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Apr 182014

Orange French Toast With Honey Butter Topping

Well it’s Good Friday in the religious sense but not as far as the weather is concerned! We are being plummeted with rain with lots more coming and we are back to the lakes in the yard and the rivers running through! About 2 inches of rain so far on top of water logged ground does not make for a new driveway being put in any time soon, even the dog doesn’t want to go out! Anyone got a canoe for sale? So glad I did my shopping early for Easter!!!

This French Toast recipe would make an excellent way to start off your Easter morning and the great part is that it can be made the day before and frozen so when you get home from Church or after the big Easter Egg Hunt, all you have to do is take it out of the freezer and cook it off! We had ours with ham but if you’re having ham for Sunday dinner, you might want to cook off some breakfast sausage or bacon!

 Sorry…no picture yet. Having trouble with WordPress update. Pic coming soon…..I hope :-(


Orange French Toast With Honey Butter Topping

  • French Toast
  • 2 eggs at room temperature and slightly beaten
  • 1 tbsp cornstarch
  • 1 cup of fresh squeezed orange juice
  • 1 heaping tablespoon of orange zest
  • 1 tbsp sugar (I did not use as the oranges were very sweet)
  • ¼ teas salt
  • 12 slices French bread about ½-inch thick
  • 6 tbsp melted butter plus extra for skillet
  • Honey Butter
  • ½ cup butter
  • 4 tbsp fresh honey
  • 3 tbsp fresh squeezed orange juice
  1. Whisk the eggs with the cornstarch to combine.
  2. Add the orange juice, sugar (if needed) and the salt.
  3. Dip bread into mixture, coating both sides.
  4. At this point you can freeze them for later by placing them on a cookie sheet and freezing until firm; individually wrap each piece in plastic wrap and place in a freezer bag and return to the freezer.
  5. To cook, heat electric skillet to 350 degrees or cook in an iron skillet over medium heat; melt butter over surface before adding toast.
  6. Melt the 6 tablespoons of butter in the microwave in a glass container.
  7. Place toast on skillet and drizzle the melted butter over the top; fry until nicely browned on each side.
  8. For the honey butter, again melt butter in the microwave with the honey; stir in the orange juice and pour over cooked French Toast.


Kenny and I really like this for a change of pace, of course, he still had to top his off with his sugar cane syrup which left me with all the honey butter,,,,,,,,,YES! Hope you enjoy…..

Apr 162014

Elephant Stew

The other day I got a comment from a lady named Emily on the Aspirin Cake I posted back in August of 2012 and she mentioned how she loved to get in the kitchen and cook with her kids and she had shared that recipe many a time with them. This is another story that I thought I had posted long ago but for some odd reason or another, I can’t find it and thought it would be another great one to share with the kids. My granddaughter Chey, can also share it with her son when he gets old enough to help out in the kitchen as she is a lover of elephants. Oops, maybe not such a good idea as she hates the idea of killing anything even though she loves eating meat! You’d think she’d become a vegetarian or something of the sort, ha ha….

Elephant Stew

  • 1 medium sized elephant
  • 12 lbs pepper, I use fresh ground
  • 40 lbs salt, I use sea salt
  • 2 rabbits (optional)
  • Brown gravy
  1. Clean elephant and cut into bite-size pieces; this should take about 2 months.
  2. Add enough brown gravy to cover and cook over kerosene fire for 4 weeks at 465 degrees.
  3. This will serve about 3,800 people.
  4. If more are expected, add the 2 rabbits; do this only if necessary as most people do not like HARE in their stew!


I’ve seen this recipe in a few of the older cookbooks I have but this one is from Healthy Recipes For You by the 7th district school food service of Douglas County Comprehensive High School. Thought it would be cute with the Easter bunny getting ready to come hoppin down the bunny trail! Hope it brings a smile to your face if you have never seen it before!

Apr 152014

Passover Brownies With Chocolate Wine Glaze

With bad weather again today, it’s not a  good day for baking or doing much of anything at all. Have some shopping to do before the crowds hit the stores to do their last minute Easter thing so maybe tomorrow, as we will have to ford the river and go through the woods to get to our car one more time! Have a guy all lined up to put in a concrete drive for us but we have to wait for the rains to stop and the mud to dry up, AGAIN! Hoping to make this post today as we keep having power glitches which might even effect dinner plans later if we lose electricity. Get the grill ready husband, I think we’re gonna need it!

This recipe is one I have never heard of before and it comes from my 1,000 Jewish Recipes by Faye Levy and it is one I hope to try in the near future as it does sound Yummy as it calls for sweet red wine added to the glaze, which leaves us the rest to enjoy, for medicinal purposes only of course, ha ha!

Wonderful book with recipes for all the Jewish holidays and more!

Wonderful book with recipes for all the Jewish holidays and more!

Passover Brownies With Chocolate Wine Glaze
5.0 from 1 reviews

  • Brownie
  • 6 oz bittersweet or semisweet chocolate, chopped
  • ½ cup unsalted margarine cut into pieces (I will use butter for this)
  • 3 large eggs
  • 1 cup sugar
  • ⅛ teas salt
  • 2 teas grated orange zest
  • ¾ cup matzo cake meal
  • ¾ cup coarsely chopped walnuts
  • Glaze
  • 3 tbsp sugar
  • 2 tbsp unsweetened cocoa powder
  • ⅓ cup sweet red wine
  • 2 oz bittersweet or semisweet chocolate, chopped
  • 6 tbsp unsalted margarine, chilled, cut into pieces (again butter)
  • 16-20 walnut halves or pieces
  1. Brownies:
  2. Line a 9 to 9-1/2 inch square baking pan with waxed paper or foil and cover with a little margarine.
  3. Melt chocolate and margarine in a medium bowl set over a larger bowl of hot water, stirring until melted and smooth.
  4. Remove from hot water and let cool for 5 minutes.
  5. Beat eggs lightly in another bowl with an electric mixer.
  6. Add sugar and salt and whip on high speed about 5 minutes or until batter is thick and light.
  7. Add chocolate mixture in 3 batches, beating on low speed until blended after each addition.
  8. Stir in orange zest followed by cake meal and chopped walnuts.
  9. Spoon batter into prepared pan spreading mixture to the corners and sides of the pan and bake in a 350 degree, preheated oven for about 30 minutes or until toothpick inserted ½ inch from the center comes out nearly clean.
  10. Cool on a rack, turn out on a plate and remove liner.
  11. Glaze
  12. Whisk sugar with cocoa and wine in a small saucepan until blended.
  13. Bring to a boil over medium-high heat, whisking constantly; reduce heat and simmer for 2 additional minutes, whisking occasionally.
  14. Add chocolate and stir until melted.
  15. Remove from heat and stir in margarine until blended.
  16. Spread glaze over brownies and top with walnut pieces.
  17. Refrigerate for about 30 minutes or until glaze has set.


Does this sound extremely rich and intoxicating or what! I’m game, how about you? Enjoy for Passover or any time you have a chocolate craving. Speaking of intoxicating, I just heard a beer calling my name and like I said earlier, what can you do on a day like today????

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