Micah's Cobbler French Toast

This recipe uses the spices you'd find in a fruit cobbler mixed with the batter for the french toast, and replaces the syrup with fruit jam for a more seasonally spiced french toast.  I eyeball the spices every time I make it, so exact measurements aren't necessary.


2 Eggs
2 tbsp. Milk
1/8 tsp. Ground Nutmeg
1/8 tsp. Ground Ginger
1/2-3/4 tsp. Vanilla Extract
3-6 Slices of Bread
Your Favorite Fruit Jam
Ground Cinnamon - Dusted ontop of the french toast while cooking
Butter - to grease the pan

• Start the pan heating on a medium to medium-low temperature
• Mix the eggs, milk, nutmet, ginger, and vanilla in a small bowl
• When adding the ginger to the bowl make sure there are no chunks
• When pan is hot butter should sizzle but not smoke as soon as it touches the pan
• Individually, lightly soak a piece of bread in the batter for ~15 seconds, then place on the greased pan
• Once all pieces are down on the pan dust the tops with ground cinnamon
• Cook on each side ~1.5 minutes for a 1 inch thick slice of bread, dusting the 2nd side of the bread with cinnamon once flipped
• Add a light coat of your jam to the top and enjoy

Micah's Apple Sauce

This is an apple sauce recipe I've been playing with using cinnamon and curry.  The curry flavor is very light and doesn't really come across as curry as much as just a deeper taste to the cinnamon, similar to using nutmeg.  I've tried this with Fuji and Honeycrisp apples, both are good but the Honeycrisp is a little sweeter and tasted better with less seasoning.

Equipment Needed:
Blender or large food processor
Baking sheet
Oven

Apple Cinnamon Spice:
This spice is great for apple sauce, apple pie, or just baked apples.  This will make enough for 3-4 baking sheets full of apples.

1 cup Brown Sugar
1 tbsp. Ground Cinnamon
1 1/2 tsp. Curry Powder
1/2 tsp. Ground Cloves

• Mix all ingredients thoroughly and store in an air tight container

Apple Sauce:
Fuji or Honeycrisp apples.  Really any sweet crisp apple should do fine.  # of apples entirely depends on how much sauce you want.

• Preheat the oven to 400 degrees
• Cut all apples in half and remove the cores with a small knife
• Cut off the skin on the bottom of each apple half to create a flat surface so the apples will rest on the baking sheet
• Place apples on a baking sheet
• Dust the tops of all of the apples with the apple cinnamon spice, lighting coating each one.  We want this spice to caramelize into the apple
• Bake the apples at 400 degrees for 20-40 minutes, depending on apple size.  A fork should puncture through the apple with light pressure.  For Fuji, after 20 minutes check every 5 minutes.  For Honeycrisp after 30 minutes check every 5
• Remove the apples from the oven and let cool for ~5 minutes
• Once cooled place apples in a blender or food processor and blend until they are the consistency you want, tasting along the way.  I usually blend until they are roughly mashed, then taste and add more spice if necessary before blending to a smooth sauce

Tasia's Korean Beef Bowl

Note: I've been changing the amount of sugar each time, still haven't gotten it quite right. The original recipe called for 1/4 c. which is way too much. 1 tbsp might be too little. Will update when I get it right....

Korean Beef Bowl

Ingredients:

1 tbsp brown sugar

¼ c. soy sauce

1 tsp sesame oil

1 tsp hot sesame oil

¼ tsp fresh ginger (minced)

1 tbsp oil

3 cloves garlic (minced)

1 lb beef (ground, chopped, any kind)

2 green onions (thinly sliced)

¼ tsp sesame seeds (optional)

Directions:

Mix together brown sugar, soy sauce, sesame oils, and ginger. Heat oil in a large skillet over medium high. Add garlic and cook until fragrant, ~1m. Add beef and cook until browned, ~3-5m. Drain excess fat as needed. Stir in sauce mixture and green onions, simmering until heated through ~2m. Garnish with green onion and sesame seeds as desired.