Kin Food
Baked Strawberry French Toast
1 loaf day old challah, sliced into 3/4” thick slices
1 cup strawberries, hulled and sliced, plus more for garnish
4 eggs
3 1/2 cups milk
3 teaspoons sugar
1 teaspoon salt
2 teaspoons fresh grated nutmeg
zest of 1 lemon
1 tablespoon vanilla extract
Butter a 9 x 13” baking pan. Arrange the challah slices so that they are overlapping, tearing a few pieces in half if needed. Tuck the strawberries between the slices.
In a medium mixing bowl, lightly beat the eggs. Whisk in the milk, sugar, salt, nutmeg, zest, and vanilla. Pour over the challah. Make sure that all of the slices are just about covered by the egg mixture–add more milk or rearrange the slices until they are. If refrigerating overnight, cover and chill. Otherwise, cover and refrigerate for a half hour, or longer if you have time.
Preheat the oven to 350 degrees and take the baking dish out of the fridge. Once the oven is up to temperature, bake for 40 – 45 minutes, until the french toast is a light golden brown and has puffed up nicely.
Slice and serve immediately with maple syrup and sliced strawberries.
Source: brooklynsupper.net

Baked Strawberry French Toast

  • 1 loaf day old challah, sliced into 3/4” thick slices
  • 1 cup strawberries, hulled and sliced, plus more for garnish
  • 4 eggs
  • 3 1/2 cups milk
  • 3 teaspoons sugar
  • 1 teaspoon salt
  • 2 teaspoons fresh grated nutmeg
  • zest of 1 lemon
  • 1 tablespoon vanilla extract
  1. Butter a 9 x 13” baking pan. Arrange the challah slices so that they are overlapping, tearing a few pieces in half if needed. Tuck the strawberries between the slices.
  2. In a medium mixing bowl, lightly beat the eggs. Whisk in the milk, sugar, salt, nutmeg, zest, and vanilla. Pour over the challah. Make sure that all of the slices are just about covered by the egg mixture–add more milk or rearrange the slices until they are. If refrigerating overnight, cover and chill. Otherwise, cover and refrigerate for a half hour, or longer if you have time.
  3. Preheat the oven to 350 degrees and take the baking dish out of the fridge. Once the oven is up to temperature, bake for 40 – 45 minutes, until the french toast is a light golden brown and has puffed up nicely.
  4. Slice and serve immediately with maple syrup and sliced strawberries.

Source: brooklynsupper.net

Hi! I'm a fox/faekin and I have a smoothie recipe that really appeals to my kinselves. 1 c. strawberry frozen fresh 1 c. mango frozen/fresh about ½ c. Milk/Almond Milk/yogurt a sprits of Vanilla extract Blend together. put sliced almonds on top. :3
Anonymous
Hello! :) I'm not sure if it's related to my kintypes at all (they're angelkin/deerkin) but one of my favorite drinks is milk (let's say half a liter) mixed with a teaspoon of vanilla extract (I use Dr.Oetker's select vanilla extract with seeds. It's kind of syrupy so it mixes with milk easily) and a tablespoon of sweetener, which dissolves easier than sugar. It's tastes kind of sticky and just a little sweet so it's really nice!
Anonymous
If you have the desire to eat dust or sand, try making Serradura/Macau Sawdust Pudding: crush/food process tea biscuits (like the Marie brand), and then layer the crushed cookies with whipped cream sweetened with condensed milk and vanilla. Commonly you aim for three-four layers each, but it depends on how big your container is and how thick the layers are. Chill and serve!
Flower personkin here! I think a really good dish for fae/angel/deerkin is freeze dried fruit reconstituted in rice milk. Its super yummy and feels wonderful in your mouth! I just like rice milk in general it reminds me of the white glucose sap from flower stems.
Anonymous

aah i’m sorry for submitting so many at once but i kept on remembering recipes that might be helpful!! these are all from the manga kitchen princess

this one’s really nice and light! personally i like it with a bit more sugar than they suggest but i just like things sweet x

Kitchen Princess 10.5 Page 5

you can never have enough floral recipes~ this one might also be nice with lavender instead of roses, though i haven’t tried that yet x

Kitchen Princess 15.5 Page 5

i haven’t made this one yet, but it looks tasty and i thought the texture and color would be good x

Kitchen Princess 47.5 Page 6

hylianwiccan:

Lavender Faery Wine for Imbolc
Inspired by: http://www.serendipityrefined.com/2013/01/lavender-milk-steamer-recipe.html
Ingredients:
1 cup of milk per serving. (Soy optional)
1 tsp honey
1/4 tsp of vanilla extract
1/2 a cup of brewed lavender tea
Lavender buds or cinnamon
Steep lavender buds or any lavender tea in 1/2 a cup of hot water. The more tea leaves or buds you use, the stronger the lavender taste will be. 
Warm a cup milk on the stove; be careful not to boil or else it’ll froth up and make a mess. 
Once warmed, pour in the tea, honey, and vanilla extract.
Serve in a teacup and sprinkle lavender buds or cinnamon on top. 
There you have it! I hope you all give it a try. Blessed be <3

hylianwiccan:

Lavender Faery Wine for Imbolc

Inspired by: http://www.serendipityrefined.com/2013/01/lavender-milk-steamer-recipe.html

Ingredients:

  • 1 cup of milk per serving. (Soy optional)
  • 1 tsp honey
  • 1/4 tsp of vanilla extract
  • 1/2 a cup of brewed lavender tea
  • Lavender buds or cinnamon
  1. Steep lavender buds or any lavender tea in 1/2 a cup of hot water. The more tea leaves or buds you use, the stronger the lavender taste will be. 
  2. Warm a cup milk on the stove; be careful not to boil or else it’ll froth up and make a mess. 
  3. Once warmed, pour in the tea, honey, and vanilla extract.
  4. Serve in a teacup and sprinkle lavender buds or cinnamon on top. 

There you have it! I hope you all give it a try. Blessed be <3

Ingredients

  • 6 cups whole milk*
  • Enriched Chocolate Sauce, recipe follows
  • Rum to taste, optional
  • Whipped cream, optional
  • 4 ounces bittersweet chocolate shavings or small pieces

Directions

Heat the milk (or a mixture of cream and milk for a richer result) until it simmers and whisk it into the chocolate. Pour into individual cups and serve with rum or whipped cream, if using. Top with chocolate shavings.

*Note: this recipe can be made even more “evil” by substituting 2 cups of cream and mixing it with 4 cups milk.

Enriched Chocolate Sauce:

  • 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter
  • 4 ounces semisweet chocolate
  • 2 teaspoons dark rum
  • 1/8 teaspoon grated orange zest

In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving.

Yield: 1/2 cup

Prep Time: 15 minutes

Cook Time: 5 minutes

Ease of preparation: easy

  • 1 (7 ounce) jar marshmallow creme
  •  1 1/2 cups white sugar
  •  2/3 cup evaporated milk
  •  1/4 cup butter
  •  1/4 teaspoon salt
  •  2 cups milk chocolate chips
  •  1 cup semisweet chocolate chips
  •  1/2 cup chopped nuts
  •  1 teaspoon vanilla extract

Directions

  1. Line an 8x8 inch pan with aluminum foil. Set aside.
  2. In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
  3. Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.

Ingredients 

Original recipe makes 1 6-inch round panChange Servings

  •  1/8 cup chopped dried cherries
  •  1/8 cup chopped dried mango
  •  1/4 cup dried cranberries
  •  1/4 cup dried currants
  •  2 tablespoons chopped candied citron
  •  1/4 cup dark rum
  •  1/2 cup butter
  •  1/4 cup packed brown sugar
  •  1 egg
  •  1/2 cup all-purpose flour
  •  1/8 teaspoon baking soda
  •  1/4 teaspoon salt
  •  1/4 teaspoon ground cinnamon
  •  1/4 cup unsulfured molasses
  •  2 tablespoons milk
  •  1/4 cup chopped pecans
  •  1/4 cup dark rum, divided

Directions

  1. Soak cherries, mango, cranberries, currants, and citron in 1/4 cup rum for at least 24 hours. Cover tightly, and store at room temperature.
  2. Preheat oven to 325 degrees F (165 degrees C). Butter a 6x3-inch round pan or loaf pan and line it with parchment paper.
  3. In a large bowl, cream together butter and brown sugar until fluffy. Beat in egg. Whisk together flour, baking soda, salt, and cinnamon; mix into butter and sugar in three batches, alternating with molasses and milk. Stir in soaked fruit and chopped nuts. Scrape batter into prepared pan.
  4. Bake in preheated oven for 40 to 45 minutes. Cool in the pan for 10 minutes, then sprinkle with 2 tablespoons rum.
  5. Cut out one piece parchment paper and one piece cheesecloth, each large enough to wrap around the cake. Moisten cheesecloth with 1 tablespoon rum. Arrange cheesecloth on top of parchment paper, and unmold cake onto it. Sprinkle top and sides of cake with remaining rum. Wrap the cheesecloth closely to the surface of the cake, then wrap with paper. Place in an airtight tin, and age for at least 10 weeks. If storing longer, douse with additional rum for every 10 weeks of storage.