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Nutella French Toast

Ingredients:
10 Slices of white bread
Nutella
1 egg
2 tablespoons milk
½ cup sugar
1 tablespoon ground cinnamon
Butter(for frying)




Method:
1. Remove crusts from bread (do not discard – I make breadcrumbs with the crusts)
2. Roll each slice of bread with rolling pin
3. Spread one side of each slice of bread with Nutella, making sure you spread right to the ends
4. Roll up bread tightly , dab a bit of nutella to seal if required.
5. Whisk egg and milk in a shallow bowl
6. Combine sugar and cinnamon in a separate bowl, mix well
7. Heat the butter in a pan, dip each roll in the egg mixture until well coated, then place in the hot pan. Lightly fry each slice until golden.
8. Roll in the sugar/cinnamon mixture
9. Serve immediately

LAMB ENCHILADAS

2 lb lamb,Ground
1 ea onion,finely chopped
14 1/2 oz tomatoes,Diced
15 oz refried beans
8 oz salsa
12 ea flour tortillas (8")
1 c cheddar cheese,Shredded
1 c mozzarella cheese,Shredded

Preheat oven to 350.
Saut lamb and onion in a large skillet over medium-high heat for 4 to 5
minutes; when lightly browned, stir in tomatoes and beans. Add 1/2 of
the salsa and cook all together until heated through. Spoon mixture
onto tortillas, dividing evenly; sprinkle about 1/4 of each cheese on
top of meat mixture. Roll up tortillas and place in a lightly greased
9" x 13" baking dish. Spread remaining salsa over the top and sprinkle
with remaining cheese. Bake at 350 for 30 minutes or until cheese is
melted and bubbly.

MAPLE CORN MUFFINS

1 1/3 cup flour
2/3 cup cornmeal
3 tsp baking powder
1/3 cup maple syrup
2 eggs
2/3 cup milk
1/2 tsp salt
1/2 cup shortening,melted

Stir dry ingredients together. Beat eggs in bowl; add milk, maple
syrup, and shortening. Blend dry ingredients in quickly to just
moisten flour. Pour into 12 muffin tins and bake at 425 for about 20
minutes.

Yield: 12 Servings

HOMEMADE ENSAYMADA BREAD


any bread, butter, white sugar, grated cheddar cheese, Oven toaster

Spread butter on bread, then sprinkle sugar on it, then sprinkle grated cheddar on top.  Then Toast.   When its done toasting, sprinkle a little bit sugar on top, then serve.

Enjoy....with coffee or any of your favorite drinks.  Best for breakfast and snack time.  Kids and everyone will surely LOVE it.

HUNGARIAN PANCAKES


• 4 whole eggs
• 2 cups milk
• 2 tsp. Sugar
• 2 cups sifted flour
• butter

Mix flour, salt and Sugar. Combine well beaten eggs and milk.
Add egg and milk gradually to flour mixture, beating to a thin smooth batter.
Let batter sit for 1/2 hour. This gets rid of the raw flour taste.
Spoon 3 Tbs. on hot buttered skillet. Will be very thin. Tilt skillet quickly in a circular motion to distribute batter over skillet. Brown lightly on both sides.
Continue this until batter is used up. As each crepe is done, spread with strawberry jam, roll up lightly and sprinkle with powdered sugar. These can be made ahead of time and reheated in a slow oven for a few minutes.

BANANA BREAD

3 bananas
1/2 cup sugar
2 eggs
4 Tbsp margarine
1 tsp salt
1 tsp baking soda
1 1/2 cup flour

Mashed ripe bananas.  Add sugar, eggs and beat.  Add melted margarine, salt, baking soda and flour.  Mix it all together.  Pour into a greased loaf pan and bake at 350 degrees F for 55 to 60 minutes.

DROP CHEESE BISCUITS (Low Fat)

2 cups all purpose flour
1 Tbsp granulated sugar
4 tsp baking powder
1/4 tsp salt
1 1/2 cups grated low fat cheddar cheese
2 Tbsp vegetable cooking oil
1 cup skim milk

Measure firts 5 ingredients into bowl.  Stir.  Add cooking oil and milk.  Stir until moistened.  Drop by spoonfuls onto baking sheet that has been sprayed with cooking spray.  Bake in 425 degrees F oven for approximately 12 to 15 minutes.  Makes 16 biscuits.

CHICKEN EMPANADA
with chorizo, raisins, and olives

Ingredients:
3 whole chicken legs, including thighs (2 to 2 1/4 lb total)
1 teaspoon salt
1/4 teaspoon black pepper
4 1/2 tablespoons extra-virgin olive oil
2 large onions, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
2 large garlic cloves, minced
2 Turkish bay leaves or 1 California
1/3 cup finely diced Spanish chorizo (cured spiced pork sausage; 1 1/2 oz; casings discarded if desired)
1/2 teaspoon Spanish smoked paprika (not hot)
1/4 cup chopped pitted green olives
1/4 cup golden raisins
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
1 lb frozen pizza dough, thawed

Preparation Make filling:
Pat chicken dry and sprinkle with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 6 minutes total, and transfer to a plate. Sauté onions, garlic, and bay leaves in fat remaining in skillet, stirring frequently, until onions are softened, 4 to 5 minutes. Add chorizo and paprika and cook, stirring, 1 minute. Add olives, raisins, wine, and broth and bring to a boil, stirring and scraping up any brown bits. Return chicken to skillet along with any juices accumulated on plate, then reduce heat to moderately low and simmer chicken, covered, turning over once, until tender, 25 to 30 minutes total.

Transfer chicken to a clean plate. (Sauce in skillet should be the consistency of heavy cream; if it's not, briskly simmer until slightly thickened, about 5 minutes.) When chicken is cool enough to handle, discard skin and bones and coarsely chop meat. Stir chicken into sauce and discard bay leaves. Season with salt and pepper, then cool filling, uncovered, about 30 minutes.

Form and bake empanada:
Form dough into a ball, then wrap in oiled plastic wrap (oiled side in) and let stand at room temperature 30 minutes.
Put oven rack in middle position and preheat oven to 400°F. Grease a 15- by 10-inch shallow baking pan (1 inch deep) with 1 tablespoon oil.
Divide dough in half, then roll out 1 half (keep remaining dough covered with plastic wrap) on a floured surface with a floured rolling pin into a 15- by 10-inch rectangle and transfer to baking pan. Spread filling evenly over dough, leaving a 1-inch border, and moisten border with water. Roll out remaining dough in same manner, then arrange over filling and press edges together to seal. Roll edges in and press to form a decorative rim. Make a 1-inch hole (a steam vent) in center of empanada.
Bake empanada 15 minutes, then brush crust with 3/4 tablespoon oil and bake until crust is golden brown, 20 to 25 minutes more. Remove from oven and brush empanada with remaining 3/4 tablespoon oil. Cool 10 minutes in pan on a rack, then slide empanada onto rack using a wide metal spatula and cool to warm.
Cut empanada into squares and serve warm or at room temperature.

Cooks' notes:
• Filling can be made 2 days ahead and cooled, uncovered, then chilled, covered. Bring to room temperature before using.
• Empanada can be made 4 hours ahead and kept, uncovered, at room temperature. If desired, reheat in a preheated 375°F oven 15 minutes.

Active time: 1 hr Start to finish: 3 hr (includes cooling)
Servings: Makes 12 servings


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