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Amazing Garlic Bread Recipe…my way!

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It’s “Scrumptious Saturday” did you think I’d forget?

I’m sorry for the late post but today is also my daughters birthday.  So I must say that while most people are preparing for the Super Bowl with lots of appetizers…like hot wings, dips and sandwiches, I have a house filled with girls wanting pizza, salad and cake.  So I thought I’d have a little fun by making some garlic bread (my way).  While at the market I found a sourdough bread, it had a nice hard crust and thought it looked fine for what I wanted to try.

I cut preheated my oven to 350 degrees and sliced my bread.  In slicing the bread, I did it without cutting the bread all the way through so it looked like little cubes.

garlic sliced

I then melted some butter and added garlic, since it is garlic bread and then added some Parmesan cheese

butter for garlic bread

I had some monterey jack cheese that I sliced and stuck in between my sliced bread (I’m hoping the visuals are helping as I’m struggling describing this one for some reason…lack of sleep maybe lol)

garlic with cheese

I ladled the melted butter, garlic and Parmesan cheese on top of the bread….see where this is going??? lol  I wrapped the bread with aluminum foil, placed it on a baking sheet and baked it for 15 min or so.

garlic in aluminum

I took it out and checked to see if the cheese was melted, not quite where I wanted it.

garlic bread unfinished

I uncovered it and baked it for an additional 12 minutes or so…YUMMY…the kids loved it!  and I have to say…so did I, I hope you do as well, enjoy!

garlicbread_zps07418142

PS – Don’t forget to subscribe (i have a box labeled “subscribe” to get all my new recipes emailed to you!

 

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Amazing Garlic Bread…my way!

Ingredients

  • 1 loaf Bread
  • 1 stick Butter
  • 2 tablespoons Garlic, chopped (or more if desired)
  • 1/4 cup Parmesan cheese (or more if desired)
  • 1 package Monterey jack cheese, sliced thin

Directions

  1. Preheat your oven to 350 degrees.
  2. Slice your bread into cubes carefully not to cut through to the bottom. Add your monterey jack cheese between the sliced bread.
  3. Melt your butter and add garlic and Parmesan cheese. Once melted, ladle your melted butter, garlic and Parmesan cheese over the bread and cover with the aluminum foil.
  4. Bake for 15 minutes, remove from the oven, uncover and place back into the oven for an additional 12-15 minutes or until the cheese is bubbly and bread is crusty.
  5. Try and resist eating straight from the oven try and let it cool, if you can, as I can not be liable for burnt tongues or roof tops
https://mmgood.com/amazing-garlic-bread-my-way/

Baked French Toast with a Crumb Topping….Amazing

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So the story goes that my sister and niece were coming over and staying the night and I really wanted to make a “wow” breakfast for them so I asked my sister if she would like a baked french toast and she said yes…so, my search began for an amazing french toast recipe.  I looked through all my existing recipes,  I searched the web for french toast recipes but nothing was popping out at me…until I found a french toast recipe that had a crumb topping on it.  I don’t know if you would agree but I find baked french toast can be very bland and so with the crumb topping I thought it might add a little pizzazz.

This french toast recipe is super easy, I basically bought a loaf of bread (croissants would work lovely as well) and had my daughter tear it up into pieces for me

broken bread

Since I had time and I was able to plan for it, I had my daughter tear the bread in the morning and I left it in the pan all day to dry out, french toast originated because in the olden days (omg..do I sound like my mom now), they didn’t want the bread to go to waste so they created a way to use up day old bread.  If you do not have time to make your bread stale, it’s ok this french toast recipe will still turn out great.  I then made the crumb topping and put it in the refrigerator.

So, here is how easy this recipe really is, before you go to bed you mix the egg and creams together…you pour that mixture over your bread and you cover it until morning.

french bread with milk

In the morning you preheat your oven, sprinkle on your crumble

Crumb topping

and then you bake it for 50-60 minutes.  Out of all the baked french toast recipes I have ever tried, this by far is the best one I’ve ever made!!!

baked french toast

we even made them into “muffins” for work and everyone loved them!

French toast muffins

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Baked French Toast with a Crumb Topping…simply AMAZING!

Ingredients

  • 1 loaf Bread (I always try to use challah because it's sweeter but anything would work)
  • 8 whole Eggs
  • 2 cups Milk
  • 1/2 cup Heavy Whipping Cream
  • 3/4 cups Sugar
  • 1/4 teaspoon Cinnamon
  • 2 tablespoons Vanilla
    • Crumb Topping
  • 1/2 cup Flour
  • 1/2 cup Brown Sugar
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon Salt
  • 1 stick Butter, cold and cubed

Directions

  1. Spray a 9 x 13 baking pan.
  2. In the early morning, if you have time, tear your bread into pieces and place them in the greased baking pan. If you can not allow your bread to get stale, then just tear your pieces and continue to the next step.
  3. Just before you go to bed, mix your eggs, milk, cream, sugar, cinnamon and vanilla. Pour the mixture evenly over the bread. Cover with saran wrap and place in your refrigerate overnight.
  4. In another bowl, put your flour, brown sugar, cinnamon, salt and butter and using a pastry knife cut into the mix until it looks like small pebbles. Place in a bowl, cover with saran wrap until, place it in your refrigerator until morning.
  5. In the morning, preheat the oven to 350 degrees.
  6. Remove your pan with the bread and mixture on it and sprinkle the crumb mixture on top. Bake for 50 minutes, if you like a more firmer french toast bake for an additional 10 minutes.
https://mmgood.com/baked-french-toast-with-a-crumb-topping-amazing/

No Knead Bread dough…best recipe ever!

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We all need a great bread recipe don’t we?  Well after making many recipes, I have the one…you “knead” the most…this no knead bread recipe (lol).  Actually I’ve been making this bread for many years and we just love it.  It’s idiot proof, tastes yummy and it’s a recipe worth blogging about.

I grew up eating homemade bread daily, being Italian and all…my father would make bread every other day, honestly he would.  I can’t remember my mother ever buying a loaf  of bread ever.  It was great to see him start off with the yeast and flour, then he’d knead the dough and he would just know when it was the right time to stop kneading.  He’d let the dough rise and he’d wait…here came the fun part, he’d take the risen dough and he’d “punch” the dough to release the gases…he then would shape the dough and let it rise again before baking it.  As soon as that bread came out of the oven my sister and I would lather butter and sugar on top…OMG…it was heaven.

If you searched the web for no knead bread recipes, you’d find many recipes as it seems like everyone is making no knead bread lately.  I’ve tried a few recipes and different methods but I always come back to this recipe.  It’s super easy, you basically throw all your ingredients into a bowl, mix it up, I put mine in a food storage container (I drill a small hole on the top to allow the gases to release)

IMG_3955

and let it rise…after 1/2 an hour…

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after an hour…

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after an hour and a 1/2…

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after 2 hours…

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for 2 hours (or so) and then after the dough collapses

IMG_3977

you put in the fridge until you are ready to use it.  You can leave it in your container for up to a week in your refrigerator.

Here is the best part, when you want fresh bread, you take your container out of the refrigerator, tear off some of the dough, shape it…leave it out on the counter for 30 minutes and throw it in the oven for 15-20 minutes…the bread comes out crusty

bread

on the outside and tender in the inside and best of all, your house will smell like an Italian bakery.  Whenever I make it, it brings back fond memories from my childhood.  I hope you enjoy it.

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No Knead Bread dough…best recipe ever!

Ingredients

  • 3 cups Water (110 degrees)
  • 1 1/2 tablespoons Yeast, fact acting
  • 1 1/2 tablespoons Kosher salt
  • 3 cups Bread flour (if you have it)
  • 3 1/2 cups All purpose flour (if you only have all purpose then it will be 6 1/2 cups all purpose)

Directions

  1. Bring your water to 110 degrees and add your yeast and a pinch of sugar (it helps to feed the yeast). I do this in my Kitchen Aid.
  2. Add your flour and salt and mix until blended. Your dough will be very wet, place your dough into your container and let it sit at room temperature until your dough collapses (about 2 hours). If you do not have a container, use a large bowl, just make sure to cover it in plastic wrap and puncture a small hole in the top to allow the gases to escape.
  3. When you are ready to bake your dough, prepare your baking pan with parchment paper and cornmeal if you like that look. Dust your hands with flour, tear off a handful of the dough and shape it, using a knife or razor, cut slits on the top of your bread. I would preheat the oven to 450 degrees at this point.
  4. Let your bread loaf rise for about 30 minutes, it may not look like it's risen much but no worries as the oven will do it's magic when it bakes.
  5. To obtain a crusty exterior, place an empty baking pan on your bottom rack and when you place your bread into the oven, place some water in the empty baking pan to create steam...close your oven door quickly as you don't want to lose that steam.
  6. Bake for 25-30 minutes or until it's a nice golden color. If you can, allow your bread to cool off prior to cutting into it....now it's time to slather butter and sugar on top!
https://mmgood.com/no-knead-bread-dough-best-recipe-ever/

Southern Biscuits…according to me!

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With Thanksgiving right around the corner, I thought I’d start an adventure in finding a great biscuit recipe, so by the time Thanksgiving is here, I’d have the perfect recipe…and really I am hoping I’d find that perfect biscuit recipe straight away, as I’ve read through many different biscuit recipes and I’m hoping that I will not have to make too many of them find that perfect recipe.

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