Friday, July 21, 2017

Million Dollar Coconut French Toast



Counting change for our Europe trip! When I was younger my dad paid for pizza with change. I thought that was the most horrific thing that could happen. Now I am seeing the benefits of change! My dad gave us his loose change..over $800 dollars worth. We rolled it during breakfast.

Coconut French Toast

Ingredients:
2 eggs
2 1/2 Tb sugar
1/2 tsp salt
1/2 tsp vanilla extract
2 cup milk
1 cup flour
2 1/2 tsp baking powder
Texas toast cut on the diagonal
1 cup shredded coconut
1/2 cup unsweetened coconut

Heat pan with veggie oil. Mix eggs, sugar, salt, extract, milk, flour, baking powder, and 1/4 cup unsweetened coconut in dipping pan. On plate mix rest of coconuts. Dip bread in egg mix then in coconut. Add to hot pan. Cook till done. Place on paper towel. 

Monday, July 17, 2017

Breakfast Porridge


We had the chance to go to Hell's Kitchen in Minneapolis for dinner and were told to get the porridge. For dinner? So glad we did. This has become one of my favorite things to make.


My nut allergy children do not like this so I use nuts!! The original recipe calls for a different nut but I like to use almonds. The original recipe can be found at food.com.

1 cup wild rice
1/2 cup nuts
1/2 cup dried blueberries
1/4 cup dried cranberries
1/4 cup maple syrup ( I use a very scant 1/4 cup almost 1/8)
1 cup heavy whipping cream

Rinse rice.
Cook rice in 4 cups water for 45 minutes. Drain.
Add all other ingredients and heat through.