FRENCH TREATS RECIPES
PANETTONE FRENCH TOAST | JAMIE OLIVER RECIPES
Yield 6
Number Of Ingredients 9
Steps:
- TO SERVE Preheat the grill to medium. Slice two thick rounds of panettone. Get a non-stick pan with the same diameter and rub the soft butter all over the base. Beat the eggs with the vanilla paste and icing sugar in a shallow bowl, then dip one of the panettone slices in the eggy mixture until well soaked on both sides. Quickly and confidently transfer to the cold buttered pan. Drain the peaches and finely slice, then lay across the eggy panettone in the pan. Snap up and scatter over the chocolate. At this point, I’ve been known to add a little swig of amaretto, vin santo or Baileys. Dip the second slice of panettone in the eggy mixture, then pour any excess egg over the chocolate and peaches. Sit the second panettone slice on top, and press down gently to compact so the egg is absorbed everywhere – don’t worry if the panettone tears, just patch it up, it’s all going to cook into one batch of deliciousness. Place the pan on a medium heat for 3 minutes, to encourage a nice, crispy bottom, then sprinkle with a little extra icing sugar and pop under the grill for 10 minutes, or until the top is beautifully golden – keep an eye on it. Safely and confidently tip the panettone French toast sandwich on to a board, and sift over a final extra dusting of icing sugar from a height. Wedge it up and serve hot or warm, with scoops of vanilla ice cream. Heaven.
Nutrition Facts : Calories 290 calories, FatContent 15.1 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 8 g protein, CarbohydrateContent 31.6 g carbohydrate, SugarContent 22.7 g sugar, SodiumContent 0.4 g salt, FiberContent 0.6 g fibre
DOG TREATS I RECIPE | ALLRECIPES
Cut-out dog biscuits with rolled oats, cornmeal and cheddar cheese. You can change the flavor of these by substituting chicken bouillon for the beef.
Provided by DOUGHMAMA
Categories Pet Treats
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets.
- Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed.
- Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets.
- Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.
Nutrition Facts : Calories 62 calories, CarbohydrateContent 8.4 g, CholesterolContent 2.7 mg, FatContent 2.5 g, FiberContent 1.2 g, ProteinContent 2.1 g, SaturatedFatContent 0.8 g, SodiumContent 52.3 mg, SugarContent 0.4 g
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