Strawberry Cream Cheese Stuffed French Toast

french toastYield: 4 – 6 Servings

Ingredients:

  • 1 loaf French or Italian bread
  • 4-oz. cream cheese, softened
  • 3 tablespoons strawberry jam or jelly
  • 1 cup diced fresh strawberries
  • 2 tablespoons sugar
  • 4 eggs, beaten
  • 1 cup milk
  • 1 teaspoon almond or vanilla extract
  • 1-2 teaspoons cinnamon
  • 1-2 tablespoons butter
  • maple syrup, for serving

Directions:

  1. Place diced strawberries in a bowl and sprinkle with the sugar to allow the juices to come out. Set aside for at least 10 minutes.
  2. Slice bread into 2-inch thick slices. (You should get between 6 and 8 slices.)
  3. Cut a slit in each of the thick slices, making a pocket in which to put the filling.
  4. For the filling, combine softened cream cheese with strawberry jam and sugared strawberries.
  5. Place a spoonful of the cream cheese mixture into each bread pocket, spreading it to the corners.
  6. For the coating, combine eggs, milk, almond/vanilla extract, and cinnamon in a shallow bowl until thoroughly mixed.
  7. Coat each side of the bread for about 5-10 seconds, until it has soaked up some of the egg mixture.
  8. Preheat a griddle to medium-high heat, and coat it with butter.
  9. Cook French toast 3-4 minutes on each side, until golden brown.
  10. Serve immediately with maple syrup. **Leftovers taste great heated in a 400*F oven for 10-15 minutes.

Originally posted by Sara over at http://chiefmarkets.com/blog/2012/04/16/strawberry-cream-cheese-stuffed-french-toast/

Copy Cat Cinnabon Rolls

cinnabon

*Note:  these rolls take approx. 2 hours to complete when including prep, dough rising, and cooking.

Yield:  12 Huge Rolls (or divide into two pans to make smaller rolls)

Ingredients:

DOUGH

  • 1 1/2 cups granulated sugar
  • 3 Tbls. ground cinnamon
  • (2) .25 oz. pks. active dry yeast (I use 2 TB instant yeast)
  • 1 tsp. granulated sugar (only if needing to proof the active dry yeast. If using instant yeast, disregard this)
  • 2/3 cups granulated sugar
  • 2/3 cup melted butter OR margarine
  • 1 cup 110 degree water (approximately)
  • 1 cup warm milk (must be warm)
  • 2 tsp. salt
  • 2 eggs – slightly beaten
  • Up to 8 cups all-purpose flour

COATING

  • 1/2 cup melted butter OR margarine
  • 1 1/2 cups chopped walnuts, pecans or raisins – (optional, but so good)
  • 1/2 cup granulated sugar (or brown sugar – your preference)

Directions:

  1. Mix together 1 1/2 cups sugar and the cinnamon; set aside (this will be used later to spread on dough)
  2. In a small bowl, dissolve yeast and 1 tsp. sugar in warm water; set aside (if using instant yeast, you can skip this step)
  3. In a large bowl, mix together milk, 2/3 cup sugar, 2/3 cup melted butter, salt, and eggs; add yeast mixture and 4 cups of flour to mixture; beat until smooth; stir in enough flour to form a slightly stiff dough.
  4. Turn dough out onto a well-floured surface and knead for 8 minutes. I always know when my dough is finished kneading (either by hand or machine) when it can stretch quite well. It must be elastic enough.
  5. Place dough into a large greased bowl, cover, and allow to rise in a warm place until doubled in size, about 1 hour.
  6. Punch down dough and let rest for 5 minutes.
  7. Roll dough out onto a floured surface into a 15″ X 20″ rectangle.
  8. Brush 1/2 cup melted butter over dough; sprinkle cinnamon sugar liberally over dough; sprinkle nuts evenly over dough, if desired.
  9. Tightly roll up dough and pinch edges together to seal; cut the roll into 12 – 15 slices using dental floss or thread.
  10. Coat the bottom of a 13″ X 9″ X 2″ baking pan with 1/2 cup melted butter; sprinkle 1/3 cup sugar evenly in the bottom of the pan. (When attempting to make these a little bit of a lower fat version, I do not do this. If I do, then make sure after they are done baking, that you flip the pan over so that all the delicious drippings go onto the rolls.) Typically, I prefer more “doughy” rolls and like them as HUGE cinnabon sized rolls, but some have mentioned that they prefer an additional 8×8 pan for the extra dough.
  11. Place cinnamon roll slices close together in the prepared pan; cover pan and allow to rise in a warm place for about 45 minutes or just eye ball them until nearly doubled in size.
  12. Bake rolls in a 350 degree oven for 25 – 30 minutes, or until golden brown.

Originally posted by Jenn over at http://beautyandbedlam.com/homemade-cinnamon-rolls-copy-cat-cinnabon-recipe/

Olive Garden Breadsticks

Image

These are a little more dense then Olive Garden’s. But the flavor is incredible and pretty right on with the garlic butter.

Yield: 12-14 pcs.

Ingredients:

Dough:

  •  1 1/2 cups warm water
  • 2 Tbs sugar
  • 1 Tbs yeast
  • 1 Tbs salt (yes, the recipe calls for 1 Tablespoon, which I use every time and they turn out great.)
  • 2 Tbs butter, softened
  • 4-5 Cups flour

Topping:

  •  3 Tbs butter melted
  • sea salt
  • 1 tsp garlic powder

Directions:

  1. For the dough, pour the water into a stand mixer with the sugar and yeast, let that sit and froth for about 10 minutes.
  2. Add salt, butter, and 2 cups of flour. Mix the dough on low.
  3. Add the rest of the flour a half cup at a time, until dough scrapes the sides of the bowl clean. Mix the dough about 5 minutes on medium speed, until its soft and easy to work with.
  4. Let the dough rest in the bowl until doubled in size, about 1 hour and then roll it out.
  5. Roll the dough out into a long log, spray a knife with cooking spray and cut the dough into 12-14 pieces. Roll those pieces into about 6 inch long snakes. Spray 2 large cookie sheets with cooking spray, ( I usually only use one) and lay the breadsticks out leaving about 2 inches between each one.
  6. Place them in the oven with the temperature turned to 170 degrees. Let them rise for about 15 minutes, or until doubled in size.( I have also let them sit at room temp until they are doubled in size and then bake them in the oven)
  7.  Once risen, brush them with the 1 1/2 T of melted butter and sprinkle them with salt.
  8. Now preheat the oven to 400 degrees and bake them for 12-14 minutes or until golden brown.
  9. While they are baking combine the rest of the melted butter with 1 tsp garlic powder.
  10. When the breadsticks are golden brown, remove them from the oven and brush them with the butter/garlic mixture.

*Originally posted by Susie at http://www.returntosundaysupper.com/2012/03/french-onion-soup-recipe-postcards-from-paris.html