French Toast Roll-ups

French Toast Roll-ups

Ingredients

1 (8 ounce) package cream cheese, softened
egg yolk
cup sugar, divided 24 slices white bread
tablespoon ground cinnamon
3 tablespoons butter, melted
Directions
In a medium bowl, beat the cream cheese, egg yolk, and 1/4 cup
sugar until smooth; set aside.
Cut the crust off each slice of bread then roll out each slice
with a rolling pin.
Spread the cheese mixture over the bread, distributing
evenly.
Roll up each slice jelly roll-style and place seam side down on a
baking sheet.
In a shallow dish, mix the remaining 3/4 cup sugar and the
cinnamon.
Brush the butter over the roll-ups then roll
them in the cinnamon-sugar mixture, until completely coated. 7.
Repeat with the remaining roll-ups, placing them on the baking
sheet after coating.
Cover and freeze for at least 2 hours, or up to 2 months. 9. Just
before serving, preheat the oven to 400°F. 10. Bake the roll-ups
for 10 to 12 minutes, or until golden brown.

Classic French Fries 

Ingredients

-5 large russet potatoes peanut oil salt
directions
Preheat oven to 200 degrees.
In a large dutch
oven heat oil to 320 degrees.
Peel potatoes and EVENLY cut fries into 1/4" x 1/4" strips
of equal length.
Place in a large bowl of cold water
as you're
slicing.
Drain potatoes thoroughly, removing any excess water.
When oil reaches 320 degrees, submerge the potatoes in the
oil.
Working in small batches, fry for 2 to 3 minutes until they
are pale and floppy.
Remove from oil, drain, and cool to room temperature.
Increase the temperature of the oil to 375 degrees. 10.
Re-immerse fries and cook until crisp and golden brown,
about 2 to 3 minutes.
Remove and drain on roasting rack.
Season with kosher salt.
Once again this is done is small batches and will need to
be kept warm in the oven until all potatoes are fried.

French Toast Waffles 

Ingredients

4 -6 slices thick-sliced bread (I use 'Texas Toast'
bread)
2 eggs, beaten
1⁄4
cup milk
2 tablespoons butter, melted
1⁄4
teaspoon vanilla
1⁄4
teaspoon cinnamon (optional)
Directions
Preheat waffle iron.
Allow 2 to 3 slices of bread per serving.
Trim bread, if necessary, to fit your waffle
iron.
Beat the eggs, milk, butter, vanilla and cinnamon in
a shallow bowl or pie plate.
Dip bread in egg mixture, coating both sides.
Cook in hot waffle iron until golden brown.
Watch closely so it doesn't
get too brown-- it doesn't
have to cook as long as
waffles do.
Serve with desired toppings.

French Baguette

Ingredients

200 ml water, lukewarm
1 3⁄4 tablespoons dry yeast
1 teaspoon salt
300 g all-purpose flour (or less)
Directions
1. In a big mixing bowl pour water and add yeast. Let stand for 5 min.
2. Mix yeast and water until all yeast is disolved.
3. Add salt.
4. Add flour a bit at a time. When dough becomes to heavy to stir, move to table and knead dough as long as you like. The consistency of the dough should not be sticky and should not be too dry. Once you can 'play ball' from hand to hand with the dough it should be fine.
5. Let rise for 30 min in warm place, cover with tea towel.
6. Preheat oven to 375.
7. Punch dough back down and form into 3-4 long baguettes.
8. Let rise for 15 min, cover with tea towel.
9. Slit the baguette with sharp knice diagonally accross every 2-3 inches.
10. Brush with water (I wet a papertowel and run it quickly along the baguettes).
11. Bake for approx 25 min or until bread turns golden. 12. Brush with salted butter/becel while baguette is still warm.

French Fries

Ingredients

peanut oil or other vegetable oil, for frying
2 lbs
baking potatoes, like russets
salt, to taste
Directions
Pour oil in a deep fryer or heavy saucepan to
reach halfway up the sides of the pan.
Heat to 325 degrees F, use a deep fry
thermometer to determine this.
While the oil is heating, peel the potatoes and
push through a French fry cutter to form uniform
sticks.
As you go, place the cut potatoes in a bowl of
ice water to release some of the starch and to
keep them from browning.
Dry the potato strips thoroughly, this will
keep the oil from splattering.
Fry the potatoes in batches so the pan isn'tcrowded and the oil temperature does not
plummet.
Cook for 3 minutes until they are soft but notbrowned. 8. Remove the potatoes with along-handled metal strainer and drain on brownpaper bags.
Bring oil temperature up to 375 degreesF.
Return the par-fried potatoes to the oil inbatches and cook a second time for 4 minutes until golden and crispy.
Drain on fresh brown paper bags then place in a
serving bowl lined with paper towels.
Salt and serve immediately.