Friday, June 28, 2013

Baked Banana French Toast



Well once again, its been a few weeks since I've posted but this time it was because I was traveling all over the U.S. for various occasions.   Stay tuned for that post. But for now,  let's get down to business.


I've mentioned a few times how much I enjoy breakfast foods.  I've never attempted to make French Toast before, but when I saw this recipe I thought it was the perfect chance for me to attempt this indulgent dish.  It was SO delicious & SO easy!!!  The only thing I think I would change is halving the recipe because this lasted us DAYS.  It is a great dish for company or large families. Otherwise, I suggest halving the recipe listed below. I did change the recipe just slightly (made it a tad healthier...if that's possible) but the original recipe can be found at Mormon Mavens in the Kitchen. This was my first recipe I've tried from them, but I will definitely be trying more!

Baked Banana French Toast
Serves: 10-12
Cook time according to Mavens: Doesn't say
Cook time according to Rachel: 1 hour 25 mins minutes & 3 hours of soaking time. If you want to prep ahead of time like I did, add an additional 12 hours.
How difficult was this for Rachel? Easy!

Ingredients:
1 loaf sourdough bread (must pick a thick dense bread)
8 eggs (I used egg beaters)
2 cups skim milk
1/2 cup heavy cream
3/4 cup sugar
2 tbsp vanilla
1/2 cup all purpose flour
1/2 cup packed brown sugar
1 tsp cinnamon
1/4 tsp salt
1 stick cold butter cut into pieces
2 bananas, sliced
Syrup to top or cinnamon & sugar mix






Preheat oven to 350 degrees


Grease 9x13 pan with butter or pam.  Tear bread into pieces and place evenly in the pan.


Mix together eggs, milk, cream & sugar.


Pour evenly over bread.  

If making the night before, store in fridge or even refrigerate for a few hours.


In a medium bowl mix together flour, brown sugar, cinnamon & salt.  

Slowly add in butter so it mixes well & turns into tiny pebbles.  

I added the butter all in at once. It shouldn't look like this!

Add in slices of banana. 


Sprinkle the crumb mixture over the bread & bananas.


Bake for 1 hour.  Remove & let sit for a few minutes. I sprinkled a little cinnamon & sugar on top. Serve!

Saturday, June 1, 2013

Honey-Glazed Carrots


I don't often spend a lot of time making side dishes. I'm usually so focused on the main dish that I throw together something for the side. When I found a compilation of 91 Vegetable Side Dishes (thank you Martha Stuart) I thought it would be a good link to keep in my imaginary recipe box.  This was the first dish I tried & they were delicious!!  I cut this recipe in half & it still made enough for 4.  These would be great for holidays or potlucks.   I will definitely make these again!

Honey-Glazed Carrots
Serves: 4
Cook time according to Martha: 30 mins
Cook time according to Rachel: 40 mins
How difficult was this for Rachel? Pretty easy!

Ingredients:

1/2 tbsp olive oil
1 lb carrots cut into slices as seen above
1/2 can reduced sodium chicken broth
1/4 cup honey
1 tbsp red wine vinegar
1 tbsp butter
salt & pepper to taste

Yes...I forgot to put the pepper in the photo.
Directions:
In a large skillet, heat oil over medium-high heat.


Add carrots, stirring once, until begin to soften for aprox 2 mins.


Add broth, honey & vinegar. Season with salt & pepper.  


Bring to a boil then reduce to a simmer. Cover & cook until crisp & tender. Aprox 10-12 mins.


Uncover & cook over medium-high until carrots are tender & liquid is syrupy. About 10 mins.

There should only be a small amount of liquid remaining. 

Remove from skillet, add butter & swirl skillet until melted.