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Francis Ray Hot Buttery Sweet Milk Toast Recipe

July 26th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 3sliceswhite bread
  2. 3tablespoonssugar
  3. table salt(per taste, but required)
  4. 3teaspoonsbutter, available
  5. 1 3/4cups of fresh coldmilk

DIRECTIONS

  1. Please read all the way through first:.
  2. The first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quanity (because there needs to be room later to also hold the toasted bread)/ Consequently, I usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil.
  3. Then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil.
  4. Add 1 TSP of butter into the stove pan of milk immediately.
  5. Add 1/4 TSP of salt to the stove pan of milk and stir.
  6. Add 2 TBSP of sugar, stir until dissolved.
  7. Have the last TBSP available for preferance at end.
  8. You should understand that the milk will scortch if you don’t stir when it gets close to boiling.
  9. Toast the three slices of white bread to the darker setting without burning.
  10. If toast becomes burnt, replace and try again/ It’s very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt– but very close/ It must still look and taste good at this finished point/ If you hate darker toast then don’t toast it this dark but as far as you can take it, is best.
  11. Add another 1 TSP of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, I do).
  12. Butter the toasted bread lightly but into all area’s of the darkend but not burnt toast/ If you like pepper, add just a small touch on each slice or leave off.
  13. Lightly salt the buttered toast on the buttered side into all area’s of the toast& this is necessary.
  14. Bring milk to a boil where it will rise in the pan and require your blowing it down/ This is normal and will happen at a flash point, be ready to take milk off of heat/ Then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ Taste to test if more sugar is needed.
  15. Pull apart your toast by hand and drop’gently’ into the top of your served hot milk without forcing it down to much.
  16. What your striving for is an even mixture of milk and toast/ You don’t want to much toast that it dries up the hot milk and you do want a bit more milk than toast.
  17. Lastly, you must again lightly salt your bowl of hot milk and toast.
  18. It takes less than a 40 seconds to cool down but do eat while hot/ You should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ Adjust salt, sugar and butter to taste.
  19. Again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it’s ready.

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Milk Chocolate Rolled Crescents Recipe

July 13th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1canrefrigerated crescent dinner rolls
  2. 1cupmilk chocolate, chopped into small peices
  3. powdered sugar

DIRECTIONS

  1. Unroll dough, and seperate triangles on a clean surface.
  2. Sprinkle chopped milk chocolate onto each triangle and lightly press the chocolate into the dough.
  3. Roll crescent into traditional crescent roll.
  4. Transfer crescents onto an ungreased cookie sheet.
  5. Bake according to crescent package instructions.
  6. Dust with powdered sugar and enjoy!

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Reese’s Peanut Butter and Milk Chocolate Chip Blondies Recipe

June 6th, 2014 by alice  Tags: , , , , , , | Print This Post Print This Post

Reese's Peanut Butter and Milk Chocolate Chip Blondies Recipe

INGREDIENTS

  1. 1 1/2cups packedlight brown sugar
  2. 1cupbutter or margarine, melted
  3. 1/2cupsugar
  4. 2eggs
  5. 2teaspoonsvanilla extract
  6. 2cupsall-purpose flour
  7. 1teaspoonsalt
  8. 1 3/4cups reese’speanut butter and milk chocolate chips, divided(11-oz.pkg.)
  9. 1/4teaspoonshortening(do not use butter, margarine, spread or oil)

DIRECTIONS

  1. Heat oven to 350°F Grease 15-1/2×10-1/2×1-inch jelly-roll pan.
  2. Stir together brown sugar, butter and granulated sugar in large bowl; beat in eggs and vanilla.
  3. Add flour and salt, beating just until blended.
  4. Stir in 1-1/2 cups chips; spread batter in prepared pan.
  5. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean and surface is lightly browned.
  6. Cool completely; cut into bars.
  7. Place remaining 1/4 cup chips and shortening in small microwave-safe bowl.
  8. Microwave at HIGH (100%) 30 seconds; stir.
  9. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
  10. Drizzle over bars.
  11. About 6 dozen bars.

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Cinnamon Swirled Bananas and Milk Recipe

May 25th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1-2banana
  2. 1cupnonfat milk
  3. 1/4teaspooncinnamon
  4. 1/4teaspoon splendasugar substitute

DIRECTIONS

  1. Slice bananas and cover with milk in a cereal bowl.
  2. Mix cinnamon and Splenda togther.
  3. Add to bananas and milk and stir well.

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Milk and Honey Quickbread Recipe

May 21st, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2cuphoney
  2. 1cupmilk
  3. 3tablespoons meltedbutter
  4. 1 1/2cupsflour
  5. 1/2cupsugar
  6. 3teaspoonsbaking powder
  7. 1teaspoonsalt
  8. 3/4cup choppedpecans
  9. 1egg, beaten

DIRECTIONS

  1. Preheat oven to 350 degrees.
  2. Butter loaf pan.
  3. In medium saucepan, combine 1/2 cup honey and milk; Stir over medium heat until honey dissolves.
  4. Stir in melted butter.
  5. Set aside to cool.
  6. Sift flour, sugar, baking powder and salt into large mixer bowl.
  7. Add pecans and toss to coat.
  8. Set aside.
  9. Whisk egg into cooled milk mixture.
  10. Add to flour mixture.
  11. Beat at medium speed just until blended.
  12. Pour into pan and smooth top.
  13. Bake for 65-75 minutes until toothpick comes clean from center.
  14. Cool on rack 10 minutes, Remove and cool again on rack.

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