Home Chefs: Big Announcement for YOU!

So, I’ve been thinking guys. I think we need to have something awesomely awesome like a contest of sorts. So, here’s the announcement:

KID KITCHEN IS HEAREBY HAVING A RECIPE CONTEST!!!!

Instructions: Write your favorite recipe down on Word or Google Docs. Then, copy and paste it into a comment. I shall judge these recipes (you can invent them or get them from somewhere) and find the best one and…it will be featured in a post on KK!! πŸ™‚ πŸ™‚ πŸ™‚

PLUS: You get a free guest post!

So enter, people. YAY!

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6 thoughts on “Home Chefs: Big Announcement for YOU!

  1. Laurie Basloe says:

    Here’s a Basloe family favorite.

    Overnight French Toast

    large challah bread or loaf of French bread – cut at least an inch thick

    8 eggs (or egg beaters)

    3 cups milk (or lactaid)

    4 tsp. sugar (or use sweet & low)

    3/4 tsp. salt

    Β½ t. vanilla

    sprinkle cinnamon if you like it!

    1 1/2 Tbsp margarine cut into small pieces

    Heavily grease or spray a large shallow baking pan. Arrange thick sliced bread in one layer on bottom of pan. In large bowl beat eggs with remaining ingredients except margarine.
    Pour SLOWLY over bread in pan covering all.
    Cover with foil and refrigerate 8 – 36 hours. . . (overnight is best)
    Uncover pan, dot bread with butter and bake in 350 ‘ oven for 45 – 50 minutes until bread is puffy and lightly browned.
    Remove from oven and let stand 5 min. before cutting.

  2. Susannah Fox (@SusannahFox) says:

    I used to make this with egg replacer (when N. was allergic to eggs — he’s over that one now) and it turned out fine, just in case anyone reading this has an egg allergy or is vegan.

    It will make your kitchen smell amazing while it’s baking! On day 2 or 3 I like to toast a slice so it’s crispy and spread cream cheese on it.

    Spiced Pumpkin Bread

    Makes 2 loaves

    3 cups sugar
    1 cup vegetable oil
    3 large eggs or equivalent egg replacer
    16 oz pureed pumpkin (1 can or equivalent fresh roasted pumpkin)
    2 cups all-purpose flour
    1 cup whole wheat flour
    1 tsp cloves
    1 tsp ground nutmeg
    1 tsp baking soda
    1/2 tsp salt
    1/2 tsp baking powder

    Preheat oven to 350. Butter and flour two 9x5x3-inch loaf pans. Beat
    sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift
    flour, cloves, cinnamon, nutmeg, baking soda, salt, and baking powder
    into another bowl. Stir into pumpkin mixture in 2 additions.

    Divide batter equally between prepared pans. Bake until tester
    inserted into center comes out clean, about 1 hour and 10 minutes.
    Transfer to racks and cool 10 minutes. Using sharp knife cut around
    edge of loaves. Turn loaves out onto racks and cool completely.

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