Categorized | Recipes

Posted on 08 April 2011 by KWBG

Strawberry Shortcake by BDM

Clean and crush 1 qt strawberries
Mix in ½ c sugar, let stand at least 1 hour
Stir together: 2 c flour
2 T sugar
3 t baking powder
1 t salt
Cut 1/3 c shortening into flour mixture until it resembles fine crumbs. Stir in ¾ c milk until just blended. Gently smooth dough into a ball on a floured surface. Knead 20 to 25 times. Roll to ½ inch thickness, cut with floured 3 inch cutter. Place about 1 inch apart on ungreased baking sheet. Bake at 450˚ for 10 to 12 minutes. Will be golden brown. Split crosswise. Fill and top with strawberries, ice cream and whipped topping.

Capt’n Crunch French Toast by CK

3 large eggs
2 1/2 tablespoons white sugar
1 cup heavy cream
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 package (14 oz) Cap’n Crunch, crushed
6 thick slices egg bread (Challah)
2 tablespoons butter
Beat the eggs and sugar in a bowl until smooth. Pour in the cream, milk, vanilla extract, cinnamon and nutmeg; whisk until smooth. Pour the crushed cereal into a shallow dish, set aside. Dip the egg bread into the egg mixture, two pieces at a time until the egg has been soaked into the center of the slices, about 30 seconds per isde. Press the soaked bread into the crushed cereal until coated on both sides. Set the finished slices aside on a piece of waxed paper. Melt the butter in a non-stick skillet over medium-high heat. Cook the French Toast in the hot pan until golden on both sides, about 3 minutes per side

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