From Our Kitchen to Yours
Recipes from our chefs at the Lawton Family of Restaurants
Banana Bread French Toast
by Crystal Fernandez, Cappy’s
INGREDIENTS:
Banana Bread
*5 ripe bananas
*5 eggs
*3 cups sugar
*1 cup oil
*1/2 cup milk
*1 tablespoon vanilla extract
*3 1/2 cups flour
*1/2 teaspoons salt
*1 teaspoon baking powder
*1 teaspoon baking soda
*1 cup chopped nuts
Custard
*6 eggs
*1 cup sugar
*2 tablespoons vanilla extract
*1 tablespoon cinnamon
*1/2 tablespoons nutmeg
*3 cups heavy cream
*3 cups half and half
BANANA BREAD INSTRUCTIONS:
*Mix: eggs, sugar, oil, vanilla extract, salt and milk (dissolve baking soda and baking powder in the milk)
*Add the mashed bananas
*Add flour and mix well (but don’t over-mix!)
*Fold in the nuts
*Bake in 2 bread loaf pans or in a 13x9 pan
*Bake at 350°F for 50 minutes to an 1 hour
FRENCH TOAST INSTRUCTIONS:
*Cut bread to desired thickness and dunk into the custard mixture, than add to the pan and fry in butter until golden brown. Top with fruit and whipped cream if desired.
CUSTARD INSTRUCTIONS:
*Whisk ingredients all together in a bowl - start with the eggs, then add the sugar and spices, followed by the cream and half and half.
Chicken & Drop Dumplings
by Shawn Moxley, Cappyccino’s
Serves: 6-8
Prep time: 20 min
Cook time: 30 - 40 min
SOUP INGREDIENTS:
* 1 tablespoon olive oil
* 1 cup chopped onion (about 1 medium)
* 1 cup chopped carrots (about 2 medium)
* 1 cup chopped celery (about 2 stalks)
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon dried thyme
* 2 cloves garlic, minced
* 8 cups chicken broth (homemade or store-bought)
* 1 cup cooked chicken, shredded (about 2 cups, I like to use chicken thighs)
* 1/2 cup heavy cream
* 1 tablespoon butter, softened
* 1 tablespoon all-purpose flour
DUMPLINGS INGREDIENTS:
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1 cup milk
* 1/4 cup melted butter
INSTRUCTIONS:
* Make the soup: Heat olive oil in a large Dutch oven or pot over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Season with salt, pepper, and thyme. Add garlic and cook for 1 minute more.
* Pour in chicken broth and bring to a simmer. Add shredded chicken.
* Make the dumplings: In a large bowl, whisk together flour, baking powder, salt, and pepper. Stir in milk and melted butter until just combined. Don't overmix.
* Cook the dumplings: Drop spoonfuls of dumpling dough into the simmering soup. Cover and cook for 15-20 minutes, or until dumplings are cooked through.
* Finish the soup: In a small bowl, mash together softened butter and flour to create a beurre manié (a fancy French term for a simple thickener). Stir the beurre manié into the soup and simmer for a few minutes until the soup thickens slightly. Stir in heavy cream and heat through.
Tips and variations:
* For extra flavor, use homemade chicken broth.
* You can add other vegetables to the soup, such as peas, potatoes, or corn.
* If you don't have heavy cream, you can use milk or half-and-half.
* To make the dumplings extra fluffy, let the dough rest for 10-15 minutes before dropping it into the soup.
* Serve the chicken and dumplings hot, garnished with fresh parsley or chives if desired.