Patrice's Crusty French Bread Recipe

 

Place the following in mixer until yeast dissolves.

• 1 Tbs Sugar
• 1 Tbs Yeast (or 1 pckg)
• 2 Cups Warm Water

Add the following to the mixer, then beat very hard:

• 1 Tbs Salt
• 1 Tbs Oil
• 3 Cups flour (part of the total)

Add the rest of the flour until it's bread consistency:

• 2 Cups flour

Knead.

Let rise, until doubles in size.

Spray and/or flour cookie sheet.

Roll into rectangle shape, roll up like a jelly roll, then tuck ends under. Place the loaf on the cookie sheet.

Mix the following in a separate bowl:

• 1 Egg White
• 1 Tbs Oil

Brush egg and water mixture on shaped bread. 

Cut slits into top of loaf.

Let rise.

Bake in oven with a pan of hot water.

• 375 degrees 30-40 mins (full loaf)
• 375 degrees 20-25 mins (4 small loafs)
• 375 degrees 20 mins (7 mini loafs)
• 350 degrees similar time for dark pan

Peanut Butter Pie

This is so yummy and SOO easy!

8 Oz Cream Cheese
1 Cup Milk
2 Cups Powdered Sugar
Mix and add:
2/3 Cup Peanut Butter
Fold in:
2 8 Oz Cool Whip

Pour into 3 Oreo Cookie Pie Crusts, sprinkle with nuts, chocolate sauce, peanut butter sauce, or whatever your guilty pleasure...

Freeze until ready to serve.  Rumor has it, it gets better after several days.

It makes 3 pies, so if we figure 24 servings, each piece has 286 Calories.  If you swap light cool whip and light cream cheese, each slice has 238 Calories.

Tres Leche Cake

Prep Time: 45 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 12

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Ingredients

• 1 cup All-purpose Flour
• 1-½ teaspoon Baking Powder
• ¼ teaspoons Salt
• 5 whole Eggs
• 1 cup Sugar, Divided
• 1 teaspoon Vanilla
• ⅓ cups Milk
• 1 can Evaporated Milk
• 1 can Sweetened, Condensed Milk
• 1/4 Cup Heavy Whipping Cream (purchase 1 pint)
• FOR THE ICING:
• Remainder of Heavy Whipping Cream
• 3 Tablespoons Sugar

Preparation Instructions

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 20-30 minutes, depending on pan, or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.

We'll say it makes 12 servings.

Mini Cheesecakes

These are well worth the work, especially when you're craving yummy cheesecake.  Everyone thought they were store bought when I made them.

Crust:

1 cup (100 grams) graham wafer crumbsor crushed digestive biscuits

1 tablespoon (15 grams) granulated white sugar

4 tablespoons (55 grams) unsalted butter, melted

Filling:

2 - 8 ounce (454 grams) packages of cream cheese, room temperature (use full fat, not fat free cream cheese)

2/3 cup (130 grams) granulated white sugar

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup (120 ml) sour cream

Garnish: (Optional):

Strawberry or Raspberry Sauce, fresh berries, or drizzle with melted chocolate

Cheesecakes:Preheat oven to 300 degrees F (150 degrees C) and place rack in center of oven. Line 12 - 2 3/4 x 1 1/2 inchmuffin cups with one - 2 inch (5 cm) wide x 6 inch (15 cm) long strip of parchment paper. (The ends will hang over the sides of the cups to be used as handles to lift out the baked cheesecakes.) (Can also use silicone baking cups.)
For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press about atablespoonof crumbs on the bottoms of the 12 muffin cups lined with parchment paper. Cover and refrigerate while you make the filling.
For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until smooth.  Add the sugar and beat until combined.Scrape downthe sides of the bowl and add theeggs, one at a time, beating about 30 seconds. Add the vanilla extract and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups. 
Bake for about 18 -20 minutesor until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover withplasticwrapand refrigerate (a few hours or even overnight).
Remove cheesecakes by first running a sharp knife around the inside edge of the muffin cups to loosen the cheesecakes. Then, taking hold of the two strips of parchment paper, carefully lift each cheesecake from the muffin cups. Gently peel off the parchment paper and place on your serving plate. Top with strawberry or raspberrysauce, fresh berries, or drizzle with melted chocolate.
Makes 12 individual cheesecakes. 

There's another recipe for an actual full size cheesecake, that's what I'll try next, at this website:http://www.joyofbaking.com/Cheesecakes(Individual).html#ixzz1Kev3jxw8

Cinnamon Bread

This is wicked yummy, a fair amount of work, but yummy!

Ingredients

• 1 cup Milk
• 6 Tablespoons Butter
• 2-½ teaspoons Active Dry Yeast
• 2 whole Eggs
• ⅓ cups Sugar
• 3-½ cups All-purpose Flour
• 1 teaspoon Salt
• ⅓ cups Sugar
• 2 Tablespoons Cinnamon
• Egg And Milk, Mixed Together, For Brushing
• Softened Butter, For Smearing And Greasing

Preparation Instructions

Melt butter with milk. Heat until very warm, but don’t boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.

Combine flour and salt.

In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.

Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.

Heat a metal or glass mixing bowl so it’s warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.

Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.

Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.

Preheat oven to 350 degrees.

Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.

Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon toast or French toast with it.