Saturday, January 16, 2016

Almond Lemon Blueberry French Toast

Almond Lemon Blueberry French Toast
By, Gina Meyers
Delightful and decadent, with a light lemony flavor accented by a hint of almond, this recipe can easily be changed up, use gluten free bread for a gluten free French toast. It is already dairy free, however if you want to accentuate lemon or almond, substitute lemon extract or almond extract for the vanilla extract that the recipe originally calls for.  

4-5 thin slices of French Bread

1 egg

1 teaspoon of vanilla extract

1 small squeezed lemon, lemon juice

3 teaspoons of granulated sugar

¼ cup of vanilla flavored almond milk

Handful of dried blueberries

1 Tablespoon of butter

Extra Virgin Olive Oil


Directions: In a medium sized bowl, squeeze the juice of a lemon, crack an egg and add sugar, vanilla flavored almond milk, vanilla extract and whisk. On a cutting board, thinly slice 4 to 5 pieces of French bread. Dip the French bread slices into the lemon vanilla almond egg batter. Coat both sides of the bread, making sure to absorb the mixture. In a small skillet, coat a little extra virgin olive oil and melt the tablespoon of butter. With a fork, gently place French toast pieces into the warm skillet and cook on both sides flipping with a spatula when sides of French toast become crisp and brown, reduce heat if needed from medium to medium low. Serve with powdered sugar, almond butter or syrup and add a handful of fresh or dried blueberry.

Wednesday, January 6, 2016

Magical Singing Cake

Magical Singing Cake

Make sure you time this so that your guests are present during the baking. Once the cake is baked, the effect is over and it only “sings” while baking.

1 cup of butter

2 cups firmly packed brown sugar

3 eggs, separated

2 squares bitter chocolate melted

1 cup of raisins

2 teaspoons of cinnamon

1 teaspoon cloves

4 cups sifted flour

1 cup of strawberry jam

1 cup of chopped nuts

2 teaspoons of baking powder

1 cup of buttermilk


Directions: In a large bowl, cream butter and sugar. Next add egg yolks one at a time and stir. (Reserve egg whites and beat on high with an electric mixture until the egg whites form stiff peaks.) Add the melted chocolate and stir into the concoction. (In a microwave safe bowl, place chocolate and melt for one minute and with a spatula check. If it hasn’t melted, place in the microwave for another thirty seconds.) Then add raisins, cinnamon, cloves and flour, nuts and jam, stir. Quickly add in the baking powder and buttermilk as well as folding in the stiffly-formed egg whites into the cake batter. Pour the cake batter mixture into a greased and floured angel food cake pan. Bake at 350 degrees until the cake stops singing, about forty five minutes. Check with a toothpick to see if batter is fully cooked.