Panettone French Toast with Candied Citrus Syrup

Panettone French Toast with Candied Citrus Syrup

Panettone Bread is a sweet bread, usually made and eaten around December.  This bread was known to be first made in Milan, Italy.  It is domed-shaped and filled with candied fruit, like orange peel and raisins.  

Many different ingredients are added to this traditional bread, such as cherries, nuts, and other fruits.    

There is also a chocolate version on the market.  I researched this bread to see if I can find it gluten-free.  Much to my surprise, I did find it online at International Markets.  The problem was.....well,  I didn't want to pay the price they were asking for this bread.  So, I decided to just come up with a special recipe.

What are you planning on putting on your table soon?  Are you looking for a perfect breakfast or dessert to feed your family or guests?  Look no further; I did all the work for you.  I took some Gluten Free White Bread and made a traditional French Toast. Then I took candied orange peel ( please, if you buy this ingredient, stock up because it is hard to find other times of the year) and raisins and cooked them in a simple syrup.  I have to say that I usually do not have a sweet tooth, but OMGoodness, this syrup is amazing!  All the flavors are there.  It tastes just like the Panettone Bread, I remember. A dollop of mascarpone cheese balances the sweetness of the syrup.  So, go ahead and indulge.  It doesn't happen often.

Candied Syrup Ingredients:

1 cup water

1 cup packed brown sugar

1/4 cup candied orange peel

1/4 cup raisins

1 cinnamon stick

2 TBS heavy cream

Syrup Directions:

1.  In a medium-size saucepan, add water and sugar.  Heat on med/high until sugar is dissolved, stirring.

2.  Add orange peel and raisins.  Turn down the heat and simmer until the liquid is almost reduced to half.  Stir every 10 -15 mins.

3.  Add the cinnamon stick and simmer for additional 10 mins.

4.  Add cream and stir.  Serve over top of French Toast.

Garnish with a dollop of mascarpone cheese and candied fruit.

French Toast Ingredients:

1 loaf of White Bread (gluten-free)

6 eggs, beaten

1/4 cup cream

1/8 tsp salt

4 TBS butter for griddle

8 ozs mascarpone cheese

Garnish: Candied Raspberries, blueberries, and orange slices

French Toast Directions:

1.  In a medium-size bowl, beat together eggs, cream, and salt.

2.  Heat griddle pan med/high heat.  Melt butter on the griddle.  (If you are making french toast in separate batches, divide butter accordingly).

3.  Add each slice of bread into the egg mixture.  Flip and coat the other side with egg mixture.  Add coated bread to the griddle.  Cook for approx. 4 mins on each side or until it is golden brown in color.  

Apple and Brie Stuffed Pumpkin

It's that time of year again.....Stuffing!
What are you going to make with all that leftover stuffing?  Well, if you are making a box of Three Bakers Stuffing Mix, you might want to make extra because it will not last long, in your house.
I decided to try something different.  I combined all of my favorite ingredients together and stuffed
them into a roasted pumpkin.  This was a big hit with my family.  It looked so pretty sitting in the center of my table too.  You may add extra ingredients, such as sugar and cinnamon, but trust me...
Three Bakers makes it so easy, with their stuffing.  It is already jam packed with flavor, it is not necessary to add a thing.

Try some today and let us know how you enjoyed it.



Apple & Brie Stuffed Roasted Pumpkin

Ingredients:
1 sweet pie pumpkin (sugar pumpkin),
   (Roasted: See link "How to Roast a Pumpkin")
1 box Three Bakers Stuffing (cooked according to directions)
2 TBS butter
3 small sweet baking apples, peeled and cubed
1/8 salt
1/8 cinnamon
2 TBS sugar (optional). I did not add this
8 ozs brie cheese, cubed


Directions:
1.  Place pumpkin in microwave on safe plate.  Cook for approx. 8 mins to soften.
2.  Slice pumpkin in half.  Remove seeds.  Season with salt and pepper.  Drizzle with olive oil.
     Place face down (skin facing up) onto sheet pan.  Roast in 350 degree oven for 45 mins.
3.  Make stuffing according to directions on box.  Put aside
4.  Saute apples with butter in skillet, for 3 mins.  (medium heat) Season with 1/8 tsp salt.
5.  Toss apples and brie cheese with 1/2 of the stuffing.  Fold to incorporate.  Stuff into roasted pumpkin.
6.  Cover with aluminum foil.  Return to oven and bake for an additional 30 mins
Note:  I only used 1/2 box of stuffing for this recipe

Pumpkin Pie

Ingredients:

2 cups pumpkin, cooked and mashed
1 can (12 ozs) evaporated milk
2 eggs, beaten
3/4 cup brown sugar
1 1/2 tsp pumpkin pie spice
1/2 tsp salt

Directions:
1.  Add all ingredients in mixing bowl.  Blend with electric mixer well.  Scrape side with rubber spatula.  Continue mixing to incorporate.
2.  Pour into large pie crust or two small crusts
3.  Bake at preheated 375 degree oven for 40 -50 mins or until done.
Note:  Pie is done by sticking a toothpick in center of pie and comes out clean when removed.

Pumpkin Spice Bites

Pumpkin Spice Bites

Well, it is that time of year again.....Pumpkin Season!

Satisfy your sweet tooth with these pumpkin spice bites.  They are a perfect size, filled with pumpkin goodness.  The pumpkin filling is creamy with a dollop that is slightly sweet buttercream made with cream cheese.  The added graham snacker on top gives these individual bites a little crunch.  The graham cracker crust has a silky buttery taste, that just melts in your mouth.

"FALL" into these Pumpkin Spice Bites this season.  You do not need a good reason.

Graham Cracker Crust Ingredients:

2 pkg Three Bakers Graham Cracker Snackers, ground (one pkg for crumbs, second for garnish)

4 TBS melted butter

Directions:

1.  Add one pkg of snackers to the food processor, then pulse into crumbs.  Add melted butter and pulse together.

2.  Line tart pan cavities with mini baking cups.  Fill each paper with approx. 1 tsp crumb mixture.  Press down on crumbs with the bottom of measuring spoon.  Bake for 10 mins. at 350 degrees.

Let cool

Pumpkin Filling Ingredients:

8 oz cream cheese, softened

1/2 cup pumpkin puree (I used can)

1/2 cup brown sugar

2 TBS flour (I used gluten-free)

1/2 tsp pumpkin pie spice

1/2 tsp vanilla

1 egg

1/8 tsp salt, optional

Directions:

1.  Add all ingredients to a mixing bowl.  Mix well, scraping downsides.  Mix again.

2.  Add ingredients to a piping bag or plastic baggie.  Snip the corner and fill each cup 3/4 of the way.

3.  Bake at 350 degrees for 18-20 mins (oven temperatures may vary).  Remove from oven and let cool.  Add a dollop of buttercream and a graham snacker on top.

 Cream Cheese Buttercream Ingredients:

4 ozs cream cheese, softened

4 TBS butter, softened

1 tsp vanilla extract

1/2 cup powdered sugar

Avocado Hummus

AVOCADO HUMMUS

The word "Hummus" comes from the Arabic word meaning "chickpeas".  Another name for the chickpea bean is Garbanzo.  Chickpeas are a rich source of vitamins, minerals and fiber, and provide a great balance of protein, fiber and healthy fats.

Hummus is a delicious spread,  made in many different varieties.  It has become very popular throughout the Middle East and Mediterranean.  Here in the U.S., the shelves are packed with this delectable dip ready to fill the refrigerators of many homes.  Traditionally, it is prepared with cooked mashed chickpeas, garlic, lemon juice and tanhini (crushed sesame seeds).  It can be served on bread, pita, crackers or chips.  

Hummus is so much fun to make and very easy to prepare.  Here are a few good tips for making a great hummus dip or spread.

1.  Peel the skins off of cooked chickpeas.  Results in a creamier spread.  Simply, heat cooked 

     chickpeas in skillet, place in bowl of water,  pick up handfuls of chickpeas and rub hands 

     together to release skins.  Skins will float to top of water, then drain.  

2.  Use a good food processor to cream your hummus.

3.  Lemons or Limes:  Avoid squeezing to the last drop.  

4.  Always use good ingredients, like Olive Oil, Fresh Garlic, Tahini and Organic Beans.

5.  If cooking your beans, add a sprinkle of baking soda to water while cooking.  This will help

     losen skins from beans, then discard.

6.  Reserve water if cooking beans.  Using bean water in your hummus will enhance flavor and 

     also thin your spread making it smooth.

7.  Don' hold back on using extra Tahini.  Tahini is loaded with tons of healthy nutrients like         

     copper, which help maintain anti-inflamatory and antioxidant responses in the body.  

     It also provides 6% of the day's calcium in just one tablespoon.  

8.  Avocado:  Add this fiber filled avocado chunks to achieve the smoothest and creamiest 

     hummus EVER!

9.  To prevent your avocado hummus from turning brown cover with plastic wrap.  Press the wrap down on top of the hummus, sealing against the rim before storing in the refrigerator.

Avocado Hummus 

Ingredients:

16 ozs cooked chickpeas, skins removed

1 avocado, peeled and sliced

4 TBS olive oil

2 TBS tahini

2 garlic cloves

1 lemon, juiced (reserve zest to garnish)

1/4 tsp salt or to liking

1/4 cup water

1/4 cup cilantro, chopped

Directions:

1.  Add chickpeas and avocado to food processor.  Puree until smooth.  Add oil, tahini, garlic, juice and salt.  Puree again until smooth.  Add water and cilantro.  Puree again.  

Note:  Adjust water to desired thickness or thiness.

Garnish with additional chickpeas, white or black sesame seeds, cilantro and lemon zest.  

Coney Island Hot Dog

What is a Coney Island Hot Dog?  
Pretty much it is a snappy hot dog topped with chili and other ingredients, such as onions, cheddar cheese, and mustard.

Many historians will say that it originated in Coney Island, New York.  A Polish immigrant, Nathan Handwerker was encouraged to sell these hot dogs for a nickel on the streets, in 1916.
Countless New Yorker's flocked his stands including politicians, actors, sportsmen, truck drivers, laborers, and housewives.  Soon the Coney Island Hot Dog made it's way into the Michigan area.

Today, we enjoy this hot dog the same way.  I created this delicious and simple chili recipe that can be served, on your favorite hot dogs.

Coney Island Chili

Ingredients:
8 grilled hot dogs (grilled or boiled)
8 Three Bakers Hot Dog Buns
1 lb ground beef
1/3 cup chopped sweet onion
2 cloves garlic, chopped
2 TBS chili powder
1 TBS cumin
1/2 tsp celery salt
1 TBS worcestershire sauce
1 cup tomato sauce

Directions:
1.  In a skillet add 1 TBS cooking oil.  Add beef, onions, and garlic.  Saute until meat is brown (approx. 5-8 mins).
2.  Add chili, cumin, celery salt, worcestershire, and tomato sauce.  Stir and simmer 10 mins.

Sausage Gravy

Breakfast Sausage Gravy

Ingredients:
1 TBS cooking oil
1/4 cup chopped onion
1 tsp garlic, chopped
1 lb Pork sausage meat, ground ( sage and brown sugar)
1/3 cup flour ( I used gluten-free)
3 cups whole milk
1/8 tsp salt
1/2 tsp coarse pepper
1/2 tsp paprika
Three Bakers Golden Flax Bread

Directions:
1.  In a medium-size skillet, heat oil on medium/high heat.  Add onions.  Cook until soft.  Add garlic, stir and cook for an additional 1 minute.
2.  Add meat and cook until brown, chop with a spoon or spatula into small pieces.
3.  Sprinkle flour over the top of cooked meat.  Stir to let dissolved.  Cook for 2-3 mins.
4.  Add milk and stir.  Cook for 5 mins or until thickens.  Add salt, pepper, and paprika.  Stir.
5.  Serve over toasted Three Bakers Golden Flax Bread.