The recipe for French Toast made by Fred Harvey chefs for the Santa Fe Railway.
Ingredients:
2 slices white bread, cut 3/4 inch thick
1/2 cup light cream
2 eggs
pinch salt
1/2 cup cooking oil
How to do it:
Preheat oven to 400 degrees. Place cooking oil in a skillet and heat it. Meanwhile, cut each bread slice diagonally to form four triangles. In a small bowl, combine eggs, cream and salt and beat well. Soak bread thoroughly in the egg/cream mixture.
Fry the soaked bread slices in the hot oil to a golden brown on both sides, about 2 minutes per side. Left from skillet to clean paper towels and allow to absorb excess cooking oil.
Transfer to baking sheet and place in the oven. Bake 4-6 minutes until the bread slices have puffed up. Serve sprinkled with powdered sugar.
Yield:
2 servings
Ingredients:
- 3 cups warm water (110 degrees)
- 2 1/4 teaspoons dry yeast
- 1/3 cup honey
- 5 cups bread flour
- 5 tablespoons melted butter, in all
- 1/3 cup sugar
- 1 tablespoon salt
- 3 1/2 cups whole wheat flour
- 3 tablespoons flax seed (see note)
- 3 tablespoons raw sunflower seeds
How To Do It:
1. Proof the yeast, by mixing the warm water, sugar and yeast.
2. In a large bowl, combine the yeast mixture with the bread flour. Let set for 30 minutes until it has begun to rise.
3. Mix in 3 tablespoons melted butter, 1/3 cup honey and the salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until the dough is beginning to pull away from the counter, but still sticky. You may need to add an additional 2 to 4 cups of whole what flour.
4. Place in a greased bowl, turning once to coat the entire surface of the dough with grease. Cover with a towel and allow to rise in a warm place until doubled in size.
5. Punch down the dough and divide into 2 loaves. Place in greased 9×4 inch loaf pans and allow to rise until dough has topped the pans by one inch.
6. Bake at 350 degrees for 25-30 minutes. Lightly brush the tops of the loaves with 2 tablespoons melted butter when done to keep the crust from getting hard. Remove from the loaf pans and allow to cool completely.
Note: If desired, crush the flax seeds in a coffee grinder or mortar and pestle to allow your body to digest the seeds.
Yield: 2 loaves of bread
Ingredients:
- 2 1/4 teaspoons quick acting yeast
- 1/2 teaspoon salt
- 1 cup warm water between 110 and 120 degrees F as measured with a candy thermometer
- 4 cups all-purpose flour
- 1/2 cup lard or shortening
- 1/4 cup sugar or honey
How To Do It:
Proof the yeast and salt in warm water for 15 minutes.
Proof the yeast in ¼ cup of warm water for 15 minutes. Mix and set aside. Mix shortening, honey or sugar and salt in large bowl.
Add 1 cup very warm water, and stir well. When mixture cools to room temperature, mix well with the yeast mixture.
Add 4 cups of flour, stirring well after each cup. Knead dough on a floured surface until it is smoothed or softened (about 15 minutes). Place dough in large bowl; cover with cloth; and put in warm place until dough doubles in size. Knead again. Divide dough into two equal parts. Shape each into loaves or rounds. Place the loaves on a well-greased cookie sheet, cover with cloth and allow to rise in a warm place. Place loaves in a preheated 400-degree oven and bake until lightly browned (about 1 hour). Use oven’s middle rack and place a shallow pan of water on the bottom of the oven.
The baked loaves should sound hollow when tapped.
Yield: Two loaves
Many recipes call for yeast. Here are a few tips that will hopefully lead you to success.
- Buy yeast in bulk. If you use enough of it, please consider buying a jar instead of individual packets. A 1/4 ounce packet is roughly the equivalent to 2 1/4 teaspoons.
- Store the yeast in an airtight container in a cool, dry place (such as a pantry of refrigerator.) After the jar has been opened, close it tightly and store at the back of your refrigerator away from drafts.
- Use before it expires. Yeast loses its potency as it ages.
- Proof yeast. To check the yeast’s potency, combine 1 teaspoon sugar, 2 1/4 teaspoons yeast and the warm water (100-110 degrees) the recipe calls for in a measuring cup and let stand for 10 minutes. If the yeast begins to foam, then it’s fine.
Ingredients:
- 3 Eggs
- 1/2 Cup Vegetable Oil
- 1/2 Cup Applesauce
- 2 Cups White Sugar
- 2 1/2 Cups Grated Zucchini
- 2 Teaspoons Vanilla Extract
- 3 Cups All-purpose Flour
- 3 Teaspoons Ground Cinnamon
- 1 Teaspoon Baking Soda
- 1/4 Teaspoons Baking Powder
- 1 Teaspoon Salt
How To Do It:
1. Preheat the oven to 325 degrees. Grease and flour two loaf pans.
2. After the zucchini has been grated, squeeze out the excess liquid.
3. Beat eggs until light and frothy in a large bowl. Add the oil, white sugar and applesauce. Stir in the zucchini and vanilla.
4. Combine the flour, cinnamon, baking powder, baking soda and salt. Stir into the egg mixture. Divide the batter between the prepared loaf pans.
5. Bake for 60 to 70 minutes or until done.
Optional:
Before baking, you can add a strudel-like topping if you wish.
Ingredients:
- 3/4 Cup Brown Sugar
- 1/2 Cup All-purpose Flour
- 3 Tablespoons Unsalted Butter (room temperature)
- 2 Teaspoons Cinnamon
- 1/2 Teaspoon Nutmeg
How To Do It:
Combine the ingredients in a bowl and mix together with a fork. When crumbly in texture, sprinkle the mixture over the tops of the loaves. Bake as normal.
Dissolve one package of dry yeast in a half cup of warm water. When the yeast and water begin to bubble, add 2 teaspoons of sugar or honey, 2-1/2 cups flour and 2 cups of water. Store in a sterilized large glass jar (crock or plastic jar are also acceptable.) Cover with clear plastic wrap. Do not use a metal container or utensils!
Keep at room temperature for 24 to 48 hours. The mixture will bubble up and should be stirred down and then placed in the refrigerator. Stir daily with a wooden or plastic spoon. On the fifth day, you will need to feed the sourdough starter. Add 1 cup flour, 1 cup of milk and 1/2 cup of sugar and stir well. On the tenth day, take out 2 cups of the starter for baking , then feed same ingredients as on the fifth day to keep starter going.
The sourdough starter can be used to make bread, pancakes, etc.
Farci aux Huitres
Ingredients:
2 dozen oysters
1 cup of bread, wet and squeezed
1 onion, chopped fine
1/2 square inch of ham, minced finely
1 tablespoon butter
1/2 teaspoon of sage
1 sprig each of thyme, parsley and bay leaf, minced fine
Salt and pepper to taste
How to do it:
Wet the bread and squeeze thoroughly till you have one cup. Season the bread well with salt and pepper and add the minced herbs, mixing well. Put the butter in a frying pan. As it melts, add the onion. Brown for five minutes and while frying, add the bread and stir well.
Add the minced ham to the pan, mix well and season again to taste. Then add the oysters, cut in two with all of the hard portions removed. Mix well and fry for a few minutes longer.
If you prefer a dry dressing, place the pan in the oven and bake for 10 minutes.
If you prefer a moist and rich dressing, stuff the fowl or fish immediately from the pad and proceed to bake.
Twice the amount of stuffing in the above recipe will be required to fully stuff a turkey.
Ingredients:
1 1/4 cups yellow cornmeal
3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons plus 2 teaspoons sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup milk
4 tablespoon sweet butter, melted and cooled
2 large eggs, beaten
3 tablespoons vegetable oil
How to do it:
In a large bowl, blend the cornmeal, flour, sugar, baking powder, baking soda and salt, mixing well and breaking up any lumps. In a medium size bowl, thoroughly combine the milk, butter, and eggs and add to the dry ingredients. Blend just until mixed and large lumps are dissolved. Do not overbeat.
Place the oil in an 8-inch cast iron skillet and turn to coat the sides and bottom. Add the batter and smooth it out with the back of a spoon. Spoon the oil that comes up from the edges of the pan to cover the batter. Bake at 375 degrees until lightly browned about 25 minutes. Remove cornbread from skillet and set aside to cool or, if using later, let cool, then cover and store at room temperature.
Serves 8
Ingredients:
2 cups all-purpose or bread flour
1/2 cup whole wheat flour
1/2 cup Quaker Oats
1/4 cup shelled sunflower seeds
1 teaspoon salt
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 cup milk
1/3 cup water
3 tablespoons honey
2 tablespoons butter or margarine
How to do it:
1. In a large bowl, mix 1 cup flour, whole wheat flour, oats, sunflower seeds, salt, and yeast; set aside.
2. In a saucepan over low heat, heat milk, water, 2 tablespoons honey, and butter until hot to the touch, about 125°F. Stir into the dry mixture adding 1 cup additional flour to make a stiff batter. The batter will be very stiff and sticky. Cover and let rest for 10 minutes.
3. Stir vigorously about 1 minute; then turn into a greased 9 x 5 x 3-inch loaf pan.
4. Cover and let rise for 30 minutes.
5. Preheat oven to 375°F.
6. Bake for 35 to 40 minutes.
7. Remove from pan and brush with remaining 1 tablespoon honey. Allow to cool before slicing.
Yield: 1 loaf.
Ingredients:
1 large egg
1 cup all-purpose or whole wheat flour
1 cup buttermilk
1 tablespoon granulated sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
How to do it:
In a medium mixing bowl, beat egg until fluffy. Add remaining ingredients, except shortening, and beat until smooth. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.
Heat a lightly greased griddle or skillet over medium heat. Griddle is ready when a few drops of water bubble and skitter rapidly around.
For each pancake, pour scant 1/4 cup batter onto hot griddle. Cook pancakes until surface is covered with bubbles and appear dry around the edges. Turn and cook other side until golden brown.
If you use whole wheat flour, you won’t necessarily get many bubbles so watch to make sure they don’t burn.
And don’t forget, you must eat these with Steen’s Cane Syrup.
Makes about 9 (4-inch) pancakes.