Thursday, October 25, 2007

Broccoli Casserole

A Dreznes family must have!

Broccoli Casserole
3 packages of chopped broccoli(about 30 oz.)
3 sticks of butter or margarine(only 2 may be used)
1 1/2 tubes ritz crackers
12 oz. Velveeta cheese.

Cook broccoli and drain.
melt 1 1/2 sticks butter and all cheese into a sauce.
Pour on broccoli and mix.
Melt the other 1 1/2 butter sticks with the crunched ritz crackers.
Blend With the broccoli. And put in deep casserole dish.
Sprinkle with ritz crackers. Bake uncovered at 350 degrees for about 30 min.
Serves a min of 8. Or as many as 25!

French Toast for the World!

From the Beth's book of Recipes, I will now type what is the most wonderful recipe for french toast.

It's a long one: In 2 parts, depending on if your bread is squishy, or firm.

For Challah or Sandwich bread-French toast I

Thick sliced bread is best, but high quality sandwich sliced bread can work just as well.

mix:
1 large egg
2 T. unsalted butter,melted, plus extra for frying
3/4c. Milk
2tsp. vanilla
2T. sugar
1.3 AP Flour
1/4tsp. Salt
4-5 3/4inch think slices of day old challah, or 6-8 slices of day old sandwich bread

Heat skillet, mix all ingredients in a shallow pie pan--whisking until smooth. Soak bread, without over saturating it. (30-40 sec per side) Pick up bread from batter and let excess drip off. Swirl 1 T. butter on skillet. Cook for 1 min 45 sec on one side, and 1 min on the other, until golden brown. Serve immediately!

Firm European style bread-French Toast II

Less flour is the secret.

1 large egg
1c. Milk
2tsp. vanilla
2T. Sugar
1T. AP Flour
1/4tsp. Salt
4-8, 3/4 inch thick slices of either Italian or French bread.

Follow cooking directions as for French Toast I. Omitting the melted butter in the batter, and soaking each slice of bread for 30 seconds in batter. and cooking 1st side for 2minutes. and the second side for 1 min 15 seconds.

Tuesday, October 16, 2007

Soft and Chewy Sugar Cookies

Sugar cookies a la Beth

2c(10oz.) unbleached AP flour
1/2tsp. baking powder
1/4tsp.salt
16Tb.(2sticks) unsalted butter-softened but firm
1c(7oz.) granulated sugar-plus 1/2c.(3 1/2oz) for rolling in dough
1T. light brown sugar
1 large egg
1 1/2 tsp. Vanilla

Heat oven to 375, and make sure racks are at the lower middle position.

In mixer with paddle, beat butter with 1c. sugar and brwon sugar at medium speed until light and fluffy,-about 3 min.(longer flufffing will result in flat cookies) scraping down sides as needed. Add egg, vanilla,, and continue to beat at medium speed until combined(30 sec). Add dry ingredients on low speed until just combined(scraping down bowl as needed).

Prepare a small dish with 1/2c. sugar and small hand bowl with water for dipping fingers in while coating dough with sugar. Roll heaping tablesppons of dough into a ball with moistened hands, roll ball in sugar. Set 2 inches apart, on a parchment lined pan. Using a butter wrapper, butter the bottom of a drinking glass and press balls until they are 3/4 inch thick.

Bake until golden around edges, and very lightly colored in the center. (15-18min). Rotate pans halfway through baking time..(front to back-top to bottom). Cool then eat!