Ks World: Full of Food, Beer & Love

Stuffed French Toast (yields 3 servings)
6 slices of spent grain honey bread
3/4 c. softened cream cheese

Egg mixture
3 eggs
3/4 c. milk
1/2 all-purpose flour
1 tsp. vanilla
1/2 tsp. ground cinnamon
dash of salt

Toppings:
Strawberries, sliced
Bananas, sliced
Powdered sugar
Syrup

Preheat the oven to 300F. 

Heat a griddle over medium-high heat.

Whisk together the ingredients listed for the egg mixture in a bowl and then transfer to a shallow dish.

Make cream cheese sandwiches by spreading approximately 1/4 cup of softened cream cheese on one piece of bread and then topping it with another piece of bread.

Dip the cream cheese sandwiches into the egg mixture.  Turn over to coat all sides. 

Grill each sandwich on the heated griddle.  About 1 minute on each side.  Transfer to a baking dish and place in preheated oven for about 10-15 minutes.

Top with strawberries and bananas.  Sprinkle powdered sugar and drizzle some syrup over top.

Enjoy.

Maple Bacon Cornbread Muffins (yields 1 dozen)
1 1/2 c. corn meal
1 1/4 c. all-purpose flour
1/4 c. spent grain
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 strips bacon, cooked and chopped

2/3 c. yogurt
1 tsp. baking soda
2/3 c. maple syrup
1 stick butter, melted
2 eggs

Preheat oven to 400F.  Prepare muffin cups, either lining them with paper cups or greasing the pan.

In a large bowl, mix the dry ingredients and bacon.  In another bowl, mix the wet ingredients.  Fold the wet ingredients into the dry ingredients - just until combined.  Spoon batter evenly into the prepared cups.  Bake at 400F for 18 minutes.

Enjoy!

This brew is so delish! My hubby thinks it is the best brew yet that we've done.


Maple Wheat (yields 5 gallons):
3.5 lbs wheat malt
3 lbs 2-row
5 lbs wheat DME
8 oz. maple syrup*
1.5 oz. Willamette
0.5 oz Willamette
1 tsp. Irish moss
Bavarian wheat yeast (dry)

Mash wheat malt and 2-row at 150F for 90 minutes.  Sparge grains with 150F water into boil pot.

Bring to boil.  Remove from heat.  Add wheat DME, maple syrup, and 1.5 oz Willamette hops.  Add water if necessary to bring mixture up to 3 gallons.  Boil for 45 minuites.

Add 0.5 oz Willamette hop and Irish moss.  Boil for 15 minutes.

Remove from heat and let cool for 15-20 minutes.

Strain the wort into fermenter and add cold water to obtain just over 5 gallons. 

When wort reaches a temperature of 70F or less, pitch yeast.

I keg directly and do not do a secondary ferment.

OG: 1.081
FG:  1.012

*Make sure the maple syrup is 100% pure

Enjoy!