Jubilee & William Schneider – Page 2 – A collection of all our projects and a blog about our life.

SOURDOUGH FRENCH TOAST (Thug Kitchen)

February 19, 2019

Recipe from Thug Kitchen (slightly altered)

Ingredients

– 1 teaspoon ground cinnamon
– 1 teaspoon vanilla
– 1 tablespoon ground flaxseeds
– 2 tablespoons whole wheat flour
– 1 cup milk (or any non-dairy sub you want))
– 1/2 loaf sourdough bread (day-old is fine)
– 1 1/2 tablespooons nutritional yeast
– 1 teaspoon butter

Directions

1. In a pie pan/shallow dish, mix together cinnamon and flour. Slowly whisk in the milk (go slow to prevent lumps). Let that sit for 15 minutes.

2. Cut bread into thick slices.

3. After 15 minutes slowly add the nutritional yeast and stir. Heat your pan and coat with butter. Soak your bread slices in the batter for a couple seconds on each side and then throw them on the pan. Cook for 1 to 2 minutes a side, or until they look golden and tasty.

STRAWBERRY FROSTING SUGAR COOKIE BARS

February 14, 2019

Sugar Cookie Bars

Ingredients:
-1 cup butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 2 teaspoons vanilla extract
– 5 cups all-purpose flour
– 1 teaspoon salt
– 1/2 teaspoon baking soda

Directions:
1. Pre-heat oven to 350 degrees. Grease 13″x18″ a cookie sheet (butter or oil)
2. Cream butter and sugar until light & fluffy. This will take 2-3 minutes. Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
3. In a separate bowl combine flour, salt, baking soda. Add to the wet mixture and mix just until combined. Spread onto the prepared cookie sheet.
4. Bake for 12-15 min, until edges are light golden brown and the center looks pale & puffy and slightly undercooked. Let cool completely before you add frosting. I ran out of time and just used pre-made strawberry frosting. But if you want to do one from scratch try a cream cheese recipe 🙂

TIP:
– After frosting put entire pan in fridge for a few hours before cutting. These are best served cold!