Mother's Day French Toast

FRENCH TOAST ROLL UP

Easy to make and fun to eat, these delicious french toast roll ups are a creative breakfast treat for any day of the week!

Serves: 8

Ingredients

• 3 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• 2 tablespoons brown sugar
• 1 tablespoon ground cinnamon
• 2 large eggs
• ¼ cup milk
• 1 tsp vanilla
• 1 TBS orange juice
• 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon
• 8 slices soft white bread, crusts cut off
• 3 tablespoons butter, for saute pan
• maple syrup, for serving

Instructions

1. In a small microwave-safe bowl, melt 3 tablespoons butter until just melted. With a fork, stir in 3 tablespoons granulated sugar, 2 tablespoons brown sugar and 1 tablespoon cinnamon until a smooth spreadable mixture forms. Set aside.
2. In a shallow bowl, whisk together the eggs and milk. Set aside.
3. In another small bowl, stir together 2 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.
4. After trimming the crusts from each slice of bread, roll one slice out to about ⅛-inch thickness with a rolling pin. Spread each slice with a thin layer of the butter mixture and roll up tightly. Repeat with remaining bread slices and butter mixture.
5. Place 3 tablespoons butter in a large non-stick saute pan and let melt over medium heat. (If using a small saute pan, use just 2 tablespoons butter and saute the roll-ups in two batches) Dip one roll at a time in the egg mixture and place in the saute pan. Allow roll ups to saute for 1-2 minutes per side until golden brown and slightly crisp on the outside. Remove to a work surface and sprinkle each roll up generously with the cinnamon-sugar mixture.
6. Serve immediately with maple syrup.

Week 8 Fresh Strawberry Shortcake with Homemade Whipped Cream

Strawberry Shortcake

Ingredients

For the Shortcake

• 1 cup all-purpose flour
• 2 teaspoons sugar
• 2 teaspoons baking powder
• ½ teaspoon orange zest
• 4 ounces (1/2 of an 8 oz. package) cream cheese, cut in cubes
• ⅓ cup milk
• 1 tablespoon milk for brushing the tops

For the Strawberries

• 1½ lbs. of fresh strawberries, hulled and sliced
• ⅓ cup of sugar

For the Whipped Cream

• 1 cup whipping cream
• ½ teaspoon pure vanilla extract
• 1/4 cup of powdered sugar

Instructions

For the Shortcake:

1. Preheat oven to 425.
2. Mix flour, sugar, baking powder, and orange zest in a large bowl.
3. Add in the cream cheese and mash it with a fork until the mixture resembles coarse crumbs.
4. Stir in ⅓ cup of milk and form a dough.
5. Flour hands and make a round disk with the dough. The dough should be about ½ inch thick. Using a dough cutter, cut 8-10 rounds.
6. Place the dough balls 3 inches apart on a greased baking sheet or Silpat.
7.  Brush the tops of the dough with milk and sprinkle a bit of sugar on top.
8. Bake 12 to 15 minutes or until golden brown.
9. Take out the biscuits and allow them to cool down to room temperature.
10. In the meantime prepare the strawberries.

For the Strawberries:

1. Once you have cleaned and sliced the berries, take ⅓ of the strawberries and mash them with a potato masher.
2. Add the remaining strawberries and sugar.
3. Set aside for at least 20 minutes.

For the Whipped Cream:

1. Prepare the whipped cream by combining together the whipping cream, vanilla, and sugar.
2. Beat the mixture until stiff peaks form. Cover and chill in the refrigerator for 30 minutes.

For the Shortcakes:

1. Assemble the shortcakes by cutting the biscuits in half.
2. Place a tablespoon of the strawberry mixture on the bottom half of the biscuit and top with whipped cream.
3. Cover with the top half of the biscuit, and top it with whipped cream and a few more strawberries.
4. Serve immediately or put the cakes in the refrigerator until ready to use.