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Valentines Day

posted in Various
12/26/2013
  • Strawberry Butter
1/2 CUP
Land O Lakes® Butter, softened
1/3 CUP
powdered sugar
1 TABLESPOON
strawberry preserves
    Strawberry Butter
    1/2 CUP
    Land O Lakes® Butter, softened
    1/3 CUP
    powdered sugar
    1 TABLESPOON
    strawberry preserves
  • French Toast
8 (3/4-INCH) SLICES
Italian bread
1/3 CUP
Land O Lakes® Half & Half
2
Land O Lakes® All-Natural Eggs, slightly beaten
1 TEASPOON
vanilla
1/4 CUP
Land O Lakes® Butter
Powdered sugar
    French Toast
    8 (3/4-INCH) SLICES
    Italian bread
    1/3 CUP
    Land O Lakes® Half & Half
    2
    Land O Lakes® All-Natural Eggs, slightly beaten
    1 TEASPOON
    vanilla
    1/4 CUP
    Land O Lakes® Butter
    Powdered sugar
  • Combine 1/2 cup butter, 1/3 cup powdered sugar and preserves in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
    Combine 1/2 cup butter, 1/3 cup powdered sugar and preserves in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.
  • Cut bread slices with a 2 1/2- to 3-inch heart-shaped cookie cutter. Combine half & half, eggs and vanilla in 9-inch pie plate; mix well. Dip 4 bread shapes into half & half mixture, turning to coat both sides; let stand 1-2 minutes.
    Cut bread slices with a 2 1/2- to 3-inch heart-shaped cookie cutter. Combine half & half, eggs and vanilla in 9-inch pie plate; mix well. Dip 4 bread shapes into half & half mixture, turning to coat both sides; let stand 1-2 minutes.
  • Melt 2 tablespoons butter in 10-inch nonstick skillet or griddle until sizzling; add coated bread. Cook over medium heat, turning once, 3-4 minutes or until golden brown. Remove from skillet; keep warm. Carefully clean skillet with paper towel, if necessary.
    Melt 2 tablespoons butter in 10-inch nonstick skillet or griddle until sizzling; add coated bread. Cook over medium heat, turning once, 3-4 minutes or until golden brown. Remove from skillet; keep warm. Carefully clean skillet with paper towel, if necessary.
  • Repeat dipping remaining bread shapes into egg mixture. Melt remaining butter in skillet and cook bread as directed. 

To serve, lightly sprinkle hot French toast with powdered sugar; serve with Strawberry Butter.
    Repeat dipping remaining bread shapes into egg mixture. Melt remaining butter in skillet and cook bread as directed.

    To serve, lightly sprinkle hot French toast with powdered sugar; serve with Strawberry Butter.
  • YIELD 4 servings SERVING SIZE (1 serving) CALORIES 590 TOTAL FAT 41g CHOLESTEROL 205mg SODIUM 680mg TOTAL CARBOHYDRATE 44g DIETARY FIBER 2g PROTIEN 9g

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