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.

Recipe: French Baguettes

French Baguettes by Alana Lee

4 t. yeast
2 c. warm water
2 T. sugar
4 T. olive oil
1 T. salt
6 - 6-1/4 c. all-purpose flour (or mixture of whole wheat and white)
1 T. cornmeal (to dust the baguette baking sheet)

Egg wash:
1 egg white
1 t. cold water
 
Directions:

1. In a stand mixer, add yeast and water. If using active dry yeast, proof for 5-10 minutes or until foamy. If using instant yeast, skip proofing step and move to step 2.
2. Add sugar, olive oil, salt, and 4 cups of flour. (If using any whole wheat flour, add it in this step.) Mix well using dough hook attachment.
3. Once wet dough is formed, mix in flour 1 cup at a time until all flour is incorporated. Knead dough for several minutes.
4. Cover bowl with plastic wrap sprayed with cooking spray and let rise until doubled.
5. If desired, line baguette sheet with parchment paper; otherwise, lightly grease bottom of baguette pan with cooking spray. Dust baguette sheet with corn meal.
6. Punch down dough, knead slightly, and divide into 3-4 equal portions. Flatten each piece into a rectangle about 1/2 inch thick. Moisten dough surface with water and roll up tightly from the long side; pinch to seal edges and ends. Make sure all your loaves are formed from rectangles that are about the same size. Cut 1/4-inch diagonal slashes across tops of loaves every 2 inches.
7. Place loaves in baguette pan or other baking sheet. For egg wash, beat egg white with a fork; add 1 t. cold water. Brush tops and sides of loaves with egg wash. Cover with greased plastic wrap; let rise until doubled.
8. Preheat oven to 425 degrees (400 convection). Place flat pan of boiling water on lowest rack of oven. Bake baguettes for 12-15 minutes, or until light brown and crispy on top.
9. Makes 3-4 baguettes. Recipe is easy to double or half.

 

Recipe: Cheesy Potato Casserole

Aka Freezer-friendly Funeral Potatoes

2 lb. Bag hash browns

½ c. onions (or 2 T. dried minced onion)

1 can cream of celery

1 can cream of mushroom

8 oz cream cheese

1 c. cubed ham (optional)

1½ to 2 c. jack cheese (reserve ½ c. for topping)

¼ t. pepper

½ t. salt

1 c. corn flakes or crushed ritz crackers for topping

 

Directions:

1. Soften cream cheese and cream together with soups. 

2. Stir in onions, shredded cheese, ham (if desired), pepper, and salt. 

3. Break apart hash browns. Gently stir into cheese mixture. 

4. Place in greased baking dish. Bake covered for 40 minutes at 350 degrees (or up to 1 hour as needed). Uncover and top with remaining cheese and corn flakes (or cracker crumbs). Return to oven until cheese is melted.

 

To Freeze Mixture: Place in gallon freezer bag (or in several smaller freezer bags). Label and freeze.

 

To Serve: Thaw on counter for 2 hours. Place in greased baking dish. Bake covered for 1 hour at 350 degrees (or less than 1 hour if using smaller portions). Uncover and top with remaining cheese and corn flakes (or cracker crumbs). Return to oven until cheese is melted.

Recipe: Soft & Yummy Frosted Sugar Cutout Cookies

Most little bakeries don't give out their recipes. But I do. This is my favorite sugar cookie hands down! It's not overly sweet, but has the perfect amount of sweetness.

 

Sugar Cutout Cookies

1 c. shortening

2-1/4 c. granulated sugar

4 eggs, beaten

1 tsp. salt

1 tsp. vanilla

2 tsp. baking powder

1 c. sour cream

6 c. flour

Directions:

1. Using whip attachment, beat shortening and sugar together until well blended. Add in beaten eggs, two at a time. Add salt, vanilla, baking powder, and sour cream.  
2. Using paddle attachment, add flour one cup at a time and mix after each addition. Scrape sides and bottom of bowl and mix until consistent throughout.
3. Scrape dough into smaller metal bowl and wrap with plastic wrap. Place in fridge to chill for 2+ hours. 
4. Roll out 1/4" thick and cut with cookie cutter. Place cookies 1" apart on cookie sheet lined with parchment paper.
   
5. Bake for 8 minutes at 375 degrees (or 350 degrees convection--I always use convection). They will not brown. Do not overbake. These cookies should remain soft.
   
6. Allow to cool before placing in airtight container.
7. Can be frozen up to 2 weeks. To thaw, place container on counter for 2 hours.

 

Cream Cheese Butter Cream Frosting (Stabilized)

8 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

3 c. powdered sugar

1/2 t. butter vanilla emulsion

1/4 t. almond flavoring

2-1/4 t. meringue powder (optional)

Directions

1. In a KitchenAid or using a hand mixer, beat cream cheese and butter until smooth. (You won't be able to beat the lumps out once you've added the powdered sugar.)

2. Add powdered sugar 1 c. at a time. (To stabilize to the point of crusting, add 1 T. meringue powder per 1 lb powdered sugar, or about 2-1/4 tsp for this recipe.)

3. Mix in flavoring. Add desired gel food coloring.
   

4. Whip until fluffy and smooth, about 6-10 minutes.

5. Spoon into piping bag.

For royal icing, I use this recipe from PreppyKitchen.com, which also includes a helpful YouTube video of the process.

Recipe: Spicy Sasuage Queso Dip

Party-Size Spicy Sausage Queso Dip (serves 50-75) 

6 lb can nacho cheese sauce* (Sam's club, or 5 - 6 16 oz. blocks Velveeta)

2 lbs reg. hot pork sausage, browned, crumbled, and drained

1-2 jars salsa (use hot salsa to add more heat to your dip)

4 oz can diced green chiles 

Few pinches of red pepper flakes, optional (if you want to spice it up)

Instructions: 

1. Brown sausage, crumble, and drain well. 
2. Add all ingredients to a crockpot (I use a slow cooker liner for fast and easy clean up). Cook on low until melted and warm, stirring frequently. 
3. Turn crockpot to warm. Enjoy with tortilla chips.

*Cook's Note:  Nacho cheese sauce has already been thinned and is not solid like Velveeta and is already flavored, unlike Velveeta. It is also much less than expensive than Velveeta (but contains yellow dyes, whereas Velveeta uses naturally-derived annatto coloring).

If you are only making dip for a small group of people: 

Spicy Sausage Queso Dip (serves 10-15) 

2 - 3 16 oz. blocks Velveeta cheese

1 lb spicy sausage, browned, crumbled, and drained (use hot sausage for extra spicy dip) 

1 jar salsa 

Few pinches of red pepper flakes, optional (if you want to spice it up)

Same instructions as the first.

Recipe: Oatmeal Craisin Raisin Breakfast Cookies

If you like the chewy breakfast cookies at Wendy's, you will probably love these even more. My mom, Rose Wride, created this original recipe to copycat the cookies mentioned above, but in the process, she improved it. To learn more about my amazing home-economist, recipe-book author mother, click here.

Oatmeal Craisin Raisin Breakfast Cookies

1 cup butter, softened

1-1/4 cups brown sugar

3 large eggs

1 teaspoon pure vanilla extract 

1 tablespoon molasses 

1-3/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats

1/2 cup Craisins (dried cranberries)

1/2 cup raisins

3/4 cup walnuts, coarsely chopped (optional)

Instructions: 

1. Preheat oven to 350-degrees.

2. In a medium bowl, mix butter, brown sugar, eggs, vanilla and molasses until light and fluffy. 

3. Stir in all-purpose flour, soda, salt and cinnamon until just moistened. 

4. Add the rolled oats and mix well.

5. Stir in Craisins, raisins and walnut pieces. Dough will be stiff and slightly sticky. 

6. Drop by spoonfuls about 2-inches apart on a baking sheet, and bake 12-14 minutes in a 350-degree oven until golden on the edges. The centers will look slightly shiny and undercooked. Remove the baking sheet from the oven and let cookies finish cooking on the pan for about five minutes. Transfer to a wire rack to cool. 

Makes about 2-1/2 dozen cookies.

Cook's Note:  Molasses keeps these cookies soft and chewy. Store covered at room temperature for up to one week. These cookies freeze well and maintain their soft, chewy texture--just pop them into a ziploc, and then set the ziploc on the counter to thaw 30 minutes before you want to eat them. If the cookies look like they will spread too much, stir in a rounded tablespoon of flour before baking.

Recipe: Candied Popcorn

Candied Popcorn

by Heath Lee

3 bags Butter Lover’s microwave popcorn, popped

1 c. butter

1 c. sugar

1/2 c. dark Karo syrup

1 t. vanilla

handful nuts (optional)

Remove old maids from popcorn and place in large bowl. Boil butter, sugar and Karo syrup for 3-5 minutes. Remove from heat and add vanilla. 

Pour over popcorn and stir well. Devour! 

Shake the unpopped kernels out of the bag.

Don't open the bag until you shake, shake, shake.

Use a bowl with plenty of space for mixing.

Melt butter, sugar, and karo syrup.

Consistency when it begins to boil.

Consistency after boiling 2-3 minutes.

 

Pour and stir thoroughly.

Stir until coated evenly.

Recipe: Sticky, Chewy Caramel Corn

Sticky, Chewy Caramel Corn

by Heath Lee

2 c. brown sugar, packed

1 c. butter

1⁄2 c. corn syrup

1 t. vanilla

20 c. popped popcorn (microwavable)

Combine first 3 ingredients in a saucepan and bring to a boil; boil for 5 minutes. Remove from heat and stir in vanilla. Pour over popcorn, stirring until thoroughly blended.

Cook’s Note: Heath’s trick is to use microwave butter popcorn because it adds a burst of butter flavor. You know you want to make some!

Shake unpopped kernels from bag...

...before opening the bag.

Start with microwave popcorn, butter flavored.

Pour, stir unto coated evenly, and enjoy.

 

Recipe: Cream Cheese Buttercream Frosting

Cream Cheese Buttercream Frosting

8 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

2-3 c. powdered sugar

1 t. vanilla

1/4 t. to 1/2 t. almond extract, optional

 

Instructions:

1. In a KitchenAid or using a hand mixer, beat cream cheese and butter until smooth. (You won't be able to beat the lumps out once you've added the powdered sugar.)
   

2. Add powdered sugar 1 c. at a time. (For already sweet desserts, like cinnamon rolls, I only use 2 c. powdered sugar; if you're frosting something, and you want the frosting to be the main hit, use closer to 3 c. powdered sugar.)

3. Mix in vanilla (and optional almond extract).*

*I like to add almond extract for frosting sugar cookies, sugar cookie bars, and cupcakes. I do not add almond extract if I'm frosting cinnamon rolls.

 

 

Buttery Cream Cheese Buttercream Frosting

4 oz. cream cheese, cold

1/2 c. butter, room temperature (not melted)

2-3 c. powdered sugar

1 t. vanilla

milk (optional)

Beat cream cheese and butter together until smooth. Add powdered sugar and mix well. Mix in vanilla.

Cook’s Note: If using this on top of cinnamon rolls, you can add a few drops of milk to reach desired consistency.

Recipe: Rose's Cinnamon Rolls

Rose’s Cinnamon Rolls

1 batch Rose’s Rolls recipe

1/2 - 3/4 c. butter, softened

Brown sugar

Cinnamon

1/4 - 1/2 c. butter, melted

For Drizzle: powdered sugar, butter, vanilla, and water or milk. Advanced bakers can guestimate the amounts. If you would like a specific recipe, check out my Cream Cheese Frosting recipe.

 

Instructions:

1. Roll out dough into rectangle about 1/4 to 1/2 inches thick. Spread rolled out dough with a 1/8” layer of softened butter.

2. Sprinkle about 3/8” brown sugar on top of butter layer. 

3. Lightly sprinkle cinnamon on top of brown sugar until sugar is a shade darker. Starting with wide end, roll up dough and pinch edges to seal. Cut into 1 to 1-1/2 inch slices using quilting thread wrapped around rolled up dough and pulled tightly while crossing thread ends, dip sliced roll in melted butter, and place butter-side up in a greased casserole dish. 
   

4. Bake for 16-20 minutes at 380 degrees, depending on oven, until golden brown.

5. Once out of oven, turn out on rack to cool for 5 minutes. Return to baking pan and coat with glaze made from powdered sugar, butter, vanilla, and water. The drizzle should be thick enough to ribbon from a spoon.

Cook’s Note: To make bubble bread, roll scraps of dough into a rectangle, 1/2 inch thick. Use a pizza cutter to cut it into 1-inch squares. Dip the squares in melted butter, then a cinnamon and sugar mixture. Place in a generously buttered baking pan. Let rise until doubled and bake at 380 degrees for about 15-30 minutes, depending on size of pan and thickness of dough.

Recipe: Maple Buttercream Frosting

If you want to level-up your donuts or cupcakes, or even your French toast, this is the right decision. My oldest daughter spreads it between two pieces of French toast and eats it like a sammie, food-boss style. *I woke up and dreamed up the most incredible stuffed French toast with maple buttercream frosting, and then I found that I had, in fact, not invented maple buttercream. Here is the recipe the way I make it.

Maple Buttercream Frosting

 

Ingredients:

1 c. butter, room temperature (I use salted butter)

3 c. powdered sugar (for a less buttery taste, add up to 3/4 c. more)

1 t. vanilla extract, no fake stuff

1 t. maple extract or mapleine

 

Instructions:

1. Beat butter and add powdered sugar one cup at a time until well blended.

2. Mix in vanilla and maple extracts.

3. Beat mixture for several minutes until light and fluffy.

Cook’s Note: You can put it in a piping bag and pipe onto your baked goods, or you can spread it on with a knife or spatula. If using on French toast, let toasts cool slightly or mixture will melt too much. Do not use real maple syrup if you want a true buttercream frosting because it will be runny, from what I have read. Also, I do not like real maple syrup anyway (Team Log Cabin!), so I am biased.

Pairing ideas: use on donuts, chocolate cupcakes, carrot/spice cake, homemade gingersnaps, sugar cookies; French toast, pancakes, crepes; baked sweet potatoes, cooked carrots.

This tastes freaking amazing on these homemade donuts. Just skip the maple icing and pipe on this maple buttercream instead.