Don't-Get-Fat French Toast

1 large egg plus 1 large egg white

3/4 C canned fat-free evaporated milk

1 tsp vanilla extract

8 slices Pepperidge Farm Raisin Cinnamon Swirl bread

1 tsp confectioners' sugar

In a wide dish, beat the egg and egg white with a fork until smooth. Stir in milk and vanilla.

Set a griddle or large skillet over medium-high heat until hot (about 2 minutes). Remove pan from heat and coat with cooking spray; turn heat to medium and return pan to burner.

Dip the bread into the egg mixture to saturate. Lift out, letting excess drip off before placing on griddle. Cook until browned and cooked through (1 to 2 minutes per side). Transfer to plates. Dust with sifted confectioner's sugar.

Found online (30 day meal plan)

Argentine Fried Bread

I got this from my sister as well. I am excited to try it:)

2 c. flour                      1 c. milk

1 T. baking powder       1-2 t. olive oil

1 t. salt

1. Mix dry. Add milk and oil.
2. Knead 5 min. Rest 5 min. 
3. Make a circle whatever size you want...can make them huge if you want, I did small.  Fry in oil 1 1/2” deep.
4. Dip in hot chocolate or eat with butter and powdered sugar or like a scone.

Breadsticks

I got this from my sister I am going to try it:)

BEST! Breadsticks...Finally

2 1/4 t. yeast                    2 T. butter, soft

1 1/2 T. sugar                   2 t. salt (or less)

1/4 c. warm water             3 T. butter, melted

4 1/4 c. flour                     1/4 t. garlic (less)

1 1/4 c. warm water           Big salt and parmesan

1. Put yeast, sugar, water together for 10 minutes.
2. Add Flour, water, butter, salt and knead for 3 minutes.
3. Roll into a 2-foot log, cut into 16 pieces (1 1/2” wide).  Knead each piece and make a 6” breadstick. LET RISE 1 HOUR.
4. Mix butter and garlic and brush on. 
5. Bake at 375 for 13 minutes. Brush with butter again. Sprinkle salt and parmesan.

Banana Bread

Ingredients

· 1/2 cup butter, melted

· 1 cup white sugar

· 2 eggs

· 1 teaspoon vanilla extract

· 1 1/2 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon salt

· 1/2 cup sour cream

· 1/2 cup chopped walnuts

· 2 medium bananas, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.

2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.

3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

I found this on the internet also I made it and it is delicious!

Victoria's Six Minute Magic Bread

Victoria is such a wonderful cook! Everything tastes soooo yummy! You should check out her blog anyhow here is her bread recipe and it so good.

Put the following into the bowl of your Kitchenaid or Bosch mixer, in this order:

1/2 cup sugar or honey (either works fine)

2 teaspoons salt

3 cups hot water from the tap

1 cup canola oil (or butter–if it is cold, cut it up first)

4 cups whole wheat flour (from about 2 cups whole wheat)

5-6 cups white flour (reserve a cup for kneading)

2 level tablespoons active dry yeast

Mix all ingredients in your mixer using the dough hook attachment for six minutes. (Setting 2 on a Kitchenaid) Meanwhile, warm your oven slightly 250 degrees(I turn mine on for exactly 2 minutes). Check your dough. It should be pulling away from the sides of the bowl. If it is too sticky, add a little flour, until it comes to the right consistency. Don’t make it too stiff, or your bread will be dry.

Butter a large bowl. Turn dough into the buttered bowl, and then turn it over to coat both sides in butter. Cover with a kitchen towel and place in your warm oven (make sure the oven is turned off, and that it is not too hot... you don’t want to kill the yeast). Set the timer for one hour and twenty minutes.

After one hour and ten minutes, form the dough into three loaves and place in lightly buttered loaf pans. The way I like to form my loaves is to press them with my hands into a rectangle that is the width of the long end of the bread pan (about 9 inches) and about twice that long. Then I roll the rectangle up, making sure to leave no air pockets (which turn into holes in your bread), and placing the roll in the pan seam-side down. This makes really beautiful round-top bread.

Place the loaves back in the warm oven and cover them with the towel again. Set the timer for 25-30 minutes. After 30 minutes, take the towel off. The loaves should be rounded about an inch above the top of the loaf pans. If they are not, give them another five minutes. Then turn on the oven to 350 degrees (you don’t need to preheat). Set the timer for 30 minutes again. After 30 minutes, remove the bread from the oven, and immediately turn the loaves out of the pans and place upright on a rack to cool completely. Any loaves that you don’t eat immediately hot from the oven with butter and honey, you can place in plastic bags, but only when they are completely cool.

To make white bread, rather than wheat, just use white flour in place of the wheat. You might reduce the second rise time to about 22-25 minutes, as the white loaves tend to rise a little faster. You may also use just a pinch less yeast for white loaves.

Recipe: www.vixlove.blogspot.com

"Mall Pretzels"

1 (.25 oz) pack dry yeast

2 Tbsp brown sugar

1 1/8 tsp salt

1 1/2 cup warm water

3 cups flour

1 cup bread flour

2 cups warm water

2 Tbsp baking soda

2 Tbsp melted butter

2 Tbsp kosher salt

1. In a large bowl dissolve yeast, brown sugar and salt in 1 1/2 cups warm water. Stir in flour. Knead on floured surface until smooth and elastic, about 8 minutes. Put it in a greased bowl and turn to coat the surface. Cover and let it rise for one hour.

2. Combine 2 cups water and baking soda in an 8 in square pan.

3. After dough rises, cut into 12 pieces. Roll each into a 3 fot rope, pencil thin or thinner. Twist into pretzel shape and dip into the baking soda solution. Place them on parchment covered cookie sheets and let them rise for 15-20 min.

4. Bake at 450 degrees for 8-10 min or until golden brown. Brush with melted butter and sprinkle kosher salt.

Note: First roll to equeal 1-2 ft long, let rest and do the others, then roll to the 3 ft to prevent breaking.