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.”
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
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.”
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.”
These rolls are sooo delicious! My husband loves anything orange and this just made his day. They are so quick and easy also.
You can layer them in your bundt pan any way you want. Or you may want to separate the biscuits in half so you have exactly 30 biscuits. I could only buy the tubes with 5 biscuits so I actually used more than I should have and it was too many. If you can find the tubes with 10 biscuits, they are the best.
1 cup sugar
1 stick butter, cubed
1/4 cup orange juice
2 tablespoons grated orange zest
3 tubes (10-oz. each) refrigerated biscuits
In a small saucepan, combine the sugar, butter, orange juice and zest. Heat until sugar is dissolved and butter is melted. Pour into a greased 10-inch fluted tube pan.
Place 12 biscuits on their sides along the perimeter of the pan, overlapping slightly. Arrange remaining biscuits in the same manner, creating two concentric rings, using 10 biscuits for the middle ring and eight biscuits for the inside ring.
Bake at 350 degrees for 30-35 minutes or until golden brown. Immediately turn upside down onto serving platter. Serve warm.
These drop biscuits are sooo delicious!!! They are a cross between a biscuit, a scone and a muffin. The three of us were ooing and ahhing over them. We ate them slightly warm and they had a wonderful lemon flavor and just bursting with blueberries. (My blueberries were pretty large, which I think made them extra special.)
2 cups all-purpose flour (10-oz.)
1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
10 oz. jar lemon curd
1 large egg, room temperature
1/4 cup unsalted butter, melted
1 teaspoon grated lemon zest
1 cup fresh or frozen blueberries (you do not need to defrost them)
1/2 cup sifted confectioners’ sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Preheat oven to 400 degrees. In a large bowl, whisk the first four ingredients. In another bowl, whisk lemon curd, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Drop by 1/3 cupfuls 1 inch apart onto a baking sheet lined with parchment. Bake 15 to 18 minutes or until light brown.
In a small bowl, combine glaze ingredients, stir until smooth. Drizzle over warm biscuits.
It seems with the Covid-19 pandemic right now, there is a lot of baking going on. Very hard to find yeast in the stores, after I used up everything I had in the house. But a friend came through for me. So the baking began again. After the English Muffin Bread, I moved on to this batter bread. It is soooo yummy! And really easy to make.
This happens to be a recipe from the late Elizabeth Coblentz, The Amish Cook.
1 package active dry yeast
1 1/2 cups warm water (105 – 115 degrees)
3 tablespoons honey
2 teaspoons salt
1 tablespoon shortening, softened
2 cups bread flour
1 cup whole wheat flour (I used white whole wheat flour)
In a large bowl, dissolve the yeast in the warm water. (I used my mixer with the dough hook for the whole process.) Add the honey, salt, shortening, and 1 cup of the bread flour. Mix vigorously with a wooden spoon to form a wet batter. Gradually stir in the remaining 1 cup bread flour and the whole wheat flour until evenly combined. Cover the bowl and let the batter rise in a warm place until doubled in size, about 30 minutes. Stir the batter several times, then spread it evenly in a greased 5 by 9-inch loaf pan. Let it rise in a warm place until the batter reaches 1/2 inch from the top of the pan, about 40 minutes.
While the dough is rising, preheat the oven to 375 degrees. Bake for about 30 minutes, or until the top is golden and the bread sounds hollow when tapped. After removing the bread from the oven, brush it with butter or margarine for a softer crust. Remove the bread from the pan and cool it on a wire rack.
Wow!! I got rave reviews after making this bread. We all just devoured it in minutes, it is so good!! I gave one loaf away to a friend so I had to make a second batch.
Now, you can serve it any way you like, but I prefer it toasted with a little butter and either peach jam or apple butter. Yum!!
5 3/4 cups all-purpose flour (1 1/2 lbs.)
2 1/4 cups warm water
1 tablespoon kosher salt
1 tablespoon, plus 1 1/2 teaspoons sugar
2 1/4-oz. packets Instant Yeast
1/4 cup melted butter, divided
Cornmeal for dusting pan
In your mixer with dough hook, mix together flour, water, salt, sugar and yeast until moist with no dry pockets. The dough will be shaggy and very sticky. Spray a piece of plastic wrap with nonstick cooking spray and place it on top of dough. Put your bowl in a warm draft-free place until the dough looks puffy and has doubled in size, about 1 hour.
While the dough rises, spray two loaf pans with nonstick cooking spray and dust with cornmeal.
Divide the dough in half (you might want to spray your hands so it won’t stick to your hands), and put into the two pans. Cover again with sprayed plastic wrap and let rise another 30 minutes. While dough is rising, preheat oven to 350 degrees.
Place the pans on the center oven rack and bake for 30 minutes. Take out of oven and brush bread with half the melted butter. Return to the oven and bake another 10 minutes.
Turn loaves out of the pans on to a cooling rack immediately and brush all surfaces with the remaining butter.