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How to Easily Make Sourdough French Toast Like Cracker Barrel
I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home. I haven't gotten this down to a recipe with...
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Like meat, fish and poultry, squid and octopus provide high-quality proteins with sufficient amounts of all the essential amino acids. Both have less saturated fat than meat and small amounts of omega-3 fatty acids, a group that includes the...
 
Gingerbread Cookies

Here is a sure holiday crowd pleasing recipe. This recipe makes about 2 dozen cookies, but you can double it. Use a gingerbread cookie man cookie-cutter.

6 cups all-purpose flour, plus more to cover work area 1 teaspoon baking soda 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter 1 cup packaged dark brown sugar 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1 teaspoon ground pepper 1 1/2 teaspoons salt 2 large eggs 1 cup molasses

Sift together flour, baking soda and baking powder into a large bowl. Set aside.

Put butter and brown sugar in a bowl and mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses.

Reduce speed to low. Add flour mixture; mix until dough is combined.

Divide into thirds and refrigerate until cold, about one hour.

Preheat oven to 350 degrees. Roll out dough


on a lightly floured work area about 1/4 inch thick. Cut with a cookie cutter, and space 2 inches apart on baking sheets.

Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.

To decorate gingerbread cookies, mix a few tablespoons of powdered sugar with a few drops of cool water, until consistency is right for painting faces and buttons on the little guys or gals.

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About the author:

Gourmet cook and published author. Visit my food and cooking website: http://www.phyllisrecipes.com Share some recipes!

 

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