Posts by rachelschultz

FRENCH BREAD PIZZAS

April 9, 2018

I desire to put all variations of pizza into my mouth. Maybe you’ve forgotten about the time tested and treasured french bread way, but I recommend using it for a weeknight dinner. A friday night might be best, perhaps for the weekend WE CAN DO OR BE ANYTHING momentum. We made these years ago when visiting with our missionary friends so I will always be fond of them for that and because they are quick and because you can make them late at night when you want to savagely devour anything easily in the toaster oven or broiler.

Toppings! Variations! Let’s do lots of them.

French Bread Pizzas
A one pound bread loaf serves four

Classic
Tomato sauce
Mozzarella
Pepperoni

Hawaiian
BBQ Sauce
Mozzarella
Bacon pieces
Crushed pineapple
Red onion, diced

Blue Cheese & Pear
Olive oil
Mozzarella
Red pear, sliced
Blue cheese crumbles

Pesto
Mozzarella
Pesto
Fresh basil

Slice bread into about 3/4 inch slices. Layer on toppings.

Broil for 6 minutes, until cheese is melty. Keep a close eye because they can go from perfectly browned to burnt quickly!


FRENCH BREAD PIZZAS
 
Author:
Ingredients
  • Classic
  • Tomato sauce
  • Mozzarella
  • Pepperoni
  • Hawaiian
  • BBQ Sauce
  • Mozzarella
  • Bacon pieces
  • Crushed pineapple
  • Red onion, diced
  • Blue Cheese & Pear
  • Olive oil
  • Mozzarella
  • Red pear, sliced
  • Blue cheese crumbles
  • Pesto
  • Mozzarella
  • Pesto
  • Basil
Instructions
  1. Slice bread into about ¾ inch slices. Layer on toppings.
  2. Broil for 6 minutes, until cheese is melty. Keep a close eye because they can go from perfectly browned to burnt quickly!

 

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I desire to put all variations of pizza into my mouth. Maybe you’ve forgotten about the time tested and treasured french bread way, but I recommend using it for a weeknight dinner. A friday night might be best, perhaps for the weekend WE CAN DO OR BE ANYTHING momentum. We made these years ago when visiting with our missionary friends so I will always be fond of them for that and because they are quick and because you can make them late at night when you want to savagely devour anything easily in the toaster oven or broiler.

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CINNAMON APPLE BREAD

February 17, 2018

So very filling, this is a power breakfast. Do it for a time when you need something good and hearty (breakfast or snack). Also, bundt pans. They are a different game than other pans. You really have to let this thing cool and everything inside set up for a bit for it to hold its shape and not be too piece-y when you turn it out. They’re always so pretty in the end, so I deal with the extra wait time. On a seasonal note, we are approaching that last stretch of the slow months where feeling cooped is taking over.

The thing that helps me get through that time is doing something that feels beautiful in my home. Maybe a pretty crafting session.

OR, I don’t know, a lovely baking project. See below.

Cinnamon Apple Bread
Serves twelve

6 apples, peeled and sliced thinly
2 teaspoons cinnamon
1/3 cup brown sugar
3 cups wheat flour (white flour works too!)
1/2 cup sugar
1 and 1/2 teaspoons salt
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
2 cups applesauce
1/2 cup butter, melted
3/4 cup apple juice
4 eggs
1 teaspoon vanilla

Preheat oven to 350 degrees.

Place apples in a bowl or gallon plastic bag with cinnamon and brown sugar and mix to coat. Pour apples into base of a greased bundt pan.

In a stand mixer, stir together wheat flour, sugar, salt, baking soda, and nutmeg. Add applesauce, butter, apple juice, eggs, and vanilla and mix until an even batter forms.

Pour batter over apples in bundt pan. Bake for 30 minutes. Cover with foil and bake 30 more minutes. Allow to cool thoroughly before turning out and slicing.


CINNAMON APPLE BREAD
 
Author:
Ingredients
  • 6 apples, peeled and sliced thinly
  • 2 teaspoons cinnamon
  • ⅓ cup brown sugar
  • 3 cups wheat flour (white flour works too!)
  • ½ cup sugar
  • 1 and ½ teaspoons salt
  • ½ teaspoon baking soda
  • ¼ teaspoon nutmeg
  • 2 cups applesauce
  • ½ cup butter, melted
  • ¾ cup apple juice
  • 4 eggs
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 350 degrees.
  2. Place apples in a bowl or gallon plastic bag with cinnamon and brown sugar and mix to coat. Pour apples into base of a greased bundt pan.
  3. In a stand mixer, stir together wheat flour, sugar, salt, baking soda, and nutmeg. Add applesauce, butter, apple juice, eggs, and vanilla and mix until an even batter forms.
  4. Pour batter over apples in bundt pan. Bake for 30 minutes. Cover with foil and bake 30 more minutes. Allow to cool thoroughly before turning out and slicing.

Inspired from Sugar-Free Mom.

So very filling, this is a power breakfast. Do it for a time when you need something good and hearty (breakfast or snack). Also, bundt pans. They are a different game than other pans. You really have to let this thing cool and everything inside set up for a bit for it to hold its shape and not be too piece-y when you turn it out.

READ MORE

STRAWBERRY STUFFED FRENCH TOAST

February 7, 2018

Ah, french toast. I’m into it. One thing that can make me even more all about it is loading some soft bread up with something fruity and sweet. Strawberry cream cheese plus marshmallow fluff plus lots of sliced strawberries. There is nothing subtle about it. It would be wrong for me to not forewarn you this may lead to an immediate need to have a glorious sunday nap upon completion. Also a large glass of water but it is all okay, there’s a time for this sort of thing.

STRAWBERRY STUFFED FRENCH TOAST

Strawberry Stuffed French Toast
Serves four

8 ounces strawberry cream cheese
7 ounces marshmallow fluff
1 cup diced strawberries
2 eggs
1/2  cup milk
1/2 teaspoon vanilla
1 loaf italian bread
Powdered sugar
Maple syrup
Additional strawberries, sliced

Beat together strawberry cream cheese and marshmallow fluff in a stand mixer. Fold in diced strawberries.

In a separate bowl, whisk eggs. Add in milk and vanilla, continuing to whisk.

Slice italian bread into 1 and 1/2 inch pieces, with an additional slice going 3/4 of the way through in the middle of each piece. Spoon strawberry filling into opening.

Lightly coat a large skillet with butter and heat over medium heat.

Coat bread slices in egg mixture.

Cook each side for 2 minutes, or until golden. Top with powdered sugar, maple syrup, and additional strawberries.

STRAWBERRY STUFFED FRENCH TOAST

STRAWBERRY STUFFED FRENCH TOAST
 
Author:
Ingredients
  • 8 ounces strawberry cream cheese
  • 7 ounces marshmallow fluff
  • 1 cup diced strawberries
  • 2 eggs
  • ½  cup milk
  • ½ teaspoon vanilla
  • 1 loaf italian bread
  • Powdered sugar
  • Maple syrup
  • Additional strawberries, sliced
Instructions
  1. Beat together strawberry cream cheese and marshmallow fluff in a stand mixer. Fold in diced strawberries.
  2. In a separate bowl, whisk eggs. Add in milk and vanilla, continuing to whisk.
  3. Slice italian bread into 1 and ½ inch pieces, with an additional slice going ¾ of the way through in the middle of each piece. Spoon strawberry filling into opening.
  4. Lightly coat a large skillet with butter and heat over medium heat.
  5. Coat bread slices in egg mixture.
  6. Cook each side for 2 minutes, or until golden. Top with powdered sugar, maple syrup, and additional strawberries.

 

STRAWBERRY STUFFED FRENCH TOAST

Ah, french toast. I’m into it. One thing that can make me even more all about it is loading some soft bread up with something fruity and sweet. Strawberry cream cheese plus marshmallow fluff plus lots of sliced strawberries. There is nothing subtle about it. It would be wrong for me to not forewarn you this may lead to an immediate need to have a glorious sunday nap upon completion.

READ MORE

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