French Toast for Valentine’s Day Breakfast

French Toast for Valentine’s Day Breakfast

Contrary to it’s name French Toast did not originate in France.  In fact it originated long before France was even a country.

French Toast is basically made with stale bread dipped in an egg and milk mixture then fried up for a tasty meal.  Being that bread, eggs, and milk have been staples since they started to prepare bread in some form it makes sense that it’s been around for centuries.  And of course back in the day people weren’t wasteful so turning stale bread into a meal using basic ingredients that were readily available makes sense too.

The first mention of a similar dish dates back to a cookbook attributed to Apicius back in 4th. Century Rome.  It was then called Pan Dulcis, or sweet bread, and made pretty much how we make it today.  The dish spread throughout Europe in the Middle Ages, specially the practice of using stale bread.  In France it was known then as it is now as Pain Perdu which literally means Lost Bread.  It is known by this name in Belgium, New Orleans, and other places where the French had some sort of presence.  We call it French Toast for the similar reason we call fried strips of potatoes French Fries; simply because it was popularized in America by French immigrants.

french toast

French Toast has become a staple on diner and coffee shop menus.  In fact it is one of my favorite breakfast foods mainly because not only is it easy to make and very tasty, I almost always have all the ingredients in my kitchen!

Now there are many fancy variations of this humble dish like the Crème Brûlée French Toast I make on Christmas mornings. Now that requires a bit more fussing.  But the basic French Toast recipe is so easy that you can make it even on weekday mornings, or at the very least on weekends.

This year Valentine’s Day falls on a weekday so I know cooking breakfast is pretty much not on the top of your priority list.  But wouldn’t it be super sweet to wake up just 15 minutes earlier this Valentine’s Day and surprise your sweetheart with a stack of French Toast?

Garnished with fresh fruit, powdered sugar, or whipped cream can dress up this humble dish and make it look like you’ve been up for hours preparing it!  So go ahead, wake up your Valentine with the cinnamony aroma of fresh made French Toast!  The kids’ will love them too!  Here’s my recipe!

Ingredients:

3 Large Eggs

1/2 Cup Milk

1/4 Cup Sugar

1 Tsp Cinnamon

1 Tsp Vanilla

6-8 Pieces Bread – any type will do, you can use day old or fresh, whatever you have on hand.

Butter

Syrup

Garnishes like fresh fruit, powdered sugar, whipped cream, etc.

Directions:

Beat eggs in a shallow bowl.

Add milk and sugar and stir well.

Stir in cinnamon and vanilla.

Melt butter in a frying pan.

Dip both sides of each piece of bread in egg mixture.

Place bread in frying pan and cook until both sides turn golden brown.

Place French Toast on serving dish and garnish any way you want.

You can place butter, syrup, and garnishes on the table so everyone can serve themselves.

 

 

 

 

french toast
French Toast
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french toast
French Toast
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Ingredients
Servings:
Instructions
  1. Beat eggs in a shallow bowl. .
  2. Add milk and sugar and stir well.
  3. Stir in cinnamon and vanilla.
  4. Melt butter in a frying pan.
  5. Dip both sides of each piece of bread in egg mixture.
  6. Place bread in frying pan and cook until both sides turn golden brown.
  7. Place French Toast on serving dish and garnish any way you want. You can place butter, syrup, and garnishes on the table so everyone can serve themselves
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Sans Rival Cake Filipino style Recipe!!!

Sans Rival Cake Filipino style Recipe!!!

Sans Rival is also known as Butter Cashew Layered Meringue Cake. It’s a popular dessert in the Philippines. It’s a Filipino dessert made of sandwiched French Buttercream in multiple layers of meringue infused with chopped cashews. It has a flaky, nutty and buttery goodness and enriched with vanilla extract. A creamy and crunchy mouth-watering goodness in every bite.

you might be wondering why it has a French name? (Sans rival) or without rival in English has its French roots, it was brought over by Filipinos who studied in France during the 1920’s to 1930’s. During those times these Filipinos learned many French cooking techniques which they brought home.

This is my version of Sans Rival Cake Recipe, Enjoy!!!

 

Ingredients:

For the Meringue Wafer:

10 pcs. egg whites

1 c. sugar

1½ cups cashew nuts, finely chopped

1 tsp. cream of tartar

1 tsp. vanilla

For the Butter Cream Filling:

6 pcs. eggs yolks

½ cup cashew nuts, roughly chopped for toppings

1½ tsp. vanilla

1 cup butter

1/4 cup water

1 cup sugar

 

Directions:

Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make then set aside.

Beat egg whites until soft peaks formed.

Add cream of tartar and beat, gradually add the sugar, beating well after each addition.

Continue beating until egg whites are very stiff.

Fold in vanilla extract and cashew nuts.

Divide in 3 or 5 portions and spread in prepared pans.

Bake at 300F for 30 minutes or until golden brown.

Remove from the oven and let it cool just enough to handle.

Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.

For the Fillings:

In a bowl beat egg yolks until thick.

In another bowl cream the butter and add the vanilla, then set aside.

Boil sugar and water until it spins a thread.

Place the bowl of an egg mixture over a bowl of cold water.

Pour hot syrup into the egg yolks in thin streams while beating, this method will prevent the egg yolk from curdling.

Whisk vigorously to incorporate and to cool down the egg mixture.

Blend egg mixture into the butter and whisk well.

Add and sieve only fine cashew nuts and reserve the remaining.

Assemble Cake:  

Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.

Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.

Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.

Serve,

Share and Enjoy!!!

Sans Rival Cake Filipino style Recipe!!!
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Sans Rival Cake Filipino style Recipe!!!
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Ingredients
For the Meringue Wafer:
For the Butter Cream Filling:
Servings:
Instructions
  1. Place parchment paper, grease and flour heavily 3 or 5 (8×1 inches) round pans depends on how many layers you want to make then set aside.
  2. Beat egg whites until soft peaks formed.
  3. Add cream of tartar and beat, gradually add the sugar, beating well after each addition.
  4. Continue beating until egg whites are very stiff.
  5. Fold in vanilla extract and cashew nuts.
  6. Divide in 3 or 5 portions and spread in prepared pans.
  7. Bake at 300F for 30 minutes or until golden brown.
  8. Remove from the oven and let it cool just enough to handle.
  9. Immediately loosen the parchment paper while it’s warm in a flat surface because they are hard to loosen as they are crisp when cool.
For the Fillings:
  1. In a bowl beat egg yolks until thick.
  2. In another bowl cream the butter and add the vanilla, then set aside.
  3. Boil sugar and water until it spins a thread.
  4. Place the bowl of an egg mixture over a bowl of cold water.
  5. Pour hot syrup into the egg yolks in thin streams while beating, this method will prevent the egg yolk from curdling.
  6. Whisk vigorously to incorporate and to cool down the egg mixture.
  7. Blend egg mixture into the butter and whisk well.
  8. Add and sieve only fine cashew nuts and reserve the remaining.
Assemble Cake:
  1. Place meringue on cake board and spread a cashew butter cream on top, sprinkle with reserved nuts and follow the same procedure on the 2nd and last meringue.
  2. Use the remaining cashew butter cream to frost all over the meringue, sprinkle remaining nuts on top and coat all sides evenly.
  3. Refrigerate overnight before serving, to have a firm layered cake and not a crumbled one.
  4. Serve,
  5. Share and Enjoy!!!
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Buko Pie – Filipino Coconut Pie

Buko Pie – Filipino Coconut Pie

Buko Pie

Buko Pie is a popular Filipino delicacy from the southern regions of Luzon especially in Laguna Province. Tourists and locals travel to Laguna for the pie.  They buy extra to take home.   It’s a traditional pasalubong or homecoming gift.

Buko Pie is a 2 crusted pie filled with creamy coconut juice, soft young coconut meat, evaporated milk, sugar and cornstarch.  Buko Pie  is an excellent mid-afternoon snacks, paired with your favorite coolers.

If you’re looking for more merienda recipes check out our Merienda Series  including “Halo-Halo ” Filipino Iced Mixed Fruit DessertHalayang Ube (Purple Yam Jam)Banana Lumpia – TuronBibingka GalapongPuto Cheese (Steamed Rice Cake with Cheese)Mais con Yelo – Refreshing Filipino SnackBananas in Syrup – Minatamis na Sabang SagingBanana Que – Fried Banana SkewersPancit Palabok – Filipino Noodle DishBiko (Sweet Rice Cake) TreatFilipino Beef Empanada Recipe Champorado: Filipino Chocolate Rice PorridgePalitaw – Coconut & Sesame Seed Topped Sticky Rice DumplingsChicharon (Crispy Pork Rinds) Recipe and Chicharon (Crispy Pork Rinds)!

 

Ingredients:

 Crust

2 cups all-purpose flour

1/2 cup margarine or butter, cut into thin slices

1/4 cup shortening

1 tsp. sugar

1/2 tsp. salt

5-6 tbsp. cold water

1  egg for eggwash

 

Filling

2 cups grated buco (young coconut meat) – You can buy this frozen at Asian Markets

1 cup buco water/juice – You can buy it in cans or frozen at Asian Markets

1 cup evaporated milk

1/3 cup cornstarch

1/2 cup sugar

1 tsp. vanilla

 

Directions:

Preheat oven to 375°F (190°C).  Prepare an 8-inch pie plate.

Filling

– In a saucepan, combine sugar and cornstarch then add  milk and buco water. Cook over medium heat until thickened.

– Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.

For the Crust

– In a bowl combine flour, sugar and salt.

– Cut in the butter and shortening until the mixture looks like coarse crumbs.

– Add a tbsp. of water one at a time.  Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.

– Form into two balls, one of which should be bigger than the other.

– Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Fill with the buco mixturethen set aside.

Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.

Using a fork or knife, prick holes on the top crust so that steam can escape while baking.

Brush the top crust with eggwash. (beat egg to make egg wash)

Bake for about 30-40 minutes or until golden brown.

Allow to cool before slicing.

Serve,

 

Share and Enjoy!!!

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Buko Pie
Buko Pie Recipe!!!
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Buko Pie
Buko Pie Recipe!!!
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Ingredients
Servings:
Instructions
Filling
  1. Preheat oven to 375°F (190°C). Prepare an 8-inch pie plate.
  2. – In a saucepan, combine sugar and cornstarch then add evaporated milk and buco water. Cook over medium heat until thickened.
  3. – Add vanilla and grated buco meat. Cook for another 5 minutes and set aside to cool.
Crust
  1. – In a bowl combine flour, sugar and salt.
  2. – Cut in the butter and shortening until the mixture looks like coarse crumbs.
  3. – Add a tbsp. of water one at a time. Mix with a fork until the dough is smooth and does not stick to the sides of the bowl.
Assembly
  1. – Form into two balls, one of which should be bigger than the other.
  2. – Roll out the bigger dough to form a 9-inch circle that is about 1/4-inch thick. Fit this dough into the bottom and sides of the pie plate. Fill up with the buco mixture filling then set aside.
  3. Roll out the smaller dough into a circle, big enough to cover the top of the pie. To seal the sides of the pie, pinch the top and bottom crusts together.
  4. Using a fork or knife, prick holes on the top crust so that steam can escape while baking.
  5. Brush the top crust with eggwash. (beat egg to make egg wash)
  6. Bake for about 30-40 minutes or until golden brown.
  7. Allow to cool before slicing.
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Halayang Ube (Purple Yam Jam) Recipe!!!

Halayang Ube (Purple Yam Jam) Recipe!!!

Halayang Ube

Halayang Ube is a Filipino Dessert made from purple yam. There are several ways of preparing this sweet dish; some versions use condensed milk to sweeten the yam, while others cook it using coconut milk. My  version is very simple, but the outcome is something that you’ll love!

“Ube” is the purple yam ( Dioscorea alata) that grows abundantly in the Philippines.  Purple Yams are amazing and Filipinos love it.   It’s mostly used for flavoring desserts including Ice Cream, cakes, cookies, tarts, and other pastries.

This yam’s peak season is at the end of each year which is why Ube flavored desserts are traditionally made and served during the holiday season.  One of the most popular ways to use this purple yam is called Halayang Ube.

The name is derived from the Spanish word “jalea” which means jelly or jam; so Halayang Ube is quite literally Purple Yam Jam.  It can be eaten alone or as a filling for tarts, rolls, sweet buns, and other pastries.  It is also one of the ingredients of Halo-Halo a very popular Filipino iced dessert which means “mixed together”.  Halo-Halo is a variety of sweets  served with crushed or shaved ice, drizzled with milk, and topped with Halayang Ube, leche flan, or ice cream.

We’ll be sharing a Halo-Halo recipe as part of our Merienda Series, but for now I will share my recipe for Halayang Ube.  After all you’ll need some of this delicious Purple Yam Jam for your Halo-Halo!

Halayang Ube is made by boiling purple yams, grating or mashing it, then cooking it with coconut milk or condensed milk until it thickens.  It’s then cooled down, then placed in a mold or pan, and refrigerated until it solidifies/  It is served cold, and  can be topped with toasted shredded coconut or condensed milk.



Here’s my recipe!

Ingredients:

2 Lbs.  purple yam

2 cans (12 ounces) condensed milk

1 can (14 ounces) evaporated milk

1/2 cup butter or margarine

1/2 tsp of vanilla (optional)

 

Directions:

Boil the unpeeled purple yam in a pot with water and simmer for 30 minutes.

Drain and let cool.

Peel and finely grate the cooked yam.

Heat a big wok in medium heat.

Melt butter or margarine then add the vanilla flavoring and condensed milk and mix well.

Add the grated  yam then lower the heat.

Keep on stirring and mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).

Add evaporated milk and continue to mix for 15 minutes.

Let cool and place on a large platter, pan, or mold.

Refrigerate before serving.

Serve it cool, you can top it with toasted coconut or drizzled with condensed milk.

 

Share and Enjoy!!!

 

 

Halayang Ube
Halayang Ube (Purple Yam Jam) Recipe!!!
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Halayang Ube
Halayang Ube (Purple Yam Jam) Recipe!!!
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Ingredients
Servings:
Instructions
  1. Boil the unpeeled purple yam in a pot with water and simmer for 30 minutes.
  2. Drain and let cool.
  3. Peel and finely grate the ube yam.
  4. Heat a big wok in medium heat.
  5. Melt butter or margarine then add the vanilla flavoring and condensed milk and mix well.
  6. Add the grated yam then lower the heat.
  7. Keep on stirring and mixing the ingredients for about 30 minutes or until sticky and a bit dry (but still moist).
  8. Add evaporated milk and continue to mix for 15 minutes.
  9. Let cool and place on a large platter, pan, or mold.
  10. Refrigerate before serving
  11. Serve it cool. You can top it with toasted coconut or a drizzle of condensed milk.
  12. Share and Enjoy!!!
Recipe Notes

You can put any toppings you want, I  prefer grated peanuts.

You can top it also with toasted coconut, grated cheese and anything you want as long as you enjoy your jam.

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Mango Custard Tart

Mango Custard Tart

Mango Custard Tart
This mango season my husband has been bringing home lots of mango.  I’ve been busy trying different desserts to use them.
I’ve made them into jam, crepes, popsicles, and more.  Last weekend I decided to make a custard tart using fresh mangoes.  It turned out amazing!  I modified an old family recipe for Filipino flan, a rich egg custard, and poured it over sliced fresh mango arranged in a pie crust.  I a 9″ tart pan but you can make it in a 9″ pie tin instead.  I just thought it looked prettier in the tart pan!
The mango adds a unique flavor to the custard as it cooks.  The result is a creamy sweet dessert that can be served by itself or with a scoop of vanilla ice cream.
Here’s the recipe!
Mango Custard Tart
 
Ingredients:
1 unbaked pie crust – you can use the Pillsbury Refrigerated crust or your own recipe
2-3 large ripe mango
1 can condensed milk
1 can evaporated milk
4 eggs
1 cup sugar
1 tsp. vanilla
Cooking spray like Pam
Mango Custard Tart
Directions:
1.  Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
2.  If using refrigerated pie crust press one sheet into the pan, including the sides.  If using your own pie crust recipe make enough for 1 crust and press into pan.
3.  Separate 1 egg – place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
4.  Add remaining 3 eggs to mixing bowl and beat.
5.  Add sugar, mix well.
6.  Add milks and mix well.
7.  Stir in vanilla. Set aside.
8.  Peel and slice mango.  I cut both sides from the seed and slice each side into thin half circle slices.
9.  Arrange mango slices on pie crust.
10.  Pour egg/milk mixture over the mango.
11.  Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
12.  Cool to room temperature then chill in fridge before serving.
You will end up with extra egg mixture.  I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time.  To steam the custard place cups in a baking pan half filled with water.  Place in the oven and bake about 50 minutes or until center is set and tester comes out clean.  You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard.  The custard is yummy!  You can use this recipe to make just the custard!
Mango Custard Tart
Mango Custard Tart
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Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Mango Custard Tart
Print Recipe
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Servings Prep Time
8 Slices 30 Minutes
Cook Time
60 Minutes
Ingredients
Servings: Slices
Instructions
  1. Generously spray your tart or pie pan with cooking spray, be sure to spray the sides too.
  2. If using refrigerated pie crust press one sheet into the pan, including the sides. If using your own pie crust recipe make enough for 1 crust and press into pan.
  3. Separate 1 egg - place the yolk in mixing bowl, brush the egg white on the unbaked crust to keep it from getting soggy.
  4. Add remaining 3 eggs to mixing bowl and beat.
  5. Add sugar, mix well.
  6. Add milks and mix well.
  7. Stir in vanilla. Set aside.
  8. Peel and slice mango. I cut both sides from the seed and slice each side into thin half circle slices.
  9. Arrange mango slices on pie crust.
  10. Pour egg/milk mixture over the mango.
  11. Bake in 350 degree oven for about 60 minutes or until center of the pie is set and tester comes out clean.
  12. Cool to room temperature then chill in fridge before serving.
  13. You will end up with extra egg mixture. I poured the extra mixture into 3 pyrex custard cups and steamed in the oven at the same time. To steam the custard place cups in a baking pan half filled with water. Place in the oven and bake about 50 minutes or until center is set and tester comes out clean. You may have to add water more water to the baking pan during cooking, do not let the pan get dry, it may burn your custard. The custard is yummy! You can use this recipe to make just the custard!
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