Tuesday, May 28, 2013

French Toast Dumplings Recipe
















Bonjour! Como ca va? OK, I've reached the full capacity of my High School-learned French. Why am I speaking in French (or broken French, at the most) you ask? Well, it has everything to do with today's recipe! You might say that it has brought out the "Francias" in me!

Now before I get flooded with emails and comments, let me state that I know French Toast has as much to do with France as French Fries do. Does that make it any less delicious? I think not! But today, we're making something a little more advanced than traditional French Toast. You may say that this is French Toast, with a little Southern Style injected into it. Either way, one thing is definitely for sure. Just one bite of this delicious recipe, and you'll be sporting berets, sipping Perrier, and shouting "Viva La France!" for sure! VoilĂ , I give you French Toast Dumplings!

Ingredients:
2 1/4 cups Honeyville Original Biscuit & Pancake Mix
2/3 cups Milk
1 1/2 cups Maple Syrup
1/3 cup Brown Sugar
1/2 cup Sugar
1 tsp Chef Tess Wise Woman of the East Spice

Directions:
First, let's get to mixing our dumplings! Combine Biscuit & Pancake Mix with Milk in a large bowl and mix until dough is soft.


On a floured counter, roll out the dough until it is about 1/2 inch thick.


Using a dough cutter, slice the dough into squares, then roll them into balls.


You can decide on how big our how little your dumpling balls should be, but remember, they'll puff up once you start cooking them.


Once your dumplings are prepared, in a medium saucepan, combine maple syrup and brown sugar, then bring to a simmer. Make sure you're using a good quality maple syrup, as this will definitely affect the taste.


When the syrup/brown sugar mix is at a simmer, drop the dumplings into the pan, cover, and let cook until they dumplings have doubled in size.


This should take anywhere from 5-8 minutes.


Turn the dumplings once, to make sure each side is completely coated in the syrup mix.

Remove from sauce pan and let cool in a cake pan or on a cookie sheet.


While puffs are cooling, mix sugar and Chef Tess spice together in a large bowl. Once dumplings have cooled, drop and roll each ball in the mixture, coating all sides.

Serve with whip cream if you desire.


These dumplings are super delicious, packed with a tremendous amount of flavor from both the syrup/brown sugar coating and the sugar mix. You can eat them with a fork, or even just use your hands. They're the perfect, pop-able size and are great for quick breakfasts, late night snacks, or long road trips. Try them for yourself and see if these dumplings don't bring the French out of you!

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