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Archive for August 10th, 2010

The crisp coolness of crab salad on these hot days is a delight.  Made into crescent roll sandwiches, wrapped in romaine lettuce, or just as a side on a plate there is nothing that beats it’s rich sweetness. I know there are hundreds of recipes for various ways to make crab salad but this is one I personally prefer.

Imitation Crab Salad

1 pkg imitation crab meat

2 cups shredded lettuce

1/2 cup shredded carrots

1/4 cup fine chopped celery

1/4 cup fine chopped onions or green onions

1/2 cup mayonnaise

1/4 tsp dill weed

1 tsp horseradish, prepared

1 tsp parsley

1/2 tsp lemon juice

Combine salad ingredients in bowl,  combine dressing ingredients in second bowl and combine. Stir gently to distribute and let sit at least 4 hours in refrigerator to marinade and flavor mingle.

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My children love cinnamon bread to start their day on. Whether it’s warmed with butter, toasted or made into french toast they just cherish this delight.  A blessing for me is that making it is no more difficult then making a simple loaf of fresh bread.  This is the recipe I use and so far it’s been fail proof.

Cinnamon Raisin Walnut Loaf

7 to 7 1/2 cups flour

2 packages active dry yeast

2 cups milk

1/2 cup sugar

1/2 cup butter (melted and cooled)

2 tsp salt

2 eggs

1/2 cup sugar

2 tsp ground cinnamon

1/2 cup raisins

1/2 cup walnuts (chopped)

Combine 3 1/2 cups flour in mixer with yeast proofed in 1/4 cup warm water to activate. Add sugar, butter and salt.  Mix well.  Add egg and beat on low speed for 1/2 minute then an additional 3 minutes at  high speed.  The dough will be soft when turned out onto a floured surface for kneading.  Knead until smooth and elastic (5-8 minutes) add additional flour as needed for consistency.  Shape into ball and place in lightly covered greased bowl.  Be sure entire ball is coated.

Cover and let rise in warm location until doubled.  Punch down and turn onto floured surface. Divide dough in half and form into logs.  Place logs in bread pans and cover to rest to rise again.

Bake 375 degrees for 35-40 minutes.

Makes 2 loaves.

Cinnamon Raisin Walnut French Toast

Making French Toast is probably the easiest breakfast food to create. All you need is a skillet or grill, slices of bread and butter to spread on them. Coat each side of bread with the butter and place on a warmed skillet.  Cook until browned, flip, brown and done.

I have a habit of making two additional loaves of bread with each batch I make. Once cooled I slice them and French Toast them to put in freezer between wax paper layers.  This allows me to just grab a slice and place in toaster or heat up quick for those days I just don’t have time to make a meal from scratch.

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