Graham Roadrunners

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Strawberry Stuffed French Toast with Praline Bacon


  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

                        —–French Toast—– 

   8      ounces        cream cheese 

   2      tablespoons   strawberry Jam 

   1      15 inch       loaf French bread, cut in half lengthwise 

   8      large         eggs, beaten 

   1 1/2  teaspoons     vanilla extract 

   1 1/3  cups          milk 

     1/4  cup           sugar 

   4      pints         strawberries 

                        Powdered Sugar for garnish 

                        —–Praline Bacon—– 

   2      pounds        bacon 

   6      tablespoons   sugar 

   3      tablespoons   chili powder 

     1/2  cup           pecans, finely chopped 

1. In a food processor, mix together the cream cheese and the jam.  Spread 

the mixture on both sides of the bread.  Put the bread halves together, 

forming a loaf again.  In a large bowl, beat the eggs, vanilla, milk and 

sugar.  pour into a flat dish.  Sprinkle the sugar over the strawberries and 

set aside.  When ready to prepare for serving, cut the bread into 3/4 inch 

thick slices and soak the slices in the egg mixture.  Brown on both sides on 

a lightly greased griddle.  Top with the strawberries and dust with the 

powdered sugar.  Serve immediately 

—– Praline Bacon —– 

1. On the rack of a large broiling pan arrange the bacon slices in a single 

layer and cook in the middle of the oven for 10 minutes, or until the bacon 

just begins to turn golden.  In a small bowl stir together the sugar, chili 

and pecans.  Remove the pan from the oven and sprinkle the bacon with the 

sugar mixture.  Return the pan to the oven and cook until the bacon is crisp 

and browned, about 5 minutes.  transfer the bacon, praline side up to paper 

towels to drain.  Serve Warm.

Lemon-Filled French Toast with Blueberry Syrup + Variations


        Lemon-Filled French Toast with Blueberry Syrup + Variations 

 
  Amount  Measure       Ingredient — Preparation Method 

——–  ————  ——————————– 

                        —–For the filling:—– 

     1/4  cup           mascarpone, at room temperature 

   1      tsp           lemon extract 

   1      tsp           finely chopped lemon zest 

   2      Tbs           granulated sugar 

   1      cup           part-skim ricotta 

                        —–For the French toast:—– 

   6                    slices (1-1/2 inches thick) challah, 

                        — or other medium-textured loaf 

   6                    large eggs 

     1/2  cup           heavy cream 

     1/2  Tbs           unsalted butter 

     1/2  Tbs           corn oil 

                        —–For the blueberry syrup:—– 

   2      cups          fresh or frozen blueberries 

     1/2  cup           granulated sugar 

   2      tsp           fresh lemon juice 

                        —–Apple-Stuffed French Toast with Cider Syrup—– 

                        For the filling: 

   8      oz            cream cheese, at room temperature 

   2      Tbs           granulated sugar 

     1/2  tsp           ground cinnamon 

     1/4  cup           sour cream 

   1      cup           coarsely chopped apple 

                        —–For the syrup:—– 

   1      cup           apple cider 

     3/4  cup           light brown sugar 

     1/4  tsp           ground cloves 

     1/2  tsp           ground cinnamon 

   2      Tbs           unsalted butter 

                        —–Apricot Stuffed French Toast with Apricot Glaze—– 

                        For the filling: 

   4      oz            cream cheese, at room temperature 

     1/4  cup           apricot preserves 

     1/4  cup           grated Monterey Jack cheese 

     3/4  cup           part-skim ricotta 

                        —–For the glaze:—– 

   1      cup           apricot preserves 

     1/4  cup           brandy 

1. In a medium bowl, combine the mascarpone, lemon extract, zest, and sugar 

and beat with a hand mixer on high speed until smooth, scraping the sides of 

the bowl as necessary, about 1 minute. Gently stir in the ricotta until just 

combined. 

—– Make the French toast: —– 

1. Create a pocket in each slice of bread by inserting a sharp knife into 

the center of the top crust and then working the knife in both directions, 

cutting to within 3/4 inch of the sides and bottom (be careful not to 

puncture the sides). 

2. Squeeze the bread gently to part the opening. Spoon in 2 or 3 Tbs. of the 

prepared filling until the pocket is full but not bursting; the amount will 

depend on the size of the bread. Tap the bread on the counter to settle the 

filling. Wipe any extra filling from the opening with a clean paper towel. 

3. In a medium bowl, whisk the eggs and cream. Dip each slice of stuffed 

bread into the egg mixture, soaking each side for about 1 minute to coat 

well and evenly. Stand the pieces upright in a baking dish and drizzle with 

any remaining egg mixture. Cover and refrigerate. 

4. When ready to serve, heat the oven to 375°F. Lightly grease a baking 

sheet. In a large skillet, heat the butter and oil over medium-high heat 

until the butter is melted and foamy. Sauté as many pieces of French toast 

as will fit comfortably in the pan at one time, turning once, until golden 

brown on both sides, about 2 minutes per side; the bread will puff up a bit. 

Continue with all pieces. Put the sautéed French toast on a greased baking 

sheet and bake until the filling is heated through, 6 to 8 minutes 

—– Make the syrup: —– 

1. In a medium saucepan, combine the blueberries, sugar, and lemon juice. 

Heat over low heat, stirring constantly, until the sugar dissolves, 2 to 3 

minutes. Increase the heat and bring the mixture just to a boil. Lower the 

heat to a simmer and cook for another 2 minutes, stirring constantly. Remove 

from the heat. Serve the French toast drizzled with the blueberry syrup. 

Pass additional syrup at the table. 

—– Apricot Stuffed French Toast with Apricot Glaze —– 

1. In a medium bowl, beat the cream cheese with a hand mixer on high speed 

until smooth, scraping the sides of the bowl as necessary, about 1 min. Beat 

in the apricot preserves. Gently stir in the Monterey Jack and ricotta until 

just combined. 

—– Apple-Stuffed French Toast with Cider Syrup —– 

1. In a medium bowl, combine the cream cheese, sugar, and cinnamon and beat 

with a hand mixer on high speed until smooth, scraping the sides of the bowl 

as necessary, about 1 minute. Gently stir in the sour cream and apple until 

just combined.

Carrot and Pineapple Muffins

                          
  Amount  Measure       Ingredient — Preparation Method 
——–  ————  ——————————– 
                        —–Topping—– 
     1/2  cup           butter 
   3      tablespoons   sour cream 
   2      cups          powdered sugar 
     1/2  teaspoon      vanilla 
                        —–Muffin  —– 
   2      cups          all purpose flour 
   1      cup           sugar 
   2      teaspoons     baking powder 
     1/2  teaspoon      ground cinnamon 
     1/2  teaspoon      ground ginger 
     1/2  cup           shredded carrots 
     1/2  cup           raisins 
     1/2  cup           chopped walnuts 
   8      ounces        crushed pineapple with juice 
   2      large         eggs 
     1/2  cup           melted butter 
   1      teaspoon      vanilla 
                        grated carrot for garnish 

1. Preheat the oven to 375. 

2. In a small bowl, combine the butter, sour cream, powdered sugar, and 
vanilla; mix well; set aside. 

3. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and 
ginger.  Stir in the carrots, raisins, and walnuts.  In a small bowl, 
combine the undrained pineapple, eggs, butter, and vanilla.  Stir s mixture 
into dry ingredients until just blended.  Fill greased miniature bundt forms 
3/4 full.  Bake for 15 to 20 minutes or until a toothpick inserted in the 
middle comes out clean.  Let cool 3 minutes inverted on a wire rack.  Remove 
from the tins.  Place the muffins inverted on a cookie sheet.  Drizzle the 
topping over the muffins and sprinkle with grated carrots in the center.  
Serve warm or cool.

Strawberry Bread

Strawberry Bread
May 18, 2012
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
24 ounces frozen sliced strawberries, thawed or 24 ounces fresh strawberries, sliced
4 eggs
1 1/4 cup oil
3 cup flour
2 cup sugar
3 tsp cinnamon
1 tsp baking powder
1 tsp salt
1 cup chopped nuts – I like walnuts
1. Preheat oven to 350F.
2. Spray with Pam two 9×5 inch loaf pans.
3. In medium bowl, stir thawed strawberries, eggs, and oil.
4. In large bowl, combine flour, sugar. cinnamon, soda, salt, and nuts.
5. Add strawberry mixture to the dry ingredients and stir just until
blended.
6. Pour into the 2 pans.
7. Bake 1 hour, or until toothpick comes out clean.
This bread is really good as French Toast. Just slice, dip in egg batter and cook like regular french toast and top with fresh strawberries…Yum!