Air Fryer FrenchToast Sticks

 I love french toast and these were easy and fun to make in the air fryer, in just 10 minutes.

Makes 12 sticks

Ingredients:

4 large eggs

1/2 cup heavy cream

1/2 cup whole milk

3 tablespoons granulated sugar

1 teaspoon ground cinnamon

4 slices brioche loaf, cut into thirds (I bought the Brioche loaf at Whole Foods)

1 tablespoon powdered sugar

Warm maple syrup, for serving

Instructions:

In a medium bowl, whisk the eggs, heavy cream, milk, sugar, and cinnamon.  Pour into a shallow baking dish.  Dip both sides of the brioche sticks in the batter and place them into the air fryer basket that has been sprayed lightly with oil to prevent sticking. 

Preheat the air fryer to 320 degrees.  Air fry for 10 minutes.

When ready, dust the sticks with powdered sugar and serve immediately with powdered sugar.  

Repeat the process to air fryer all of the french toast sticks. 

Served with a side of crisp bacon.   

Lemon Poppy Seed Loaf

I made this over the holidays using one of my favorite Christmas loaf pans.

Lemon Poppy Seed Loaf is always a hit.

Ingredients:

1 3/4 cup flour, sifted

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cup good unsalted butter (I use Challenge), softened

3/4 cup sugar

3 large eggs, beaten

2 tablespoons fresh lemon juice

Zest of 2 lemons

2 tablespoons poppy seeds

3/4 cup milk

For the glaze:

1 tablespoon lemon juice

1 cup powdered sugar, sifted

3 teaspoons milk

Instructions:

Preheat oven to 350.  Spray the bottom and sides of a 9 x 5 loaf pan with baking spray.  Set aside.

Sift flour in a medium bowl, add baking powder and salt and mix well.  Set aside.

Cream softened butter and sugar until pale and fluffy.  Slowly add the beaten eggs, one at a time.  Add the lemon juice, zest and poppy seeds.  With mixer running at low speed pour in half the milk and half the flour and beat until combined.

Place the batter into the prepared pan and bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool for about 10 minutes in the pan, then transfer to a rack to cool completely.

When the cake is cooled make the glaze.  Place the powdered sugar in a small bowl, add 1 Tablespoon lemon juice, then the milk adjusting the quantity if needed.  The icing should be thick and you should be able to spoon it over the loaf.

Raisin Bran Muffins

These are just like the old "Six Week Muffins" where a large quantity of dough sat in the refrigerator for 6 weeks in a very large Tupperware container so you could continually make muffins.  This is a one and done recipe and they taste exactly the same.

Ingredients:

1/2 cup vegetable oil

2 cups buttermilk

4 cups Raisin Bran Cereal (I use Kellogg's)

1 cup sugar

2 eggs

2 cups flour

2 teaspoons baking soda

1 teaspoon salt

Instructions:

Add the Raisin Bran, buttermilk and oil to a bowl and stir.  Let it soak for 20 minutes.

Mix in the rest of the ingredients.

Scoop into a lined muffin tin (I used tulip liners that I purchased on Amazon).

This receipt will make 12 muffins so distribute the batter accordingly.

Bake at 400 degrees for 12-14 minutes depending on size of muffins.  Mine were larger so they took about 18 minutes.  Test with a toothpick to be sure it comes out clean.

 

Bakery-Style Coffee Cake Muffins

I made these for family and friends in July as we celebrated #64!

They were a big hit!

Ingredients:

Crumb Topping:

1/2 cup flour

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon (good quality, I use Saigon Cinnamon) 

1/8 teaspoon salt

1/4 cup unsalted butter, melted

Cinnamon Sugar Swirl:

1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon 

Muffins:

3 cups flour

3 teaspoons baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

1/4 cup light brown sugar, packed

2 large eggs plus 1 egg yolk, at room temperature

1 1/2 teaspoons pure vanilla extract 

1/2 cup buttermilk

1/2 cup full-fat sour cream

Glaze:

1 cup powdered sugar

2 - 3 tablespoons buttermilk

1 teaspoon pure vanilla extract

1/8 teaspoon salt

Instructions:

Crumb Topping:

In a medium bowl, combine the flour, sugar, cinnamon and salt.  Stir in the melted butter mixing just until combined.  Set aside while you prepare the rest of the recipe.

Cinnamon Sugar:

In a small bowl, combine the sugar and cinnamon.  Set aside.

Muffins:

Preheat oven to 400 degrees.  Line a 12-cup muffin tin with paper liners (I use tulip liners, pictured).

In a large bowl, combine the flour, baking powder, cinnamon and salt.  Set aside.

In the bowl of a stand mixer or hand mixer, combine the butter and both sugars and beat on medium-low speed until light and fluffy about 3 minutes.  

Add in the eggs and yolk, one at a time, beating well after each addition.  Slowly beat in the vanilla, buttermilk, and sour cream.

Reduce the mixer to low and gradually add in the dry ingredients, mixing just until combined.  Do not over-mix!

Glaze:

In a small bowl, whisk together the powdered sugar, buttermilk, vanilla, and salt until smooth.  Add more powdered sugar to thicken or more buttermilk to thin.

Assembly:

Scoop a large spoonful of batter into each prepared muffin cup (I used a large OXO ice cream scoop) and using a lightly greased spoon, spread the batter into the edges of the cup.  

Evenly divide the cinnamon sugar on top of the batter, aiming to pile it in the center of each cup.  Divide the remaining batter evenly among the muffin cups, again pushing the batter down on the sides to enclose the cinnamon sugar.

Crumble up the reserved topping and evenly distribute it on the top of the 12 muffins, piling it high in the center.  Gently push the streusel into the batter, which will keep the streusel in place while baking.

Bake for 20 - 22 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean.  Allow the muffins to cool in the pan on a rack then transfer them to a serving plate or a large container.

Drizzle a little glaze on top of each muffin.

Enjoy with a mimosa and coffee!  

Sunday Morning Buttermilk Belgian Waffles

Paul's favorite, waffles with fresh fruit. Today, we had fresh sliced strawberries and sliced bananas and fresh whipped cream.  Recipe is from King Arthur Flour, the only flour I use for baking.

2 large eggs
1 3/4 cups buttermilk
1/2 cup (8 tablespoons) butter, melted
2 teaspoons pure vanilla
2 cups King Arthur flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt


In a medium bowl beat together the eggs, buttermilk, melted butter and vanilla.

In a separate bowl whisk together the dry ingredients.

Combine the wet and dry ingredients, stirring just until nearly smooth.

Spray your waffle iron with a non-stick cooking spray before preheating it.  Cook waffles according to the manufacturer's directions, about 2-3 minutes. I used a generous 1/3 cup batter for each well in my 2 section belgian waffle iron. 

This recipe made 8 square belgian waffles.

Serve with maple syrup.  

Foley Grands Favorite Homemade Belgian Waffles

For grandchildren, these should be served warm with ice cream and whipped cream.  Sienna enjoying her waffles and a banana.

1 3/4 cup flour

2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cup buttermilk
1/2 cup cooking oil
1 teaspoon vanilla

Preheat a Belgian waffle iron.

Whisk together the flour, sugar, baking powder and salt.  Add eggs, milk, oil and vanilla.  Stir until moistened, mixture will be slightly lumpy.

Pour the batter onto the prepared waffle iron.  I used 1/3 cup of batter for each of the grids.  Lift waffles from iron with a fork.  Repeat with remaining batter.

Serve warm.

Fluffy Belgian Waffles

I dusted off the Belgian Waffle maker this morning to make this delicious brunch.




1 3/4 cups flour
1/4 cup cornstarch
2 Tablespoons sugar
1 Tablespoon baking powder
1/4 teaspoon salt
2 eggs
1 3/4 cups milk
1/2 cup cooking oil
1 1/2 teaspoon vanilla
1/2 teaspoon cinnamon

Preheat your waffle iron.

Whisk all of the ingredients together in a large bowl until smooth.

Grease the waffle iron lightly before each use.  Pour approximately 1/2 cup 
batter into the hot waffle iron and cook as directed by waffle iron.  Usually takes about 3 - 4 minutes.  

Serve hot with butter, maple syrup or berries and whipped cream.