Grandma Helen's Easter Bread

Makes 4-5 large loaves or 3 round loaves

**Use a large, deep pot

1 stick melted oleo (butter) (do first so cools)
1.5 household or 2 small ones of yeast - dissolve in 1cup warm water and salt (Do first)
        **Or 2 Tbs. of instant yeast

Beat 1 dozen eggs
Add 3 cups sugar
        **if using Splenda tends to be a bit sweeter
1/2 mini bottle anise
2Tbs vanilla
2 cups milk
1/2 oz.  + lemon extract
1 orange rind + juice (add a bit more for extra flavor) Add in oleo (butter)

Add in yeast 

Beat well

Knead in 5lbs. flour--add flour as needed until dough is no longer sticky
        **test dough by pressing finger into it; should give lots of bounce back!!

Cover, let rise until double in bulk (about 2 hours)

Punch it down, cover on counter, let sit for an additional 1-2 hours

Cut dough into portions and shape into long torpedo-like loaves Place in SPRAYED loaf pans

Let rise for 3rd and final time

Place in oven at 325* 25-30 mins. ; check on

Ice using combo of powdered sugar and lemon juice, drip over, add sprinkles

Easy Bananas Foster

 Author: Gemma Stafford

Servings: Below I put in the doubled recipe.

Ingredients

• Butter: 4 tablespoons (60g)
• Dark brown sugar: 8 teaspoons (34g)
• Cinnamon: 0.8g
• Bananas: 4 bananas
• Dark rum: ½ cup (114ml)

Instructions

• Melt the butter, brown sugar, and cinnamon in a frying pan over medium heat and then add the bananas, cut side down.
• When the bananas are brown and caramelized, flip them over and brown the other side.
• Turn off the heat and let the pan cool for a minute or two.
• Slowly add the rum. Return to the heat and let the rum simmer for a minute or two, then evenly divide the bananas and sauce into your serving bowls.
• (Had to simmer this quite a while to cook down and thicken up, even a little. I was thinking of throwing in a little corn starch to see if that would bring it together. I chickened out.)
• Serve straight away topped with scoops of vanilla ice cream.

This was a great topping for French Toast Casserole.

King Arthur Vegetable Quiche

 From King Arthur

Ingredients

Crust

• pastry for 9" single-crust pie

Filling

• 1 cup (113g) grated cheese (such as cheddar, Gruyère, or Swiss)
• 3 large eggs (used 4)
• 3 tablespoons (21g) King Arthur Unbleached All-Purpose Flour
• 1/2 teaspoon table salt
• 1 1/2 cups (340g) buttermilk or milk (I used a cup of half and half and 1/2 cup milk)
• 1/2 to 1 teaspoon dried herbs, such as basil, thyme, oregano, marjoram (would probably either omit this or just use a little thyme)
• 1 teaspoon garlic, minced, optional (I used a bit of garlic powder as I was in a hurry)
• 2 cups sautéed or roasted vegetables*

*See "tips," below.

*We used roasted red peppers, marinated artichokes, sauteed mushrooms and onions, and sauteed spinach.

Topping (optional)

• 1 cup (113g) cheese, grated

Instructions

1. Preheat the oven to 425°F with a rack at the bottom.

2. To prepare the crust: Roll the pastry into a 13" circle and fit it into a 9" pie pan or 10" round tart pan. Trim the edges so there’s a 1" overhang all around, and crimp as desired.

3. (We used our all clad 9 inch round cake pans and this worked well. The plopped right out with the nonstick spray.)

4. Sprinkle the bottom of the crust with a thin layer of the cheese. This seals it, preventing it from becoming soggy. Set aside.*

5. *we just added the cheese into the filling, like a traditional quiche.

6. To make the filling: In a medium bowl, beat the eggs, flour, and salt until smooth. Whisk in the buttermilk.

7. Stir in the herbs, garlic, vegetables, and remaining cheese.  

8. Pour the filling into the prepared crust. Sprinkle with additional cheese, if desired.

9. To bake the quiche: Bake the quiche on the bottom rack for 15 minutes, then reduce the heat to 350°F and bake for an additional 35 to 40 minutes, until the crust is golden brown.

10. Remove the quiche from the oven and place it on a rack to cool completely before serving.

11. We did not put on the bottom rack and had to recook the crust on the cooktop! So don't do that!

Easy Baked French Toast Casserole Recipe

 From Kindly Unspoken website.

Ingredients

S

FRENCH TOAST

• 1 loaf of bread (Brioche or French recommended)
• 8 large eggs
• 1 1/2 cups milk
• 2 tsp cinnamon
• 1 tbsp vanilla extract
• 1/4 cup granulated sugar
• 1/2 tbsp orange juice (optional)

BROWN SUGAR CINNAMON TOPPING

• 4 tbsp unsalted butter, melted
• 2 tbsp light brown sugar
• 1 tbsp granulated sugar
• 1 tsp cinnamon
• 1/8 tsp salt

OPTIONAL TOPPINGS

• Maple Syrup
• Powdered Sugar

Instructions

• Start by spraying a 9×13 baking dish (we did this in our large oval corning wear) liberally with non-stick cooking spray.
• Next, cut or tear your bread into cubes or small pieces and place into a large bowl. Set aside.
• In a separate large mixing bowl combine eggs, milk, sugar, vanilla, cinnamon, and orange juice and whisk until combined.
• Pour the mixture over your bread cubes and gently fold until combined.
• Transfer coated bread to the prepared glass baking dish, cover, and refrigerate for a minimum of 2 hours or overnight.
• Once ready to bake, remove the casserole dish from the refrigerator and preheat oven to 375 degrees.
• Prepare your brown sugar cinnamon topping by combining melted butter, brown sugar, sugar, cinnamon, and salt in a mixing bowl. Whisk until smooth.
• Spoon mixture evenly over the top of your French toast casserole and bake in the oven for 35-45 minutes or until it is a light golden brown and your desired level of crispiness.
• Place on a wire cooling rack to cool for 10 minutes. (It came out bubbling and I thought it wasn't done, but letting it cool firmed it up nicely)
• If desired, top with sifted powdered sugar or a drizzle of this maple syrup and enjoy!

• We topped with Bananas Foster!

Granola based on Alton Brown Reloaded Recipe

 Original recipe here.

283 grams (2 ¾ cups) old-fashioned rolled oats

113 grams ( 1 cup) slivered almonds

85 grams (3/4 cup) pecan halves, roughly chopped

84 grams light brown sugar

57 grams pumpkin seeds

43 grams (generous half cup) unsweetened shredded coconut

15 grams ( 2 TBLS) flaxseed meal

85 grams (1/4 cup) dark maple syrup

28 grams coconut oil, melted

28 grams grapeseed oil

¼ cup avocado oil

1/2 teaspoon kosher salt

57 grams dried cranberries, or other dried fruit (optional)

57 grams dried blueberries,

½ - ¾ cup dried cherries

Procedure

1.       Crank the oven to 250°F and place a rack in the middle position.

2.       Stir together the oats, almonds, pecans, brown sugar, pumpkin seeds, coconut, and flaxseed together in a really big bowl. Then in a second, smaller bowl, whisk the maple syrup, coconut oil, grapeseed oil, and salt together. Dump the liquid mixture into the dry goods and stir together with your own two (clean) hands.

3.       Transfer to a half-sheet pan or a large cookie sheet with a lip and bake for 2 hours, stirring every 15 minutes for evenness sake. When golden brown, transfer back into the big bowl and toss to cool.

4.       Before storing in airtight containment, add the cranberries and blueberries, if desired. Kept in a cool spot away from direct light the granola should keep for 1 month.

5.       Serve on ice cream for breakfast...it’s the only way.

 

La Sirena Cocktail (The Mermaid)

 We had a version of this at the Round Cantina on Butler Street from their cocktail taps, and loved it. This is my version, because they didn't give me the actual recipe! It's like a souped up Paloma!

4 oz grapefruit juice 

2 oz tequila

2 oz Aperol

1/2 oz lemon juice

5 cc (1 tsp) agave syrup

Stir and serve over lots of ice.

We did this as a pitcher for a party. Popped it in the fridge to chill and brought it out in an insulated growler for serving.

28 oz grapefruit juice

14 oz tequila

14 oz Aperol

3.5 oz lemon juice

2 - 4 tablespoons Agave syrup

So this makes close to a half gallon, 7 drinks or so.

Jam Thumbprint Cookies (Ina Garten and Hana)

 Hana from Bon Appetit’s take on Ina Garten’s recipe

• 3/4 pound (3 sticks) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 3-1/2 cups all-purpose flour
• 1/4 teaspoon kosher salt
• 1 egg beaten with 1 tablespoon water, for egg wash
• 7 ounces unsweetened coconut, processed to small bits (like Trader Joe’s)*
• Raspberry and/or apricot jam

Preheat the oven to 350 degrees.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disc. Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1-1/4 inch balls. (If you have a scale, they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

*This is Hana’s variation from using sweetened shredded coconut

Copyright 2002, Barefoot Contessa Family Style by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved