Recipe: Stuffed French Toast

 

Stuffed French Toast

1 loaf French bread
8 oz cream cheese, softened
1 cup raspberries or blueberries (frozen is fine, but thaw first)
1/4 cup powdered sugar (more or less depending on taste preference)
5  eggs
2 TBS milk, half and half, or heavy whipping cream

Directions

1. Slice French loaf every 1/2 inch, but avoiding cutting through the bottom on even cuts so that you end up with 1-inch slices of bread that open like butterflies.

2. For stuffing: Mix cream cheese, berries, and sugar in a small bowl with a fork until mashed and blended. Smear a spoonful of stuffing between the bread flaps, making sure no filling seeps out of the edges. Gently press flaps closed.

3. Blend eggs and milk well and pour into shallow container for dipping. Dip both sides of stuffed bread into egg mixture and place in preheated frying pan coated with oil. Flip when bottom develops pretty brown spots. Remove from heat and place in warmed crockpot or baking dish covered in foil to keep warm while you cook the rest.

Makes 4 - 5 servings. (Cream cheese filling makes enough for almost 2 skinny French loaves.)

Cook’s Note: Serve with Maple Buttercream frosting, maple syrup, or berry syrup. One French loaf can be cut into 10 - 14 butterfly slices, depending on the size of the loaf. 

See Stuffed French Toast tutorial reel on Instagram @MrsLeesSweetShoppe.

Recipe: Creamy Broccoli Soup

Creamy Broccoli Soup

2 T. butter
1/2 c. all-purpose flour
3 c. chicken broth
1 T. minced onion
1 t. salt
1 - 2 pinches red pepper flakes
2 - 3 broccoli crowns, chopped (can use food processor)
1 - 2 Idaho potatoes, chopped into 1/2” cubes (optional)
1 c. milk or cream
2 c. shredded cheese

Directions:

1. In a medium saucepan, melt butter and flour together and stir until a thick paste is formed.

2. Whisk in chicken broth, minced onion, salt, red pepper flakes, chopped broccoli, chopped potatoes (if desired). Bring to a boil and simmer for 10 - 15 minutes, stirring occasionally (if your potatoes are in larger chunks, increase simmer time until potatoes are done).

3. Gradually stir in milk and shredded cheese. Let simmer a few minutes until the cheese is melted and incorporated into the soup. Remove from heat; let stand 2 - 3 minutes before serving.

4. Serve with bread and butter.

Makes 4-5 servings. 

Cook’s Note: The red pepper flakes might not seem important, but that is the magic ingredient to this soup. Also, use potatoes to stretch the soup for a few more people or to help thicken the soup a little. I rough cut my broccoli and potatoes in to 2 - 3” segments and pulse it a few times in a food processor for a smoother-textured soup.

Recipe: Rose's Rolls - Braided with QR Codes for Tutorial Reels

Rose's Rolls - Braided

This recipe uses the Original Rose's Rolls recipe adapted for a KitchenAid or other stand mixer.

2 c. warm water
2 T. active dry yeast (or 2 pkgs.)*
1/2 c. sugar
3 c. flour
1 egg
1/4 c. vegetable oil
2 t. salt
2 c. flour

Directions

1. In a stand mixer bowl, combine water and yeast with a whisk. Proof 5 minutes or until bubbly or frothy.

2. Add sugar, 3 c. flour, egg, oil, and salt. Mix on low speed until evenly mixed (1-2 minutes).

3. Add 2 c. flour and mix on low speed until flour is incorporated and dough is fairly smooth. Only knead 3-4 minutes or it will toughen the dough—dough should be very moist and sticky and coat your fingers and palms. This is the magic dough consistency for these rolls.

4. Cover and let rise for 30 minutes to 1 hour in “summer day” oven until doubled in size.

5. Scrape dough onto floured surface and fold a few times to tighten the gluten. Let rest 5 minutes. Roll or press by hand into rectangle about 12-14” long and 1/2” thick. Cut the dough into 3/4” to 1” inch strips. Dust each strip in flour and pinch the ends of 4 strips together at the top. Weave a 4-strand braid, pinching the ends together. Set aside. Repeat cutting strips and braiding until dough is used up. Using a pizza cutter, cut braided strips into equal pieces (4-5” long works best), tuck cut ends underneath towards center, and place on greased baking sheet about 2-3” apart (15 rolls per 13x17-inch baking sheet).

6. Cover with plastic wrap sprayed with Pam. Let raise until nearly doubled in size again (you will see air pockets through the dough’s surface). Bake for 10-13 minutes at 400 degrees until golden. Do not overbake.

7. Brush tops with melted butter and let cool 5-10 minutes before serving.

Makes 28-32 braided dinner rolls.

Cook’s Note: See roll tutorial reels on Instagram @MrsLeesSweetShoppe. *I like to use 1 TBS active dry yeast with 1 TBS active sourdough starter/levain.

Dough Texture & Kneading

Cutting Dough into Strips

Braiding Dough

Forming Rolls 

The printer-friendly recipe contains QR codes for easy access to tutorial reels.

 

 

Recipe: Raspberry Fluff Dessert

Raspberry Fluff Dessert

I first learned of this recipe from my friend Valerie in Idaho. A decade later, my friend Amanda reintroduced me to this dessert, and any time she takes it to a potluck or event, it's the favorite.

Ingredients:
5.1 oz. pkg. vanilla instant pudding
32 oz. vanilla or plain yogurt
8 oz. cool whip, thawed
12 oz. frozen raspberries

Directions:
In large mixing bowl, add yogurt and dry pudding mix. Mix for 2 minutes.
Stir in cool whip until evenly distributed.
Fold in frozen raspberries. Wait 20-30 minutes before serving.

Makes 8-10 servings.

Cook’s Note: Raspberry Fluff takes on a slightly different vibe when stored in the refrigerator overnight, and is equally tasty. 

For a less sweet version, use plain yogurt. My favorite is mixing with 16 oz. vanilla yogurt and 16 oz. plain yogurt. All three options are yummy.

Recipe: Grand Slam Breakfast Casserole

Grand Slam Breakfast Casserole

Ingredients:
16 oz. can refrigerator biscuits (or 1 batch homemade biscuits)
1 lb. hot sausage, browned and drained
2 cups cheddar cheese, shredded
6 eggs
1/2 cup milk
salt and pepper to taste
1 batch sausage gravy (or 1 packet Pioneer white sausage gravy prepared)

Sausage Gravy (see Step 4):
2 T. flour
2 beef bouillon cubes
2 cups milk

Casserole Directions:

1. Preheat oven to 350 degrees. Grease 9x13 casserole dish with shortening.
2. Cut refrigerator biscuits into fourths and spread out evenly in bottom of casserole dish.
3. Brown and drain sausage. Reserve 1/2 cup browned sausage in the skillet to make gravy, and sprinkle rest of of browned sausage over biscuits and spread out evenly.
4. Start making gravy. With gravy skillet on low (with reserved brown sausage), add two beef bouillon cubes and smash them with a wooden spoon as they heat up. Add flour and mix until well coated. Slowly pour in 2 cups milk and bring to a boil. As soon as gravy is thickened, remove from heat.
5. Layer shredded cheddar cheese over crumbled sausage.
6. Beat 6 eggs with 1/2 cup milk and a few dashes salt and pepper. Pour egg mixture evenly over cheese layer.
7. Pour sausage gravy evenly over top of casserole layers.
8. Bake for 40 minutes. Let cool 5 minutes before serving.

Cook’s Note: This will overflow if dish is smaller than 9x13. Place a large baking sheet on bottom rack just in case.

Recipe: Country Sausage Gravy

Country Sausage Gravy

Ingredients:
1 lb. regular or hot ground sausage, browned and drained
2 T. flour (or 1 T. per cup milk)
2 beef bouillon cubes (or 1 per cup milk)
2 cups milk

Sausage Gravy Directions:

1. Brown sausage and drain.
2. On medium or medium-low heat, add beef bouillon cubes, and smash them with a wooden spoon as they heat up.
3. Add flour to browned sausage and stir until well coated.
4. Slowly pour in milk and stir until completely mixed. Keep stirring until gravy reaches a boil and thickens in consistency. Remove from heat.
5. Add salt and pepper to taste.

Makes 4-5 servings.

Cook’s Note: You can easily increase yield by adding 1 T. flour, 1 bouillon, and 1 cup milk. If you prefer your gravy with a thinner consistency, stir in a small amount of milk (a little goes a long way).

Recipe: Mama Alana's Easy Lasagna

Red Sauce Ingredients:

2 - 15 oz. cans petite diced tomatoes (or crushed tomatoes)

2 - 15 oz. cans tomato sauce

6 oz. can tomato paste

1/2 T. dried minced onion

1 t. minced garlic

1/2 T. oregano

1/4 t. fennel seed

1/4 t. marjoram

1/8 t. thyme

1/8 t. rosemary

salt and pepper to taste

 

Final Filling Sauce:

1 batch Red Sauce (above)

6 oz. dr. wt. can olives, sliced

16 oz. regular ground sausage, browned

16 oz. large curd cottage cheese

 

1 box oven-ready lasagna noodles (Great Value is good)

2 lbs. shredded cheese

 
Directions:

1. In a pan or crockpot, mix Red Sauce ingredients and simmer 30 minutes - 2 hours on low, stirring occasionally.
2. Brown sausage and drain.
3. Add olives, browned sausage, and cottage cheese to Red Sauce and stir until just mixed.
4. Spoon a thin layer of Final Filling Sauce in bottom of 4 qt (9" x 13" or 10.5” x 14.75”) casserole dish so noodles don’t stick and burn to the bottom. Layer dry lasagna noodles on top of filling, breaking noodles to fit in dish with 1/4” - 1/2” gaps between noodles. Add filling layer 1/2” - 1” thick. Repeat layering noodles and filling until filling is gone. Do not put dry noodles on top of final layer of filling.
5. Cover with shredded cheese. (To prevent cheese from burning, cover casserole dish with foil for the first 30 minutes of baking time.)
6. Bake at 350 for 40-45 minutes, or until fork easily pierces lasagna to the bottom of the casserole dish. Let stand for 5-10 minutes before serving. 

Note: Top layer should not come higher than 1/2” from the top of the casserole dish. Do not overfill casserole dish because lasagna will bubble and overflow. For extra flavor, double the amounts of fennel, marjoram, thyme, and rosemary; if herbs are not simmered for at least 30 minutes, filling will have patches of bitter flavors.