Happy Friday! Here are my favorite recipes this week.
Mulled Wine
c/o Give Me Some Oven
Ingredients
- 1 (750 ml) bottle red wine
- 1 orange, sliced
- 1/4 cup brandy (optional)
- 1/4 cup honey or sugar
- 8 whole cloves
- 2 cinnamon sticks
- 2 star anise
Directions
Combine all ingredients in a non-aluminum saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and let simmer for at least 15 minutes. Strain, and serve warm.
Cinnamon Toast Crunch Encrusted French Toast
Ingredients
2 cups Cinnamon Toast Crunch Cereal
3 large eggs
1/4 cup milk
5 slices day-old bread {any kind you have on hand}
butter for frying + more for smearing
maple syrup
Directions
Place cereal into a large plastic food storage bag. Crush cereal with a rolling pin into fine crumbs. Pour onto a plate and set aside.
In a large shallow dish, crack eggs and whisk together with milk. Dip one slice of bread into egg mixture and then coat in cereal crumbs.
Cook over medium heat in 1 teaspoon butter until browned on either side. Remove from pan and serve with more butter and warm maple syrup.
Granola Pie
Ingredients
Crust for 1 9-inch pie
1/2 cup (1 stick) butter
1/2 cup packed brown sugar
3/4 cup corn syrup
1/8 teaspoon salt
1 teaspoon vanilla
3 eggs, lightly beaten
4 crunchy oats and honey granola bars, crushed
1/2 cup chopped walnuts
1/4 cup oats (quick-cooking or old-fashioned will work)
1/4 cup semi-sweet chocolate chips
Whipped cream for serving
Directions
1. Preheat the oven to 350 degrees. Place pie crust in a 9-inch pie plate and crimp the edges.
2. Microwave butter on high for 1 minute or until melted. Sitr in brown sugar and corn syrup until blended. Beat in salt, vanilla and eggs. Stir crushed granola bars, walnuts, oats, and chocolate chips into the brown sugar mixture. Pour into the crust-lined pie plate.
3. Bake 40 to 50 minutes, or until filling is set and crust is golden brown. During the last 15 to 20 minutes of baking, cover the crust with strips of foil to avoid over-browning. Cool at least 30 minutes before serving. Serve at any temperature with whipped cream. Cover and refrigerate leftovers.
