mixture causes the alcohol content to evaporate, leaving behind a faint rum flavor, but also plumps up the raisins and cranberries.  However, if you would prefer not to use rum, you may substitute either apple cider or apple juice, or even orange juice.

RUM RAISIN CRANBERRY MUFFINS

YIELD:   1 dozen muffins

INGREDIENTS

  • 1/4 cup dark rum
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1  1/2 cups regular or white 100% whole wheat flour
  • 3/4 cups quick-cooking oats
  • 1/4 cup buttermilk powder or non-fat dry milk powder
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped nuts, optional
  • 1 Tablespoon finely grated orange zest (orange peel)
  • 2 large eggs
  • 1/2 cup milk
  • 1/3 cup vegetable oil or melted butter

1.  Preheat the oven to 375 degrees.  Grease the wells of a muffin pan, or line with papers.

2.  Combine the rum, raisins and cranberries in a small saucepan.  Bring to a boil over medium-low heat.  Remove from heat.  Cover and let cool for 10 minutes or so while you continue with the recipe.

3.  In a large bowl whisk together the dry ingredients.  In another bowl whisk together the  eggs, orange zest, milk, and oil or melted butter.

4.  Add the wet ingredients to the dry ingredients, stirring just until barely blended, add in the cranberry/raisin mixture with their juice, and continue to blend them into the batter without over mixing.   Fill the muffin cups about 3/4 full.   Divide all the batter evenly among the cups–they will be almost full.

5.  Bake for 18 – 20 minutes until they’re golden brown, and test done with a toothpick.  Remove from the oven, leave in the pan for 5 minutes, then transfer to a wire cooling rack to finish cooling.

Rum Raisin Muffins after baking

Rum Raisin Muffins after baking

GLAZE     Not necessary, but it really puts the finishing touch on these muffins. (It’s the frosting on the cake! )

  • 2 Tablespoons orange juice, apple juice or apple cider
  • 1 cup powdered sugar

In a small saucepan (or use the microwave), stir together the glaze ingredients.  Bring just to a boil to dissolve the sugar.  Dip the tops of the warm muffins into the glaze.  As it cools is becomes a sweet, crunchy little cap on the muffins.   Cute!

Muffins with Glaze

Muffins with Glaze

So good with coffee!

So good with coffee!

SOURCE:  based on a recipe from King Arthur Flour

Grab ‘N Go: Granola and Yogurt

Posted by deliciousonadollar in Quick Meals, Snacks and tagged with , , , , , , , , , , , , , , , , , , , , ,

Over the course of the last few years I’ve been moving away from buying ready made foods like cereals, soups, sauces, etc. and making more and more of these items myself.  My reasons are  threefold;  environmental:  less packaging to dispose of;  health:  I can eliminate all those unpronounceable ingredients, and have better control over what we are eating; and emotional:  I feel really good knowing I can make it as good or better than what’s in a package.  Granola is one of those packaged items that I have ceased buying and now make at home.

Granola is very versatile.  It can be added to foods, as in a crumbly topping on a fruit cobbler, put on foods to add crunch, like over fruits, or ice-cream, or eaten out-of-hand as a snack.  So with that said, I have been making homemade granola and  spreading it around  rather liberally.  My lunches consist, for the most part, of fruit smoothies, or yogurt with granola on top; and for my husband, I send him off to work with a nutritious salad for lunch, and a bag of granola for a mid-afternoon snack.  Each time I make it I vary the fruits and nuts I put in it, so it does not become boring.

For anyone who needs a quick “grab and go” breakfast, or who brings lunch to work, yogurt and granola is a delicious, good-for-you duo.  I like Greek style yogurt because it’s thicker than regular styles, and because it packs almost twice the protein, so you’re not as likely to get the mid-morning munchies.  You can also stretch your budget by purchasing the large size yogurt and putting it into smaller 8 0z. containers.  Likewise package your granola in baggies, so when you’re ready to leave the house, just grab one of each and  you will be on your way with a breakfast or lunch that is economical, delicious, and good for you.

Trail Mix Granola

Makes about 5 cups

  • 3 cups old-fashioned oats


    Have all your ingredients ready before starting to assemble.

  • 1/4 cup canola oil
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups add-ins, like dried cranberries, cherries, apricots, figs, raisins; coconut, nuts such as almonds, pistachios, walnuts.

1.  Preheat oven to 325 degrees.  Line a large rimmed baking sheet with parchment paper.

2.  Whisk together oil, honey, brown sugar, vanilla, cinnamon and salt in a glass measuring cup.  Heat briefly in microwave ( 1 minute at 50% power) to blend  and melt any sugar lumps.  Stir well,  then pour over oats in a  large bowl and toss to coat.

3.  Spread mixture on prepared baking sheet.  Bake for 20 minutes or until golden brown, stirring every 5 minutes.

4.   Let cool slightly, then transfer back into large bowl and stir in add-ins.  Let cool completely before packaging, or store in air-tight container for up to 2 weeks.

SOURCE:  Quick Vegetarian Pleasures