Monthly Archives: February 2014

Creme Brulee French Toast

Here’s the other one that my sister in law makes.  It’s always a cabin favorite!

1/2 c. butter
1 c brown sugar
2 T corn syrup
1 loaf of Texas Toast Bread (extra thick slices)
5 eggs
1 1/2 c. Half & Half
1/4 t salt
1 t vanilla

In a saucepan melt butter, brown sugar, and corn syrup over med. heat until smooth, stirring occasionally.  Pour mixture on to large, greased jelly roll pan.  Spread to cover surface.  Place 12 slices of bread in a single layer to cover pan.  Mix eggs, cream, salt, and vanilla. Spoon egg mixture over each piece of bread.  Cover and refrigerate overnight.  Bake at 350 fro about 30 minutes. Remove from pan and serve immediately. If not serving immediately, turn each slice over to prevent it from sticking to the pan.

*Optional:  Syrup butter:  1 1/2 c. butter + 3 c syrup.  Melt, stir, serve over toast.

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Go to Cinnamon Rolls

Cassie Sorensen
Dough:
1 cup warm water
1 Tbl. yeast
1/4 cup sugar

Proof yeast.  Add to that:
1 tsp. salt
1 1/2 cups flour

Mix well.  Add to that:
1 egg
1/8 cup oil
1 1/2 more cups flour (add 1/2 cup at a time)

Raise 1/2 hour or until dough is doubled in size.  Roll out onto a lightly floured or oiled surface (I prefer oil or cooking spray).  Roll out into a 16×21 inch rectangle (I just eyeball this but roll it out as big as you can).

Filling:
1/3 cup butter, softened
1 cup brown sugar, packed
2 1/2 Tbl. cinnamon

In a small bowl, combine brown sugar and cinnamon.  Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture (go all the way to the edges).  Roll up dough and cut into 12 rolls.  Place rolls in a lightly greased 9×13 pan, cover and let rise until nearly doubled.  Bake rolls at 375 for 12-15 minutes until edges are golden brown.

Frosting:
3 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
1/8 tsp. salt

Beat together frosting ingredients and spread on warm rolls.

***The dough recipe is also my regular roll recipe and that will make one 9×13 pan of 15 rolls.  Make the dough, let rise until doubled, form dough balls, place in greased pan and let rise again until doubled.  Bake at 375 12-18 minutes until golden brown and brush with melted butter.


Wild Rice Chicken Soup

I made this last night and it was delicious.  I halved the butter with olive oil and I would do it again.  I omitted the sherry because I didn’t have any, and I used whole milk instead of half in half because that’s what I had on hand.  Kids, hubby and baby loved it!
1/2 cup butter
1 finely chopped onion
1/2 cup chopped celery
1/2 cup sliced carrots
1/2 pound fresh sliced mushrooms
3/4 cup all-purpose flour
6 cups chicken broth
2 cups cooked wild rice
1 pound boneless skinless chicken breasts, cooked and cubed
1/2 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
1/2 teaspoon ground black pepper
1 cup slivered almonds
3 tablespoons dry sherry
2 cups half-and-half
Directions
  1. Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
  2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)