How To make Sweetbread Casserole
4 tb Butter
2 tb Flour
1 c Chicken stock or stock from
Cooking the sweetbreads 1/2 c Sliced water chestnuts (opt)
1/2 ts Salt
1/2 ts Accent
Dash of pepper 1 ts Minced parsley
1 cn (8oz) sliced mushrooms, and
The juice 2 Eggs, well beaten
1/2 c Cream
1 lb Precooked sweetbreads
1 c Fine breadcrumbs
1/4 c Grated mild cheese
Melt the butter in the top of a double boiler, add the flour, mix carefully, and pour in the stock slowly. Add the vhestnuts, parsley, mushrooms, and seasonings. When the sauce has thickened, beat together the eggs and the cream, pour the sauce into the egg mixture, and return to the double boiler. Stir constantly until thick, mix in the sweetbreads, and pour into a buttered casserole. Mix the breadcrumbs and cheese and sprinkle over the casserole. Bake in a 275 F oven for 15 to 20 minutes. To Prepare Sweetbreads: Soak in cold water for 25 to 30 minutes. Remove the membranes and simmer in water for 15 minutes - to each quart of water add 2 thin slices of lemon and 1 tsp of salt. Cool and use in any recipe calling for sweetbreads. These precooked sweetbreads may be prepared in quantity and frozen. Source: The Home Freezer Book for Better Living : By Zella Boutell From the collection of K. Deck
How To make Sweetbread Casserole's Videos
No dirty vessels! I make my favorite bread in the eggs’ formwork!
No dirty vessels! I make my favorite bread in the eggs’ formwork!
Ingredients:
warm water - 400 ml (13.5 fl oz)
salt - 7 g (0.25 oz)
yeast - 8 g (0.29 oz)
LEAVE 10 minutes
flour - 120 g (4.23 oz)
sugar - 10 g (0.35 oz)
TO LEAVEN 20 minutes
flour - 450 g (15.9 oz)
TO LEAVEN 40 minutes
TO LEAVEN 20 min, in the formwork
IN THE OVEN 180 °C (356 °F)/30 minutes
for the sauce:
Brie hard cheese - 100 g (3.5 oz)
cheese cream - 120 g (4.23 oz)
onion - 1 piece
green onion - 30 g (1 oz)
sweet paprika - 7 g (0.25 oz)
beer - 50 ml (⅕ cup)
dill seeds - 4 g (0.14 oz)
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Easy Baked French Toast Casserole Recipe - Delicious and Simple Breakfast
Love French Toast? Try my Easy Baked French Toast Casserole Recipe for a delicious and simple weekend breakfast or holiday brunch for your family.
This easy French toast casserole can be made ahead and refrigerated overnight and is made with crusty brioche bread, topped with a delicious brown sugar cinnamon glaze, and baked to golden perfection in the oven. Serve with maple syrup and powdered sugar!
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RECIPES TO WATCH NEXT:
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EASY FRENCH TOAST CASSEROLE
BAKING INSTRUCTIONS:
Bake at 375 degrees F for 35-45 minutes or until it is a light golden brown and your desired level of crispiness. Place on a wire cooling rack to cool for 10 minutes.
INGREDIENTS:
French Toast
▪️ 1 loaf of bread (French or Brioche recommended)
▪️ 8 large eggs
▪️ 1 1/2 cups milk
▪️ 2 tsp cinnamon
▪️ 1 tbsp vanilla extract
▪️ 1/4 cup sugar
▪️ 1/2 tbsp orange juice (optional)
Brown Sugar Cinnamon Topping
▪️ 4 tbsp unsalted butter, melted
▪️ 2 tbsp brown sugar
▪️ 1 tbsp sugar
▪️ 1 tsp cinnamon
▪️ 1/8 tsp salt
Optional Toppings
▪️ Maple Syrup (I love this one: )
▪️ Powdered Sugar
KITCHEN TOOLS USED (affiliate):
▪️ 13×9 Glass Baking Dish:
▪️ Cutting Board:
▪️ Knife:
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▪️ Glass Mixing Bowl:
▪️ Silicone Spatula:
▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Cooling Rack:
▪️ Server Tool:
▪️ Sifter (for powdered sugar):
CARA’S KITCHEN ESSENTIALS (affiliate):
▪️ Hand Mixer:
▪️ Stand Mixer:
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▪️ Measuring Cups:
▪️ Magnetic Measuring Spoons:
▪️ Favorite Non-Stick Spatulas:
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▪️ Pre-Cut Parchment Paper:
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Custard Bread Roll - Soft & Creamy
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INGREDIENTS:
Preparing the custard
500ml (2 cups) Milk
2 Eggs
100g (1/2 cup) Sugar
30g (3 1/2 tbsp) Cornstarch
A pinch of salt
2 tsp Vanilla
Prepare the dough
200ml (1 cup) Warm Milk
1 tbsp Yeast
100g (1/2 cup) Sugar
1 tsp Vanilla
2 Eggs
90g (1 cup) Butter (soften at room temperature)
600g (about 4-5 cups) Plain flour
Topping
1 Egg yolk + 3 tbsp Milk
Almond flaked
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Do not eat any bread! Try this easy and quick sweet potato recipe!
TITLE:
Do not eat any bread! Try this easy and quick sweet potato recipe!
INGREDIENTS:
1 sweet potato in slices.
2 eggs
3 tablespoons of honey
2 tablespoons of grated coconut
The Best Portuguese Sweet Bread Recipe (Massa Souvada)
Be sure to like this video and subscribe if you enjoyed the recipe! Let me know down in the comments what recipes you may want to see me do next time! Thank you for watching!
Starter Sponge:
4 pkgs. Fast acting dry yeast (Saf Gold preferred)
2 tbsps. Sugar
¼ cup. Flour
1/2 cup. Warm Water (about 120 degrees)
5.5 # bag of 5 Roses pre-sifted bleached flour
2 cups bread flour (King Author)
1 dozen large white eggs
3 egg yolks
5 ½ C. sugar (superfine like Domino’s)
2 tsp. salt
5 C. Milk
3 sticks butter and 1/2 cup. Vegetable shortening
1 tsp. lemon extract
Zest of one lemon (no white just rind)
Egg wash: 2 eggs beaten well
1. Prep all ingredients and have ready to start process.
2. Place milk in medium size pot and scald
3. Melt butter, shortening and zest keep warm
4. Create your starter sponge in a 2 qt glass dish, mixing all ingredients well with whisk until frothy and well blended. Place in warm place covered with plastic wrap for about 10-15 minutes or until more than doubled in size.
5. Beat eggs and sugar in a stand-up mixer or hand mixer until light and fluffy takes about 5-10 minutes. Gather all components close to each other to begin process.
6. Place flour in large 18Qt. bowl that will fit in your oven to stay warm.
7. Add Egg mixture and begin to mix with a wooden spoon. Slowly add the milk as to not cook eggs (this is called tempering). Once ½ the milk is incorporated you may add the remaining milk, ½ the butter mixture and the risen yeast sponge.
8. Continue to mix until there is no more dry flour visible. Be sure to get all flour on bottom of bowl. Dough should be wet and soft, cover with tight plastic wrap and place in a warm spot for 15 to 20 minutes.
9. After the 15-minute pause uncover dough and add remaining butter (warm up again if cold).
10. Begin kneading slightly in bowl by bringing dough in from bottom sides and over to center in 4 different directions until butter is well incorporated. Dough should be smooth and have some resistance. Clean sides of bowl and cover tightly with plastic wrap.
11. Place In a warm oven to rise and double in size (if oven does not stay warm long, I also put a cup of boiling water in the oven and change out periodically). This process takes about 2-2 ½ hours.
12. Dough has risen and looks light and fluffy. Time to place in six greased tins. These can be 9” cake pans or store-bought aluminum disposable pans like a cake pan but a bit higher.
13. Punch down dough and with well-greased hands form round dough balls folding the edges in until it is nice and round. These balls should be enough to fill pan halfway.
14. Baste tops with egg wash mixture and place back into warm oven for second rise. Make sure shelves are adjusted in oven as well for final baking. Leaving enough space in-between and around the pans for rising. The second rise again should double, and the dough will come up slightly above the edges of the pan. When risen, remove pans from oven and preheat to 325 degrees.
15. At this time while oven is pre-heating, you can cut slits on the top of the dough to allow for more expanding. A very sharp knife or a clean razor is best.
16. Baste the breads with egg wash one more time and place in oven. Should bake for about 45 minutes, rotating if needing for even browning. Check the dough with a bamboo skewer, if skewer comes out dry the bread is done.
Decadent and EASY Bread Pudding Recipe
This amazing bread pudding recipe is perfectly sweet with a wonderfully soft texture inside, a crisp top, and a delicious traditional pudding sauce. Bread pudding is basically a giant upgraded french toast casserole. Super-quick to whip up and of course it's a great use for stale bread, but just because it's easy as can be doesn't mean it's not amazingly delicious! I used brioche instead of plain white bread then whipped up my favorite brandy sauce, which I poured liberally on top.
Full Recipe:
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