Boston Cream French Toast

1.  make pastry cream (see below)
2.  make french toast - after making place in 200° F oven to keep warm
3.  make chocolate (see below)
4.  assemble (see below)


Pastry cream recipe:
3 c. whole milk
1/2 c. sugar
1/4 tsp. salt
2 tsp. vanilla extract
1/4 c. cornstarch
1 Tbsp. flour
4 large egg yolks
1/4 c. butter
1 c. heavy cream, whipped to soft peaks

In a medium-sized saucepan, stir together 2 1/2 c. milk, sugar, and salt.  Bring to a simmer over medium heat, stirring to dissolve the sugar.

Whisk the cornstarch, flour, and egg yolks with remaining 1/2 c. milk.

Whisk some of the hot milk mixture into the egg mixture to temper them.

Pour the egg mixture back into the remaining simmering milk.  (Pouring through a strainer will prevent lumps later.)  Bring to a boil, stirring constantly with a whisk, until the mixture thickens.

Remove from heat and strain through a fine sieve.  Stir in the butter and vanilla extract.  If you are going to flavor the pastry cream with chocolate or some other flavor, this is the time to do it.

Rub a piece of butter over the surface of the cream, top with a piece of plastic wrap (make sure it touches the top of the pastry cream so it doesn't develop a skin), and then refrigerate until cool.

To complete, fold the whipped cream into the cooled pastry cream.

Other variations:
Caramel - add 3/4 c. chopped caramel (21-23 individual caramels) to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Chocolate - add 1 c. (6 oz.) chopped chocolate to the hot, strained pastry cream, stirring until melted and the mixture is smooth.

Peanut Butter - add 3/4 c. smooth peanut butter to the hot pastry cream, stirring until melted and the mixture is smooth.



Ganache:
1 c. chocolate chips or chopped semisweet chocolate
1/2 c. heavy whipping cream
2 tsp. softened butter

Place chocolate and cream in a small saucepan or microwave-safe bowl.

Heat over low heat (or in the microwave) until the cream is very hot.  Remove from heat and add 2 tsp. butter and stir until the chocolate melts and the icing is smooth.

To make the ganache, place 1 cup chocolate chips or chopped semisweet chocolate and 1/2 cup heavy or whipping cream in a small saucepan or microwave-safe bowl or cup.

Heat over low heat (or in the microwave) until the cream is very hot. Remove from the heat, add 2 teaspoons of softened butter and stir until the chocolate melts and the icing is smooth.

Assemble:
Place one piece of warm toast on the plate, top with a generous scoop of pastry cream, and spread to the edge of the bread.  Place another piece of toast on top of cream and then cover the top piece with a thick layer of warm ganache icing.

Serve!

Makes about 4 sandwiches - I think

Pumpkin Poppers

Weekly Pinterest Challenge: Pumpkin Poppers

Recipe Type: Breakfast

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 24

Ingredients

• 1 3/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/8 tsp ground cloves
• 1/3 cup vegetable oil
• 1/2 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup pumpkin (fresh or canned, but not pumpkin pie filling)
• 1/2 cup low-fat milk
• For Coating
• 1 stick of unsalted butter, melted (I only had salted on hand, and it worked just fine)
• 2/3 cup granulated sugar
• 2 Tbs cinnamon

Instructions

1. Preheat oven to 350° and spray your mini muffin pan with nonstick cooking spray.
2. Combine all the dry ingredients in one bowl and whisk till combined.
3. In another bowl, mix together the remaining ingredients (oil, brown sugar, egg, vanilla, pumpkin and milk).
4. Pour the dry ingredients into the wet and mix until just combined (do not overmix).
5. Using a cookie scoop, fill mini muffin tins until almost full. There should be plenty of batter to do this.
6. Bake for 10-12 minutes.
7. While Poppers are baking, melt butter.
8. In a small bowl combine your sugar and cinnamon.
9. Let the poppers cool for a few minutes before rolling them around in the melted butter and then plunging them into their cinnamon sugar bath.
10. Enjoy!

Yogurt

7.5 c. UHT whole milk
2 small vanilla (Greek) yogurt
1/4 c. sugar
1 Tbsp. vanilla bean paste
1/2 Tbsp. vanilla extract

Bring milk to 180 degrees F.  Remove pan from heat and add sugar, paste, and extract.  Whisk ingredients together.  Pull yogurts out of the fridge to allow to come to room temperature.  Let milk cool to 110 degrees F, stirring occasionally.  (This usually takes about an hour.)  Once milk is at 110 degrees F, place yogurt in small bowl and carefully add about 1 cup of milk mixture to the yogurt.  Whisk together making sure it is incorporated.  Once it is well-mixed, poor yogurt mixture back into the milk mixture and whisk again.  Pour entire mixture into yogurt maker and "cook" for 11 hours.  Then place yogurt in fridge and allow to cool.  The longer it cools the more it sets up.  I usually try to cool mine for at least 12 hours.

Yields: 2 quarts

modified from original recipe: http://www.thevintagemixer.com/2012/08/homemade-vanilla-bean-yogurt-recipe/

Diane's Coffee Cake

Base:
1 beaten egg
½ c. sugar
½ c. milk
2 Tbsp. oil
1 c. flour
½ tsp. salt
2 tsp. baking powder

Topping:
¼ c. packed brown sugar
1 tsp. cinnamon
1 Tbsp. flour
1 Tbsp. melted butter
½ c. chopped nuts

Preheat oven to 375 F.  Mix egg, sugar, milk, and oil.  Add flour, salt, and baking powder.  Pour into a greased 8 or 9 inch square pan.  Combine ingredients for topping in separate bowl.  Sprinkle over batter.  Bake for 20-25 minutes.

Mom's granola

4 c. oatmeal
2 c. coconut
2 c. sliced almonds
2 tsp. cinnamon

Stir together

Add:
½ c. oil
⅓ c. honey (put in microwave for 30 seconds before adding)

Mix together.  Place on a greased cookie sheet and bake for 10 minutes at 350 F.  While it is baking cut 1 ½ c. dried cherries or any other dried fruit.  Stir it in and then bake for another 10 minutes.  Let cool completely before putting in an airtight container.

Pumpkin Cinnamon Rolls

Taken from here

Dough:

1/4 c. warm water
2 1/2 tsp yeast
1 tsp sugar
1/2 c. milk
2 eggs
1 c. canned pumpkin puree
1/3 c. margarine, melted
1/2 c. sugar
1/2 tsp nutmeg
1/4 tsp cloves
1 tsp salt
5-6 c. flour

Filling:
1/2 c - 2/3 c. canned pumpkin puree (to your preference)
1/2 c. butter, room temperature
1 c. packed brown sugar
2 T cinnamon
*optional: 3/4 c. raisins, 1/2 c. chopped walnuts or pecans

Cream Cheese Frosting:
4 oz cream cheese, room temperature
3 T butter

1/2 tsp vanilla
2 - 2 1/2 c. powdered sugar

Directions:
1. Combine warm water, yeast, and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 c. sugar, nutmeg, salt, and cloves. Mix until smooth (don't have a mixer? You can still make these. I first used a wooden spoon until it got to be too hard and then I started using my hands. You have to knead it for a while to get that smooth consistency, but it can be done!).

3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about 5 minutes, adding flour 1/2 c. at a time until dough barely begins to clean the sides of the mixing bowl. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in greased bowl. Cover with wet towel, or plastic wrap sprayed with non-stick cooking spray. Allow to raise until doubled, about 1 hour.
5. While dough is raising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl combine brown sugar and cinnamon, set both bowls aside.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife about every 2 inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.

9. Bake rolls in oven until golden brown, about 15-20 minutes. While rolls are baking, beat together cream cheese, butter, powdered sugar, and vanilla extract to make frosting. Spread frosting on warm rolls before serving.

Trail Mix Muffins

1/4 c. quinoa
2/3 c. whole wheat pastry flour
2/3 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. packed dark brown sugar
1/4 c. plus 2 Tbsp. crunchy peanut butter
1/4 c. unsalted butter cut into small chunks, plus more for greasing
1 large egg yolk, at room temperature
1 1/2 tsp. vanilla extract
2/3 c. low-fat milk
1/3 c. dried cranberries
1/3 c. semisweet chocolate chips
2 large egg whites, at room temperature

Fill a medium saucepan with water and bring it to a boil over high heat.  Add the quinoa and reduce the heat to low.  Simmer until the grains have popped open and appear translucent, about 12 minutes.  Drain the grains in a fine mesh sieve and rinse them with cold water.

Position rack in the center of the oven and heat to 400 F.  Use a crumpled sheet of waxed paper to lightly butter the wells of a muffin tin.

In a medium bowl, whisk together both flours, the baking powder, cinnamon, and salt until well blended.

In a large bowl with a hand mixer set at medium speed, beat together the brown sugar, peanut butter, and butter, scraping down the sides as needed until creamy and smooth - about 5 minutes.  Beat in the egg yolk and vanilla until smooth, then beat in the quinoa, continuing to scrape down the sides as you work.  Reduce the mixer's speed to low and gradually beat in the milk.

With a rubber spatula, fold the flour mixture into the wet ingredients.  Next, fold in cranberries and chocolate chips until they're evenly distributed in the batter.

In a large bowl with a mixer set at high speed and beaters that have been cleaned and dried, beat the egg whites until soft peaks form, about 1 minute.  Use a rubber spatula to gently fold the egg whites into the batter.

With a large spoon or ice cream scoop, fill each well of the muffin tin 3/4 full with batter.

Bake the muffins until they're brown and firm, about 20 minutes, turning the pan halfway through.  Coll them in the pan for 5 minutes and then transfer them to a rack to cool completely.

Pancakes

2 c. flour
2 Tbsp. sugar
1 Tbsp. baking powder
2 c. milk
2 eggs

either: 1/8 c. sugar + 1/8 c. water OR 1/4 c. light corn syrup

Put flour, sugar, and baking powder in bowl.

Add water, milk, and eggs to the dry ingredients.  Mix.

Oil a pan and heat the pan.

Use 1/4 measuring cup to pour the batter in pan to desired size.

When there are lots of bubbles, flip pancake over.

Remove pancake from heat when both sides are the desired brown color.

Coffee Breakfast Cake

Dry:
2 c. flour
1/2 c. sugar
4 tsp. baking powder
1/2 tsp. salt
1/4 tsp. mace

Wet:
1 c. milk
1 egg
1/4 c. butter or margarine, melted
1 tsp. vanilla

Topping:
1/2 c. sugar
1/2 c. flour
2 tsp. cinnamon
1/4 - 1/2 c. butter, softened

Mix wet ingredients separately and then add them to dry ingredients.  Sprinkle topping on the top.

Bake at 350 F (177 C) for 25-30 minutes.

Vegan Waffles

4 c. bread flour
2 Tbsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 Tbsp. nutmeg
2 Tbsp. cinnamon
5 - 6 c. rice, soy, or non-dairy milk of choice (or water)
If using water, add 1/2 c. sweetener (sugar, brown rice syrup, turbinado, maple syrup)

Mix all dry ingredients with whisk in large bowl.  Add liquids and stir until all lumps are just out.  Do not overmix.

Add enough liquid to make the batter somewhat runny.  Slight foaming of the batter is normal, do not stir it in.

Preheat waffle iron according to manufacturers directions.  Light mist waffle iron with oil.

When iron is ready, pour batter onto iron and cook until ready light signals, about 5 - 7 minutes.

Granola Bars

1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
3 1/2 c. granola mix

Butter a 9 inch square pan.  In a large saucepan combine brown sugar and corn syrup.  Cook and stir over medium heat until mixture boils.  Remove from heat and stir in peanut butter and then granola mix.  Press into pan and cool to room temperature.  Cut into rectangles.

Makes 27 bars.

Granola

5 c. oats
3/4 c. wheat germ
1 c. shredded coconut
3/4 c. sunflower seeds
1 1/2 c. chopped mixed nuts
1/2 c. sesame seeds
1 tsp. cinnamon
1/2 c. brown sugar
3/4 c. water
3/4 c. oil
1/4 c. honey
1/4 c. molasses
3/4 tsp. salt
1 1/2 tsp. vanilla

Heat oven to 300 F.  Combine and stir together oats, wheat germ, coconut, sunflower seeds, mixed nuts, sesame seeds, and cinnamon.  In a saucepan combine brown sugar, water, oil, honey, molasses, salt, and vanilla.  Heat and stir until sugars are dissolved but do NOT boil.  Pour syrup over oats and stir until coated.  Put in 2 9X13 inch pans and bake for 10 minutes.  Stir and bake for another 10 minutes.  Cool on racks and store in a cool, dry place.

Quick Cinnamon Rolls

1/2 c. oil
1/3 c. sugar
3 Tbsp. yeast
1 1/4 c. warm water
2 eggs, beaten
1 1/2 tsp. salt
5 1/4 c. sifted flour
1/4 c. butter, melted
1 1/2 Tbsp. cinnamon
1/2 c. sugar

In a large bowl mix 1/3 c. sugar, yeast, oil, with warm water until dissolved.  Cover and let stand in warm place for 15 minutes.  Yeast will grow rapidly.

Blend eggs into yeast mixture.  Add salt to sifted flour.  Gradually add to yeast mixture to make soft dough.

Knead dough for 5 minutes on lightly floured surface.  Roll dough into rectangular shape until about 1/4 inch thick.

Brush dough with melted butter.  Combine sugar and cinnamon.  Sprinkle over dough.

Carefully roll up dough and cut into 1 inch slices.  Place in 2 greased 8 X 8 rectangular pans.  Let rolls rest for 10 minutes.

Bake at 425 F for 10 - 15 minutes until golden brown.  Frost with sugar glaze while warm.


Sugar Glaze
2 c. powdered sugar
1/4 c. hot water or milk
1 tsp. butter
1/2 tsp. lemon flavoring

Mix ingredients together until well blended.  Spread over cinnamon rolls.

Buttermilk Syrup

1 c. sugar
1 Tbsp. karo syrup
3/4 c. buttermilk
1/4 c. butter
1 tsp. baking soda

Cook for 5 minutes.  Watch it because it will boil over.

Add 1/2 tsp. vanilla

Makes 1 pint

Cinnamon Rolls

The Roll:
3 1/4 tsp. dry yeast
1/4 c. warm water
1/2 c. butter
1/3 c. sugar
1 1/2 tsp. salt
1 c. milk
1 egg
4 - 5 c. flour
softened butter
brown sugar
cinnamon

Place warm water and yeast into the Bosch and allow to sit for 10 minutes.  While the yeast/water is doing its thing, scald milk (about 3 - 4 minutes in my Jerusalem microwave).  While the milk is scalding, place butter, sugar, and salt in a bowl.  Pour scalded milk over butter, sugar, salt and stir until butter is mostly dissolved.  Cool mixture to warm before pouring into the Bosch with water and yeast.  Mix together.  Add egg and mix again.  Begin adding flour 1 - 2 cups at a time, beating after each addition.  Dough should be soft yet firm enough to handle.  Place dough into a well-oiled bowl, cover and let rise for 1 1/2 hours.

If the recipe has been doubled, divide dough in half.  Roll dough out into a rectangle.  With hands, smear softened butter over the entire top of dough.  Sprinkle cinnamon and then sprinkle brown sugar over the entire dough.  Roll up jellyroll fashion, pulling tight as you roll.  Cut into rolls (makes 24).  Place rolls into a greased pan, cover, and allow to rise again until they have reached desired size.  Cook at 350 for about 15 minutes.  Cool before frosting.