Tuesday, July 30, 2013
Private cooking lesson
Tamara enjoys cooking her own birthday dinner!
"I can't thank you enough for the lesson, it was a great time. The tips and tricks that you showed me will definitely get put to good use! I think Dielmar might actually use some of them also. :) I already am using your homemade pizza dough recipe for our weekly pizza night next week.
Thank you again,”
Tamara and Dielmar, Lowell, MA
Thursday, July 11, 2013
Monday, July 1, 2013
Private cooking lesson
"Ellie is great. She went very slow so that I could get every step of the recipe just right. She also demonstrated things over and over again so that I could master each technique. I would certainly take another class with her in the future.”
Jill R., Cambridge, MA
Baked French Toast with Blueberry Sauce
© 1991 "From Ellie's Kitchen to Yours"
8 oz loaf French or Italian bread
4 eggs
½ C milk
¼ tsp baking powder
1 tsp vanilla
½ C sugar
1 tsp cinnamon
1 tsp cornstarch
5 C (approx. 1½ lbs) fresh or frozen blueberries
2 T melted butter or margarine
Confectioners' sugar
Slice the bread into 12 to 14 slices about ¾-inch thick. Place on a 10½"x15½"x1" cookie sheet. Whisk eggs, milk, baking powder and vanilla together and slowly pour it over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight. Combine blueberries, cinnamon, sugar and cornstarch and place in a greased 9"x13" baking pan. Place bread, wettest side up, on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter or margarine. Bake at 450° for 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sprinkle with confectioners' sugar. Let rest for 5 minutes before serving. To serve, lift toast onto plates and spoon blueberry sauce over it.
Hint: You might also like to try strawberries, raspberries or sliced peaches or apples to vary the flavor of your Baked French Toast. When blueberries are not in season, frozen, unthawed, blueberries may be substituted for fresh. Also, cholesterol free egg substitutes work very well in this recipe.
8 oz loaf French or Italian bread
4 eggs
½ C milk
¼ tsp baking powder
1 tsp vanilla
½ C sugar
1 tsp cinnamon
1 tsp cornstarch
5 C (approx. 1½ lbs) fresh or frozen blueberries
2 T melted butter or margarine
Confectioners' sugar
Slice the bread into 12 to 14 slices about ¾-inch thick. Place on a 10½"x15½"x1" cookie sheet. Whisk eggs, milk, baking powder and vanilla together and slowly pour it over the bread, turning to coat the bread completely. Cover with plastic wrap and refrigerate for 1 to 2 hours, or overnight. Combine blueberries, cinnamon, sugar and cornstarch and place in a greased 9"x13" baking pan. Place bread, wettest side up, on the berry mixture. Wedge slices in tightly, cutting some pieces to fit, if necessary. Brush tops of bread with melted butter or margarine. Bake at 450° for 20 to 25 minutes or until the toast is golden and the berries are bubbling around the sides. Remove from the oven and sprinkle with confectioners' sugar. Let rest for 5 minutes before serving. To serve, lift toast onto plates and spoon blueberry sauce over it.
Hint: You might also like to try strawberries, raspberries or sliced peaches or apples to vary the flavor of your Baked French Toast. When blueberries are not in season, frozen, unthawed, blueberries may be substituted for fresh. Also, cholesterol free egg substitutes work very well in this recipe.
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Ellie Deaner
click pic to go to Ellie's website
From Ellie's Kitchen to Yours
So Easy, So Delicious
