Walking the Dog

Honey?  Would you take the dog for a walk?  No problem dear!

Whispering Wreath

This warm mixture is a distinctive twist on the classic hot buttered rum.

Ingredients

1 cup sugar

1/4 cup fresh mint leaves, plus 10 for garnish

1/4 cup fresh sage leaves

4 cups water

10 dashes bitters

12 ounces dark rum (1 1/2 cups)

2 tablespoons butter






Preparation


1.Using a muddler or large wooden spoon, mash sugar and herbs together in a large saucepan until the herbs are bruised and fragrant.

2.Add water and bitters; bring to a simmer over medium-high heat, stirring often, about 5 minutes. Stir in rum and cook for 1 minute. Add butter and cook, stirring, until it melts.

3.Strain the mixture into a pitcher. Let stand for about 10 minutes to mellow the flavors. Serve in cordial glasses or other small heat-safe glasses, garnishing each drink with a mint leaf.

Tips & Notes

Make Ahead Tip: Let cool, cover and refrigerate for up to 1 day. Reheat on the stovetop over low heat or in the microwave on Medium.

Nutrition178 calories; 2 g fat (1 g sat, 1 g mono); 6 mg cholesterol; 20 g carbohydrates; 0 g protein; 0 g fiber; 4 mg sodium; 3 mg potassium.



1 Carbohydrate Serving



Exchanges: 1 other carbohydrate, 1 alcohol equivalent

Overnight French Toast with Cinnamon Syrup

A great make ahead brunch dish, this cinnamon-spiced French toast soaks overnight and the cinnamon syrup can be made up to one week in advance.


Ingredients


French Toast

1 large egg

2 large egg whites

3/4 cup nonfat milk

2 tablespoons sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/8 teaspoon baking powder

8 1/2-inch-thick slices Italian bread

2 teaspoons canola oil, divided

1 teaspoon butter, divided

Cinnamon Syrup

1/2 cup sugar

1/4 cup dark corn syrup

1/4 teaspoon ground cinnamon

1/4 cup water

1/4 cup evaporated fat-free milk
Preparation


1.To prepare French toast: Whisk together egg, egg whites, milk, 2 tablespoons sugar, vanilla, 1/4 teaspoon cinnamon and baking powder in a medium bowl until well blended. Place bread slices in a large, shallow baking dish and pour egg mixture over the top; turn to coat evenly. Press a piece of wax paper directly on the bread to cover it, then cover dish with plastic wrap. Refrigerate overnight.

2.To make cinnamon syrup: Stir together 1/2 cup sugar, corn syrup, 1/4 teaspoon cinnamon and water in a small saucepan. Bring the mixture to a boil over medium-high heat, stirring constantly. Boil for 2 minutes. Remove from heat and stir in evaporated milk. Let cool; transfer to a small pitcher.

3.To cook French toast: Heat 1 teaspoon oil and 1/2 teaspoon butter in a 12-inch nonstick skillet over medium-high heat. Add four of the soaked bread slices to the pan and cook until golden on both sides, 2 to 3 minutes per side. Transfer the toast to a platter and keep warm in a warm oven. Cook the remaining slices in the same manner, using the remaining 1 teaspoon oil and 1/2 teaspoon butter. Serve with cinnamon syrup.

Tips & Notes

Make Ahead Tip: Cover and refrigerate the syrup (Step 2) can be for up to 1 week. If desired, warm before serving.

Nutrition

Per serving: 376 calories; 6 g fat (2 g sat, 2 g mono); 57 mg cholesterol; 72 g carbohydrates; 10 g protein; 1 g fiber; 370 mg sodium; 230 mg potassium.



Nutrition Bonus: Folate (33% daily value), Selenium (29% dv), Calcium (15% dv).



5 Carbohydrate Serving



Exchanges: 1 starch, 1/2 nonfat milk, 3 1/2 other carbohydrate, 1 fat

Overnight Oatmeal

Here is an easy way to serve a crowd a hearty breakfast . You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

Ingredients


8 cups water

2 cups steel-cut oats, (see Ingredient note)

1/3 cup dried cranberries

1/3 cup dried apricots, chopped

1/4 teaspoon salt, or to taste
 
Preparation


1.Combine water, oats, dried cranberries, dried apricots and salt in a 5- or 6-quart slow cooker. Turn heat to low. Put the lid on and cook until the oats are tender and the porridge is creamy, 7 to 8 hours. Stovetop Variation Halve the above recipe to accommodate the size of most double boilers: Combine 4 cups water, 1 cup steel-cut oats, 3 tablespoons dried cranberries, 3 tablespoons dried apricots and 1/8 teaspoon salt in the top of a double boiler. Cover and cook over boiling water for about 1 1/2 hours, checking the water level in the bottom of the double boiler from time to time.

Tips & Notes

Ingredient Note: Steel-cut oats, sometimes labeled "Irish oatmeal," look like small pebbles. They are toasted oat groats—the oat kernel that has been removed from the husk that have been cut in 2 or 3 pieces. Do not substitute regular rolled oats, which have a shorter cooking time, in the slow-cooker oatmeal recipe.

Nutrition

Per serving: 193 calories; 3 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 34 g carbohydrates; 6 g protein; 9 g fiber; 77 mg sodium; 195 mg potassium.



Nutrition Bonus: Fiber (36% daily value).



2 Carbohydrate Serving



Exchanges: 2 starch, 1/2 fruit