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Deviled Eggs and French Toast – Teaching a Pre-Kindergartner his Alphabet with Food Party Games

Sometimes I advance in life by fits and spurts rather than sustained, steady progress. To be sure, when I set out on a path, I always intend diligent, scheduled progress toward the goal. But then, natural interruptions impose, and when I get back on track, I’m running to make-up lost ground. And this is exactly what happened with our family alphabet game.

In January, we decided to ready 5-year old Dave for kindergarten by having a weekly party for each letter of the alphabet. In our party game, Lauren (8) and Dave write the ‘Letter of the Week’ and post it on the door; they put items beginning with the letter in a special alphabet box, and I bake something that begins with the letter. We got up to ‘D’ by baking dog biscuits for the dog. But after the biscuits gave the kids tummy aches, the game stalled. However, kindergarten looms!

So, yesterday we had a re-do for ‘D’ and finished off ‘E’ and ‘F’! While the kids argued over who got to put Elmo in the box, I made Deviled Eggs and French Toast. (No, I’m not going to claim we covered ‘T’.)

I didn’t want to make ordinary deviled eggs, despite my kids’ preference for mayonnaise and yolks mixed together and slapped back into egg whites. Instead, I created deviled eggs that I would be proud to serve at an adult party. In a relative wink, I mixed up Lou’s Deviled Eggs.

The recipe comes from one of my new favorite cookbooks, Seasons in a Country Kitchen Cookbook. The book is Darlene Kronschnabel’s compilation of Wisconsin farm recipes and stories. Keep reading for this recipe and a wonderful recipe for Baked Orange French Toast from Donna Weihofen’s book: Mom’s Updated Recipe Box: 250 Family Favorites Made Quick and Healthy. The orange flavor makes Donna’s french toast recipe a twist on the standard favorite. Plus it can be partially prepared ahead of time and later baked in the oven, which makes it a contender for a festive adult brunch.

Lou’s Deviled Eggs

  • 6 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise or salad dressing
  • 2 Tablespoons minced ham
  • 2 Tablespoons minced dill pickle
  • 2 teaspoons minced onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dry mustard
  • Black olive slices for garnish, optional

Halve eggs lengthwise and remove the yolks. Press yolks through a fine sieve or mash with a fork. In a small mixing bowl, combine yolks, mayonnaise, ham, dill pickle, onion, salt, pepper, and dry mustard; mix well. Fill egg white cavities with the mixture, using either a spoon or pastry tube. Top each egg with a slice of black olive, if desired. Chill. Serve arranged on an egg dish or a large platter. Makes 12 stuffed egg halves.

Baked Orange French Toast

This is a popular recipe served to guests at bed-and-breakfasts. Serves 6.

  • 1 loaf unsliced French bread
  • 4 eggs
  • 2/3 cup orange juice
  • 1/3 cup fat-free milk
  • 1/4 cup sugar
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 1/4 cup butter or margarine, melted

Cut 1-inch slices of French bread. Arrange as many slices as will fit on a 9 x 13 inch baking pan. In a medium bowl, combine all remaining ingredients except butter. Mix with wire whip until well blended. Pour mixture over the bread. Cover pan and refrigerate several hours or overnight.

When ready to bake, preheat oven to 400 degrees. Pour butter unto a cookie sheet that has a 1-inch side or use a 10 x 15 inch baking pan. Remove bread from refrigerator and arrange slices on the cookie sheet, leaving a small amount of space between pieces. Bake for 10 minutes. Turn slices over and bake another 10 to 15 minutes or until lightly browned.

Serve with Caramel Cinnamon Sauce

  • 1/2 cup light brown sugar
  • 1/2 cup sugar
  • 1/2 cup evaporated fat-free milk
  • 1 Tablespoon butter or margarine
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla
  • 2 teaspoons brandy, optional

In a small saucepan, combine brown sugar, sugar, evaporated milk, butter, and cinnamon. Bring to a boil, stirring constantly, over medium heat. Boil gently for 3 minutes. Remove from heat. Add vanilla and brandy. Stir to blend. Serve warm. Makes 1 cup. Serves 8.

If you want to play the alphabet game, but don’t feel like cooking, here are some popular ‘D’, ‘E’, and ‘F’ foods that Wisconsinmade.com can deliver to your door:

Chocolate of the Month Club

Wisconsin Dairyland Fudge

Elk Summer Sausage

Elk Summer Sausage

.

Smoked Trout

Smoked Fish Sampler

2 Comments

  1. Great tip! I love scrambled eggs too, but have never considered adding cream cheese. Your eggs look perfect!

  2. An excellent post. Clear, practical, insightful. I would like to thank you for the efforts you have made in writing this post!

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