Coconut French Toast


Heart Healthy Version

Egg substitute 

Low fat evaporated milk

Pure vanilla

*****

Traditional Version

2 or 3 whole eggs

Half and half or 2 % milk

*****

Mix eggs with enough cream or milk, about 1/3 the amount milk to the amount of eggs or egg substitute, adding in about 1/2 teaspoon pure vanilla and cinnamon,  if desired.

I added 2 tablespoons of organic dried coconut to the egg batter.

Mix until blended with a wire whisk or fork.

Dip French bread halves in egg batter and let each piece soak up the egg mixture.

Heat a griddle to medium heat and spray with no stick canola oil spray or drizzle with oil.

Cook about a minutes or so on each side of bread, until nicely browned.

Serve with maples syrup, honey or British Golden Syrup. 

Enjoy!


Is French toast was created using day old homemade French bread that I baked few days before. The older and dryer the British and longer you’ll need to let the French toast soak up the egg batter.

– Paulette Motzko

Polly’s Scrumptious Cherry Almond Biscotti

Three and a half cups Bisquick heart healthy baking mix

1 cup granulated sugar

2 tablespoons butter

1 cup dried cherries – I used the brand shown in the picture they were phenomenal. I found the brand over at Walmart in the produce section.

One cup of natural slivered almonds – I also found mine in the produce section at Walmart.

One half cup of egg substitute or two eggs

2 teaspoons of Watkins pure almond extract

Mix all ingredients in your Kitchen Aid mixer with a dough hook, stirring every so often with a rubber scraper, making sure that all the dry ingredients are thoroughly areally mixed with the wet.






Once thoroughly mixed 4 Min to narrow logs on a parchment covered baking sheet and bake 20 minutes, or Intel the tops of the logs are cooked and firm to touch. Let’s sit out at room temperature and then slice with a very sharp knife used for slicing bread, into very thin slices. Let cool. Bake an additional five or ten minutes on each side at 350 degrees. Enjoy! You can vary the flavors in all kinds of ways to this biscotti recipe. You can also substitute canola oil for the better common it will come out just as good.

Although the butter will give the Biscotti a rich buttery, almost camel like flavor that goes really well with the almonds and cherries! 

Recipe and all images with exception of photo of Paulette Motzko, which was photographed by Leonardo Valencia, are by Paulette L Motzko.

PLM Studios

September 21st, 2016

2:18 p.m

6:48 p.m.

8:27 p.m.

Whole Wheat Bread Bowls- Made with Homemade Hot Roll Mix

image

image

image

1 tbsp active dry yeast
1-1/2 cups lukewarm water about a hundred 110 degrees, one egg slightly beaten
2 tablespoons vegetable oil
5-1/2 cups homemade hot roll mix-recipe on site
one egg for brushing on top of the bread bowls mixed with 1 tablespoon water.

1. In KitchenAid mixer dissolve yeast in the water. When the yeast bubbles stir in the beaten egg and the oil. Gradually stir in 3 cups of the hot roll mix until blended. Add additional hot roll mix to make a stiff dough.
I use my KitchenAid mixer with the dough hook attachment, and it makes it really easy.

2. Need with a dough hook about 10 minutes, adding more flour or liquid as needed to get the dough to the right consistency. You don’t want the dough too dry.

Grease another bowl by spraying non-stick canola oil spray into the bowl.

Place the dough in the bowl then spray a little bit more nonstick spray on top of the dough. This prevents it from drying out period then put a cotton kitchen towel that’s only used for bread-making on top of the dough.

Let dough rise about an hour and make sure your kitchen is not too cold.

Grease the outsides and bottoms of six 6 ounce custard cups and then set aside.
Once the dough is risen double in size then divide dough ball into 6 even pieces.

Flatten each 6 dough ball as though you’re making mini pizzas about the length of your hand. Form each piece of dough around each greased custard cup.

Make sure the baking sheet that you have all of these custard cups on his also greased.

Let them stand uncovered for 10 minutes.

Preheat the oven to 375 degrees and bake 20 minutes.

Beat 1 egg mixed with 1 tablespoon of water and then remove baking bread bowls from the oven and brush with the egg water mixture, then bake 5 minutes longer.

Remove from the oven and set on a very sturdy trivet and then very carefully remove the custard cups.

They will be very hot and steam forms from the inside, so be careful!

After removing the Custard Cup brush the inside of each bowl with a water mixture and bake 10 to 15 minutes longer or until lightly browned. This makes 6 bread baskets.

Lastly, just enjoy time with your favorite soup, clam chowder or chili.

Images photographed by Paulette Motzko, PLM Studios

Recipe adapted from “Bread Basket Bowls” from the Make a Mix Cookbook by Allison, Westover and Harward

Banana Cinnamon Granola

image

Dry ingredients

3-1/2 cups Quaker quick-cooking oatmeal
2/3 cup Trader Joe’s toasted oat bran
One cup bran flakes
1 cup Granvita or other high grain cereal.
1 cup raisins or your choice dried chopped fruit-add in last after you cook the granola, otherwise the fruit will be dried out!
Wet ingredients

2 bananas
1/2 cup canola oil
2 teaspoons vanilla
1/2 teaspoon or more ground cinnamon
2/3 cup brown sugar

Mix all ingredients together the magic bullet or in a small food processor your hand mixer or however you want to do it but they really mix the banana and with the other ingredients.

image

Pour the banana mixture over all of your oats, toasted oat bran and other dry ingredients and mix thoroughly with a spatula.

Pour into two pie pans and then rotate each pan in the microwave at three minute intervals.

Total time you’ll cook each pie pan is about 10 minutes stirring, in between every three minutes.

You want the granola to be dry and crunchy and not moist it all.
So just keep cooking, stirring occasionally until it’s like the granola you buy in the store, only better!

The granola is going to cook a little bit in the hot pans, so just let them set there on trivets or pot holders for about an hour.

What you’ll need is about 6 cups of dry ingredients and those can include:

Dry ingredient Choices are-Rolled oats, quick cooking oats, almonds, pecans, macadamia nuts, coconut, Ancient Grains, chia seed, amaranth, quinoa.


You can make they’re really great granola cereal out of the odds and ends cereal that you have in your cupboards too.

I’m sure in time you’ll come up with your own ideas too.

image

image

Coming soon will be a lower fat version of this one where I use some fruit juice concentrate for some of the oil in the recipe and I’m going to see how that works out so stay tuned!

Recipe adapted by Paulette Motzko from “Get-up-and-go-Granola from the book “Microwave Cooking for Kids” from Better Homes and Gardens.


Homemade White Bread with Homemade Hot Roll Mix

image

image

2 tablespoons active dry yeast
One cup of lukewarm water about 110 degrees Fahrenheit
2 beaten eggs
1 cup water
1/4 cup canola oil
6 and a half cups to 7 Cups Hot Roll Mix* – recipe follows*

In a large bowl, dissolve yeast in lukewarm water.

When the yeast starts to bubble, at the eggs, water and oil and blend well. (I used my kitchen Aid mixer for mixing with my dough hook.)

Add the hot roll mix one cup at a time, until the dough is stiff.

image

On a lightly floured surface knead to 5 to 7 minutes, until smooth and satiny. You and also need with your KitchenAid mixer or other professional makes hear about 10 minutes with the dough hook.

image

Lightly butter a bowl and put the dough ball in the hole and turn to butter the top (or just spray the bowl with nonstick spray and spray the top of the bread.)

Cover with a damp towel and let rise in a draft free place until doubled in bulk, about 45 minutes.

image

Punch the dough down and then let stand 10 minutes and shape into two loaves.

You can bake these free form like I did without a loaf pan, ungreased aluminum foil, or you can grease two 9 by 5 loaf pans and bake them in there.

Place the seam side down in loaf pans and then cover and let rise until about 30 or 40 minutes.

Pre-heat your oven to 350 degrees and bake about 40 minutes, until deep golden brown.

I sprayed with water every so often while the loaves were baking, with a little spray bottle filled with water I got at my local drug store. I keep the little bottle by my yeast and salt by my Kitchen Aid Mixer.

image

Remove from the oven and brush with butter if desired then remove from pans and cool.


Hot Roll Mix

Just 4 ingredients- and all you do is mix it really well and you can make all kinds of things.

5 pounds 420 cups of all-purpose unbleached flour
1-1/4 cups granulated sugar
4 teaspoon salt
1 cup instant nonfat dry milk

Mix all ingredients really well with either a wire whisk or the Whisk attachment on your KitchenAid mixer and then store in a very tight sealed container or na large Ziploc bag. This makes 22 cups of hot roll mix.

ALTERNATIVE (5 pounds of all purpose unbleached flour or 9 cups of whole wheat flour in 8 cups of all-purpose flour and then you decrease the sugar to one)

Images photographed and created by Paulette L Motzko, PLM Studios
Copyright August 2016

Recipe from Make a Mix Cookbook from Harward, Westover and Elias on

August 30th, 2016 at 8:09 a.m.

Coconut Oat Bran Raisin Breakfast Muffins

 2 cups Trader Joe’s Toasted oat bran

1/2 cup Quaker Old fashioned oats

1 cup Sunsweet Raisins

1/4  cup Granulated sugar or brown sugar or honey

1/4 cup Great Value Unsweetened organic coconut flakes 

1 teaspoon Ground Cinnamon 

Some fresh nutmeg, if desired and 1/2 teaspoon pure orange extract

1/4 cup to 1/2 cup Egg substitute, depending on how dry your ingredients are. That affects how they absorb the liquid ingredients. 

2 tablespoon Trader Joe’s Chia Seed

Mix ingredients together in a medium sized bowl and portion out with a stainless steel ice cream scoop into muffin cups.

Bake at 400 degrees Fahrenheit for about 20 to 30 minutes, depending on how hot your oven is and weather you are using a convection oven or a conventional oven.


Photography-by Paulette Motzko, PLM Studios 

Recipe by Paulette Motzko

September 10th, 2016

Copyright Sept 2016