Air fryer stuffed French toast

I’m really enjoying my air fryer.  I use it several times a week.

It’s not an exact science with recipes in my opinion .  I have learned as I go along.

My air fryer gave me some suggestions on temperature but no exact temperatures and times.

Check out your Air fryer temperatures and be careful checking every so many minutes for color.  You don’t want to overcook.






2 eggs
1 tsp.. Vanilla extract
1 1/2  cups milk( you may need more)
1/2 tsp. Cinnamon or more
Whisk above ingredients

Approximately 6 slices bread
Should make 3 French toast sandwiches


Filling
3 T soft cream cheese
2 tsp. blueberry jam (or jam of choice)
Mix together


SUGGESTIONS:  spray basket with cooking spray before adding French toast sandwich for easy clean up!

STEP 1

YUMMY!

STEP 3

STEP 2

STEP 4

Turn air fryer on.  Set temperature to 385 or temperature your air fryer suggests. Allowing it to warm helps before adding item.

Spray basket with cooking spray.

Place French toast sandwich in fryer.  Approximately 6 minutes.  Half way turn French toast sandwich to other side.  Check for golden brown color.  Serve with maple syrup or plain with powdered sugar sprinkle.

Baked oatmeal reduced calories

This recipe is similar to my recipe I posted some years ago.  I decided to try cutting back on amounts and using substitutions for some ingredients.  I will note Changes with an *.


2 cups gluten free oatmeal( it’s all I had)*
2 eggs
4 T melted butter*
4oz. Unsweetened applesauce*
2 cups milk( 2%)*
I tsp. Vanilla extract
1 1/4 tsp. Baking powder*
Pinch salt
4 T brown sugar*( you can use Splenda)

Fresh berries of choice.
Cinnamon optional

Spray baking dish.  My baking dish was 10x6 x2
Note:  I knew this baking dish would work.  You can use whatever size but if the dish is too large it will bake quicker and imo not be as fluffy.

Place eggs, cooled melted butter , applesauce, vanilla , brown sugar, salt and milk in a deep bowl and whisk until blended.  Add dried oatmeal and mix until all oatmeal is wet.

Spray pan with cooking spray. Slowly pour oatmeal mixture into pan. Sprinkle with cinnamon if desired.

Bake Uncovered 375 for approximately 25 minutes.  Remove from oven spoon Or cut into squares and serve with a little milk and berries or just berries as I did.

Enjoy!

Oatmeal Banana Bread

I was really anxious to try this banana bread Recipe  and did so today.  You won’t be disappointed.  Moist tender and full of flavor, this is a great breakfast bread for a healthier start to your day.

I love breakfast breads of all kinds and my go to are scones or muffins.  I don’t make sweet rich breads for breakfast but those that imo are healthy.  I use unsweetened applesauce or yogurt which allows me To cut back on butter in a recipe.

I think you’ll like this recipe  for your morning or really anytime addition to your cup of coffee Or tea.

Note:  I did make substitutions in the recipe.  Regular or gluten free oats work and you can use wheat flour.  I used what I had in my pantry!  Also I’m going to freeze it in slices and wrap for morning quick bites...

Enjoy!

• 1 1/2 cup dried oats ( I used gluten free Quaker dried oats) 
•  1 teaspoon baking soda
•  1/4 teaspoon baking powder
•  ½ teaspoon ground cinnamon
•  1/4 teaspoon salt
• 1 cup All purpose flour( you can use whole wheat flour)
•  1 1/2 cups mashed very ripe bananas — about 4 medium bananas
•  2/3 cup honey or pure maple syrup ( I used honey)
•  4 tablespoons unsalted butter — melted
•  1/4 cup milk
•  3 tablespoons nonfat plain Greek yogurt (I used regular plain yogurt
•  2 large eggs
•  1 teaspoon vanilla extract
• Preheat the oven to 350 degrees F. Spread 1 1/2 cups oats in a single layer on a rimmed baking sheet. Place in the oven and toast for 8 to 10 minutes, until very light golden and fragrant, stirring once halfway through. Set aside to cool. Line a 9 x 5-inch loaf pan with parchment paper so that two sides overhang like handles. Lightly mist with nonstick spray.

1. In a medium mixing bowl, whisk together the whole wheat flour, baking soda, baking powder, cinnamon, and salt. Stir in the toasted oats. Set aside.
2. Mash the banana in the bottom of a large mixing bowl and double check to make sure you have 1 1/2 cups. Whisk in the honey, melted butter, milk, and Greek yogurt. If the butter resolidifies, warm the bowl in the microwave in 10-second bursts, just until it melts. One at a time, whisk in the eggs. Whisk in the vanilla extract.
3. Add the dry ingredients to the banana-honey mixture. By hand with a rubber spatula, stir very slowly and gently, stopping as soon as the flour disappears. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the batter with remaining 1 tablespoon oats for decoration.
   
   
4.   Bake for 30 minutes, then loosely cover the pan with foil, making sure that the foil shields both ends of the pan (because the bread is sweetened with honey, it will caramelize and become dark at the corners). Continue baking for 35 to 45 additional minutes (65 to 75 minutes total) or until a small, thin knife inserted in the center of the loaf comes out without any wet batter clinging to it. Repeat the test once or twice. An even easier way to tell is to use an instant-read thermometer. When the bread reaches between 200 to 210 degrees F at the center, it’s done.
5. Place the pan on a wire rack, and let the bread cool in the pan for 1 hour. Using the parchment paper handles, lift the bread and set it out on the rack to finish cooling completely. Slice and enjoy!

Apple Crisp

Yummy Apple Crisp was a must today!  Enjoy! because we sure did!   A great anytime dish!

• 10 cups all-purpose apples, peeled, cored and sliced( I used 6 large apples. 3 Gala and 3 Fuji)
• 1 cup white sugar( I used 3/4 cup sugar)
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup water
•  

• 1 cup quick-cooking oats
• 1 cup all-purpose flour
• 1 cup packed brown sugar(I used 1/2 cup)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup butter, melted

• Directions
• 
  
• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.
•  
• Courtesy All recipes.com

10/2/14

Strawberry cream cheese Breakfast Bars

Some days all it takes is a little imagination and if you have  basic ingredients you can make something really delicious..

We are leaving for home next week after spending some time in warm weather.  I am so grateful because Pittsburgh and surrounding areas have been pounded by snow and frigid temperatures and it was wonderful for my body and soul after suffering the loss of my only sibling, my brother.

In an effort to use every bit of perishable items in my refrigerator and freezer today I used my creativity to make  really great breakfast bars.

 It didn't take much to make these breakfast bars and quite honestly it was one of the better breakfast bars I've made without much thought.

 I didn't have any type cookie or cracker crumbs to make a crust so I used corn muffin mix to serve as my base.  Corn muffins have a different texture so if you don't care for them feel free to use crushed graham crackers or cookie crumbs as a base still using melted or softened butter to hold them together so they can be easily mixed to spread in pan.

I like corn muffins so I did have a package of (Betty Crocker) corn muffin mix so I decided it would be the base for these bars.  I had light cream cheese, eggs, soft butter and sugar as well as sliced strawberries I had previously frozen and defrosted overnight thinking I'd make a shortcake for tonight's dessert but it was early a.m. and I was hungry so this is the cake that transpired.  Enjoy!

3/16/16

Base:
1 cup corn muffin mix(Betty Crocker)
4 T butter(soft butter with canola slightly melted)
2 T sugar

Mix above and spread in 8x8 pan

Preheat oven to 400 degrees

Bake above for 5 minutes

Note:  You can use a whole corn muffin package if you want a thicker base.  Just make sure you can easily spread it into pan.  Add a bit of water if it is too thick. You may have to bake the bottom for 10 minutes if you are using whole package.

 Remove from oven slightly cool.

Turn oven down to 350 degrees

Topping

1 cup fresh strawberries(thawed and drained, no sugar added)
8oz softened cream cheese (1/3) less fat
2eggs
4 heaping tablespoons sugar
1tsp. Vanilla

Beat cream cheese ,eggs, sugar and vanilla until blended.  Fold in strawberries.  Pour onto par- baked cornbread.  Place in oven and bake approximately 15 to 20 minutes or until top is golden and center is set.

Note:  Mine baked quickly because I only used 1 cup of cornbread mix.

3/27/14

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Nantucket Scones! Grab and Go!

Good Morning! Today I am sharing an easy basic scone recipe I have used before.  Easy breakfast or anytime grab and go delicious scones that I have added dried cranberries, blueberries, or now a dried fruit and nut mix.  They will work well anytime you are looking for a basic biscuit type bread.

Happy Baking from my kitchen to yours,
M.J.:)

7/13/13 original
Hubby had picked up a bag of Nantucket fruit and nut mix and figuring it was a good mix of dried fruit and nuts it might make one great scone. I decided to grab a handful and along with 1 mashed banana set off to make something a little different.   Of course we couldn't wait to get our hands on one. Yummy, light in texture and loaded with lots of healthy fruit and nuts. Enjoy!

I made them a little larger than usual and adjusted my basic recipe so here it is.

4 cups flour
2/3 cup sugar + 1 T sugar divided
4 tsp. baking powder
8 T cold butter(it calls for cold but I let it soften a little)
2 large eggs
3/4 cup milk
1 handful Nantucket fruit nut mix or dried fruit of choice
1 mashed banana

 Heat oven to 425 degrees. I leave my butter on the counter to soften for about an hour.  Then I place butter, sugar and eggs in my mixer and blend well.  To that mixture I add flour, baking powder and milk, alternating until all is blended.  Fold in fruit mix and banana and blend until all is mixed thoroughly. Drop by heaping Tablespoons onto well greased cookie sheet or better yet use parchment paper as I did. 

Sprinkle top with remaining sugar.

Bake approximately 13 to 15 minutes until lightly browned.  Yum Yum Yummy!

10/30/12

Blueberry Lemon Bread

Blueberry Lemon Bread

Blueberries and Lemon, a really tasty combination.  Breakfast or Brunch lightly sweetened bread or dessert.  Delicious with a cup of coffee, tea or milk.

I adapted this recipe a little..I cut back on sugar because I wanted it to be a bread more than a dessert.  Thinking of breakfast was in my mind.


3/4 cup sugar
2 eggs
1/3 cup melted butter
zest of one lemon
3 T lemon juice
1 1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
4 oz. fresh blueberries
1/2 cup 2% milk

Glaze:
 1/2 to 3/4 cup powder sugar
1 tsp. lemon juice (add more if too thick)

Heat oven to 350 degrees.  Grease loaf pan with cooking spray.

Beat together eggs, sugar, butter and lemon juice until smooth.

Add flour, baking powder and salt. Beat on low to medium until mixed.

Dust blueberries with a little flour.  Add blueberries and lemon zest gently to mixture using a large spoon . Mixture will be thick. Spoon mixture into loaf pan and bake approximately 60 minutes.  Test with a toothpick to make sure center comes out clean.

Cool about 10 minutes and turn onto large plate.  Cool completely.

In a small bowl place powdered sugar. Whisk lemon juice slowly into powdered sugar.  When cake is completely cooled drizzle over cake.


4/24/18

adapted from Heidi Davison

Lower in fat Blueberry Scones! A first try!!!

Todays apricot scones. 10/24/2023

                     1/7/2023 Blueberry with orange extract for flavor.

*  Fresh Baked scones today. 

 Cranberry/Apricot with orange extract for flavoring.  Light and fluffy.  Double the recipe like I did so you can freeze some for later. Note:  the cranberries and apricots were bought at Aldi's.  I cut the apricots in small pieces so they would be easy to eat.

Have a yummy day!

Cranberry/ Apricot Scones

Note:  I have received several requests to repost this easy scone recipe.  Enjoy!

  I absolutely love scones or any breakfast bread actually!  In my quest to make a healthy, moist and still tasty scone I decided to experiment with some ideas I thought might work.  Butter is a big ingredient in scones but I wanted less fat so I eliminated some of the butter and added applesauce; substituted some buttermilk(used the mixture of adding lemon juice to milk to sour it) and I was impressed with the outcome..  Hubby was too!.

Tender and moist with just the right amount of fruit we really enjoyed them.  I would definitely recommend them..  Today it was blueberry but I wouldn't hesitate to make them with cranberries or other dried fruits(dried fruits are more sugary though)  I used frozen blueberries that I had frozen in summer for this recipe with no problem..

Happy Baking!  Please let me know if you tried them!!   

8/20/13

Drop by large tablespoons onto cookie sheet

***NOTE: 10/18/2022

Today I made apricot/cranberry scones.  I also doubled the recipe, added orange extract.  There is never a day that can be better than having fresh scones.  Have a great day!

Making Lower in fat Blueberry Scones (2012 my recipe)

2 cups all purpose flour

1/3 cup sugar

½ cup natural applesauce no sugar added (or 1 -3.9 ounce individual container)

pinch salt

3 tablespoons butter softened

2 tsp. baking powder

½ cup buttermilk (I took ½ cup skim milk and added 1 tsp. lemon juice and let set for a minute or two).(I always substitute this formula when buttermilk is called for).

1 egg

2/3 cups fresh or frozen blueberries (I used frozen)

Beat sugar, butter and applesauce until blended.  Add baking powder, pinch of salt and flour, alternating milk while adding flour. Do not over beat!   Gently fold in blueberries and drop by large tablespoons onto greased cookie sheet. (I used cooking spray) Sprinkle with a little sugar if desired.  Bake 425 approximately 12 to 15 minutes.  Makes 12 small or 6 large scones.  Serve warm or cool and freeze!

*Helpful Note: When a recipe calls for buttermilk to every ¾ cup milk , add 2 tsp. lemon juice or vinegar. Let set or a minute or two. Easier than buying buttermilk. It's kind of fake but it works fine!

From my happy kitchen to yours,

..

5/4/12
  10/18/2022

Apple bread pudding

Always always a hit!

Bread pudding can be eaten for any occasion and there are so many variations that I make it often.  Dessert, breakfast and just for a snack this lovely dish is always a family favorite.  Here's another one of my easy recipes.

3 small Granny Smith apples  peeled and sliced thin
1/2 cup sugar
1 tsp. Cinnamon( you can add more if desired)
1 quart  milk
3 eggs beaten and folded into milk 
4 tsp. Butter
3 cups bread( broken in pieces) Any type bread but I like to use Italian Bread

Generously Butter 13 x 9 inch baking dish.  Set aside

In a medium bowl place eggs, sugar, vanilla  and milk.  Whisk well.

In another bowl place broken bread pieces and apples. Add beaten egg mixture and stir until all bread is wet and egg mixture is incorporated into bread..

Carefully pour mixture into buttered baking dish.

Pat  with butter and sprinkle generously with cinnamon.

Bake 350 degrees uncovered approximately 40 to 50 minutes or until center is set. (Insert a knife through middle) it should be set but slightly moist.

Allow to cool for 10 minutes and serve warm.  Refrigerate leftovers.

I make variations of this recipe but basically vanilla, 3 eggs beaten and whisked with 1 quart milk, 1/2 cup sugar. 3 cups bread ( I use whatever I have).  Today it was 1/2 loaf Italian. 1 tsp. Cinnamon, 4  pats of butter. Fold in 3 skin removed sliced Granny Smith apples.  Bake in buttered casserole 350 degrees about 40 or 45 minutes or until set in center.  

Happy Baking!