Thursday, 5 January 2012

Banana Cream French Toast, Pumpkin Pie Pancakes, Banana Nut Oatmeal

Hi everyone!

Here are the breakfast for this week:

Banana Cream French Toast
Amy (amylz)
(4 servings)

8 slices white bread (day old preferred)
4 large eggs
1 cup milk
1 Tablespoon cinnamon
1 teasppon vanilla
butter or margarine for frying

2 ripe bananas -- peeled and sliced
3/4 cup chilled whipping cream
1/2 cup orange juice
1/4 cup powdered sugar
3 Tablespoons fresh lemon juice

TO MAKE THE TOPPING: In a medium sauce pan, combine bananas, orange juice, sugar and lemon juice. Cook over medium heat for 5 minutes or until the bananas become very soft. With a slotted spoon, transfer bananas to blender. Add 1/4 cup liquid from the pan and puree until smooth. Cover with plastic wrap in medium bowl and chill until cold (at least 2 hours). Just before removing banana mixture from the refridgerator, beat whipping cream in a medium bowl until stiff peaks form. Remove banana puree and fold into the whipping cream.

TO MAKE FRENCH TOAST: In a large bowl, whisk together the eggs, milk, cinnamon and vanilla. Dip bread slices into egg mixture, coating both sides generously. On a griddle or skillet at medium heat, melt butter and then cook slices until each side is golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others.

TO BRING IT ALL TOGETHER: Top each serving of French Toast with a generous dollop of the banana cream topping. A couple of fresh banana slices placed on or around the toast provides the perfect delicious garnish.

Pumpkin Pie Pancakes
makes 20 3-inch pancakes

1 cup white flour
1 cup wheat flour
1 T baking powder
2 eggs
1 cup canned pumpkin
1 3/4 cup buttermilk
1/2 cup sour cream
2 T butter, melted
4 T sugar
1/4 t each of ground ginger, cinnamon, and nutmeg, or 3/4 t pumpkin pie spice
Vegetable oil
Syrup or Confectioner’s Sugar

1. In a small bowl, combine the white flour, wheat flour, and baking powder. Set aside.
2. In a medium bowl, combine eggs, pumpkin, buttermilk, sour cream, butter, sugar, and spices. Add flour mixture to pumpkin mixture and stir until thoroughly combined.
3. Heat a nonstick griddle over low heat with a bit of vegetable oil. Spoon heaping tablespoons of batter onto the griddle and cook on one side for 1 to 2 minutes, then turn and cook on the other side until brown. Drizzle with syrup or sprinkle with confectioner’s sugar.

Banana Nut Oatmeal
Amy (amylz)
(This recipe yields 1 serving)

1 banana
1/3 cup oats
1/3 cup milk
1 tbsp walnuts
1 tbsp wheat germ
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 tsp honey (or brown sugar)
dash of salt

Mash the banana in a bowl. Mix in the oats. Add the milk and microwave for 45 seconds. Add the nuts, wheat germ, vanilla, cinnamon, and honey. Microwave for another 45 seconds, or until oats are cooked and soak up all the liquid. Give it a good stir and a dash of salt. It will be hot. Let it cool a couple minutes before eating.

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