Milk toast is a very old recipe, probably from the early 1900’s. It is comfort food at the highest. Try it if you are not feeling good or if you need a good nights sleep. This is what I eat if I need good nights sleep. I have been eating it for a very long time and just love it.
You can make it various ways, but this is the way I like it.
1 slice of bread, toasted and buttered (I love oatmeal bread and I generously butter it)
1/2 cup milk, warmed (I like whole milk)
Cinnamon sugar, opt.
Warm your milk in a low bowl (wide enough to fit your slice of toast), put your toast into it after warmed.
Toast your bread and butter and then put as much cinnamon sugar on it as desired. Add it to your bowl of warmed milk, cut up in bite size pieces. And enjoy!!!
“Witnessing isn’t a job to be done but a life to be lived.”
The muffin marathon continues. You want a chocolate fix, this one’s for you. Delicious!!!
1 cup all purpose flour
6 tablespoons cocoa powder
1 1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup chocolate chips
3/4 cup sugar
4 tablespoons unsalted butter, melted
1 egg
1 cup buttermilk
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees. Spray muffin tin or line with paper cups.
Sift together flour, cocoa powder, baking powder, baking soda and salt. Toss chocolate chips in the dry ingredients.
Whisk together sugar, butter, egg, buttermilk and vanilla until well blended.
Stir wet mixture into dry and stop stirring when flour has just disappeared, but there are still lumps. Do not overmix.
Use a large cookie scoop to drop scoops of batter into the muffin tin. Dividing the batter evenly should fill the cups up nearly all the way.
Bake for 18 – 20 minutes, until the interior of muffin is 195 degrees. You can also touch the top center of the muffin with your fingertip, and you’ll know it’s done if the muffin springs back.
Remove the muffins from the pan, setting them on a wire rack to cool. I let them cool for about 5 minutes, at which point the chocolate will still be gooey but won’t burn your mouth.
Makes 12 muffins. (155 calories per muffin)
“Learn from praise and criticism, then shelve them and move on.”
I have been in a muffin baking marathon lately. My husband and I just love to have a muffin and a cup of coffee in the middle of the afternoon. These are some of the best I’ve made. You must try them. You will love them!!
1 stick unsalted butter, room temperature
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed very ripe bananas (3 small to medium)
1/2 cup sour cream
1 teaspoon vanilla extract
1/2 cup chopped nuts, optional
Turbinado cane sugar, for sprinkling on top of muffin
Preheat oven to 350 degrees. Lightly grease a 12 cup muffin pan.
Cream butter and sugar until light and fluffy in mixer. Add the eggs, beating well.
Add dry ingredients together and combine with the butter mixture. Blend well. Add bananas, sour cream and vanilla. Stir well. Stir in nuts, and fill muffin cups 3/4 full. (I use an ice cream scoop.)
Sprinkle tops of muffins with turbinado sugar. Use as much or as little as you’d like. I like a little, my husband like a lot. (I buy my sugar in the sugar packets so sometimes I use one per muffin, which I think is a lot, or use 1/2 packet per muffin.)
Bake 20 to 25 minutes, until cake tester comes out clean.
When I make these muffins, I have to make two dozen as they get eaten so fast. They are very quick and easy to make and pretty healthy for you also. Grab one to take with you for a morning pick me up to go with a cup of coffee. Or a snack anytime of day.
2 cups raisin bran cereal
1 1/2 cups milk (I use organic whole milk)
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 egg, beaten (I use large eggs)
1/2 cup brown sugar, packed (I used light brown sugar, but you could use dark brown sugar, if you prefer.)
2 tablespoons unsalted butter, melted
Mix cereal with milk; set aside to soften.
In a large bowl, combine remaining ingredients; stir in cereal mixture.
Fill lightly greased or paper-lined muffin cups about 2/3 full with batter.
Bake at 350 degrees for 20 to 25 minutes.
Makes one dozen.
.“Be the living expression of God’s kindness; kindness in your face , kindness in your eyes, kindness in your smile, kindness.”
Lemon-Blueberry Cake with White Chocolate Frosting
My daughter made this for our Christmas this year. It was so delicious, we couldn’t stop eating it.
Cake
3 1/3 cups cake flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticke) unsalted butter, room temperature
2 cups sugar
1/3 cup fresh lemon juice
1 teaspoon (packed) grated lemon peel
4 large eggs
1 cup plus 2 tablespoons buttermilk
2 1/2 cjups fresh blueberried
Frosting
11 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 tablespoons fresh lemon juice
Addtional blueberries (optional)
Lemon slices (optional)
Preheat oven to 350 degrees. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides; line bottoms with rounds of parchment paper.
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until blended, scraping down sides of bowl occasionally. Beat in lemon juice and peel, then eggs 1 at a time. Continue to beat until well blended. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in berries. Transfer batter to pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks.
Stir white chocolate in top of double boiler set over barely simmering water until almost melted. Remove from over water and stir until smooth. Cool to lukewarm. Beat cream cheese and butter in large bowl until blended. Beat in lemon juice, then cooled white chocolate.
Turn cakes out onto work surface. Peel off parchment. Place 1 cake layer, flat side up, on platter. Spread with 1 cup frosting. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Garnish with additional blueberries and lemon slices, if desired. (Can be made 1 day ahead. Cover with cake dome; refrigerate. Let stand at room temperature 1 hour before serving.)
Makes 10 to 12 servings.
“To rule your tongue, let Christ rule in your heart.”
I made this for Thanksgiving this year and it was so good. Now, you wouldn’t have to make it into a pumpkin if you wanted to serve it for another party. You could just make it into a cheeseball and serve anytime of the year. It was rather addicting!
1 8-oz, block cream cheese, softened
1 8-oz. tub vegetable cream cheese
2 tablespoons Hidden Valley Ranch mix (regular or spicy)
3 green onions, sliced
1 red bell pepper, finely diced (leave the stem)
2 cups shredded sharp cheddar cheese, divided
Using an electric or stand mixer, combine both cream cheeses.
Stir in 2 tablespoons Hidden Valley Ranch mix, green onions, red bell pepper and one cup shredded cheddar cheese.
Spread out a large sheet of plastic wrap.
Sprinkle about 1/4 cup shredded cheddar cheese onto the plastic wrap.
Then top with cheese ball mixture.
Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball and wrap it up well with plastic wrap.
Two layers of plastic wrap work best. It needs to be well-wrapped and wrapped tightly. Now wrap it up with four large and wide rubber bands.
We don’t want any cheese ball mix squeezing out while we’re putting on the rubber bands. You may need to double wrap each rubber band to get those long indentations we’re looking for to make the pumpkin shape.
Place cheese ball into the fridge for a minimum of two hours (overnight is best). Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form the pumpkin shape.
When ready, cut off the rubber bands and carefully remove the plastic wrap.
Then add on the red bell pepper stem to the top. Just gently push it in there.
These are my husband’s very favorite. He likes anything with orange and these really hit the spot. They are made with frozen Rhodes rolls and topped with a sauce made with a fresh orange juice glaze. Super easy to make also.
12 frozen Rhodes dinner rolls
1/3 cup melted unsalted butter
Zest of 1 orange
1/2 cup sugar
Place frozen rolls in a greased 9 x 13-inch baking pan. (I have tripled this recipe and put 36 rolls on a baking sheet.)
Cover with greased plastic wrap and let thaw according to package directions. This usually takes 4 to 5 hours depending on the temperature in your kitchen.
When ready, preheat oven to 350 degrees.
Mix your melted butter, sugar and zest together in small bowl and pour evenly over the tops of the rolls.
Bake, uncovered, 18 to 20 minutes.
“Jesus, thank You for willingly dying for our sins and offering forgiveness. Teach us to submit to Your rule.”
Dixie's Kitchen 