Category Archives: Breakfast

Donya Marie’s Kitchen Tips Now Available!

Donya Marie's Kitchen Tips

Donya Marie’s Kitchen Tips

Whether you cook a little or a lot, plain or fancy, healthy or hearty, for your family, just for fun or for a business, this is the one book you’ll use often. Organized in an easy-to-find format, Donya Marie’s Cooking Tips includes aclickable table of contents organized by category for quick reference to allow you to quickly jump to the help you need.Find out how to follow the example of this professional chef as you discover:

• How to get more juice from a lime or lemon
• How to soften butter quickly
• How to keep produce and other foods safe from spoilage
• How to blend spices for the optimal taste treat
• How to enhance beaten egg whites or pie crust with the addition of vinegar
• How to consistently make cakes more moist
• How to make your own cake flour or Bisquick® substitutes
• How to store and use stale breads
• How to prevent soggy or hard waffles
• How to substitute ingredients instead of running to the store
• How to use chocolate in ways you’ve never dreamed of
• How to save time using Donya Marie’s shortcuts and restaurant tricks
And so much more!

With this book, you can cook with skill, confidence, and pleasure knowing your cooking solutions are by your side whenever you cook. It’s the book you’ll reach for when you have a question or run across a new challenge in your kitchen.

Or just sit and read through it at your leisure to see what useful tips you can discover and try. Donya Marie’s Cooking Tips is a book you can simply pick up for fun when relaxing on the sofa. You can open it to any page in the book and just start reading. It will become your go-to kitchen tool.

Whether you’re just browsing or desperately trying to solve a vexing cooking emergency, every cook will appreciate this book.

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Bacon Breakfast Pizza (gluten free)

This gallery contains 2 photos.

When I have a day off I like to eat out and have other people wait on me.  I do NOT like to cook at home!  I cook all week in my restaurant and I certainly don’t want to come … Continue reading

Crunchy French Toast with Dark Chocolate Maple or Huckleberry Syrup

French toastAn all time favorite meal for me has always been breakfast.  But out of all the breakfast choices, French Toast is my very “mostest” favorite (yes ‘mostest’ is now a word!).  Most of us are familiar with French Toast being bread dipped in egg, and often with milk and sugar added, and then fried in butter or oil. 

Depending on what part of the world you are from it could have an all together different recipe. 

In Hungary, it is “Bundáskenyér” (Coated bread) and is made with salt and pepper, and usually served with onions and tomatoes, mayonnaise, or ketchup.  In India, the version is salted rather than sweet. The egg is beaten with milk, salt, green chili and chopped onion.  Bread is dunked into this mixture and is deep fried in butter or cooking oil. It is served with ketchup.  

In France, Belgium, New Orleans, Acadiana, Newfoundland and the Congo a similar but distinctive food is called pain perdu, or “lost bread”, since it is a way to reclaim stale, “lost”, bread: hard bread is softened by dipping in a mixture of milk and eggs, then fried. The bread is sliced on a bias and dipped into a mixture of egg, milk, sugar, cinnamon, and vanilla. The slices are pan-fried in butter and traditionally served dusted with powdered sugar and with jam on the side. Alternatively it may be served with syrup.

The following recipe is my own, inspired by a friend who is an awesome cook and known for her wonderful scones (which I’ve been craving).

Crunchy French Toast (makes 4 pieces)

4 large slices Sour Dough Bread

1/4 cup shredded coconut (unsweetened)

1/4 cup Grapenut cereal

1/4 cup almonds

1 Tblsp vanillia extract

1/8 tsp almond extract

2 tsp sugar

3 eggs

3 Tblsp cup milk

1/4 cup oil

Donya Marie’s Maple or Huckleberry Pancake Syrup

In a food processor or electric chopper, combine coconut, Grapenuts, almonds and chop/grind finely.  Place into 9″ pie plate.  In second pie plate combine eggs, vanilla & almond extracts, and milk, whisking until throughly mixed.

Heat skillet with oil over medium heat.  Dip bread into egg mixture, making sure to coat both sides, then dip bread into Grapenut mixture, making sure to coat both sides.  Place bread into skillet.  Turn once, browning both sides well.

Top with Donya Marie’s Dark Chocolate Maple or Huckleberry Pancake Syrup.