Find Recipes Instantly! (Type the Recipe name or any Ingredient) Emeril's Favorite French Toast Yield: 4 to 8 servings Ingredients: 4 large eggs 1 cup whole milk 1/4 cup freshly squeezed orange juice 1 tablespoon orange zest 2 teaspoons granulated sugar 1/2 teaspoon vanilla extract 1/8 teaspoon salt 8 slices bread 8 teaspoons unsalted butter Confectioners' sugar Maple syrup or cane sugar (optional) Tools Measuring cups and spoons orange zester or fine grater large mixing bowl wire whisk plate 6-inch nonstick skillet plastic turner baking sheet aluminum foil oven mitts or pot holders Directions 1. Preheat the oven to 200ºF. 2. Crack the eggs into a large mixing bowl and whisk well. 3. Add the milk, orange juice, orange zest, granulated sugar, vanilla extract, and salt, and whisk until well combined. 4. Working quickly, dip each bread slice into the egg mixture in the bowl, turning it to coat both sides with the mixture. Transfer the coated bread slices to a plate while you finish coating the remaining slices. 5. Heat a small skillet over medium heat until hot, about 3 to 5 minutes. 6. Melt 1 teaspoon of the butter in the skillet, then add a slice of coated bread, and cook until the bread is golden brown and crusted on the bottom, about 2 minutes. Turn with a plastic turner and cook until the second side is golden, about 1 to 11/2 minutes. 7. Transfer the French toast from the skillet to a baking sheet. Cover lightly with aluminum foil and place in the oven to keep warm while you cook the other slices. 8. Repeat with the remaining slices, being sure to add 1 teaspoon of the butter to the pan before every slice. 9. Sprinkle the French toast with confectioners' sugar and serve with maple syrup or cane sugar if desired. The freshness of the bread is important. Fresh bread will absorb batter more quickly than stale bread. Depending on the size of the bread, you may find that there's a bit of batter left over. If that's the case, just go ahead, add a bit more butter to the pan, and cook up another slice or two. If you don't want to eat these today, refrigerate them, tightly covered, for up to one or two days, and reheat in the oven or microwave for a really quick breakfast or great afternoon snack! Honey Corn Bread Ingredients: 1 cup flour 2 eggs 1 cup cornmeal 1 cup whipping cream 1/4 cup sugar 1/4 cup oil 1 tablespoon baking powder 1/4 cup honey 1/2 tsp. salt Combine flour, cornmeal,sugar, baking powder and salt. In a small bowl beat eggs. Add cream,oil and honey to the eggs and beat well. Stir into dry ingredients just until moistened. Pour into greased 9 inch square baking pan. Bake at 400 degrees for 20-25 minutes. or until a toothpick inserted in the middle comes out clean. Cheddar Cheese Casserole Bread Ingredients: 1 tsp. sugar 1 package dry yeast 2 tbsp. butter 4 cups flour 1 tsp. salt 1 cup warm milk 1 egg beaten 2 cups shredded sharp Cheddar cheese Dissolve sugar in warm water in large bowl. Sprinkle the yeast over water. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour/cheese mixture to wet ingredients and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Push or stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Bruschetta Duet Ingredients 8 tablespoons olive oil 2 teaspoons butter 3/4 pound mushrooms, chopped fine 3 garlic cloves, 2 minced, 1 smashed 1/4 teaspoon salt fresh ground black pepper, to taste 1/4 teaspoon dried sage 1 tablespoon plus 1/3 cup flat leaf parsley, chopped 1/2 cup green olives, pitted 1/2 teaspoon anchovy paste 1 1/2 teaspoons fresh lemon juice 4 slices country bread loaf, 1/2-inch thick 2 tablespoons olive oil 1/8 teaspoon salt Directions In a large frying pan, heat 2 tablespoons of the oil with the butter over moderately high heat. Add the mushrooms, the minced garlic, 1/4 teaspoon salt, 1/8 teaspoon pepper, and the sage. Cook, stirring occasionally, until the mushrooms are golden, 5 to 10 minutes. Stir in the chopped parsley. Remove from the heat. In a blender or food processor, put the olives, parsley leaves, smashed garlic, anchovy paste, the remaining 6 tablespoons olive oil, the lemon juice, and 1/4 teaspoon pepper. Blend or process to a coarse puree. Spread the mushroom mixture on eight of the bruschetta, and the tapenade on the rest. Heat the broiler. Put the bread on a baking sheet and brush both sides with the 2 tablespoons of olive oil. Sprinkle with the 1/8 teaspoon salt. Broil, turning once, until the bread is brown on the outside but still slightly soft in the center, about 3 minutes. Alternatively (and more traditionally), grill the bread. Cut each slice of bread into quarters. Italian Bagel Chips 6 plain bagels 1/4 cup butter 1/4 cup olive oil 2 cloves garlic, crushed 1 teaspoon dried basil, crushed 1/2 teaspoon dried thyme, crushed 1/2 teaspoon dried oregano, crushed Slice bagels into 1/8" thick rounds. Heat butter and oil with garlic in a saucepan. When butter has melted remove from heat and let stand 30 minutes. Remove garlic. Stir in basil. Brush one side of bagel round with the mixture. Place rounds on a baking sheet, do not overlap them. Bake 5-6 minutes or until edges are crisp. Turn chips over and bake 4-5 minutes longer, until crisp. Cool in a wire rack. Basic Shortbread Makes 36 bars This buttery cookie gets better with age: It can be stored up to a month, and over that time its flavor deepens. Dip the tips of the cookies in melted chocolate for a decorative touch. 1 1/3 cups (2 sticks plus 6 tablespoons) unsalted butter, room temperature, plus more for pans 2/3 cup sugar 3/4 teaspoon salt 3/4 teaspoon pure vanilla extract 3 1/3 cups all-purpose flour 1. Preheat oven to 275°. Butter a 9-by-13-by-1-inch baking pan, and line bottom with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add salt and vanilla, and beat to combine. Add flour, 1 cup at a time, beating on low speed until just combined. 2. Press dough into prepared pan, leveling and smoothing the top. Using a dough scraper or the back of a knife, cut dough lengthwise into nine strips slightly less than 1 inch wide. Cut the strips crosswise into thirty-six 3-inch bars. Using the tines of a fork or a wooden skewer, create a decorative pattern on the surface. 3. Bake shortbread until evenly pale golden, but not browned, 70 to 85 minutes. Transfer pan to a wire rack to cool. Invert pan, and remove parchment. Turn shortbread over, and carefully break, or cut with a serrated knife, into bars. Store in an airtight container for up to 1 month. Blueberry Monkey Bread There are many versions of monkey bread, a sweet yeast bread formed using clumps of dough. This one is a snap, using refrigerated biscuits and blueberries. Shortening for greasing tube pan 2/3 cup sugar 1 tablespoon cinnamon 4 packages (10 ounces each) refrigerated buttermilk biscuits such as Grands! 1 1/4 cups blueberries, washed, patted dry SYRUP 2/3 cup brown sugar 10 tablespoons (1 1/4 sticks) margarine 1 teaspoon vanilla 1 tablespoon cinnamon 1 cup blueberries, washed, patted dry Thoroughly grease a 10-by-4-inch tube pan. In a pie plate or plastic sealable bag, mix the 2/3 cup sugar and 1 tablespoon cinnamon; set aside. Cut each biscuit into quarters. Roll each biscuit piece in the sugar mixture or place in plastic bag and shake to coat with sugar mixture. Place one-third of the coated biscuit pieces in an even layer in the prepared pan. Place about one-third of the blueberries between biscuit pieces, creating a mosaic effect. Repeat layer with remaining biscuit pieces and blueberries, ending with biscuit pieces. Set aside.Preheat the oven to 350 degrees. To make the syrup, in saucepan combine the brown sugar, margarine, vanilla, cinnamon and 1 cup blueberries. Bring to a boil; reduce heat. Cook, stirring frequently until sugar is dissolved and margarine melted. Pour the syrup over the biscuits in the pan. Bake 1 hour or until a skewer inserted in the dough near the center comes out clean. Remove from the oven and cool 10 minutes in the pan. Lift or turn out onto cake plate.Makes 10 servings. Blueberry Tortilla Pizza 1/2 cup ricotta cheese or whipped cream cheese 1 tablespoon confectioners sugar 1 pint fresh blueberries 1/2 cup sliced strawberries 1 large (10-inch) flour tortilla 1 tablespoon butter, melted 2 teaspoons cinnamon sugar 1/4 cup toasted shredded coconut, divided Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut. *To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly. Yield: 4 portions Raspberry and Walnut Shortbread 1 1/4 cups plus 2 tbs flour, divided 1/2 cup granulated sugar 1/2 cup butter or margarine 1/2 cup raspberry jam 2 eggs 1/2 cup brown sugar 1 tsp vanilla 1/8 tsp salt 1/8 tsp baking soda 1 cup walnuts or pecans Combine: 1/14 cups flour and sugar in medium bowl. With a pastry blender or two knives, cut butter into dry ingredients until m mixture resembles coarse crumbles. Press into bottom of lightly greased 9x9 inch baking pan. Bake: at 350F for 20 minutes or until edges are lightly golden. Remove from oven; spread raspberry jam over shortbread. In medium bowl beat eggs, brown sugar, and vanilla until creamy. Combine 2 tbs flour, salt and soda, add to egg mixture and blend. Stir in walnuts. Spoon over jam, spreading lightly to corners of pan. Bake at 350F for 20 minutes more or until top is set. Cool in pan, cut into bars. Ranch Hamburger Buns (ABM) 1/2c Milk 1/2 c plain Yogurt 1 Egg 3/4 c shredded Cheddar Cheese 4 1/2 tsp Sugar 2 TBL Ranch Salad Dressing 1 1/2 tsp Salt 3 c Bread Flour 2 1/4 tsp Yeast 1. Place all ingredients in bread machine pan in order listed. Select dough setting (do not use delay setting.) Check dough after 5 minutes of mixing; add 1 to 2 TBL water if the dough is too dry or 1 to 2 TBL flour if dough is too wet and sticky. 2. When the cycle is completed, turn dough onto a lightly greased surface. Cut into 12 pieces; shape each into a round ball and flatten to about ½" on greased baking sheet. 3. Cover and let rise in a warm, draft-free place until doubled (about 45 minutes.) Bake in preheated oven at 400’ for 8 to 12 minutes or until lightly browned. Move buns to wire racks to cool. Yield: 1 dozen buns.