Apple Pie French Toast

How to Make Apple Pie Stuffed French Toast

The Apple Pie French Toast above is stuffed with apple filling and topped with whipped cream.

1. Take two slices of bread and make sandwich with apple filling in the center.
2. Dip the sandwich in egg wash just as you would with regular French toast.
3. Cook it on the griddle just as you would other French.  Because you are cooking a sandwich on the griddle, not a slice, it will take longer to cook through.
4. To make the caramel whipped cream, add 1/2 to 1 teaspoon of vanilla to one cup of heavy whipping cream along with two tablespoons brown sugar and whip until stiff.

Jumbo Shrimp & Linguine

I get jumbo shrimp from my dear friend... You can get whatever shrimp you'd like though lol. I season in an aluminum pan with salt and pepper.. Add red pepper flakes, ground ginger,(optional) garlic, 1/2-1 stick of butter, parsley and fresh squeezed lemon juice. Bake in oven. 400 degrees for about 8 mins.or to your liking... Toss with linguine.. Taste to see if u need more seasoning or butter 😁 delicious

Feast Zeppole

Feast Zeppole
...it's that time again...1 cup warm water
1 teaspoon active dry yeast
1 tablespoon sugar
1 teaspoon salt
2 cups unbleached all-purpose flour
1 tablespoon olive oil
vegetable oil for frying
powdered sugar

In a small bowl, add the yeast, sugar and salt to the water. Let stand until creamy, about 2 minutes, and stir to dissolve the yeast.
In a large mixing bowl combine the flour, yeast mixture and olive oil. Stir with a wooden spoon until a nice sticky dough forms. Cover with plastic wrap and let rise in a warm place for 1-1/2 hours.
In a deep saucepan, pour in vegetable oil to a depth of 3 inches. Heat the oil to 370 degrees.
Use two tablespoons to scoop out the dough and drop it into the hot oil, by using one spoon to push the dough off of the other. Do this for about 4 zeppole at a time, do not crowd them in the pan. Cook until golden brown and puffy, turning with a slotted spoon to fry evenly on all sides.
Remove the zeppole from the oil with the slotted spoon, and transfer to a plate or tray lined with paper towels to drain. When all zeppole are fried and drained sprinkle generously with powdered sugar and serve hot.

Yummy Chicken Cutlets

Nothing like some yummy chicken cutlets 😋 Italian style bread crumbs, mixed with salt and pepper, Italian seasoning and Parmesan cheese. I also season the egg wash.... Sometimes I use mayo instead of egg wash... OH MY GOD!!!! try it!!!!!

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Homemade Pepperoni Bread

Homemade pepperoni bread! 

Recipe: Key is not to skimp on cheese or Sandwich Pepperoni. I only use fresh dough, NOT frozen. Get this from your local Italian store, they should have pizza dough already made. Roll it out very thin. First layer I use Provolone cheese, this is less greasy than Mozzarella. Then I add the Sandwich Pepperoni in rows. If you want to add other ingredients, I have added ground Italian Sausage, mild pepper rings, and a grated cheese blend in the past. Roll the dough up tight then fold corners over. Seal the seams by pinching it together. Poke the top of the roll with a fork to vent. Use egg to spread on the seams and on top. This will give it the brown glaze when done as well as help the seams stick together. Set oven to 350. Bake for 50 min to 1 hr. Check around 50 min and when brown take it out. Put them on a cutting board with a paper town under neath to catch the grease. Let cool, then enjoy.

Nana's Peach Tart

I Love Peaches!

Peach Tart

INGREDIENTS

1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
3 large peaches
1 Tablespoon fresh lemon juice
1 large egg
4 Tablespoons Apricot preserves
3 tablespoons hot water
Confectioners’ sugar, for dusting (optional)

INSTRUCTIONS

Preheat the oven to 425ºF. Line a baking sheet with parchment paper or a Silpat.

In a small bowl, toss together the peaches with the lemon juice.

Unfold the puff pastry onto the baking sheet. Lightly score the dough by cutting a border 1 inch from the edges (do not cut through the pastry). Prick the pastry all over with a fork. Arrange the peach slices so that they are slightly overlapping each other in three rows inside the border.

In a small bowl, whisk together the egg with 2 teaspoons water. Brush the eggwash around the edges of the tart. Mix together the water and apricot preserves and set aside. Bake the tart for 15 to 17 minutes until it is golden and puffed. Remove the tart and turn the oven to broil.
Brush apricot preserves and water mixture on top of the peaches and crust. Place under broiler for 1 to 2 minutes until the preserves start to bubble and begins to caramelize. Remove the tart and let it cool slightly then dust it with confectioners' sugar and serve.
Oh yeah...serve with a scoop of vanilla bean ice cream or fresh whipped cream.
Enjoy!!!

SAUSAGE AND SPINACH PIE

SAUSAGE AND SPINACH PIE

1 lb. Sweet Italian Sausage (discard the casings)
2 10oz. packages chopped frozen spinach thawed out
6 eggs
16oz. shredded Mozzarella cheese
8oz. ricotta cheese
1/2 teaspoon Salt
1/8 teaspoon pepper
1/8 teaspoon garlic powder
2 pre made pie crusts (Pillsbury) or make your own.
1 tablespoon water

Thaw spinach. Squeeze out a much water as possible by hand. Use small amounts at a time. Fluff back up with a fork and set aside. Preheat oven to 375.
Break raw sausage up into small pieces and cook over medium heat until browned.
Reserve one egg yolk and set aside.
In a large bowl combine remaining eggs, sausage, spinach, Mozzarella, Ricotta, salt, garlic powder and pepper and mix well. Set aside.
Use one pie crust (unbaked) as a bottom crust in a 9 or 10 inch (ungreased) pie plate.
Fill plate with pie mixture and cover with second crust. Seal edges of the crusts together and press around edges with a fork. Cut out about a dime size circle in the center of the top crust to allow steam to escape.
Mix egg yolk with water and brush the top of the pie with it.
Bake for 1 hour and 15 minutes.
Remove from oven and let stand for about 10 minutes to set.

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