"Recipes from the Chef's Kitchen"

Show 718

Sheilah Kaufman
Cookbook Author and Cooking Instructor
Potomac, Maryland
Phone: (301) 299-5282
www.cookingwithsheilah.com
E-mail: sheilah@cookingwithsheilah.com
These recipes can be found in Sheilah's
cookbook "Upper Crusts"

 Baked French Toast with Blueberries

Ingredients:
(Makes 6 to 8 servings)
1)   1 to 1 1/2 loaves of French Bread - crust removed and sliced 3/4-inch
       thick OR Two 6x1/2x3-inch individual French Breads
2)   8 large Eggs
3)   1 cup Milk
4)   3/4 tsp. Vanilla Extract
5)   1/2 cup Butter - softened
6)   1 cup Brown Sugar
7)   1/4 cup all-purpose Flour
8)   1 cup rolled Oats (not instant)
9)   1 cup chopped Walnuts
10) 1 to 2 cups fresh Blueberries, or dried Blueberries, or dried Blueberries
       and Cherries

Preparation:
1)   Preheat oven to 375 deg. f.
2)   Grease a 7x11” baking dish.
3)   Place bread slices in a single layer in the bottom of the prepared pan.
4)   Cut additional bread into small pieces to fill in spaces around the slices.
5)   Beat eggs and milk together and add vanilla.
6)   Pour egg mixture over the bread (there should be enough liquid to cover
       bread.
7)   Add more milk if necessary.)
8)   Let the bread, egg, and milk mixture set one or two minutes to allow bread
       to absorb the egg mixture.
9)   Turn bread slices to evenly soak on both sides.
10) With a pastry blender or your fingers, blend together the butter, brown
       sugar, and flour.
11) Stir in the oats.
12) Spread the walnuts and blueberries over the soaked bread in prepared
       baking dish.
13) Sprinkle oats mixture over all.
14) Bake 30 to 40 minutes or until bread is puffy and bubbles rise around the
       sides of the pan.
15) Let set 5 minutes before cutting into rectangles to serve.

Ingredients:
(Serves 12 or more)
1)   1 round loaf fresh Sourdough or Pumpernickel - hollowed out
2)   2 cups shredded Jarlsberg Cheese
3)   1 medium Onions - quartered and thinly sliced
4)   1 cup Mayonnaise - regular or light
5)   dash of fresh Nutmeg

Procedure:
1)   Preheat oven to 350 deg. f.
2)   Cut a hole about 5-inches in diameter in the top of the bread.
3)   Reserve crusty part and cube for dipping.
4)   Place bread on an ovenproof baking dish.
5)   Scoop out most of the soft inside portion of the loaf and save for dipping
       into the cheese, or save for stuffing or bread crumbs.
6)   In a medium size bowl, combine all  cheese, onions, mayonnaise, nutmeg,
       mixing well.
7)   Place cheese mixture in the bread and bake for 25 to 30 minutes or until
       cheese is melted and golden.
8)   Stir cheese mixture (while in bread) once or twice.
9)   Serve with vegetables, bread cubes, French bread, or crackers.
10) Dip can be made early in the day and baked later.

Ingredients:
(Makes 8 dozen)
1)   2 (22 oz. each) loaves of soft White Bread - with crusts removed.
2)   1 lb. Cream Cheese - softened to room temperature
3)   2-3 tbs. Milk
4)   1 to 2 tbs. Almond Extract
5)   1 cup or more melted Butter
6)   1/2 cup Sugar mixed with 1 tbs. (or more to taste) Cinnamon

Procedure:
1)   Preheat oven to 350 F.
2)   With a rolling pin, roll each piece of bread, separately, back and forth
       a few times to flatten it.
3)   In a small bowl, with an electric mixer at medium speed, beat the cream
       cheese with enough milk to make it easily spreadable.
4)   Beat in almond extract.
5)   Spread the cream cheese on each slice of bread.
6)   Roll the bread up tightly the long way so it looks like a cigarette.
7)   Dip each piece of rolled bread into the melted butter and then into the
       sugar/cinnamon mixture.
8)   Cut each roll into 3 pieces and place on a lightly greased or sprayed
       cookie sheet.
9)   Bake at 350 deg. f. for 5 minutes.
10) Cool slightly and eat.
11) If you are freezing them, let them cool completely and place into freezer bags.
12) To reheat frozen cheesecakes, preheat oven to 400 deg. f. and bake frozen
       on a cookie sheet for about 5-8 minutes or until hot.

Procedure:
1)   Preheat oven to 400 deg f.
2)   Spray or grease the insides of 24 three inch muffin tins, (or 36 or more
       mini muffin tins) with the softened butter.
3)   Cut each slice of bread with a 3" round cookie cutter (or smaller for mini
       tins), and carefully press into the greased tins, molding them in the tins to
       form little cups.
4)   Bake at 400 deg. f. for 10 minutes or until lightly browned.
5)   Remove croustades from oven, and their tins,  and set aside for filling, or
       cool and freeze until needed.

. 
Left Picture
In the Studio Kitchen with Sheilah Kaufman
(left) and Lindsey Gustin (right)
Right Picture
Challah Bread Pudding with Carrot, Creme, Anglaise

Good Eating!!!

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