Doughnut French Toast- AKA Joy in my mouth

From Nigella......

I made it with whole wheat bread and skipped the 5 minute soaking. Came out great- and I served it with bacon. MMMMM good!

Ingredients

• 2 eggs
• 1/2 cup full fat milk
• 4 teaspoons vanilla extract
• 4 slices from a small white loaf or 2 slices from a large white loaf, each large slice cut in half
• 1-ounce butter, plus a drop flavourless oil, for frying
• 1/4 cup sugar

Directions

Beat the eggs with the milk and vanilla in a wide shallow bowl.

Soak the bread halves in the eggy mixture for 5 minutes a side.

Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.

Put the sugar onto a plate and then dredge the cooked bread until coated like a sugared doughnut.

Sushi Crispies!

HOW CUTE ARE THESE?!

There's definitely something fishy about these Japanese-style rolls. The rice filling is crispy, the wraps are fruity and your kids will love them.
Ingredients
1/4 cup butter
4 cups mini marshmallows
6 cups crisped rice cereal
20 to 25 gummy worms
1 to 2 boxes fruit leather

Directions
Grease a 12- by 17-inch baking sheet. Melt butter in a 2-quart saucepan over medium heat. Add the marshmallows and stir until smooth.
Remove the mixture from the heat and stir in the rice cereal until it's evenly coated. Turn the baking sheet so that the shorter ends are at the top and bottom. Then press the marshmallow mixture onto the sheet, distributing it evenly.Starting at one side an inch up from the lower edge, place gummy worms atop the mixture end to end in a hortizontal line. Gently roll the lower edge of the marshmallow mixture over the gummy worms.
Then stop and cut the log away from the rest of the mixture. Use the same method to form 4 more logs. Slice each log into 1-inch-thick "sushi" rolls and wrap them individually with a strip of fruit leather.
Makes 4 to 5 dozen

Kitchen notes

I have made both of the following recipes in the last 24 hours, and both are excellent.

Zucchini-Chocolate Chip Muffins

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 egg, lightly beaten
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini
• 1/4 cup miniature semisweet chocolate chips
• 1/4 cup chopped walnuts

DIRECTIONS

1. In a bowl, combine flour, sugar, baking soda, cinnamon and salt. Combine the egg, oil, milk, lemon juice and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, chocolate chips and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.

FIVE MINUTE ICE-CREAM

INGREDIENTS

• 1 (10 ounce) package frozen sliced strawberries
• 1/2 cup sugar
• 2/3 cup heavy cream

DIRECTIONS

1. Combine the frozen strawberries and sugar in a food processor or blender. Process until the fruit is roughly chopped. With the processor running, slowly pour in the heavy cream until fully incorporated. Serve immediately, or freeze for up to one week.

Mini Margarita Pies

1 pkg Refrigerated Sugar Cookie Dough (Pillsbury or Nestle break and bake 20 count)
1 pkg cream cheese
1/3 cup sugar
1 or 2 limes
8 oz container of cool whip
Pretzels (optional)
Strawberries (Optional for garnish)

Cut each of the dough cookies in half. Roll into a ball and place in Mini Muffin Pan. Press with floured Mini Tart Shaper (or something that will form them into little pie crusts). Bake cookies at 375 for 10-12 minutes or until golden brown. Remove from oven and cool for about 1 minute, then REPRESS because they will start to collapse.
Remove from Pan to Cooling Rack. Meanwhile, combined softened cream cheese with powdered sugar. Zest lime. Cut lime in half and press with Citrus Press. (Add both limes if you prefer lots of lime flavor!) Mix it all together. Add in Cool Whip. Pipe filling into cups however you can get it in there. If desired, add chopped pretzels to cup before filling (to add a bit of salty flavor), OR stick a pretzel stick into each cup. Garnish with strawberry slice if desired

Fig and Date Bread

This recipe is tried and true... and to die for!

Scant 2.5 cups whole-wheat flour
2/3 cup white bread flour, plus extra for dusting
1 Tbl. salt
1 oz/30 g yeast
1/2 stick butter, softened
1 Tbl. Molasses
1.25 cups water
1/2 cup dried figs, chopped
1/2 cup dates, chopped

* Makes 2 small loaves

1. Put the flours, salt, yeast, butter, molasses, and water into a bowl and mix for 5 minutes. Tip out onto a lightly floured counter and knead for 5 minutes, then put the dough back in the bowl and let rise for 1 hour.

2. Line a baking sheet. Incorporate the figs and dates into the dough, then divide into two pieces. Shape the pieces into balls, then place on the baking sheet and let rise for 1 hour.

3. Preheat the oven to 425F/220C. Dust the loaves with flour and, using a knife, make three equidistant horizontal cuts all around each ball. Bake for 30 minutes, then transfer to a wire rack to cool

I made a mascarpone spread and it was awesome with the bread!

1 Small container marscapone cheese
2 Tbl. honey
1/4 tsp. vanilla extract (add more if you please)

Mix all ingredients together well. Spread on bread- enjoy!