Caldwells Cookbook

8 eggs
1 1/2 cup whole milk
2/3 cup all-purpose flour
2/3 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
12 slices Texas Toast
6 tablespoons butter

Whisk together eggs, milk, flour, sugar, vanilla, salt, and cinnamon in a large bowl. Heat a large cast-iron or nonstick skillet over medium/low heat. When the pan is hot, add 1 tablespoon of butter. If butter smokes, your pan is too hot, turn down the heat. Drop each bread slice into the batter for about 30 seconds per side. Let some of the batter drip off then drop the bread into the buttered pan. Cook each battered bread slice for 1 1/2 to 2 minutes per side or until golden brown. Add more butter to the pan as needed to cook all the French toast. Serve three slices of French toast per plate. Dust each serving with a little powdered sugar and include some maple syrup on the side.

This was a good mock recipe, but the horseradish sauce was a little strong with ketchup!

Horseradish Dipping Sauce:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/8 teaspoon dried oregano
1/8 teaspoon cayenne pepper
dash garlic powder
dash onion powder

Make horseradish dipping sauce by combining ingredients in medium bowl with a whisk. Mix until creamy then cover and chill the sauce.

Batter:
1/2 cup all-purpose flour
1/2 cup plain breadcrumbs
1/2 teaspoon salt
1 1/4 cup milk

1 large white onion
6-10 cups vegetable shortening (for fryer and you may substitute vegetable oil)

Heat the shortening to 350 degrees in a deep fryer. Create batter by combining all dry ingredients in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken (if you would like it thicker add a little bit of flour and let sit another 5 min). Whisk batter again. While batter is sitting slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion slicing it in 1/2. Slice each half 4 more times in a spoke fashion to create wedges of onion. Separate the onion pieces. Dip each onion piece in the batter, then carefully drop into the hot oil. Fry eight to twelve peels at a time for 1-2 minutes or until golden brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm. When they're all done, serve the fried onion slices on a plate or in a paper lined basket with horseradish dipping sauce on the side

Yields: 2-6 servings

Rich loves this when we go to Red Robin so I figured we would create it at home. For mine and the kids we kept it mild (in the chipotle mayo we left out the chipotle chile pepper until the mayo was on mine and the kids. Then Rich added it to taste), but Rich went all out and cleared his sinuses right up!

Chipotle Mayo:
1/4 cup mayonnaise
1/4 teaspoon ground chipotle Chile pepper
1/8 teaspoon paprika

Make the chipotle Mayo spread by combining the ingredients in a small bowl. Cover and chill until you are ready to use it.

Burger:
4 (5.5-ounce) ground beef patties
1/4 teaspoon Seasoning-Red Robin (see below)
8 slices pepper jack cheese (2 per patty)
4 hamburger buns

Preheat barbecue or indoor grill to medium heat. Shape ground beef into a round patty that is slightly larger than the bun.Sprinkle a bit of the seasoning blend over both sides of the patty. Grill for 3-5 minutes per side, or until the patty is cooked the way you like it. About 1 min. before the burger is done place a couple slices of pepper jack cheese on top of the patty to melt. As the hamburger is grilling toast the face of the top and bottom bun. Stack the hamburger bun patty on the bottom bun.

Toppings:
16-20 bottled jalapeno slices (nacho slices)
8 tablespoons fresh salsa or pico de gallo
1 1/3 cup shredded iceberg lettuce

Stack 4-5 jalapeno slices on the patty. Spoon 2 tablespoons of salsa or pico de gallo over the jalapeno slices. Add 1/3 cup shredded lettuce next, then finish the burger off with the top bun.

Yields: 4 Burgers

3 tablespoons salt
1 tablespoon instant tomato soup (knorr Tomato with basil is great)
2 teaspoons chili powder
1/4 teaspoon ground cumin
1/4 teaspoon gound black pepper

Combine the ingredients in a small bowl and stir well. Stor in a covered container. Goes great on French Fries!

Yields: 1/3 cup seasoning

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup skim milk
• 3 tablespoons butter, melted
• 2 eggs
• 1 tablespoon white sugar
• 1 teaspoon banana extract (you can also use vanilla extract if you don't have banana)
• 1 large banana, mashed
• 1/2 cup miniature semisweet chocolate chips
• cooking spray
  

Combine flour, baking powder, baking soda, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted butter, eggs, sugar, and vanilla. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the banana, chocolate chips, and nuts.

Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Yields: 10 pancakes