Recipes From Award Winning Sight Loss Coach, Advocate and Author Donna Jodhan
Donna J johnen presents dining with Donna a weekly podcast where Donna shares a delicious recipe with you gives you a bonus recipe and ends off her podcast with time-saving tips for your kitchen her recipes are easy to follow easy to put together and most yummy and delicious for family and
Friends Donna’s recipes are favorites for everyone they are tried and approved and she guarantees you’ll be able to make them your favorite it’s time to cook and bake and Donna is waiting to show you how hey everybody it’s Donna J Jan and welcome to my December podcast dining with
Donna this is the first week of December believe it or not yes indeed we are into December final month of the year probably the busiest months of the year for almost everyone as we Scurry about and hurry around trying to get all of our things done our cooking our
Baking um you know greeting each other sending each other cards and best wishes sharing with each other giving to each other everything a bit of everything and a lot of activity takes place in our kitchens yes indeed so you know it’s not just in the
Other months of the year that we are in our kitchen December finds us in our kitchen as well and as I keep saying to everybody the kitchen is the place where we meet and greet where we share and give to each other and where we receive I love love my kitchen because
It is not just one of the coziest parts of my house it is also the place where I get to socialize with my friends and my family where I get to create new recipes to share present recipes and as I say if you change a recipe it is now
Your recipe if you reduce the ingredients or increase the ingredients it is now your recipe but if you choose to carry out a recipe in its entirety it is not your recipe it belongs to the one who created it okay these are just my thoughts for
Today and on this trend I’d like to thank all those who continue to listen to me and to send me their thoughts their their suggestions their comments and their feedback please please keep sending them to me at ask Donna on blindlife gmail.com ask Donna on blindlife gmail.com okay
So just to thank my two friends Victor guvia for his continued support and uh my little brother Mike chello for continuing to produce my bcast for me Mike tells me sometimes he feels like going out there and making these yummy recipes but I told him that if you make
These Ry yummy recipes and you eat them you’re going to get into bre uh big big trouble so we always have discussions about that for the first week of December and December is going to be the category of not just for breakfast the recipe I have to share for
You or with you this week is apricot almond French toast apricot almond French toast so let’s get ready by organizing our kitchen counts with our counters with our implements and then we will lay out our ingredients and I think I always say it is the most effective way to cut down on
Time spent actually making the recipe because when you organize your implements on your kitchen counters and you layer your ingredient ingredients you cut down on the time spent scurrying around and hurrying around looking for your implements and your ingredients so let’s start with the implements okay here we go you need measuring
Cups measuring spoons one bottle opener one whisk one Mixing Bowl One shallow dish one lightly greased nonstick skillet or a griddle a microwave oven and the favorite standby of mine paper t towels I cannot keep reiterating the importance of having paper towels in your kitchen to clean up messes to wipe
Down your counters to wipe your hands and so many other things right then here come the ingredients one cup of melted vanilla ice cream two large eggs one2 cup of sliced almonds 2 tblspoon of sugar one sorry uh eight eight 1 in thick hola bread slices
Let me just repeat that so we get it straight8 1 in thick holla bread slices 1/2 cup of apricot preserves 2 table spoons of water okay are you ready to make I know I am whisk together your ice cream and eggs in in a bowl combine eggs sorry combine almonds and sugar in
A shallow dish combine your almonds and your sugar in a shallow dish dip bread or slices into this mixture coating well dip bread into this mixture coating well okay dip the bread into the egg mixture coating it coating it well lightly press one side of each bread slice into your almond mixture
Okay next you’re going to cook cook in batches cook your bread in batches in a lightly greased nonstick skillet or griddle over a low medium heat for 1 to two minutes or until it is golden brown next you microwave your preserves for about 1 minute in your microwave okay your microwave preserves
And your water for 1 minute in your microwave or until it is smooth okay so do it for about 30 seconds to 1 minute in a glass Jun stirring it at 30 second intervals top your French toast with your apricot syrup and this makes four yummy delicious
Servings I tried this last week and it’s a perfect breakfast for this time of the year okay now I’m going to give you my bonus recipe for this week and it is a frozen Waldorf salad okay 1 8 oz can of crushed pineapple two eggs slightly beaten 1/2 cup of
Sugar 1/4 cup of lemon juice one8 teaspoon of salt 2 cups of un peeled apples do not peel these apples but dice them okay you need two cups of unpeeled apples diced one cup of celery diced 1/2 cup of pecans chopped so chop your pecans you need a half2 cup of
This one2 cup of whipping cream drain your juice from your pineapple into a sauce span add your slightly beaten eggs sugar lemon juice and salt cook over low heat stirring constantly until it is thickened cool slightly add your pineapples celery apples and your pecans mixed to blend whipped
Cream okay whip the cream after you mix to blend fold it now into your pineapple mixture pour into an 8 in square dish and freeze overnight before serving Place into the refrigerator for about 3 hours that’s before you serve okay this makes 9 to 12 servings all right
Okay so to end my show I’m going to give you two tips for this week remember before I finish off giving you my tips if you would like to receive anything from this week’s podcast please all you need to do is send me an email to ask Don on blindlife
Gmail.com ask Donna on blindlife gmail.com and I would be more than pleased to send you the show notes to this week’s show just put in the subject line dining with Donna week one for December again in the subject line dining with d week one for December and I would be
Pleased to send you the entire show notes for this week and anything else that you may desire just tell me what you want all right let me give you the tips for this week it’s for the kitchen smooth cake slices now you can start to smooth slices and avoid crumbling when slicing fresh
Cake dip your knife in a glass of cold water and voila there you have it my second tip another one for eliminating air bubbles of a cake before baking your cake wrap your cake pens on your countertop like knock it on your countertop before you place it in the
Oven so uh you know like knock it sharply on your countertop before putting it into the oven and there you go all right this is it for me for this week I’m Donna J Jan your host for dining with Donna week one December’s podcast and I hope you’re enjoying your
Holidays have a great rest of the day have a a great rest of the week and we will see you next week stay safe now bye that’s it for this week Donna hopes that you enjoyed her recipes and that you will take a few minutes to try them
Out stay safe and stay well send your thoughts and feedback to Donna at ask Donna on line lifee gmail.com