Orange French Toast

Ingredients:

6	EGGS
1/2	cup orange juice
1/3	cup sugar
1/4	cup milk
1	Tbsp. freshly grated orange peel
1/2	tsp. vanilla
1/4	tsp. ground nutmeg
8	slices day-old cinnamon-raisin bread

Method:

1.   HEAT oven to 375°F. BEAT eggs, orange juice, sugar, milk, orange peel, vanilla and nutmeg in medium bowl until blended.

2.   PLACE bread in 13 x 9 x 2-inch baking pan, overlapping as needed. POUR egg mixture over bread. LET STAND, turning once, until liquid is absorbed, about 5 minutes.

3.   PLACE bread in single layer on 2 well-greased baking sheets. BAKE in 375°F oven, turning once, until browned on both sides, 20 to 25 minutes.

Variations:

 Sprinkle with powdered sugar. Serve with maple syrup or honey.
Be creative. Try different breads such as French or Italian.
Add a splash of Grand Marnier to the egg mixture.
Substitute apple juice or cider for the orange juice; cinnamon for the nutmeg.
Skillet method: Place as many soaked bread slices in lightly greased hot skillet as will fit in single
layer. Cook over medium heat until golden brown and no visible liquid egg remains, turning once.
***To freeze French toast, cool slices on wire rack. Place in single layer on baking sheet and freeze 1 to
2 hours. Wrap airtight in serving-size portions; freeze up to 1 month. To reheat, unwrap slices and
heat in toaster, toaster oven or on an ungreased baking sheet in preheated 375°F oven for 8 to 10
minutes.

Chapatti

Ingredients:

1lb White Flour

Quarter Teaspoon Salt

6 oz Water (Approximately)

5 oz Vegetable Oil

Cooking Instructions:

1.      Sift flour into a bowl, pour water and mix to make a firm dough.

2.      Knead dough on a hard surface until smooth.

3.      Divide the dough into 4 - 5 pieces ( like a small size orange).

4.      With a rolling-pin roll each piece flat on a floured surface into a 6.5 inches or more (should be very thin)

5.      Apply the oil evenly on chapatti.

6.      Cut the thin flat dough in the middle to have 2 halves (that will make 2 pieces of chapatti).

7.      Then fold each cut piece separately to make a tennis-ball size dough or smaller.

8.      Roll the tennis size ball dough again into a small round piece (flat but this time not very thin). It’s now ready for frying.

9.      Now heat the frying pan until hot at first, then once you start frying you can reduce heat so the chapattis won’t burn.

10.  Put the piece onto the frying pan. (At the same time roll the next piece so that when one is done you are ready to add another piece).

11.  Turn the piece of chapatti around when it’s a bit brown.

12.  Once both sides are a bit brown, add a table spoon vegetable and keep turning until both sides are golden brown

Injera

Serving for 2 people, yields 5 to 6 Injera...

INGREDIENTS:

1 lb - of Teff Flour
3 cups of lukewarm water
1 teaspoon of yeast**You can get Teff, a very finely milled millet flour from whole-food stores, middle east or African stores.  Regular millet flour from a health food store will work fine.

METHOD:

1. Mix by hand in a large bowl, for mixing, 1 lb of teff with 3 cups of water along with 1 teaspoon of yeast.

2. Set aside overnight (24 hrs) outside. For fermentation to take place. 

3. Preheat flat pancake or crêpe pan, and leave on low heat during cooking.

4. Cook in a circular motion, same as a pancake. Only heat one side, takes about 2 minutes.

The bread should not brown, but rather rise slightly and be very easy to remove. The top should be slightly moist.

5. Take injera out carefully and set aside on a plate to cool down before eating. Stack the cooked injera on a plate.

*** If this is your first batch of injera, use the teaspoon of yeast; but if you plan to make injera regularly... then save about 3 soup spoons of the mix for your next injera. This will act as a self rising yeast on your next batch of injera; save it in your fridge it will stay for over a month