Ingredients:

3 large croissants

3 large eggs

14 oz can sweetened condensed milk

3/4 cup water

2 tbsp butter, melted

1 tsp vanilla extract

1/4 tsp cinnamon

2 cups blueberries mixed with 1/4 cup sugar

Preheat oven to 350F. Coat a 9″ square baking dish (or a rectangular one) with non-stick cooking spray. Cut croissants in half and then into strips. Lay the bottom strips into the dish and sprinkle half of the blueberry mixture evenly on top. Place the remaining croissant strips on top of the first layer and the remaining blueberries.

In a bowl, whisk the eggs, condensed milk, butter, water, cinnamon and vanilla until everything is all mixed. Pour the mixture on top and around the dish, pressing down with a spoon so that everything is submerged in the egg mixture. Let stand for at least 30 minutes so that the mixture seeps into the blueberries and croissant strips. Bake for about 20 – 25 minutes or until the top is golden brown.

Top with powdered sugar before serving.

Photo Courtesy of: Lilet Camara

Cheesy carrot and zucchini bread is a healthy and filling bread recipe. It is a great way to get kids to eat their vegetables. I prefer using turmeric for its subtle flavor, but feel free to use curry powder if you are up for a stronger taste.

Makes 1 loaf

Ingredients:

1 7g sachet dried yeast

2 teaspoons sugar

1/2 teaspoon turmeric

2/3 cup low-fat soya milk, warmed

1/2 cup plain, whole meal flour

1/4 cup grated Parmesan cheese

1 small carrot, grated

1 small zucchini, grated

Preheat oven to 180C and lightly grease a loaf pan with oil.

In a small mixing bowl, combine the turmeric, yeast and the sugar. Gradually pour in the milk and mix until it becomes smooth. Cover it with plastic wrap and let it stand in a warm place for 10 minutes or until it becomes foamy.

Next, sift the flour into a large mixing bowl. Make a well at the center and then add the carrots, zucchini, cheese and yeast mixture. With a knife, mix all the ingredients until it forms into soft dough. Transfer it to a floured surface and knead it for 3 minutes or until it becomes smooth.

Form the dough into a ball and place it in a lightly greased bowl. Cover it in plastic wrap and let it stand in a warm place for 10 minutes to let the dough rise.

Once the dough has risen, return it to a floured work surface and press it to let the air out. Knead it once again for another 3 minutes or until it becomes smooth. Place it in the greased tin and cover it again with plastic wrap. Let it stand for another 10 minutes to let it rise.

Bake the dough in the preheated oven for 30-35 minutes or until it is browned and cooked. Remove from the oven and let it stand for 10 minutes. Transfer it to a wire rack and let it cool completely. Slice and serve with salad or use it as sandwich bread.

Photo Courtesy Of: mia3mom

Dried fruit scones make delicious snacks. They are perfect with coffee or tea. If you cannot find dried cherries, any type of dried fruit mix will do.

Serves 6

Ingredients:

1 2/3 cups all-purpose flour

2/3 cup whole wheat flour

1/2 cup quick cooking oats

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 1/2 tablespoons sugar

1/2 teaspoon salt

1 cup butter, cubed

2 eggs

1/2 cup cream

2 tablespoons pancake syrup

1/2 cup dried cherries

1/2 cup raisins

For the toppings:

2 1/2 tablespoons sugar

1 1/2 tablespoons pancake syrup

Preheat the oven at 425F and then line a baking tray with parchment paper.

Sift the flour, salt and sugar into a large mixing bowl. Add the baking powder and baking soda. Mix well. Cut in the butter and stir until it starts to resemble crumbs

In a separate bowl, combine the eggs, cream and syrup. Pour it into the bowl with the flour mixture. Mix well. Fold in the dried fruits.

Place the dough on a lightly floured surface and then form a circle. Flatten it around 3/4-inch thick. Slice it into 2 1/2 inch wedges. Transfer it to the lined baking tray.

Next prepare the toppings by combining the sugar, syrup, water and vanilla in a small bowl. Stir until the sugar is dissolved. Brush it over the scones and sprinkle with oats. Bake it in the oven for for 15-20 minutes or until it is golden brown. Serve immediately.

Photo Courtesy Of:  rayb777

Moist Chocolate loaf is a yummy recipe which you can prepare anytime. It can be eaten as snacks or you may serve it as a dessert. This plain loaf can be spruced up with some fruit or icing. You can also serve it with a scoop of ice cream if you feel like having a sinfully sweet treat.

Makes 1 loaf

Ingredients:

70g polyunsaturated margarine

1/4 cup caster sugar

1 egg, lightly beaten

1 teaspoon vanilla essence

2/3 cup self-rising flour

1 tablespoon cocoa powder

1/4 teaspoon bicarbonate of soda

1/4 cup buttermilk

3 teaspoons cocoa powder

1 teaspoon icing sugar

Preheat oven at 180C. Slightly grease a loaf pan with melted margarine and line the base and sides of the pan with baking paper.

Place the margarine and sugar in a small mixing bowl and then bet it using an electric beater until it becomes light and creamy. Gradually add the eggs as you beat the batter. Fold in the vanilla essence and continue to beat until well combined.

Transfer the batter to a large mixing bowl. Sift the flour, cocoa and baking soda into the mixture. Pour in the buttermilk and stir the mixture until it becomes smooth. Pour the prepared batter into the loaf pan. Smoothen the surface and bake it for 30 minutes or until a skewer or toothpick comes out clean when inserted at the center.

Remove the loaf from the oven and let it stand for 10 minutes. Remove from the pan and place it on a wire rack. Let it cool. Dust it with sifted cocoa powder and sugar before serving. Refrigerate if desired.

Photo Courtesy Of: FamilyNature

Anchovy garlic bread is a tasty treat that I can eat non-stop. The buttery and salty flavor is so good. I prefer it with some chili flakes though. Feel free to add more garlic if desired.

If you want to freeze the garlic bread for future use, all you have to do is wrap it in foil and place it in a sealed plastic bag. Bake it frozen; no need to thaw.

Serves 6

Ingredients:

125g butter, at room temperature

8 garlic cloves, crushed and minced

45g can anchovies, drained and finely chopped

1 tablespoon chopped fresh continental parsley

1 large French baguette sliced

Preheat the oven at 200°C and line a baking tray with baking paper or foil.

Place the anchovies in a small bowl and mash it. Add the butter, garlic, anchovies and parsley. Mix until all the ingredients are well combined. Season it with salt and pepper to taste.

Spread the anchovy and butter mixture on a slice of bread and place it on the lined tray. Repeat this or the remaining ingredients.

Bake it in the oven for 8-10 minutes or until it is crisp and slightly golden brown. Serve as an appetizer or a side to pasta.

Photo Courtesy Of:   @joefoodie