butter

Whole Grain French Toast with Cinnamon Honey Butter 

Whole Grain French Toast with Cinnamon Honey Butter 

By Stephanie Kinturi 

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 Whole Grain French Toast with Cinnamon Honey Butter 
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Beat eggs with milk in a shallow bowl.
  2. Coat bread with egg mixture until coated but not soggy.
  3. Spray skillet or griddle with non­stick cooking spray.
  4. Grill French toast until golden brown on both sides.
  5. Remove from heat and top with cinnamon honey butter mixture or sugar free fruit  spread, peanut butter, sprinkled powdered sugar etc.
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Crepes a la orange

Crepes a la orange

By
Stephanie Kinturi 

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 Crepes a la orange
Servings
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Ingredients
Servings
people
Ingredients
Instructions
  1. Measure all ingredients into a blender. Blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover batter and chill for 1 hour.
  2. Heat an 8 inch nonstick crepe pan or skillet over medium heat. Pour just under ¼ cup of the batter into the pan and tilt the pan in all directions so that the batter coats it evenly. Cook about 1 minutes or until the crepe can be shaken loose from  the pan and is lightly browned. Flip and cook on the other side for 30 seconds or until center is set.
  3. Place crepes on wax paper and cool completely.
  4. Fill crepes with fat free cottage cheese and roll into tubes. Top with marmalade. Serve immediately.
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Cranberry­ Orange Scones

Cranberry­ Orange Scones

By
Stephanie Kinturi 

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 Cranberry­ Orange Scones
Servings
people
Ingredients
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Grease a baking sheet (unless it is non stick) and set  aside.
  2. In a large mixing bowl, combine flour, sugar, orange zest, baking powder, salt and  baking soda. Using a pastry blender, cut in the ¾ cup cold butter until mixture  resembles coarse crumbs. Add the dried cranberries and mix well.
  3. Add the buttermilk, vanilla and orange extracts. Stir just until moistened.
  4. Turn the dough out onto a floured surface. Knead dough by patting and folding  into a 10 inch circle. Dough will be about 1” thick. With a knife, cut the dough  circle into 8 wedges (like a pie).
  5. Place the wedges 2 inches apart on the baking sheet. If desired, brush with melted  butter and sprinkle with the coarse cane sugar (This will add shine and help them  to brown evenly)
  6. Bake for approximately 20 minutes or until bottom of the scones are golden. Cool  on a baking sheet for 5 minutes. Serve warm.
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