Friday, May 31, 2013

Val's Chicken Tenders

10 pounds flour
5 pounds corn meal
5 pounds masa harina corn flour
4 pounds salt ( we only use 3)
8 oz. Onion salt
8 oz. Paprika
1 oz. Sage
8 oz. Season salt

Mix and coat chicken, then deep fry. I really need to find a smaller version of this recipe. It is great for making for a huge party.

Thursday, May 30, 2013

Oven Bake Cream Cheese French Toast

 One 16-ounce loaf unsliced Italian bread,
cubed with crusts on
One 8-ounce package cream cheese, cubed
8 eggs
2-1/2 cups milk,
light cream, or half & half
6 Tablespoons melted butter
1/4 cup maple syrup
1 tsp vanilla

Grease a 13 x 9-inch baking dish. Place 1/2 the bread cubes on the bottom, then the cubed cream cheese, and then the remaining bread cubes. Beat together eggs, milk, melted butter, vanilla, and syrup (we use a blender). Pour egg mixture over bread. Press bread down so all is covered with egg mixture.
Cover with plastic wrap and refrigerate 2 to 24 hours (we freeze and thaw overnight in the

Bake at 325 degrees for 35 to 40 minutes (it will stay warm in the oven for a few hours).
Serve with warm maple syrup.

Thursday, May 2, 2013

Maple Bars

1 1/2 cups milk
1/3 cup shortening (I used butter flavored Crisco)
4 Tablespoons  granulated Sugar
2 teaspoons salt

1/4 cup lukewarm water
2  (1/4 ounce) envelopes yeast
2 large eggs, beaten
5 cups flour (might need a bit more)
2 teaspoons cinnamon

Maple Icing
1/3 cup butter
1 cup packed brown sugar
1/4 cup milk
1 1/2 cups powdered sugar
2 teaspoons mapleine (found by the flavor extracts and seasonings) or maple extract
1/8 teaspoon salt
For the dough:
In a medium saucepan scald milk; add shortening, 3 Tablespoons granulated sugar, and salt. Stir to combine and set aside to cool to lukewarm.

In a large mixer bowl, add the lukewarm water and the yeast (remember the water should be just lukewarm, too hot and it will kill the yeast) Add the remaining 1 Tablespoon of sugar to the yeast and water and whisk to combine. Let sit for about 5 minutes until it starts to bubble and become foamy.
After the yeast is foamy and the milk mixture is luke warm. Add the eggs to the yeast and stir to combine, then add the milk mixture to the yeast mixture. Whisk the cinnamon into the flour and gradually add to the yeast mixture. You may need to add more, you want the dough slightly sticky but not too sticky.  Knead for 3 to 5 minutes. I let my kitchen aid do the kneading for about 5 minutes.
Spray another large bowl with non-stick spray, place dough in the bowl and let raise for an hour or until double in size. Punch down and roll out into a large rectangle about 1 inch thick.

Cut into rectangles, I cut the rectangle in half, and then each half into 6 pieces to make 12 bars, then place on a greased baking sheet. Let raise for about 30 minutes. While bars are raising,  preheat the oven to 425 degrees. Bake the bars for 7 to 8 minutes or until light golden brown, Watch carefully. Remove from oven and let cool slightly before icing.
Make the icing while the bars are raising:
In a small saucepan mix butter, brown sugar and milk. Bring to boil for medium heat and simmer 3 minutes.l Remove from heat and cool for 15 minutes. Add the mapleine and powdered sugar and blend well with a hand mixer. Add a little more powdered sugar if needed (I added about 1/4 cup more)