Apple Raisin Oat French Toast with Cranberry Sauce

Apple Raisin Oat French Toast with Cranberry Sauce Recipe
by Mandie Stevens

Sunday morning I made a delicious breakfast. Unfortunately I didn’t take a picture and this picture is the closest I could find. I made Raisin, apple, oat bread the night before and made French toast out of it in the morning with a cranberry sauce instead of syrup. Did I mention it was delicious?

Here is the recipe for the bread. Like I said earlier, I made it the night before using my bread maker.

1 -2/3 cup of apple juice (I actually used apple cider)
4 ¼ cups bread flour (I used ½ & ½ wheat & bread flour)
1 tbsp Sugar (I used raw honey, you can also use brown sugar to make it a little healthier)
2 Tbsp Melted Butter
1 tsp Cinnamon
2/3 cup Oats
3 tsp Rapid Rise yeast for the Quick setting

When it beeped I added 1 cup of Raisins and 1 cup of Apples (you are suppose to use dried but I didn’t)

The next morning I made French Toast out of them, if you aren’t familiar with making French Toast, here is an easy Recipe –
3 Eggs
¾ cup milk
1 tbsp Sugar (once again I used the raw honey)
¼ tsp Vanilla
Bread

1. Beat eggs, milk, sugar, and vanilla with beater until smooth.

2. Heat griddle or skillet over medium – low hear or to 375. Grease griddle with butter if you need to.

3. Dip your bread into the egg mixture. Place on Griddle. Cook about 4 minutes on each side until golden brown.

Cranberry Sauce – I made this just like I would for my Thanksgiving dinner…
1 bag off cranberries
1 cup of Sugar (I used Raw Honey)
1 cup of water

Cook it down, takes about 10 mins. You may want to add more sugar, I like it a little tart.
Enjoy!

Mandie Stevens is founder of Taking Time for Mommy. She is a homeschooling mom of 2 girls. When she isn't writing she spends her time at the beach, making crafts, playing in the garden, and reading entirely too much. Her specialities are frugal and natural living.

Mother's Day Brunch Recipe & Recipe Hop

Welcome to Time 4 Mommy's Wednesday Recipe
Hop

<a href="http://www.time4mommy.ning.com" target="_blank"><img src="http://i87.photobucket.com/albums/k153/oldcityreds/t4mrecipehopwed.jpg" border="0" alt="Photobucket" /></a>.jpg" /><br />

Share a Recipe and Find New Recipes to
Try!!

To participate, please leave your direct
url to your recipe, Go check out some yummy recipes (don't forget
to leave comments - we all love those!), and link back to our Community Here are our Recipes for Mother's Day.I usually make these Blueberry Pancakes every Sunday.They are easy for the kids and hubby to make or have your mom over for brunch!(You'll never buy store bought pancake mix again!)  Blueberry PancakesIngredients

• 1 egg
• 1 cup all-purpose flour
• 3/4 cup milk
• 1 tablespoon sugar
• 2 tablespoons vegetable oil (I actually use olive oil)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• Butter or margarine
• 1/2 cup blueberries or more :)

Preparation

• Beat egg until fluffy.
• Beat in remaining ingredients just until smooth.
• Stir in blueberries
• Grease griddle with butter or margarine.
• Pour about 4 tablespoons batter onto griddle for each pancake.
• Cook each pancake until puffed up and dry around edges.
• Turn and cook other side until golden brown.
• Makes approximately 8-10 pancakes. Very Easy to Double this Recipe!

Bellini's

  Champagne

Peach or Mango Nectar
YUM!

Home made Donuts - My mouth is watering just thinking about it!

I absolutely LOVE donuts (or doughnuts as my wonderful husband points out.)
I can polish off a dozen by myself so I don't make them or buy them very often. But when I do I gorge on them. In my sugar coma, I feel like I'm have my own little slice of Heaven.
Here is a Recipe I use from Cooks.com1 c. milk, scalded
2 tbsp. butter
1 tbsp. sugar
1 tbsp. brown sugar
1 pkg. yeast
3 c. flour
1 tsp. salt
1/2 tsp. nutmeg
1 egg
Confectioners' sugar

Pour milk over butter and sugars; stir until melted and cool to lukewarm. Add yeast, stirring until dissolved. Sift flour, salt and nutmeg. Gradually add half the dry mixture to milk; add egg and beat well. Add remaining flour and leave dough in warm place for 1 hour. Knead gently, roll to quarter inch thickness and cut into diamonds. Allow to rise 30 minutes to 1 hour. Fry in deep fat, 375 degrees and dust with confectioners' sugar or use confectioners' sugar glaze if desired. Make sure you don't put too many into the fry. Here is a video to help you along :)

How To Make Apple, Banana and Pumpkin Butters

Canning - How To Make Apple, Banana and Pumpkin Butters

By: Shelly Hill

During the fall months, I look forward to going to our local orchard and purchasing some fresh fruits and vegetables. After I get home, I enjoy getting out my water bath canner and canning supplies, and making up a few batches of various butters.

Canning is a lot easier than it sounds and making butters is great for beginners. You can find various cookbooks out in the marketplace or you can search various online websites for instructions on how to do water bath canning.

I like to process my butters in 4 ounce sized canning (mason) jars, but if you have a larger family, you can certainly use the 8 ounce size. You always want to start out with good quality fruits and/or vegetables and use clean, sterilized mason jars which are specifically manufactured for home canning.

Here are the 3 recipes that my family enjoys making.

Apple Butter 16 cups applesauce

1/2 cup vinegar

3 lb. granulated sugar

2 tablespoons ground cinnamon

1/2 teaspoon ground cloves

In a large bowl, combine all of the above ingredients together, stirring well. Transfer the mixture to a large baking dish. Place dish in a preheated oven at 300 degrees and bake for 3 hours. Remove mixture from oven and ladle into hot, clean and sterilized canning jars. Process jars in a water bath canner for 10 minutes.

Banana Butter

3 cup bananas, about 8 to 10 bananas

1/4 cup lemon juice

1/4 cup maraschino cherries, finely chopped

6 1/2 cups granulated sugar

1 (6 ounce) bottle liquid pectin

Peel and slice bananas into a large bowl. Using a masher, mash bananas down. Measure out 3 cups of banana pulp and place into a large saucepan. Stir in the lemon juice, chopped cherries and granulated sugar. Bring to a full rolling boil and boil hard for 1 minute, stirring constantly. Remove from heat and quickly stir in the liquid pectin. Ladle into clean, hot jars. Process jars in a water bath canner for 10 minutes.

Pumpkin Butter

3 1/2 cups fresh mashed pumpkin or canned pumpkin purée

2 1/2 cups light brown sugar

1 lemon, juice and grated rind

1 tablespoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon allspice

1/2 cup tap water

Tip: If using fresh pumpkin, mix with brown sugar, lemon juice, ground ginger, cinnamon and allspice in a large bowl. Let stand at room temperature 8 hours or overnight.

Transfer to a large stock pot, add 1/2 cup water and bring to a boil. Simmer on low heat, stirring often, for 40 to 60 minutes, to desired consistency. (With canned pumpkin, mix ingredients in large saucepan; bring to a boil and simmer on low about 20 minutes, to thicken.) Pour mixture into hot canning jars, leaving 1/2-inch head space. Ladle into clean, hot jars. Process jars in a water bath canner for 10 minutes.

Article Source: http://www.wahm-articles.com
Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking, baking and canning foods for her family and friends. You can visit Shelly online at my.tupperware.com/Ravish30 or her recipe blog at wahmshelly.blogspot.com for additional free canning recipes.