Almond French Toast

Here's another winner recipe introduced to me by my #1 recipe source--my mom!  She made this for us one day when we were visiting a few years ago.  I've made it a few times since, and every time I marvel at how good french toast can taste.  It's fluffy and has a wonderful almond flavor, but it's the crunchy almond-crusted exterior that really makes this great.

Whenever I make french bread I make two loaves at once, and this is a perfect way to use up some french bread that's getting a bit stale.

Almond French Toast
Ingredients:
1 cup sliced or slivered almonds
3 eggs
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon vanilla extract
12 thick slices French bread
3 tablespoons butter (to melt in pan for cooking)

Directions:
1. Spread almonds in a small skillet over low heat.  Tossing frequently, toast until lightly browned, 5 to 10 minutes.  Remove from heat.  Set aside.

2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract.  Soak bread slices in the mixture until saturated.

3. Melt 1 tablespoon butter in a large skillet over medium heat.  One at a time, press one side of soaked bread slices in the almonds to coat.  Cook bread slices on both sides until golden brown.  Continue until all slices are cooked, melting an additional tablespoon of butter in the pan before cooking each batch.  Serve with maple syrup.

Source: allrecipes.com via my mom

Coconut Almond Granola

A few years ago my mom gave me her recipe for granola.  I made it, loved it, and eventually misplaced the paper it was written on.  (One of the reasons I am now recording recipes on this blog.)  I found a very similar recipe on Mel's Kitchen Cafe and started using that one.  And then I found out another friend of mine who makes delicious granola also uses virtually the same recipe.  It's not often that I get almost the exact same recipe from three independent sources, and I feel pretty loyal to this granola recipe--and since I love trying new recipes, that's saying a lot.

Coconut Almond Granola
Note: I've adapted the mix-ins in this recipe to suit my tastes (replacing the cashews with extra almonds, omitting the raisins, etc.).  Granola is very adaptable. Also, I usually double this recipe and bake it in two large rimmed baking sheets.  
Ingredients:
3 cups old-fashioned rolled oats
2 cups whole almonds, chopped (some can be left whole to add texture)
3/4 cups shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar (I have also used light brown sugar and it's still delicious)
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup canola oil
3/4 teaspoon salt

Directions:
Preheat oven to 250 degrees.  In a large bowl, combine the oats, nuts, coconut and brown sugar.  In a separate bowl or liquid measuring cup, combine maple syrup, oil, and salt.  Slowly pour the liquid mixture over the oatmeal mixture while stirring.  Continue to stir until well combined.

Spread evenly in an 11x17-inch rimmed baking sheet.  Bake for 1 hour and 15 minutes, stirring halfway through baking, until golden.  Remove from oven and stir again to break up any large clumps.  Cool completely before storing in an airtight container.

Source: adapted from Mel's Kitchen Cafe, and a recipe from my mom

Gingersnaps (Crunchy!)

I always enjoy baking, but when the weather turns cool and leaves start to fall, I really can't get enough of it.  I decided to make an all-out fall flavored dessert and settled on pumpkin ice cream and crunchy gingersnaps.  The ice cream was a failure, but the gingersnaps made up for it.  I wanted a crispy gingersnap, so I baked these a little longer than the original recipe directed.

These simple fall-spiced cookies are delicious, and they left our home smelling like the holidays were in full swing.  My 6 year-old tasted some of the dough and remarked, "I think I will like gingersnaps!"  She kept begging for more of the baked version, so I guess gingersnaps will have to make an appearance in our home again.

Gingersnaps
Tip: Before measuring the molasses, lightly spray the measuring cup with cooking spray to prevent it from sticking to the cup.
Ingredients:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon vanilla
2 cups (260 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup (200 grams) white granulated sugar (for rolling)

Directions:
Beat together the butter, 1/2 cup dark brown sugar, and 1/2 cup white granulated sugar until light and fluffy (2-3 minutes).  Add the molasses, egg, and vanilla and beat until incorporated.  In a separate bowl whisk together the flour, baking soda, salt and spices.  Add the dry ingredients to the butter mixture and mix until well combined.  Cover and chill the batter for 30 minutes or until firm.

Preheat the oven to 350 degrees F.  Line two baking sheets with parchment paper or silicone liners.

Place about 1 cup of white granulated sugar in a pie plate.  When the dough has chilled sufficiently, roll into 1-inch balls.  Roll the balls of dough into the sugar, coating them thoroughly.  Place on the baking sheet, spacing about 2 inches apart.  With the bottom of a glass, flatten the cookies slightly.  Bake for about 15-18 minutes, or until the cookies feel dry and firm on top.  (The longer the cookies bake, the more crisp they will be.  If baked for 12-15 minutes they will be chewier and less crispy.)  Cool on a wire rack.

Source: slightly adapted from http://www.joyofbaking.com/Gingersnaps.html

Corn Chowder

When we took our kids apple picking last week, we also spent some time perusing the offerings at the market onsite.  One of the things we ended up coming home with was twelve ears of fresh sweet corn.  Six of those ears we enjoyed straight off the cob, but I wanted to do something else with the rest.  Luckily I remembered a wonderful corn chowder recipe I had made once before.  

My husband loves corn, and eats it more than anyone I know.  So naturally, he was a big fan of this chowder.  And I love the combination of fresh corn kernels, tender nuggets of potato and the bits of bacon to finish it off.  Having grown up in Iowa, I consider it my duty to have a few good recipes that feature corn...and to be well-practiced at shucking fresh sweet corn.  

Corn Chowder

Note: About 4 medium or 3 large red or white potatoes should be about 1 1/2 pounds.

Ingredients:

6 ears corn

2 (15-ounce) cans whole kernel corn, drained

5 cups chicken broth

3 slices bacon, chopped fine

1 onion, chopped

Salt and pepper

1 1/2 pounds red or white potatoes, scrubbed and cut into 1/2-inch dice

1/2 cup heavy cream

1/2 cup milk

4 scallions, sliced thin

Directions:

1. Cut kernels from ears of corn; reserve kernels and cob separately.  Puree canned corn (drained) and 2 cups broth in blender until smooth.

2. Cook bacon in large pot over medium heat until crisp, about 8 minutes.  Using a slotted spoon, transfer bacon to paper towel-lined plate and reserve.  Cook onion, corn kernels, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bacon fat until vegetables are softened and golden brown, 6-8 minutes.  

3. Add potatoes, corn puree, remaining 3 cups of broth, and reserved corn cobs and bring to a boil.  Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes.  Discard cobs and stir in cream and milk.  Season with salt and pepper.  Garnish with bacon and scallions. 

Source: adapted from Cook's Country (subbed milk for half of the cream, added more potato, etc.)

Pumpkin Oat Muffins

I was aimlessly walking down the baking aisle at Target a few weeks ago when I spotted cans of pumpkin.  I threw one into my cart and when I got home left it out on my counter instead of putting it away.  Every time my eyes fell on that pumpkin, I got more and more excited for all the fun baking there is to do in the fall.  

When I finally opened up that can it was to make one of my favorite muffins of all time--pumpkin oatmeal muffins.  Although there are so many delicious baked goods to make with pumpkin, a lot of them are heavy on sugar and fat.  It's so fun to have a baked good full of fall flavor that is also healthy.   

Of course, if you are in the mood for a little more chocolate in your life you could make these a little more fun (and a little less healthy) by adding some chocolate chips.  I added some mini chocolate chips and made some mini muffins for the little people in my life.

Pumpkin Oat Muffins

Yields about 14 regular-sized muffins (I usually make 12 mini muffins and then about 10 regular-sized)

Ingredients:

2 cups quick oats

3/4 cup whole wheat flour (I use white whole wheat)

1/2 cup sugar

2 teaspoons cinnamon

1/8 teaspoon ground cloves

1/8 teaspoon ground ginger

1/8 teaspoon ground nutmeg

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup canned pumpkin

3/4 cup buttermilk (can sub 3/8 cup plain yogurt, 3/8 cup milk)

2 eggs

2 tablespoons canola oil

3/4 cup chopped walnuts (optional)

1/2 cup mini chocolate chips (optional)

Directions:

Preheat oven to 375 degrees.  Coat muffin pan with cooking spray.  

Whisk together the dry ingredients.  In a separate bowl, whisk together the pumpkin, buttermilk (or yogurt and milk), eggs and oil.  Add pumpkin mixture all at once to oat mixture.  Stir just until moistened (do not overmix).  If desired, add walnuts and/or chocolate chips.

Spoon batter into muffin cups.  Bake regular-sized muffins for 15-20 minutes (10-12 minutes for mini), or until a toothpick inserted in the center comes out almost clean.  Cool in pan for five minutes, then remove muffins from pans and place on wire rack to cool.  

Source:  adapted from www.jennyruns.blogspot.com