French Toast with Berry Butter

This is THE best french toast you will ever eat, I promise!  The egg mixture has the same ingredients as a custard recipe.  No egg whites.  Make your own french bread from my recipe found:here
The berry butter puts it over the top!  So good!

French Toast
6 egg yolks
1/4 cup heavy whipping cream
2 Tbsp. milk
1 tsp vanilla
1/2 tsp cinnamon
    Combine the ingredients in a small square dish.  Cut your french bread into 1 inch slices. Dip the bread into the mixture and cook in a cast iron skillet that has been buttered or sprayed with non-stick spray until golden on each side.

Berry Butter
1 stick butter, softened
1 cup washed and dried berries.  I make blackberry and raspberry.
   Gently mix the berries into the butter using a spoon.  You can put the mixture into a small tupperware container with a lid or your can put it onto plastic wrap, roll it up and form logs. Place the logs in the freezer for a few hours to set the shape.  Remove from the freezer and place them into the refrigerator to thaw before using.

French Bread

This is really easy to make and so good! This recipe makes 2 loaves.

French Bread
2 cups plus 4 Tbsp, very warm water
2 pkgs. yeast (4 1/2 tsp.)
2 tsp. sugar, either brown or white.  I use brown sugar in this recipe.
2 Tbsp. vegetable oil
6 cups flour, divided
3 tsp. salt
egg wash: 1 egg beaten plus 1 Tbsp. water

   In a medium bowl combine the water, yeast, sugar, and vegetable oil. Set aside, preferably in a warm place for the yeast to bloom, about 9-10 minutes.  (I turn on my oven to 350 degrees for two minutes, then turn it off and place the bowl in it.)  In a large bowl add the flour and salt and stir together.
   When the yeast has bloomed, pour the mixture into your stand mixer bowl.  Add half the flour and salt mix.  Using the dough hook, turn the mixer on low for 2 minutes, then turn off and let the dough mix sit for 10 minutes.  After 10 minute, mix again for 2 minutes.  Repeat this one more time.  After the third time turn the mixer on low and add the flour and salt mix 1/4 cup at a time, letting it mix in completely before adding more, until the dough is soft and not sticky any more.  You may use all of the flour or you may not.  Bread making is an art, not an exact science.  Do not add too much flour. If the dough reaches soft and non-sticky with 1/4- 1/2 of the flour unused, leave it! Temperature outside and humidity can affect how much flour you need from day to day and season to season.  When it has reached this stage turn the mixer on medium speed and let it knead the dough for 2 minutes.
   Remove the dough from the mixing bowl and divide it in half.  Form a ball with each half, set them on your pastry rolling mat or the counter where you will roll it out. Cover the dough with plastic wrap the has been sprayed with a non-stick spray and let it sit for about 10 minutes to relax.  The dough will be much easier to roll out if it has a chance to sit first.
   Roll out each half into a rectangle, approximately 9x12 inches, with a rolling pin.  Do not add flour to your rolling surface, you should not need it.  Next start at one of the 9 inch sides and roll the dough into a log, as if you were making cinnamon rolls and pinch the ends closed lightly.  Place each log onto a sprayed baking sheet or french bread loaf pan.  Cover with sprayed plastic wrap and place in the warmed oven to rise for 30 minutes. 
   Remove the risen dough loaves from the oven.  Heat the oven to400 degrees.  Brush the loaves with the egg wash. Bake for 25-28 minutes. You can cover the loaves with foil after about 15 minutes or so if they start to brown too quickly.  I don't and I have never had a problem, but each oven is different.
  Remove from oven and allow to cool before storing or cutting.
   

Hershey's Deep Dark Chocolate Cake

Hershey's Deep Dark Chocolate Cake (recipe from side of cocoa can, slightly altered)
2 cups sugar
1 3/4 cups flour
3/4 cup Hershey's cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla
1 cup boiling water
Buttercream Frosting

   Preheat the oven to 360 degrees.  Spray two 9-inch round baking pans and line with waxed paper circles that have been sprayed as well.
   In a large mixing bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.  Add eggs, milk, oil and vanilla: beat on medium speed of electric mixer for 2 minutes,
   Stir in boiling water (batter will be thin). Pour batter into prepared pans.
   Bake for 30-35 minutes.
   Cool 10 minutes, remove from pans to wire racks to cool completely.

Buttercream Frosting
12 tablespoons butter, softened
5 1/3 cups powdered sugar
1 cup Hershey's cocoa powder
1 cup milk
1 tsp. vanilla

   In a small mixing bowl, beat butter.  Add powdered sugar and cocoa powder alternately with milk; beating to spreading consistency. ( additional milk may be needed). Blend in vanilla.

Easy Raspberry Ice Cream

Easy Raspberry Ice Cream
3 cups heavy whipping cream
1 can sweetened condensed milk
3 cups fresh raspberries
         In a large bowl add the heavy whipping cream and with a mixer on high speed, whip until fluffy.  Pour the sweetened condensed milk into the whipped cream and gently fold it in.  Add the raspberries and stir gently to mix.  Pour the mixture into a loaf (bread) pan and freeze for at least 6 hours or until firm.

I decided to make Blueberry Handpies to go with this ice cream.
The recipe is from an earlier post: here

Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo with Garlic Rice (see below)
adapted from:here
1 lb. smoked sausage, sliced
24 oz. large shrimp (35-45 per lb. count)
1 Tbsp. EVOO
1 Tbsp. butter
4 stalks celery, diced
1 large onion, diced
1 large green bell pepper, diced
3 bay leaves
1/2 tsp. Creole seasoning
1/4 tsp. cayenne pepper
1/2 tsp. salt
1/2 tsp. pepper
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. tomato paste
2- 10 oz. cans diced tomatoes, with juice
2 cups chicken broth
1 Tbsp. flat leaf parsley, chopped
1 Tbsp. cilantro, chopped
       On a cast iron grill pan, over high heat, grill the sausage slices.  Remove and set aside. In a large skillet add the EVOO and melt the butter.  Add the diced celery, onion and bell pepper. Saute until slightly browned, about 3-4 minutes.  Then add the Creole seasoning, cayenne pepper, salt, and pepper and stir to combine.  Next add the garlic and cook for 1-2 minutes and then the tomato paste.  Stir and cook for about 2 minutes to remove the raw tomato flavor from the paste.  Add the diced tomatoes with juice and chicken broth and stir together.  Then add the sausage into pan and let it simmer for 20 minutes, uncovered.  Next, stir the raw shrimp into the pan and cook for 2-3 minutes. Do not over cook the shrimp. Finally, sprinkle the chopped parsley and cilantro over the gumbo.  Serve over garlic rice.  I made some homemade french bread baguettes, sliced them, brushed them with olive oil, sprinkled with just a little parmesan cheese, and toasted them on the grill pan with the sausage drippings to serve with the gumbo.

Garlic Rice
2 cups uncooked rice
4 cups water
1 Tbsp. EVOO
2 Tbsp. minced garlic
1 tsp. salt
1 tsp. pepper
     I cook mine in a rice cooker.  Or in a large pan with a lid, combine all the ingredients. Bring to a boil, cover, turn down the heat and let it sit and steam for 20 minutes.

Toasted Coconut Pie

Toasted Coconut Pie (These are mini pies. The recipe will also make one 9 inch pie.)

One pie crust -This is my Easy Pie Crust recipe, located: here
For the filling:
(This is a basic custard filling.)
1 1/2 cups sweetened flaked coconut, divided
2 cups heavy cream
1 cup milk
1 tsp. vanilla
3/4 cup sugar
1/3 cup flour
1 tsp. salt
2 tsp. cornstarch
    Preheat your oven to 350 degrees.  On a baking sheet, spread the coconut. Bake until golden brown, approximately 5-10 minutes, stirring occasionally.  (Watch it! I have burned my share of coconut. It darkens around the edges of the pan very quickly.) Remove from the oven and let cool.
    In a small saucepan combine the heavy cream, milk, sugar, flour, salt, and cornstarch. Bring to a boil over low heat, stirring constantly.  Boil for 1 minute, or until it begins to thicken.  Remove from heat and add 1 cup of the toasted coconut and the vanilla.  Pour into pie shell(s) and chill until firm, at least 4 hours. Top with whipped cream and remaining toasted coconut.
   
 

Grilled Chicken and Vegetable Bowl with Parmesan Rice and Avocado

Grilled Chicken and Vegetable Bowl with Parmesan Rice and Avocado

Grilled and seasoned chicken breasts
Grilled vegetables:
Red, yellow and orange bell peppers
Zucchini
Grape tomatoes
Avocado

This is the part you need a recipe for:
Parmesan Rice  (adapted from):here
6 Tbsp. butter
2 Tbsp. minced garlic
1 1/2 cups uncooked white rice
1 1/2 cups water
2 cups milk, divided
3/4 tsp. salt
2/3 cup grated parmesan cheese
3/4 tsp. dried parsley

   In a medium sauce pan melt the butter and saute the garlic.  Add rice and stir to coat. Add water,
1 1/2 cups milk, and salt.  Bring to a boil, cover, and reduce heat to low.  Cook for 20 minutes. Uncover and add the remaining 1/2 cup milk and parmesan cheese. Cover and let sit for 5 minutes.