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Boozy French Toast
 Plum Pie  Brooke Dowdy
Ingredients
1 cup milk
3 large eggs pinch salt
½ tsp cinnamon
¼ tsp nutmeg
1 tsp pure vanilla extract
1 Tbsp brown sugar (either dark or light)
8 1/2-inch slices day old french bread
1 Tbsp liquor of choice (such as Grand Marnier or rum) 
butter for pan 
good quality maple syrup for serving

Directions
Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, Grand Marnier (or other liquor of choice), and salt until smooth. Heat about one tablespoon of butter and one tablespoon of canola oil in griddle or large pan over medium-high heat (make sure pan is well-oiled/buttered; you may need to use a bit more if your pan is larger).
Soak french bread slices in milk mixture until satured. Flip to make sure both sides absord liquid (about 1 minute or so per side). Add bread to griddle pan being careful not to crowd slices. Cook until golden brown (about 2 minutes) and flip. Cook the other side until golden brown. Repeat with second batch making sure to oil/butter pan again if needed.
Dust slices with powdered sugar* and serve with maple syrup warmed with a touch of butter (I always warm them together so you get melty butter and warm maple syrup). Add bacon and OJ to complete your breakfast.
*Tip: I place a small amount of powdered sugar in a strainer with very, very small holes and dust over the toast. You could also use a sifter if you have one handy.

Boozy French Toast

Plum Pie

Ingredients

1 cup milk
3 large eggs pinch salt
½ tsp cinnamon
¼ tsp nutmeg
1 tsp pure vanilla extract
1 Tbsp brown sugar (either dark or light)
8 1/2-inch slices day old french bread
1 Tbsp liquor of choice (such as Grand Marnier or rum)
butter for pan
good quality maple syrup for serving

Directions

  1. Whisk together milk, eggs, cinnamon, nutmeg, brown sugar, vanilla extract, Grand Marnier (or other liquor of choice), and salt until smooth. Heat about one tablespoon of butter and one tablespoon of canola oil in griddle or large pan over medium-high heat (make sure pan is well-oiled/buttered; you may need to use a bit more if your pan is larger).
  2. Soak french bread slices in milk mixture until satured. Flip to make sure both sides absord liquid (about 1 minute or so per side). Add bread to griddle pan being careful not to crowd slices. Cook until golden brown (about 2 minutes) and flip. Cook the other side until golden brown. Repeat with second batch making sure to oil/butter pan again if needed.
  3. Dust slices with powdered sugar* and serve with maple syrup warmed with a touch of butter (I always warm them together so you get melty butter and warm maple syrup). Add bacon and OJ to complete your breakfast.

*Tip: I place a small amount of powdered sugar in a strainer with very, very small holes and dust over the toast. You could also use a sifter if you have one handy.

Tags: french toast
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mymagicalfood:

dropdeaddelicious:

Donuts Request

🍕 food blog 🍟

Cream Filled

mymagicalfood:

dropdeaddelicious:

Donuts Request

🍕 food blog 🍟

Cream Filled

(Source: flickr.com, via lisayen9614)

Text

Toasted Coconut and Raspberry Cheesecake

simplybeingsarah:

Toasted Coconut and Raspberry Cheesecake

raspberrycheesecake2_thumb

Recipe:
Toasted Coconut and Raspberry Cheesecake

Summary: Honestly, this recipe for cheesecake is the only one I ever use. Ever. Yes, I will sub out orange oil, coconut extract, lemon zest, even a bit of mint on occasion, but the main recipe? I will NOT change it. it bakes off perfectly, always creamy, rarely (if ever) cracks, and garners rave reviews each and every time I make it.Text from…

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Tags: cheesecake
Text

Kentucky Fried Chicken Spice

1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsley
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons chicken bouillon powder (or 4 cubes, mashed)
1 package Lipton tomato Cup-a-Soup mix

Place all ingredients in blender and pulse for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so the spices will not lose their potency. Makes about 3/4 cup.

Add 1 ounce mix to every one cup of flour for coating chicken

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food2fork:

Chicken Cutlets With Tomato Saut Recipe - Featured on Food2Fork.com

food2fork:

Chicken Cutlets With Tomato Saut Recipe - Featured on Food2Fork.com

(Source: food2fork.com)

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iristyler928:

Bourbon Glazed Pork Chops and Fried Eggs

iristyler928:

Bourbon Glazed Pork Chops and Fried Eggs

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Cast-Iron-Seared Duck Breasts with Orange-Ginger Marmalade

Cast-Iron-Seared Duck Breasts with Orange-Ginger Marmalade

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Chicken-Fried Oysters with roasted Garlic-Dill Pickle Sauce

Chicken-Fried Oysters with roasted Garlic-Dill Pickle Sauce

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Applewood-Bacon-Wrapped Venison Loin

Applewood-Bacon-Wrapped Venison Loin

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Photoset
Photoset
Photoset

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