Kittencalseggnogfrenchtoast Recipes

KITTENCAL'S EGGNOG FRENCH TOAST

Steps:

• In a bowl whisk together the eggs with eggnog, cinnamon, pumpkin pie spice and sugar until very well blended (you may need to whisk vigorously to incorporate the spices) transfer to a shallow dish (I use my 8 x 8-inch baking pan for this).
• Melt 1-2 tablespoons butter in a skillet over medium heat.
• Dip one slice of bread at a time into the egg mixture making certain that the slices are thoroughly coated.
• Place onto hot skillet and cook until lightly browned on each side.
• Serve warm.

KITTENCAL'S ITALIAN-STYLE BREAD

Steps:

• Prepare a heavy-duty stand mixer with the kneading attachment.
• Pour in 2-1/2 cups flour, cornmeal, 2 teaspoons sugar, olive oil and salt into the stainless steel mixing bowl.
• In a measuring cup proof the yeast with 1-1/4 cups warm water and 1 teaspoon sugar for about 8-10 minutes or until foamy.
• Pour the water/yeast mixture into the bowl with the flour mixture in it, then start kneading adding in more flour 1 tablespoon at a time until the dough leaves the sides of the bowl, and dough is soft and smooth not sticky and wet (kneading should take about 6-8 minutes).
• Transfer the dough into an oiled bowl.
• Cover and let rise in a warm place for about 45-50 minutes, or until doubled (watch the dough closely since you are using a smaller amount of flour, and using 3 teaspoons of yeast, the dough rises a little quicker!).
• Punch down; cover and let rest for about 10-12 minutes in the bowl (this is important, the dough must rest for 10-12 minutes after punching down and before shaping!).
• Transfer the dough onto a lightly-floured surface and evenly divide in half.
• Shape each half into a thin 10-12-inch long loaf (or you can shape in one thicker shorter loaf if desired).
• Place the shaped loaves onto a 15 x 10-inch baking sheet that has been lighly greased and then sprinkled with about 2 tablespoons cornmeal.
• Cover with a clean tea towel and let rise for about 25-30 minutes.
• Spray the tops of the bread with cooking spray (I use Pam olive oil spray for this).
• Bake at 400°F for about 20-22 minutes for 2 small long loaves, or until golden brown (adjust baking time longer for 1 large loaf).
• Cool on a wire rack.

KITTENCAL'S BAKED POTATO CASSEROLE (RECIPEZAAR) RECIPE

Steps:

• TO SERVE HOT AS A CASSEROLE grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture). Set oven to 350 degrees F. In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined. Mix in green onion and yellow onion. Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined. Transfer/spread the mixture to prepared casserole dish. At this point you may cover and refrigerate for up to 24 hours until ready to bake. Bake 25-30 minutes or until hot and bubbly. Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted. TO SERVE AS A COLD POTATO SALAD make as stated in steps 3-5 reducing the melted butter to 2 tablespoons. Place in a bowl, cover and refrigerate for at least 4 hours or more before serving.