Honey French Toast

For a unique spin on French Toast – honey and orange juice! [ view this recipe ]

Recipes

Saskatoon Berry & Banana Smoothie

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Ingredients

1 peeled 2 inch piece of fresh ginger
¾ cup Dairyland low fat saskatoon berry yogurt
1/2 cup saskatoon berries frozen
1/4 cup orange juice or water
1/3 peeled banana sliced

Directions

Place all ingredients in a blender.  Blend until smooth.

Strawberry Peach Quinoa Smoothie

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Ingredients

1 cup cooked Saskatchewan quinoa
4 or 5 large strawberries
1 peach, quartered
1 tsp vanilla
1/2 cup Greek Yogurt
1/3 cup almond milk

Directions

Blend all ingredients, adding more almond milk if necessary. Makes enough for two large smoothies. If there's any leftover, freeze into popsicles!

Oat, Flax and Chai Granola Topped Rosehip Yogurt Parfait by Chef Jenni

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Ingredients

4 cups old Willow Creek Organic rolled oats
1 cup Norquin brown flax
1 chai tea bag
½ cup Melissa honey
½ cup brown sugar
1/3 cup salted butter
1/3 cup canola oil
750 g tub plain Greek yogurt
125ml Fresh Air Flavours Wild Rosehip Spread

Directions

Mix the honey, sugar, butter and oil in a saucepan and bring to a simmer. Open the teabag and add to the mixture. Cook another five minutes. Remove from heat.

Put oats and flax in a large bowl and add the hot syrup a little at a time until completely coated. You may not need all the syrup. Any leftover makes an excellent drizzle for desserts!  Spread the granola on a cookie sheet and bake at 350 degrees until oak brown. Check and stir every 5 minutes.

Empty the rosehip spread into a bowl and soften with a whisk. Add the yogurt. Layer with the granola in a mason jar. Mmmmmm!!!!!!

 

*Chef Jenni owns New Ground Cafe' in Birch Hills. visit www.newgroundcafe.com to follow her adventures in local food.

Honey French Toast

  • Prep Time: 15 min
  • Bake Time: 30 min
  • Ready In: 45 min

Ingredients

4-6 slices bread
4 tbsp butter
4 tbsp Laprell's Liquid Honey
2/3 cup orange juice
4 eggs
Cinnamon and Nutmeg to taste

Directions

Melt honey and butter in a 350F over in a 9x13 pan until melted and bubbly. Mix remaining ingredients together. Soak bread in egg mixture, then lay into the pan on top of the honey and butter mixture. Bake at 350F for 30 minutes. Flip before serving.

Choo-it Granola Bars

  • Prep Time: 5 min
  • Bake Time: 20 min
  • Ready In: 25 min

Ingredients

1 1/2 cups CHOO-IT Oatmeal
1 1/2 cups quick oats
1 cup flour
3/4 tsp baking powder
pinch of salt
1/2 cup sugar
1 egg
1/2 cup canola oil

Directions

Preheat oven to 350F. In large bowl, stir together the CHOO-IT, quick oats, flour, baking powder and salt. Stir in the sugar, egg and oil. Mix together well then spread mixture into a 8x8 pan. Bake 18-20 min.

Honey-Roasted Apple and Brie Stuffed French Toast

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Ingredients

2 Gala apples, cored and sliced
1 heaping tbsp butter
1 heaping tbsp TU-BEES cinnamon honey
pinch of salt
4 slices good French bread
2 eggs
¼ cup milk or cream
2 tsp sugar
1 tsp vanilla
2 tbsp butter
6 slices of Brie (or Camembert)
¼ cup toasted walnuts or pecans
Birch Syrup, to serve (but Maple will do, too)

Directions

Combine the apples, butter, honey and salt in small roasting dish.  Roast in a preheated 400*F oven for about 30 minutes until golden and soft - stirring every 10 minutes.  You want the juices reduced.  When done, set aside.  

 

Whisk the eggs, cream, sugar and vanilla in large bowl.  Dip the bread, making sure thoroughly soaked.  Over medium high heat melt 1 tbsp butter in skillet and fry two pieces of bread at a time.  When one side is golden, flip over continue cooking until that side is golden as well.  Place 3 pieces of brie, half the apples and walnuts on one slice.  Top with the other piece of bread - it’s like you are making a French toast sandwich!  Reduce heat and flip over once more.  Cook until the brie is melted.  Slide off to a baking dish and keep warm in low oven while you repeat with the rest of the ingredients.  Serve warm with Birch syrup and more butter, if you like.  Serves 2. 

Sunrise Pancakes

  • Prep Time: 5 min
  • Bake Time: 15 min
  • Ready In: 20 min

Ingredients

2 eggs, beaten until frothy
1 cup Daybreak-Scheresky pancake mix
½ cup milk
1 tbsp oil
1 tsp baking powder
½ tsp sugar
Pinch of salt

Directions

Mix all ingredients until combined well. Let stand for 5 minutes before cooking.

Blueberry Cream Cheese Gingerbread Crepes & Crispy Cherry Bacon

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Ingredients

Crepes batter:
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp salt
1 tsp each cinnamon and ground ginger
4 large eggs
1/4 cup melted butter
4 Tbsp molasses
2 Tbsp brown sugar
1 and 1/2 cups milk
1 tsp vanilla
Crepes filling:
1 pkg cream cheese
1 cup Over the Hill Orchards Organic Blueberry Spread
Bacon:
1 lbs bacon
1 cup Over the Hill Orchards Prairie Cherry Topping

Directions

Blueberry Cream Cheese Gingerbread Crepes

Batter: Combine flour, baking powder, salt and spices. In a separate bowl, mix eggs, butter, molasses, sugar, vanilla and milk then add to dry ingredients. Stir until all lumps are gone. Batter can be refrigerated up to two days. Makes about 16 crepes, using a 1/4 cup measure to pour batter.  Recipe doubles nicely.

Crispy Cherry Bacon

Spread bacon in a single layer on a parchment paper topped cookie sheet. Bake at 400 F until bacon begins to crisp, about 20 minutes. Remove from oven and carefully drain most of the fat. In a large bowl, toss bacon with cherry topping until coated. Return to oven for another 15 minutes.

Whole Oat Pancakes

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Ingredients

1 ½ cups buttermilk
1 egg
1 ½ cups Only Oats Pancake Mix

Directions

Mix buttermilk and egg together. Add pancake mix and stir until moistened. Pour ¼ cup portions onto a griddle or hot pan, and brown on both sides.

Tips

  • Add ½ cup fruit or berries to the mix
  • To replace buttermilk with milk, put 1 tsp vinegar in the measuring cup, and fill with milk until 1 ½ cups is reached. Stir, and let sit for 5 minutes.