Tag Archives: Powdered sugar

missjunebug’s Holiday Bars

Holiday Still Life! Photo by mjb2012

No, this is not a post about the best place to imbibe alcohol during the holidays! missjunebug wants to share with you her recipe for fruity and nutty Holiday Bars. If you never got into fruitcake but enjoy dates, raisins, and walnuts, this holiday cookie is for you. Mega Delicious and Semi Healthy describes this bar perfectly. Easy to make, easy to freeze, easy to take to any party or cookie exchange, and very, very easy to eat!

missjunebug’s Holiday Bars

(adapted from an ancient but beloved cookbook entitled Cookery for Entertaining)

Ingredients

1 (8-oz.) package Sun Date California Medjool dates, pitted and chopped

1 cup raisins, Trader Joe’s golden or SunMaid regular or a mix of both kinds

1 cup walnuts, chopped

1 teaspoon grated orange peel

1-1/2 teaspoons cinnamon

1 cup sugar, divided

1 stick butter (1/4 lb.), room temperature

1 teaspoon vanilla extract

2 eggs, organic

2 cups unbleached flour

2 teaspoons baking powder

1/2 teaspoon Kosher salt

2 tablespoons orange juice

Powdered sugar for dusting

Preheat oven to 375°. Grease 2 baking sheets (or use Silpat liners or parchment paper); set aside. Stir together in a large bowl dates, raisins, walnuts, orange peel, cinnamon, and 1/2 cup sugar until the fruit is well coated; set aside. In a separate bowl or Kitchen Aid mixer (best choice!) cream butter and the remaining sugar and vanilla until light and fluffy.

Beat in eggs one at a time, mixing well after each addition. Whisk together in a small separate bowl the flour, baking powder, salt, and orange juice. Then add this flour mixture to the sugar and egg mixture. Add the dates, raisins, and walnuts mixture and stir until blended. The dough will be stiff.

Divide dough into four equal portions and shape two logs (12″ x 2″ x 1/2″) on each prepared baking sheet. Bake 15 minutes until slightly brown. The logs will feel soft but they will firm as they cool. Cool for 15 minutes. Cut diagonally into 3/4″ bars. Dust with powdered sugar. These freeze well in Zip-loc freezer bags or cookie tins. Makes approximately 64 delicious bars!

After you make these, you can head to your fav holiday bar and celebrate! Cheers!

Don't these look yum x tum! Photo by mjb2012
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missjunebug’s French Toast Perfection!

French Toast! So easy! So delicious! Photo by mjb2011
French Toast! So easy! So delicious! Photo by mjb2011

missjunebug is doing her mitzvah for the week: Making breakfast for her church’s winter shelter. Okay, she may be mixing religious metaphors here since she’s Lutheran, but she loves the Judaic idea of the good deed. According to adherents.com “When Mitzvah is considered to be an act of human kindness, it transcends all religions. While historically, Mitzvah is considered to be a term related to Judaism, anyone in any religion can perform a Mitzvah. While they may not refer to it by that name, they can still perform an act of kindness for another person.”

So there.

missjunebug really likes this idea! And she really likes her super simple Semi-Healthy Mega-Delicious recipe for missjunebug’s French Toast Perfection. She has her dear mother to thank for this recipe. missjunebug has made it for her boys since they were tiny bugs. She’s tweaked it a little, adding a little sugar, the tiniest bit of salt, and her secret ingredient, vanilla extract, but it remains inspired by her JBMom.

Consider cooking up this very forgiving recipe on a Saturday or Sunday morning and you, too, can enjoy missjunebug’s French Toast Perfection!

missjunebug’s French Toast Perfection

Ingredients

Orowheat Buttermilk Bread–14 slices

6 0r 7 eggs

1/2 cup or so of milk

1-2 tsps. of vanilla

1-2 T. sugar

Pinch of salt

Butter for the skillet or griddle

Powdered sugar for presentation

Real maple syrup for eating!

Directions

Wisk the eggs in a big bowl.  Add the milk, sugar, vanilla, and salt. The “batter” should be a soft creamy yellow color with a smooth consistency. Slice the bread on the diagonal to form triangles. Heat a good chunk of butter in a big skillet and when it barely sizzles, dip the bread triangles into the batter, shake off excess batter, and place in the skillet. Cook on both sides until crisp around the edges and golden brown. Yum!

Serve with a dusting of powdered sugar and slather with real maple syrup!

Double Yum!

Feel free to freeze and eat at another time. To reheat, just set your oven to 375 degrees, place the french toast in a single layer on a foil-lined baking sheet sprayed with Pam, and pop in the oven for 10 quick minutes!  What could be easier? Well, eating it, missjunebug guesses!

Lots of French Toast Ready for the Freezer! Photo by mjb2011
Lots of French Toast Ready for the Freezer! Photo by mjb2011