Sunday, November 7, 2010

Stuffed French Toast

I'm not going to pretend that French toast isn't breakfast, but I actually really like breakfast for dinner.

I decided to make this for a bridal shower over the weekend. I made the pieces small so they could be finger food and it worked out nicely. I actually don't know if I've ever had stuffed French toast before. If I did, it wasn't that memorable. This was my first attempt at making it and I was happy with the results.

For an extra treat, serve it with homemade creme fraiche -- yes you can make your own! All you need is 1/2 cup sour cream and 1 cup heavy whipping cream. Measure into an airtight container, shake it up, set it on the counter for 24 hours, stir it, and then refrigerate for at least 6 hours before serving. Oh, and I add a few drops of vanilla to flavor it a little. It's wonderful.

Stuffed French Toast:

1 loaf white bread
1 cup ricotta cheese
1/4 cup powdered sugar
4 eggs
1/4 cup milk or cream
1 tsp vanilla

Mix ricotta and sugar in a bowl. To make the "finger" french toast, cut crusts off bread slices. Flatten slightly with your hand, spoon 2 teaspoons of ricotta mixture onto bread, fold in half and seal edges with your fingers.

Whisk eggs, milk and vanilla. Dip stuffed bread into egg mixture and fry in buttered frying pan until done on both sides. Dust with powdered sugar just before serving.

Serve with creme fraiche.

Monday, November 1, 2010

Apple Crisp

I needed this recipe, because I had a whole bag of apples that was going to go to waste. So this was perfect, because I really don't like pie. I made a couple adjustments to Creede's recipe, but really, you can't go wrong with this.

Apple Crisp

6 apples peeled and sliced
2 cups flour
1 cup granulated sugar
2 sticks softened butter
1/2 tsp salt*
1/2 oats*
Cinnamon and or Nutmeg to your liking

Press half of mixture in a baking dish and top with apples. (I sprinkled some cinnamon sugar on top of the apples before spreading the crumble..)

Top apples loosely with remaining mix. Bake at 350 for about 30 minutes. Apples should be tender and crumble top golden.

*These were my adjustments.