Recipes

[Naturesbeauty]

French Toast Muffins Ingredients: 1 loaf French bread 1½ cup Milk 4 Eggs ? cup Sugar 2 tsp Vanilla 1 tsp Cinnamon Topping: ½ cup cold Butter ½ cup Brown Sugar ½ cup Flour ½ tsp Cinnamon Instructions: Cut bread into ½" cubes. Coat muffin pan with butter. Divide bread between all 12 muffin cups. Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended. Slowly add about 1½ oz of liquid over bread in each cup. I use a baster to make this easy. Cover and refrigerate for several hours. Preheat oven to 350. Combine butter, brown sugar, flour and cinnamon. Mix until you have a well blended crumbs. Cover the muffins evenly with this topping. Bake for 25 minutes or until tops are golden brown. Let cool for 10 minutes. :-) "BECAUSE NICE MATTERS!" :-)

[SFGirl_1]

Thank you for posting this, it sounds delicious !

[SFGirl_1]

Thank you for posting this, it sounds delicious !

[Beebee2]

SF Girl, this looks so good. I reformatted it for easier reading; hope that's o.k. with you, but still have a question. How much sugar does this recipe call for? Thanks again for posting it.

French Toast Muffins

1 loaf French bread
1 1/2 c milk
4 eggs
? cup sugar
2 t vanilla
1 t cinnamon

Topping
1/2 c cold butter
1/2 brown sugar
1/2 c flour
1/2 t cinnamon

Cut bread into 1/2" cubes.

Coat muffin pan with butter.

Divide bread among all 12 muffin cups.

Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended. Slowly add about 1 1/2 oz of liquid over bread in each cup. I use a baster to make this easy. Cover and refrigerate for several hours.

Preheat oven to 350 deg F.

Combine butter, brown sugar, flour and cinnamon. Mix until you have well-blended crumbs. Cover the muffins evenly with this topping.

Bake for 25 minutes or until tops are golden brown. Let cool for 10 minutes.

[lovemybichonfrise]

I double this recipe and freeze the scones individually on a tray after the icing has had a chance to set. Then divide scones into groups of 2 or 4 and vacuum seal and refreeze.

<table border="0"> <tbody> <tr> <td></td> </tr> <tr> <td></td> </tr> <tr> <td> </td> </tr> <tr> <td></td> </tr> <tr> <td>4 cups plus 1/4 cup all-purpose flour
1/4 cup sugar, plus additional for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
1 tablespoon grated orange zest
3/4 pound cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 cup cold heavy cream
1 cup dried cranberries
1 egg beaten with 2 tablespoons water or milk, for egg wash
1/2 cup confectioners' sugar, plus 2 tablespoons
4 teaspoons freshly squeezed orange juice Preheat the oven to 400 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended.

Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles.

Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones.

</td> </tr> </tbody> </table>

[GloriBee]

On 11/7/2014 Beebee2 said:

SF Girl, this looks so good. I reformatted it for easier reading; hope that's o.k. with you, but still have a question. How much sugar does this recipe call for? Thanks again for posting it.

French Toast Muffins

1 loaf French bread
1 1/2 c milk
4 eggs
? cup sugar
2 t vanilla
1 t cinnamon

Topping
1/2 c cold butter
1/2 brown sugar
1/2 c flour
1/2 t cinnamon

Cut bread into 1/2" cubes.

Coat muffin pan with butter.

Divide bread among all 12 muffin cups.

Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended. Slowly add about 1 1/2 oz of liquid over bread in each cup. I use a baster to make this easy. Cover and refrigerate for several hours.

Preheat oven to 350 deg F.

Combine butter, brown sugar, flour and cinnamon. Mix until you have well-blended crumbs. Cover the muffins evenly with this topping.

Bake for 25 minutes or until tops are golden brown. Let cool for 10 minutes.

Thanks for doing that and thanks to the OP for the recipe!

[Beebee2]

On 11/7/2014 Beebee2 said:

SF Girl, this looks so good. I reformatted it for easier reading; hope that's o.k. with you, but still have a question. How much sugar does this recipe call for? Thanks again for posting it.

French Toast Muffins

1 loaf French bread
1 1/2 c milk
4 eggs
? cup sugar
2 t vanilla
1 t cinnamon

Topping
1/2 c cold butter
1/2 brown sugar
1/2 c flour
1/2 t cinnamon

Cut bread into 1/2" cubes.

Coat muffin pan with butter.

Divide bread among all 12 muffin cups.

Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended. Slowly add about 1 1/2 oz of liquid over bread in each cup. I use a baster to make this easy. Cover and refrigerate for several hours.

Preheat oven to 350 deg F.

Combine butter, brown sugar, flour and cinnamon. Mix until you have well-blended crumbs. Cover the muffins evenly with this topping.

Bake for 25 minutes or until tops are golden brown. Let cool for 10 minutes.

Save the whales, this message should have been addressed to you, not to SF. I apologize. I hope you'll respond.

[Naturesbeauty]

On 11/7/2014 Beebee2 said:

On 11/7/2014 Beebee2 said:

SF Girl, this looks so good. I reformatted it for easier reading; hope that's o.k. with you, but still have a question. How much sugar does this recipe call for? Thanks again for posting it.

French Toast Muffins<br /> <br /> 1 loaf French bread<br /> 1 1/2 c milk<br /> 4 eggs<br /> ? cup sugar<br /> 2 t vanilla<br /> 1 t cinnamon<br /> <br /> Topping<br /> 1/2 c cold butter<br /> 1/2 brown sugar<br /> 1/2 c flour<br /> 1/2 t cinnamon<br /> <br /> Cut bread into 1/2" cubes.<br /> <br /> Coat muffin pan with butter.<br /> <br /> Divide bread among all 12 muffin cups.<br /> <br /> Whisk together the milk, eggs, sugar, vanilla, and cinnamon until blended. Slowly add about 1 1/2 oz of liquid over bread in each cup. I use a baster to make this easy. Cover and refrigerate for several hours.<br /> <br /> Preheat oven to 350 deg F.<br /> <br /> Combine butter, brown sugar, flour and cinnamon. Mix until you have well-blended crumbs. Cover the muffins evenly with this topping.<br /> <br /> Bake for 25 minutes or until tops are golden brown. Let cool for 10 minutes.<br /> <br /> <br />

Save the whales, this message should have been addressed to you, not to SF. I apologize. I hope you'll respond.

Thanks so much for redoing my post. It calls for 1/3 cup of sugar. I typed it out but it posted like that.

[Naturesbeauty]

Beebee2......thanks again :-) Also learned one needs to proof read before posting....lol!

[Beebee2]

On 11/7/2014 Save the Whales said: Beebee2......thanks again :-) Also learned one needs to proof read before posting....lol!

You are welcome StW. I have the same problem if I post from my ipad, and as far as the proof reading goes, we all have issues from time to time. Thanks again for the great recipe.