Bread

These are super tasty, easy to make, and are great for a quick warm breakfast before school/work!

 

Ingredients:

8 oz. cream cheese – softened

1 egg yolk

1 cup sugar

24 slices of bread – crusts removed

1 tbsp cinnamon

3 tbsp butter – melted

 

First, cut off all of the crusts on your bread.

Next, combine the cream cheese, yolk and 1/4 cup of the sugar in a bowl.  Set aside.

With a rolling pin, roll out the slices of bread to make a thin layer.

Add a thin layer of the cream cheese mixture to each slice of rolled out bread.  Coat evenly.

Once each bread slice is coated with the cheese mixture, roll them up.  Start at one corner and roll across.  Place the rolls on a baking sheet.

In a separate bowl, melt the butter.  In another, add the remaining 3/4 cup sugar and the cinnamon.

Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.

Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.

After the 2 hours is up, preheat the oven to 400 degrees.  Bake the rolls for 10 minutes.  Serve hot with some maple syrup!

These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

French Toast Roll-ups
Author:
Recipe type: Breakfast
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 8 oz. cream cheese - softened
  • 1 egg yolk
  • 1 cup sugar
  • 24 slices of bread - crusts removed
  • 1 tbsp cinnamon
  • 3 tbsp butter - melted
Instructions
  1. First, cut off all of the crusts on your bread.
  2. Next, combine the cream cheese, yolk and ¼ cup of the sugar in a bowl. Set aside.
  3. With a rolling pin, roll out the slices of bread to make a thin layer.
  4. Add a thin layer of the cream cheese mixture to each slice of rolled out bread. Coat evenly.
  5. Once each bread slice is coated with the cheese mixture, roll them up. Start at one corner and roll across. Place the rolls on a baking sheet.
  6. In a separate bowl, melt the butter. In another, add the remaining ¾ cup sugar and the cinnamon.
  7. Coat each individual roll with butter and then roll in the cinnamon sugar mix to cover.
  8. Place the finished rolls back on a cookie sheet, and then place in the freezer for at least 2 hours to firm up.
  9. After the 2 hours is up, preheat the oven to 400 degrees. Bake the rolls for 10 minutes. Serve hot with some maple syrup!
  10. These can be made in bulk and kept frozen (before baking) for up to 2 months!

 

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Home Made Bread:

Warm home made bread… It doesn’t get any better than that. We recently got a new bread maker. This got me started on a quest for a great white bread recipe both on and off the internet.

A couple weeks in and about a half a dozen loaves of bread and I finally found a great all purpose recipe. Whether using a bread maker or the oven, the recipe is the same… it just depends on whether or not you want to hand knead for 10 minutes or let the machine do it. I choose the machine.

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Ingredients:

Makes a 2 pound loaf on regular bread setting:

  • 4 cups bread flour
  • 2 tbsp dry milk
  • 2 tbsp butter (we used margarine)
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 packet of breadmaker yeast – about 2 tsp
  • 1.25 cups of room temp water

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Instructions:

Very simple, put the water in the bottom, add the dry goods on top. Dimple the dry goods with your finger and dump the yeast in the dimple. Press start and walk away… or if you prefer to make it manually… knead away!

 

Home Made Bread: Basic White Bread Recipe:
Author:
Recipe type: Bread
Ingredients
  • 4 cups bread flour
  • 2 tbsp dry milk
  • 2 tbsp butter (we used margarine)
  • 2 tbsp sugar
  • 2 tsp salt
  • 1 packet of breadmaker yeast - about 2 tsp
  • 1.25 cups of room temp water
Instructions
  1. Very simple, put the water in the bottom, add the dry goods on top.
  2. Dimple the dry goods with your finger and dump the yeast in the dimple.
  3. Press start and walk away... or if you prefer to make it manually... knead away!

 

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Freezer PBJ Sandwiches:

This has proven to be a great freezer trick: This has saved so much time in getting reading for work. I would call it bulk cooking, but it isn’t really bulk cooking so to speak, more like bulk lunch prep to save time… whatever.

A little explanation… I came across this AWESOME blog post at cleaver dudewhere he bulk makes PBJ sammies and freezes them. I never thought of this, I would have thought the bread would have gone nasty in the process. NO… they turn out GREAT. So you can make a months worth of PBJ sammies (cheap, like 30 cents a piece even using a name brand bread) and grab them on the go to work with no prep time every morning. How sweet is that.

Anyway, here is my crack at it, turned out great. No lie.. I am eating one as I type this.

They say a picture is worth a thousand words. The pics speak for themselves… not exactly rocket science here… I don’t feel the need explain in detail what’s going on here… shouldn’t be too much of a surprise were this post is heading.


This is my only tip… instead of spooning the jelly on, I dumped the whole jar into a ziploc and cut off the corner and used it as a piping baggie, worked awesome. I dunno if that’s the engineer in me or just being lazy… but it worked.


Pack them in ziplocs, freeze and go ! They thaw in like 15 minutes too and much to my surprise are not at all soggy and are just as good as they were going into the freezer.

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