A basic but solid French toast recipe. The original recipe had a picture boasting heart-shaped food!
| Ingredients | Step |
|---|---|
| 2 eggs⅛ c. milk 1 T. sugar ½ t. cinnamon dash nutmeg¼ t. vanilla |
Whisk well, then pour into a shallow dish. |
| egg mixture 5 slices bread |
Fry in buttered skillet, flipping when needed. |
Source: FoodNetwork
I keep making this one. It's so pretty...
It takes 4-5 hours start-to-finish.
Sometimes the bread filling gets a chemical flavor, and I suspect it's the cream cheese. Next time I make this bread, I want to try a savory filling that I know will bake well to check this flavor source hypothesis. Getting a higher end cream cheese that isn't stretched with filler might also help.
Other filling ideas: use jam instead of freeze-dried fruit; cinnamon/sugar/butter/raisin; coconut/cream cheese/chocolate chip; Nutella/cream cheese; garlic butter; onion/garlic/sundried tomato; basil/garlic/parmesan; hatch chilis/Colby Jack
| Ingredients | Step |
|---|---|
| 3 T. water 3 T. milk, whole preferred 2 T. bread flour |
Combine in a small saucepan. Whisk until lump-free. Then cook over medium heat, stirring, until thickened and paste-like (~2-4 minutes). |
| tangzhong ½ c. milk |
Transfer tangzhong to the bowl of the stand mixer. Stir milk on top to help cool it. |
| 2½ c. (300 g) bread flour (often I need to add more) 1 egg 4 T. butter, softened 1 T. (9 g) yeast ¼ c. (50 g) sugar 1 t. (6 g) salt |
Mix to combine, then knead until soft & smooth (tackier than a post-it, sticking somewhat to the walls of the mixing bowl, but not a batter and not sticking to oiled hands). |
| lightly greased bowl | Shape the dough into a ball. Let it rest in a lightly greased bowl, covered, for 1-1½ hours, until puffy. It won't necessarily double. |
| 4 oz. cream cheese (half package), at warm room temperature 2 T. sugar zest of 2 lemons pinch of salt |
Mix until smooth. |
| 2 T. freeze-dried fruit 2 T. flour |
Mix until berries are completely crushed and evenly distributed. |
| On a lightly floured surface, gently deflate the dough. Divide it into 4 pieces (~170 g. each). Shape each into a ball. Cover and let rest 10 minutes. | |
| 9" springform or round pan | Line with parchment. Lightly grease the parchment and sides of pan. |
| Working with one piece of dough at a time, roll it into a 6"x12" rectangle. Portion ¼ of the filling (2 heaping tablespoons) onto the top half of the rectangle. Spread it down, leaving the last 5"-6" bare. Cut the uncovered dough into very thin strips. Fold the long edges in so the filling can't seep out; pat gently to flatten. Roll toward the uncovered strips, lightly press the strips into the log, then place the log (seam-side down) into the pan along the outside edge. Repeat. | |
| Cover and let rise 60-75 minutes. | |
| Preheat oven to 350 degrees. | |
| milk | Brush the roll with milk (be careful not to deflate it). Bake 28-32 minutes, rotating partway through, until 190 degrees and golden. Remove and cool on rack. |
A decent amount of hands-on work, but delightful warm or cold. The milk can be replaced with dairy-free alternatives (up to ⅔ coconut milk). Makes 3½ cups.
| Ingredients | Step |
|---|---|
| ⅓ c. small pearl tapioca ¾ c. water |
Soak in a saucepan for 30 minutes. Do not drain if there is remaining water. |
| 2¼ c. milk ¼ c. sugar 2 egg yolks ¼ t. salt |
Add to saucepan. Stir over medium heat until boiling, then simmer uncovered for 10-15, stirring often. |
| 2 egg whites ¼ c. sugar |
Beat together until soft peaks form, maybe 5 minutes. (The egg whites should quickly curl and fall into themselves, not holding their shape.) |
| OPTIONAL ADD-INS 2 T. unsweetened cocoa powder PLUS 2 T. sugar 1 oz. dark chocolate pieces ⅔ c. finely chopped fruit (dry or fresh) |
Stir in to hot tapioca mixture. Let cook ~1 minute. |
| Temper the egg whites with the hot tapioca (transfer at least ¾ c. tapioca). Then gently fold the warmed egg whites into the hot tapioca mixture in the saucepan. | |
| Stir and cook pudding over low heat for another ~3 minutes. | |
| ½ t. vanilla | Cool 15 minutes, then add vanilla. |
Source: Bob's Red Mill
This recipe must chill overnight, so plan ahead. It makes roughly 4 dozen small cookies.
If you substitute butter for shortening, use ¼ c. milk instead of ⅓ c.
| Ingredients | Step |
|---|---|
| ½ c. shortening 1⅔ c. sugar |
Cream together. |
| 2 t. vanilla 2 eggs, beaten 2 oz. unsweetened Baker's chocolate, melted |
Add & beat. |
| 2 c. flour, sifted 2 t. baking powder ½ t. salt |
Sift together. |
| ⅓ c. milk (or ¼ c. if using butter) | Add to the mixer alternately with dry ingredients. |
| ½ c. walnuts, chopped | Stir in. |
| Scrape down bowl, cover, and chill overnight. | |
| powdered sugar | Preheat oven to 350 degrees. Grease cookie sheets. Form dough into 1-inch balls. Roll in confectioner's sugar. Bake at 350 degrees for about 15 minutes. |
Source: my grandma
Made for Sarah's birthday in 2023. Makes 3½ dozen.
| Ingredients | Step |
|---|---|
| Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets. | |
| 3¼ c. flour 1½ c. sugar 1 T. baking powder ¼ c. cocoa powder 1¼ t. black pepper, fresh ground 1½ t. cinnamon ¼ t. clove ½ t. salt |
Sift together. |
| ¾ c. shortening | Work in the shortening (aim for coarse cornmeal texture). |
| ½+ c. milk ⅔ c. walnuts, chopped |
Add milk and nuts. Mix by hand until well-blended. If necessary, add a bit more milk so the dough holds together. |
| Pinch off 1-inch pieces of dough and roll them into balls. Place 1-inch apart on cookie sheets. Bake 15-20 minutes, or until firm. | |
| 1½ c. powdered sugar, sifted 3 T. milk 1 t. rum extract |
Beat until smooth for a thin frosting (while the cookies bake). Add a wee bit more milk if necessary. |
| sprinkles | Let cookies cool on racks only until warm. Dip tops into icing, then sprinkle with colored sprinkles. Let the frosting dry completely, then layer the cookies between wax paper to store. |
Source: ciaoitalia.com (Mrs. Tigani's Chocolate and Black Pepper Cookies)