Tuesday, June 16, 2015

French Toast, Pizza, Starfruit, and Potatoes (New Recipes of the Week ~ 7)

French toast sticks conjure memories of school lunch days. The kids love them and later in life, dad does too!

This recipe is from a Taste Of Home Celebrations cookbook  that was given to me at a Christmas exchange soon after we moved to Kansas. I haven't really tried too many of the recipes, though the pretty picture pages have been looked at often.

French Toast Sticks
12 slices bread
4 eggs
1 c milk
2 Tbsp sugar
1 tsp vanilla
1/2 tsp cinnamon

Cut each piece of bread into thirds. In a large bowl whisk the eggs, milk, sugar, vanilla, and cinnamon. Dip bread pieces in liquid and lay on greased jellyroll pan. (Can be frozen at this point to be pulled out individually or if you're going to go ahead and eat 'em up, like us ...) Bake at 425* for 8 -12 minutes. Serve with syrup.

I used a package of $.50 hotdog buns from the freezer. A freshly picked wildflower bouquet is also a nice table-top addition. Or a pretty tea towel from a sweet great aunt in Washington state!

Four-Cheese and Buffalo Chicken Pizzas

I'm always up for trying new flavors and toppings on pizza. My children...not so much. And even though these two recipes were from above said cookbook, neither one appealed to me much either. Well, that is when compared to my favorites: scrumptious Supreme or Hawaiian!


We always swing past the clearanced produce racks when we're in the grocery. On this occasion, they had 3 starfruit for $.99. My little girlies wanted some (of course.) So we grabbed them with several packs of colored peppers for the same price.

Hence the suppertime individual appetizer plate.

We had never tasted starfruit. These were kind of crunchy, yet juicy. They had a sourish sweet taste -not much flavor- but refreshing! And very pretty!

Hearty Alfredo Potatoes

With chicken and broccoli, this potato dish is meal in itself. No one complained when the lid lifted after prayer to reveal the skillet's contents.

Baking Day

Sweet C wanted real bread, not hamburger buns or french loaves, but freshly ground Kansas-grown-wheat bread. While her big sister/chief baker was gone to visit grandparents, Caroline got some kitchen experience. She always like a little dab of dough to doctor up with sweet things like cinnamon, sugar, raisins, etc.

While the oven was prepped and hot, we also made Blueberry Custard Kuchen to share Sunday with friends and Cinnamon Amish Sourdough Bread for a quick breakfast cake later in the week.

What's been happening in your kitchen?

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