The Secret Ingredient
Jeanne Bergh with Executive Chef Brenda and the kids.....
With Ms. Brenda Simon.... Brenda has been dazzling food lovers with her "World Cuisine on Demand" for over 15 years! Once owner of the terrific Kingston Island Grill in Santa Barbara, CA and former Chef to Michael Jackson, Brenda's' enthusiasm and joy of cooking shines in any culinary arena....."getting kids into the kitchen - teaching them safe, proper culinary technique and the true art and fun of putting ingredients together for themselves, friends and family gives all of us a special sense of joy and achievement."
-Brenda
Recipe Summary: |
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What You Will Need:
2) 1 – 2 Eggs (for each person)
2) Measuring cup or coffee cup
3) 1 – 2 Slices Whole Grain Bread (for each egg)
4) Biscuit cutter (or small plastic cup)
5) Butter
6) Salt and Pepper
7) Frying Pan
8) Non-Stick Cooking Spray (like Pam…)
9) Spatula
10) ¼ c Fruit (like strawberries or grapes) for garnish
Directions: When you wake up, take the butter out of the refrigerator to let it soften. Be sure to wash your hands. Assemble all the rest of your ingredients and place them on the counter. Wash the fruit and pat it dry with a clean towel. Set aside. Using a round biscuit cutter, cut a hole in the center of each slice of bread for each egg. Reserve the ‘holes’. Butter one side of the bread with the soft butter and set on a plate. Place your frying pan on the burner and turn the heat to medium-low so it will pre-heat. Next, crack an egg into a measuring cup, or cup. Be sure there are no shells. Once the pan is hot, place a slice of butter (about 1 T.) into the pan. Swirl it around. Place your bread in the pan and let it soak up the butter. Next, pour the egg slowly into the hole. Sprinkle with salt and pepper. Let the egg/bread cook for about 3-4 minutes and turn it over with a spatula. Always ask an adult to help you if you need it. Let the egg cook for another 3-4 minutes. Remove from the pan and place on the serving plate with some of your fruit on the side.
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What You Will Need:
15 oz Margarine
15 oz Granulated Sugar
18 oz Corn Syrup
¾ c Milk
3 Pounds Bread Flour
3 t Baking Soda
4 T Ground Cinnamon
2 T Ground Cloves
2 T Ground Ginger
Directions: Place margarine, sugar, corn syrup and milk in a sauce pan and heat the mixture into a smooth paste. Heat to warm but not boiling. Sift the dry ingredients and incorporate to the margarine mixture. Place the dough (very soft) on to a sheet pan lined with baking paper. Refrigerate overnight. Roll out the dough to 1/16th inch thick. It will be sticky and pliable. Do not add extra flour. Cut your gingerbread house shapes and bake them at 400 degrees for about 10 minutes or until they have a rich dark brown color. Secure the house edges with royal icing (egg whites and powdered sugar. It must be quite thick) or caramel. Decorate with any number of holiday candies and sprinkles.
