Insanely Delicious French Toast

Eggs
Milk
Vanilla
Panko
Cinnamon
Challah
Crisco
Butter
Maple syrup
Fresh fruit puree – optional (blueberries, strawberries, raspberries, etc.)

Mix eggs, milk and a good splash of vanilla in a wide, flat bowl. Place Panko is another wide, flat bowl. Sprinkle Panko with cinnamon and mix together. Slice bread in 1-inch thick slices. Melt a little Crisco and butter in a skillet over medium heat. Soak bread slices in egg mixture and then coat with Panko. Fry in skillet until browned on both sides. Keep warm in 200-degree oven until serving with butter, syrup and/or pureed fruit.

CORA'S THIN & CRISPY PIZZA

(with detailed instructions for finding ingredients and tools, making dough, pre-baking crusts and baking pizza)
1 teaspoon dry yeast*
1/2 cup + 1 tablespoon warm water
2 teaspoons sugar
1 1/2 all- purpose flour*
1 teaspoon kosher salt*
1 tablespoon olive oil
(I prepare one batch at a time to keep proportions balanced) 

Place all ingredients in a mixing bowl and stir to blend (I use a rubber spatula to scrape sides as I stir). When everything comes together, use hands to shape into a ball, dough should not stick to hands too much - no kneading or rising necessary. Let dough rest while you dust a flat surface and rolling pin with flour. Cut or pinch dough into 3 or 4 pieces (I make 4 very thin crusts from one batch of dough, 3 can be a little thicker, or a little larger). Shape each piece of dough into a ball. Roll out on floured surface with floured rolling pin - alternate directions of rolling pin to create round shape, but any shape will work!

Pre-baking crust on pizza stone:
Place stone on lowest rack of oven, remove all other racks to make room for placing and removing pizza. Preheat oven to 500 degrees. Place one rolled crust on a thin metal pizza paddle, or other flat rimless object dusted with flour (flat baking sheet, thin cutting board, etc.) Poke small holes all over the crust with a fork to prevent air bubbles. Gently tap front edge of pizza paddle on hot stone to loosen pizza crust and slide onto stone. Pre-bake for 2- 2.5 minutes, or until edges just begin to brown. Remove from oven with pizza paddle or a large spatula. Cool on a wire rack. Crust is now perfect to add sauce, cheese and toppings of your choice - keeping in mind that a thinner layer of toppings will cook faster and more evenly. Slide into oven with paddle or other flat object and bake until toppings cook, cheese melts and/or crust rim is brown - approximately 3-8 minutes. Remove carefully with paddle or spatula and cool slightly before cutting.

Pre-baking crust on baking sheet: Place rack in low-center of oven and preheat oven to 500 degrees. Place one rolled crust on floured baking sheet. Poke small holes all over the crust with a fork to prevent air bubbles. Place baking sheet into oven and bake for 2-2.5 minutes, or until edges just begin to brown. Remove from oven and cool crust on pan or wire rack. Crust is now perfect to place on baking sheet and add sauce, cheese and toppings of your choice - keeping in mind that a thinner layer of toppings will cook faster and more evenly. Place baking sheet back in 500 degree oven and bake until toppings cook, cheese melts and/or crust rim is brown - approximately 3-8 minutes. Remove  and cool slightly before cutting.

Ingredient & Tool Information:

yeast - I use SAF yeast, available at the Neighborhood Co-Op or King Arthur Flour and other places, I'm sure.  Fleishman's dry yeast works just fine.
flour - I used King Arthur Unbleached All-Purpose Flour for everything. It is available at Kroger and Schnuck's and Walmart.
salt - I always use Morton's or Diamond Kosher salt. If you use regular table salt, you may want to use a little less, because it is a little "saltier".
metal pizza paddle - (or sometimes called a pizza peel) - can be found in the Target and Walmart pizza stone packages, other stores and King Arthur Flour
pizza stone - I use a stone large rectangular stone I bought at King Arthur Flour, but they have stones available at Bed, Bath & Beyond (stones and kits with cutter and paddle), Kohl's, and Dillard's. 

Walmart and Target both have a round stone, pizza cutter and metal pizza paddle package set for about $30.

Simple is better and you don't need a stone with handles or a serving rack, because you don't want to handle a hot stone anyway. I leave my stone on the bottom rack of my oven all the time, just because I think it helps retain and regulate the heat in the oven for anything I bake on the racks. After baking pizza, I let it cool and wipe the flour residue with a damp towel - but that's all the care a good stone needs. Any spilled ingredients may burn onto the stone, which I tend to ignore, or just scape off with a metal spatula after the stone cools. I also use my stone to bake breads when I don't use a pan.

If you can't use all of your pizza crusts at one time, just place them in a big Ziploc bag and keep in the freezer take one or more out anytime you want a fast pizza. Remove from freezer - top with your favorite ingredients - bake at 500 until hot and bubbly.

Making individual pizzas at home would be a fun activity - and meal - when grandchildren visit? Or a gift of some crusts and a few topping ingredients makes a good gift anytime for anyone who likes to cook.
Enjoy!
Cora

GREEK SALAD SANDWICHES WITH FETA DRESSING

(adapted from s’kat and the food, Lynne Rosetto Kasper's weekly food email The Splendid Table, and from Sara's Secrets for Weeknight Meals by Sara Moulton)
4 oz. good-quality feta cheese, crumbled
1/4 c. extra virgin olive oil
3 tbsp. water
2 tbsp. mayonnaise
1 tsp. fresh lemon juice
1 1/2 tsp. fresh oregano leaves, or 1/2 tsp. dried
kosher salt and freshly ground black pepper
5 oz. fresh, rinsed baby spinach
4 medium plum tomatoes, halved and thinly sliced
1 1/2 c. English cucumber, thinly sliced
1 can chickpeas, rinsed and drained
1 tbsp. fresh mint leaves, rinsed, dried and minced
1/3 c. pitted, brine-cured olives such as Kalamata
6 pepperoncini, chopped
4 pita rounds, cut in half

Combine feta, oil, water, the mayonnaise, lemon juice and oregano in blender or food processor, blending until smooth. Add salt and pepper to taste. Combine remaining ingredients in a bowl and toss with feta dressing. Divide salad mixture among the 8 pita halves and serve. Notes: Add canned tuna or smoked salmon, along with a squeeze of fresh lemon juice. Or try with cold, sliced leftover lamb and some chopped garlic, if you like.

MEDITERRANEAN TUNA SANDWICH

1/4 c. red wine vinegar
1/2 c. olive oil
1 tbsp. grated, fresh Parmesan cheese
freshly ground black pepper
1 sm. red onion, sliced very thinly
1 – 2 tsp. capers, drained and rinsed
1 can tuna, drained
1 tomato, sliced 1/4-in. thick
Kalamata olives, sliced
leafy greens
day old crusty bread

Combine red wine vinegar, olive oil, Parmesan cheese, and black pepper, adjusting to taste as necessary. Place sliced red onion into same container, and let sit while preparing the remaining ingredients. Slice bread in half, and hollow out a portion of the interior. Beginning with bottom piece of bread, layer with vinaigrette-drenched onions. Follow with capers, tuna, tomatoes, olives and leafy greens. If desired, add one more layer of onions, finish with top slice of bread, and press down firmly to make sandwich.

COBB SALAD SANDWICH

2 romaine lettuce leaves
2 tomato slices
2 slices crisp bacon
2 oz. sliced turkey
1 sliced hard-boiled egg
3 slices avocado
1 tbsp. chopped black olives
1 oz. crumbled blue cheese
1 tbsp. creamy blue cheese dressing or
olive oil vinaigrette
1 crusty French roll

Slice roll and remove some of bread inside. Layer sandwich ingredients into bread and sprinkle with dressing. Press roll together firmly.

BRIE-L-T

1 French baguette
1 tbsp. good extra virgin olive oil
1 oz. brie cheese
2 fresh tomato slices
spring lettuce mix
fresh basil leaves
kosher salt
freshly ground pepper

Slice the bread into a sandwich length and then in half horizontally. Splash some olive oil on the inside of the bread. Layer the bread with the brie cheese, tomatoes, lettuce, and basil leaves. Add salt and pepper to taste.

GARDEN FRESH SANDWICH

1 crusty French roll or baguette
1 oz. sliced havarti cheese
mix of fresh lettuces
6 cucumber slices
1 big slice fresh garden tomato
3 fresh red pepper strips
3 avocado slices
alfalfa sprouts
olive oil
kosher salt
freshly ground pepper

Slice the bread, layer the cheese and vegetables, finish with olive oil, salt and pepper.

PANZANELLA

adapted from Barefoot Contessa Parties! by Ina Garten
3 tbsp. or more Olio Santo or other good olive oil
1 loaf dense French bread, cut or torn into bite-size peices
kosher salt
2 or more large ripe tomatoes, cut into 1-in. chunks
1 cucumber, peeled, seeded, cut into 1-in. chunks
1 large red, green, and/or yellow bell pepper, seeded, cut into 1-in. chunks
1 red onion, cut in half and thinly sliced
small bunch of basil leaves, coarsely chopped

Vinaigrette:
1/2 - 1 tsp. finely minced garlic
1/2 tsp. Dijon mustard
3 tbsp. red wine vinegar
1/2 c. Olio Santo or other good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

Heat enough oil to cover surface of a large pan. Add the bread; cook over low to medium heat, tossing frequently for about 10 minutes, or until nicely browned. More oil may be needed to coat bread cubes. Remove bread cubes to paper towel or brown paper and salt lightly.

Whisk together the ingredients for the vinaigrette in a bowl large enough to hold all the salad ingredients. Add the tomatoes, cucumbers, peppers, basil and bread cubes to the blended vinaigrette and toss to coat. Season with salt and pepper to taste. Let stand, at room temperature, for about 30 minutes (or longer, if necessary) for the flavors to blend before serving. Excellent for a light supper with grilled chicken, fish, or shrimp and a fresh fruit dessert!

BLUEBERRY STUFFED FRENCH TOAST BAKE

12 white bread slices

2 8-ounce packages cream cheese, cut into 1-inch cubes

2 cups fresh blueberries, divided

12 large eggs, lightly beaten

2 cups milk

1/3 cup maple syrup

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 tablespoon butter

Trim crusts from bread slices; cut bread slices into 1-inch pieces.  Place half of bread pieces in a buttered 13x9-inch baking dish.  Layer cream cheese and 1 cup blueberries over bread; top with remaining bread pieces.  Combine eggs, milk, and syrup; pour over bread mixture.  Cover and chill 8 hours.  Bake, covered at 350 degrees for 30 minutes.  Uncover and bake 35 more minutes or until puffed and golden.  Combine sugar and cornstarch in a saucepan; gradually add water.  Cook over medium-high heat, stirring constantly, 5 minutes or until thickened.  Stir in remaining 1 cup blueberries; bring to a boil.  Reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally.

Add butter; stir until melted.  Cut French toast into squares, and serve with blueberry sauce.  Make 10 servings.

SWEET CORN BREAD

1 9-ounce box of cornbread mix (Jiffy)

1 9-ounce box yellow cake mix (or divide larger mix)

Preheat oven to 350 degrees.  In a bowl, prepare the corn muffin mix following directions on the box. In another bowl, make the cake mix following directions on the box. Combine the 2 mixes and mix well to blend. Pour batter into a 9-by-12-inch pan. Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.  Cut into squares and serve with Honey Butter.  This is like the sweet cake-like corn bread served at Marie Callendar’s in California.

HONEY BUTTER

1 cup softened butter or margarine

1/2 cup honey

Blend honey into softened butter.  Serve at room temperature with Sweet Corn Bread.

SOURDOUGH HERB BISCUITS

1/2 cup sourdough starter

1 cup milk

2 1/2 cups unsifted flour

1 tablespoon sugar

3/4 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon minced fresh herbs (or 1 teaspoon dried herbs)

butter

Mix starter, milk and 1 cup of flour in a large bowl (early in the morning if making for dinner.)  Cover the bowl and keep at room temperature to rise.  Turn the soft dough out onto a bread board with 1 cup of flour.  Combine sugar, salt, baking powder, soda and herbs with remaining 1/2 cup flour and sift over the top.  Mix dry ingredients by hands until it becomes a soft dough, kneading lightly to desired consistency.  Roll out to 1/2-inch thickness.  Pinch off bits of dough and roll to the size of walnuts.  Dip in melted butter and place close together in a cast iron frying pan.  Allow to rise for about 1/2 hour and bake at 350 degrees for about 30 minutes, or until golden.

MINI BUTTER MUFFINS

2 cups self-rising flour

8 ounces sour cream

1 cup butter, melted

1 tablespoon of chopped chives or herbs (optional)

Stir together all ingredients just until blended.  Spoon batter into lightly greased miniature muffin pans, filling to the top.  Bake at 350 degrees for 25 minutes, or until lightly browned.  Make 30 muffins.

GRANDMA ROSE’S HOSKA

Mix together in a small bowl:

1 1/2 pkgs. dry yeast

1 tbsp. sugar

1 tbsp. flour

a little water – 110 degrees

Heat together until melted and bubbling:

1 c. milk

1 stick + 2 tablespoons butter

3/4 c. sugar

Sift together in a large bowl:

4-6 cups flour

1 tsp. salt

1 tsp. mace

1 tsp. cardamom

Beat together:

4 medium eggs

Add:

3/4 c. golden raisins

In the large bowl, make a well in center of the flour mixture; add butter and milk mixture and stir with wooden spoon.  Add yeast mixture and most of egg mixture (save some to brush on top of bread before baking).  Add raisins and mix well, turning and scraping sides of bowl until clean.  Turn out onto a floured surface.  Knead well for 10 minutes, until dough is very smooth and in a ball.  Place dough into large, lightly greased bowl to rise for about 2 hours.  Punch down the dough; divide into 3 large pieces, 3 small pieces, and 1 small piece for top.  Roll pieces of dough on kneading surface until each is about 12 inches long.  Braid three large pieces together; pinch ends together and tuck under slightly.  Roll three small pieces together; pinch ends together and tuck under.  Place small braid on top of large braid.  Take remaining small roll and twist both ends until it is has a spiral appearance; place twisted roll on top of small braid.  Place dough loaf on baking sheet and brush all over with remaining beaten egg.  Let rest while oven heats to 350 degrees.  Bake until brown and hollow-sounding when tapped

GAYLE’S BISCUITS

2/3 cup shortening

2 cups self-rising flour

2/3 cup buttermilk

Preheat oven to 425 degrees.  Cut shortening into flour until it is the size of small crumbs.  Add buttermilk.  Turn onto floured surface.  Knead lightly by folding over a couple of times – about 20 seconds is enough.  Roll to 1/2-inch thickness and cut into biscuits.  Place on baking sheet and bake for about 12 minutes, until golden brown.  Serve with homemade preserves, jelly or honey butter.

FARMGIRL'S BEYOND EASY BEER AND CHEDDAR DILL BREAD

3 c. all-purpose flour

1 tbsp. granulated sugar

1 tsp. salt

1 tbsp. baking powder (make sure it's fresh!)

2 tbsp. chopped fresh dill (or 2 tsp. dried)

1 c. finely grated sharp cheddar cheese

12 oz. beer

Optional glaze: 1 egg & 2 tsp. water, beaten

Heat oven to 375 degrees. Combine flour, sugar, salt, baking powder, dill, and cheddar in a large mixing bowl. Slowly stir in beer and mix just until combined. Batter will be thick. Spread in a greased 8-inch loaf pan, brush with egg glaze if desired, and bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes.  Cool in the pan on a rack for 10 minutes. Remove from pan and cool 10 more minutes. Serve warm or at room temperature.

CENTENARY YEAST ROLLS

2 packages dry yeast

1/2 cup sugar

1/3 cup butter

3/4 cup milk

3/4 cup water

1 egg, beaten

6 cups (2 pounds) flour

1 teaspoon salt

melted butter

Heat milk and water to a temperature  of 110 degrees.  In a small bowl, combine milk and water with yeast and a small amount of the sugar; let sit for about 10 minutes, until bubbly.  Stir in butter, beaten egg and salt.  Add flour to liquid mixture, one cup at a time, and stir until all is incorporated and dough is pulled away from the sides of the bowl.  Knead dough and place in bowl, covered with plastic wrap or a cloth and let rise in a warm, draft free place until doubled in size.  Punch down dough and knead again.  Shape rolls into the size of golf balls and place on greased baking sheet about 1-inch apart.  Cover with a cloth and let rise in a warm place for 30 minutes.  Brush with melted butter and bake in preheated oven for 30-40 minutes, or until browned on top.

BEST BLUEBERRY MUFFINS

1 egg

1/2 cup milk

1/4 cup oil

1 1/2 cups flour

1/2 cup white sugar

1/2 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

3/4 teaspoon cinnamon

3/4 teaspoon nutmeg

1 cup blueberries

Preheat oven to 400 degrees.  Beat egg, milk and oil in a bowl.  Stir in remaining ingredients carefully until just blended – do not over mix or muffins will be tough.  Spoon into muffin pan and bake for 20-25 minutes.

BEER BISCUITS

2 cups Bisquick

1 can of beer

1 teaspoon sugar

Preheat oven to 350 degrees.  Mix ingredients together until just blended and pour into a greased muffin pan.  Bake until done – check with a toothpick.  Makes 12 biscuits.

GOOD MORNING MUFFINS

Basic Good Morning Muffins:

2 cups All-Bran cereal

1 ¼ cups skim milk

2 egg whites

2 teaspoons vanilla extract

½ cup unsweetened applesauce
1 mashed banana

1/3 cup brown sugar

1 cup flour

2 teaspoons baking soda

1 teaspoon kosher salt

1 ½ teaspoons ground cinnamon

My Optional Good Morning Additions*:
½ cup shredded carrots

½ cup dried cherries

¼ cup dried, shredded coconut

½ cup semi-sweet chocolate chips

Preheat oven to 400 degrees. Mix All-Bran and milk in a small bowl; let stand for 10 minutes. Stir All-Bran and milk mixture; add egg whites, vanilla, applesauce, banana and brown sugar; mix thoroughly. In a large bowl, mix flour, baking soda, kosher salt and cinnamon. Add shredded carrots, dried cherries, coconut and optional chocolate chips to flour mixture and toss to coat. Add dry ingredients to the All-Bran mixture; stir just until blended. Spoon muffin batter into greased muffin tin. I use Baker's Joy to spray. I also use and ice cream scoop to put batter into muffin pan. Bake for 15 - 17 minutes. Test with toothpick to be sure they are baked through. Allow muffins to cool. Store In a zip bag in refrigerator or freezer. Microwave for 30 second if refrigerated, or a bit longer if frozen. Makes 12 regular muffins.

*5P+ as written here. To choose your own favorite optional ingredients, remember to re-calculate your optional additions for Weight Watcher Points Plus values.

HOMEMADE CHEDDAR BAY BISCUITS

2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon sugar
3/4 teaspoon kosher salt
1 teaspoon granulated garlic (or powder)
4 ounces (1 cup) shredded sharp cheddar cheese
1 cup, minus 1 tablespoon, cold milk
1 tablespoon white vinegar
1/2 cup unsalted butter

Brush-on Topping:
2 1/2 tablespoons unsalted butter
2 teaspoon fresh Italian parsley, finely chopped (or 1/2 teaspoon dried)
1/2 teaspoon granulated garlic (or powder)

Preheat oven to 475 degrees. Line a baking sheet with parchment or a non-stick baking mat.

In a large bowl, measure the flour, baking powder, baking soda, sugar, kosher salt and granulated garlic. Stir in the shredded cheddar cheese.

Melt the 1/2 cup unsalted butter and cool for about 5 minutes. In a medium bowl, stir together the cold milk and vinegar. Add the melted butter and stir until the butter begins to form small clumps.

Pour the milk mixture into the flour mixture and blend with a rubber spatula until all the dry ingredients are completely incorporated and just until the mixture forms into dough.

Use cooking spray or cooking oil to grease a 1/4-cup measuring cup. Scoop the dough with the cup and drop onto the parchment-lined baking sheet, keeping about an inch between the balls of dough. Bake the biscuits about 12 minutes, or until golden brown on top.

While the biscuits are baking, melt the remaining 2 1/2 tablespoons of butter for the topping. Add the chopped parsley and granulated garlic; stir until well blended.

Remove the biscuits from the oven and brush the tops immediately with the butter mixture. Allow the biscuits to sit for about 5 minutes before serving. You can store leftovers in an airtight container of zip bag for 2-3 days -- if they last that long!

Makes 10 (7pt+) biscuits, but could make 12 (6pt+), if using a smaller scoop.