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Pumpkin French Toast
Breakfast French

Pumpkin French Toast

4.4

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Beat eggs, pumpkin purée, cinnamon, and nutmeg together in a shallow bowl. Dip bread slices into pumpkin mixture until coated on both sides.
  2. 2 Melt 1 teaspoon butter in a large skillet over medium-high heat. Cook 4 bread slices in the skillet until browned on both sides, about 3 minutes per side. Repeat with remaining butter and bread.

By CARI

Canadian Barn BBQ Sauce
French

Canadian Barn BBQ Sauce

4.5

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 In a medium bowl, mix applesauce, ketchup, packed brown sugar, lemon juice, salt, black pepper, paprika, garlic salt and ground cinnamon. Use the mixture to marinate ribs in the refrigerator for at least 30 minutes before preparing as desired. Also use for basting the ribs while cooking.

By GYPSIE8

Rustic Fruit Galette
Dessert French

Rustic Fruit Galette

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
  2. 2 Combine apples, sugar, cornstarch, cinnamon, and vanilla extract together in a bowl. Place pie crust on the prepared baking sheet. Spoon apple mixture into the center of crust, leaving a 2-inch border. Fold crust over the edges of the apple mixture.
  3. 3 Bake in the preheated oven until apples are tender and crust is golden, about 30 minutes.

By Rebecca Marmaduke

Blackberry Puff Pastry Tarts
Dessert French

Blackberry Puff Pastry Tarts

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
  2. 2 Combine cream cheese, sugar, and cinnamon in a bowl; set aside.
  3. 3 Place puff pastry shells on the prepared cookie sheet. Brush shells with milk; sprinkle with turbinado sugar.
  4. 4 Bake in the preheated oven until shells puff, turn golden brown, and are thoroughly baked, 10 to 15 minutes. Remove caps from shells using a fork; set caps aside.
  5. 5 Spoon 2 tablespoons cream cheese mixture into each shell; top with 6 to 8 blackberries, then pastry cap.
  6. 6 Bake filled pastry shells in the preheated oven until filling is warm, about 5 minutes more.

By tovlakas

Lighter Cretons
Appetizer French

Lighter Cretons

4.0

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Place ground turkey, 1 cup water, onion, cloves, sage, and cinnamon in a saucepan. Bring turkey mixture to a boil, reduce heat, and simmer 45 minutes, mashing ingredients occasionally with a spatula while cooking; remove from heat.
  2. 2 Stir gelatin into remaining 1/2 cup water; stir gelatin mixture into turkey mixture. Transfer to a small container; refrigerate until cool, about 1 hour.

By grandmacupcake

French Orange Poached Pears (Poire Avec Orange)
Dessert French

French Orange Poached Pears (Poire Avec Orange)

4.5

Prep
15 min
Cook
90 min
Total
105 min

Instructions

  1. 1 Combine orange juice, brown sugar, white sugar, vanilla extract, and cinnamon in a large saucepan over medium heat; bring to a boil, stirring until sugar dissolved. Place pears into syrup, cover, and simmer 1 hour and 15 minutes, flipping pears twice and spooning sauce over pears every 10 minutes.
  2. 2 Transfer pears to individual serving dishes. Continue cooking syrup, stirring often, until thickened, about 15 minutes, then stir in walnuts. Pour sauce over pears.

By ladyngetal

Cinnamon-Accented French Toast
Breakfast French

Cinnamon-Accented French Toast

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Mix beaten eggs, sugar, milk, cinnamon, and salt together in a large, shallow bowl. Dip bread slices into egg mixture to coat.
  2. 2 Spray a skillet with cooking spray and heat over medium heat. Working in batches, cook bread in the hot skillet until browned, 2 to 3 minutes per side.

By grumpybutt

Easy French Peach Pie
Dessert French

Easy French Peach Pie

4.5

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C).
  2. 2 Press crust into a 9-inch pie plate; fill with peaches. Combine sugar, egg, flour, butter, and cinnamon in a bowl; sprinkle evenly over peaches.
  3. 3 Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling is bubbling and crust is lightly brown, 40 to 45 minutes more.

By BugNBear

Oatmeal Apple Crisp To Die For!
Dessert French

Oatmeal Apple Crisp To Die For!

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
  2. 2 Mix together oats, brown sugar, flour, and melted butter in a large bowl until crumbly. Spread 1/2 of the oat mixture into the bottom of the prepared baking dish and press firmly to form a crust. Arrange apple slices over crust.
  3. 3 Mix together white sugar and cinnamon in a medium bowl; sprinkle over apples. Crumble remaining oat mixture on top.
  4. 4 Bake in the preheated oven until topping is golden brown, 40 to 45 minutes.

By The Biker Baker

Vanilla Almond Spiced French Toast
Breakfast French

Vanilla Almond Spiced French Toast

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Mix together whole milk and brown sugar in a large bowl until combined.
  2. 2 Beat together eggs, vanilla extract, almond extract, cinnamon, nutmeg, and allspice in a separate bowl until eggs are well beaten; add to milk mixture and stir to dissolve brown sugar.
  3. 3 Heat a nonstick skillet or griddle over medium-low heat.
  4. 4 Set 1 slice Texas toast into milk mixture; let soak until moistened, about 10 seconds per side.
  5. 5 Cook dipped toast in the preheated skillet until the bottom is golden brown, 3 to 5 minutes; flip toast and continue cooking until the other side is browned, 3 to 5 minutes more. Repeat dipping and cooking remaining bread slices.

By alaskan_blue

Apple Galette
Dessert French

Apple Galette

4.5

Prep
15 min
Cook
30 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Lay puff pastry onto a round pizza pan.
  3. 3 Mix apples and lemon juice together in a bowl until evenly coated; add sugar, cornstarch, cinnamon, nutmeg, and cloves. Toss to evenly coat apples. Spread apple mixture into the center of the puff pastry and fold edges of pastry toward the center. Brush the folded pastry edges with about 1/2 the egg.
  4. 4 Refrigerate pastry-apple mixture for flavors and pastry to settle, about 10 minutes. Brush pastry with remaining 1/2 egg.
  5. 5 Place pan on the top rack of preheated oven and bake for 20 minutes. Give galette a 1/4 turn and lower heat to 350 degrees F (175 degrees C). Continue baking until pastry is lightly browned, 8 to 10 minutes. Cool slightly before serving, about 10 minutes.

By Liam Walshe

Crème Brûlée Rice Pudding
Dessert French

Crème Brûlée Rice Pudding

Prep
15 min
Cook
35 min
Total
240 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 6 (4-ounce) ramekins and set aside.
  2. 2 Combine cream and milk in a large pot. Cut vanilla bean lengthwise and scrape vanilla bean seeds into the saucepan; add vanilla beans and salt. Bring to a low boil.
  3. 3 Whisk together rice, eggs, egg yolks, 1/2 cup sugar, and cinnamon in a large bowl until well combined.
  4. 4 Remove vanilla beans from cream mixture. Slowly pour hot cream mixture in a thin stream into egg-rice mixture, whisking constantly to prevent eggs from cooking. Pour into the prepared ramekins. Place the ramekins on a large baking sheet and put in the oven; carefully pour enough hot water to reach halfway up the sides of the ramekins.
  5. 5 Bake until edges are set and centers are still jiggly, about 25 minutes. Remove the ramekins from water bath and place them on a wire rack to cool for at least 10 minutes. Cover the ramekins and chill in the refrigerator for at least 3 hours.
  6. 6 When ready to serve, turn the oven broiler to high. Remove ramekins from the refrigerator and sprinkle remaining 1/4 cup sugar evenly over the tops. Place 5 to 6 inches under the broiler and cook until sugar evenly melts and becomes a caramel color. Remove from the oven and serve hot.

By Rice Select

Tourtière (French Pork Pie)
Dinner French

Tourtière (French Pork Pie)

4.5

Prep
15 min
Cook
240 min
Total
255 min

Instructions

  1. 1 Combine water, ground pork, onion, celery, salt, bay leaf, cloves, and cinnamon in a large saucepan over medium-low heat; simmer until water has evaporated, about 3 hours. (The water will help break up the raw pork.) Remove from heat; discard bay leaf.
  2. 2 Place potatoes in a separate saucepan with enough water to cover towards the end of pork's cook time. Bring to a boil; cook until tender, about 10 minutes. Drain and mash potatoes. Stir mashed potatoes into pork when pork is done until combined.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line two 9-inch pie plates with bottom crusts.
  4. 4 Divide pork filling between crusts. Cover with top crusts; flute edges to seal.
  5. 5 Bake in the preheated oven until crusts are golden brown, about 45 minutes.

By tldesjar

Apple Clafoutis
Dinner French

Apple Clafoutis

4.8

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Make custard: Mix eggs and brown sugar in a large bowl until smooth. Whisk in flour and salt. Slowly add milk, stirring constantly until well combined. Stir in vanilla and set aside to rest.
  3. 3 Prepare apples: Melt butter, brown sugar, and water in a 10 1/4-inch cast iron skillet over medium-high heat. Stir frequently until mixture starts to boil. Reduce heat to medium; swirl the skillet, but do not stir, until mixture starts to thicken, about 2 minutes. Add apples and cinnamon. Cook and stir until apples are crisp-tender and starting to brown, 15 to 18 minutes. Remove from heat.
  4. 4 Stir custard and pour over apples in the skillet.
  5. 5 Bake in the preheated oven until edges are golden brown and custard is set, 28 to 35 minutes.

By Yoly

Traditional French Canadian Tourtiere
Dinner French

Traditional French Canadian Tourtiere

4.5

Prep
25 min
Cook
30 min
Total
105 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a large pot, mix the pork, beef, onion, and water. Season with salt, pepper, allspice, cloves, cinnamon, and chicken seasoning. Bring to a boil. Reduce heat to low and simmer 30 minutes.
  3. 3 Drain liquid from pot into a bowl. Transfer remaining meat mixture to a separate bowl and chill until ready to use. Place bowl with liquid in the refrigerator and chill 1 hour, or until fat has congealed on the surface.
  4. 4 Scrape and discard fat from the chilled liquid. Spoon the meat mixture into pie crusts. Add 1 tablespoon of reserved liquid to each pie. (This prevents them from becoming to dry.) Place top crust on top of each pie and pinch edges to seal. Cut slits in top crust so steam can escape.
  5. 5 Bake in preheated oven until golden brown, about 50 minutes. Serve immediately or freeze until ready to use.

By kathleen

Baked Apple French Toast Casserole
Breakfast French

Baked Apple French Toast Casserole

4.8

Prep
15 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Prepare a 7x11-inch baking dish with cooking spray.
  2. 2 Beat eggs, half-and-half, milk, white sugar, and vanilla extract together in a large bowl; add bread cubes and stir to coat. Let soak until bread is moist, at least 10 minutes.
  3. 3 Melt butter in a skillet over medium heat. Stir apples and brown sugar into the melted butter to moisten sugar completely; add cinnamon and cook, stirring regularly, until apples are warmed yet still firm, 5 to 7 minutes.
  4. 4 Stir apple mixture into bread mixture; pour into the prepared baking dish.
  5. 5 Bake in preheated oven until golden on top and still somewhat soft in the center, 35 to 45 minutes.

By LorenWSmith

Impossible French Apple Pie
Dessert French

Impossible French Apple Pie

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch pie pan.
  2. 2 In a large bowl, mix apples, cinnamon, and nutmeg together; turn mixture into pan. In a separate bowl, beat sugar, milk, 1/2 cup biscuit mix, eggs, and butter until smooth. Pour over apples.
  3. 3 In a small bowl, stir together 1 cup biscuit mix, nuts, brown sugar and butter; mix until crumbly. Sprinkle streusel over top of pie.
  4. 4 Bake in preheated oven for 55 to 60 minutes; bake until knife inserted in center of pie comes out clean.

By Brenda Ward

French Breakfast Puffs
Breakfast French

French Breakfast Puffs

4.4

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners.
  2. 2 In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups.
  3. 3 Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon.
  4. 4 Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm.

By Betsy

Pumpkin Pot De Creme
Dessert French

Pumpkin Pot De Creme

4.4

Prep
15 min
Cook
45 min
Total
585 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Combine the whipping cream, 1/4 cup sugar, cinnamon, ginger, nutmeg, cloves, pumpkin puree, and the vanilla bean pod and seeds in a saucepan over medium-low heat; bring to a simmer; stir in the rum. Remove from the heat cover and stand 15 minutes.
  3. 3 Beat together the egg yolks and 2 tablespoons sugar. Stir in 2 tablespoons of the cream mixture. Pour the egg yolk mixture into the saucepan with the cream mixture to make a custard; stir; simmer 3 to 5 minutes.
  4. 4 Arrange 6 ramekins in a shallow baking dish. Pour the custard evenly into the ramekins. Pour boiling water into the baking dish to half-way up the sides of the ramekins. Loosely cover the baking dish with aluminum foil.
  5. 5 Bake in the preheated oven until the custard is nearly set with a dime-sized circle of jiggly liquid remaining in the center of each ramekin, 25 to 40 minutes. Allow to sit, loosely covered with aluminum foil, another 30 minutes.
  6. 6 Cover each ramekin with plastic wrap; chill in refrigerator overnight. Top each custard with pecans and maple syrup to serve.

By redforever

Pumpkin Brulee
Dessert French

Pumpkin Brulee

4.5

Prep
20 min
Cook
17 min
Total
277 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Heat the cream and vanilla in a large, heavy-bottomed saucepan over medium heat; bring to a simmer. Whisk together the egg yolks, brown sugar, white sugar, cinnamon, salt, ginger, cloves, and pumpkin in a bowl. Slowly pour 1 cup of the cream mixture into the egg mixture, stirring continually. Then pour the entire egg mixture into the saucepan; whisk briskly for 1 minute. Pour the mixture into ramekins. Arrange ramekins on a baking sheet.
  3. 3 Bake in preheated oven until set, about 15 minutes; refrigerate for 4 to 6 hours.
  4. 4 Before serving, sprinkle 1 teaspoon of sugar over the top of each creme brulee. Use a kitchen torch or your oven's broiler to caramelize the sugar. It may take 2 to 3 minutes in the broiler. Serve immediately.

By Daryl

Little French Fudge Cakes
Dessert French

Little French Fudge Cakes

4.7

Prep
15 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 6 cupcake cups, preferably in a dark-colored metal pan.
  2. 2 Place 1 chopped bar of bittersweet chocolate, unsweetened chocolate, and butter in a microwave-safe bowl; place bowl in microwave, and cook on low power until the butter has melted and the chocolate is soft, 2 to 3 minutes. Check and stir often to avoid burning the chocolate. Stir until smooth.
  3. 3 In a mixing bowl, whisk cinnamon, vanilla extract, eggs, egg yolk, sugar, and salt until thoroughly combined, and stir in the flour just until blended. Mix in the chocolate mixture, stir the batter a few times until smooth, and lightly mix in the 1/2 bar of bittersweet chocolate broken into 1/2-inch pieces. Spoon batter into the prepared cupcake cups, filling them about 3/4 full.
  4. 4 Bake in the preheated oven until a knife inserted into the center of a cake comes out with streaks of thick batter, about 18 minutes. The tops of the cakes should be almost firm. Allow to cool in the pan on a rack for 5 to 10 minutes to serve warm, or 20 minutes to serve at room temperature.

By Jocelyn

Tourtière (French Canadian Meat Pie)
Dinner French

Tourtière (French Canadian Meat Pie)

4.6

Prep
20 min
Cook
165 min
Total
195 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 450 degrees F (230 degrees C).
  3. 3 Prick potato several times with a fork and place onto a baking sheet.
  4. 4 Bake in the preheated oven until easily pierced with a fork, 50 minutes to 1 hour. Let cool for 10 minutes, then discard skin and mash flesh. Turn the oven off.
  5. 5 Place mashed potato into a large skillet with ground pork, onion, water, pepper, cinnamon, cloves, and allpsice. Bring to a boil, then reduce the heat and simmer until very thick, at least 1 hour.
  6. 6 Preheat the oven to 350 degrees F (175 degrees C).
  7. 7 Line a deep-dish pie plate with one pastry. Spoon in pork and potato filling.
  8. 8 Cover with remaining pastry. Brush with beaten egg and sprinkle with paprika. Cut a steam vent in pastry.
  9. 9 Bake in the preheated oven for 50 minutes. If the edges brown too fast, cover them with a strip of foil. Serve warm.

By Maggie Rogers

French Apple Pie
Dessert French

French Apple Pie

4.3

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 To make the crust: Mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
  3. 3 To make the filling: Mix apples, sugar, flour, and cinnamon together in a large bowl.
  4. 4 Place on top of the unbaked crust.
  5. 5 To make the topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed.
  6. 6 Sprinkle on top of apple filling.
  7. 7 Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.
  8. 8 Allow to cool briefly. Serve and enjoy!

By ErinB

Favorite Apple Galette
Dessert French

Favorite Apple Galette

4.2

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Whisk 1 ⅛ cups flour, white sugar, and salt together in a bowl until well combined; press ½ cup butter pieces into flour mixture with your fingers until mixture resembles coarse crumbs. Make a well in center of flour mixture.
  2. 2 Pour water and vanilla extract into well; quickly work into flour mixture to create a loose dough, adding more water if dough is crumbly. You should be able to squeeze it in your hand and have it stay together but be a bit crumbly. Shape dough into a flat disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  3. 3 Combine brown sugar, 1 tablespoon flour, and cinnamon in a separate bowl; add apples and toss to coat. Set aside until flavors blend, about 10 minutes.
  4. 4 Preheat the oven to 450 degrees F (230 degrees C).
  5. 5 Roll dough into a large, rough circle on a baking stone or baking sheet; place apple mixture in center of dough, leaving a 2-inch uncovered border. Dot apple mixture with 1 tablespoon butter.
  6. 6 Fold dough edges over apples, leaving an opening in the center. Dot dough with remaining 1 tablespoon butter; sprinkle dough with coarse sugar.
  7. 7 Bake in the preheated oven until crust is crisp and golden and apples are tender and caramelized, 40 to 45 minutes.

By uberjeanie

Chai Latte Creme Brulee
Dessert French

Chai Latte Creme Brulee

3.8

Prep
20 min
Cook
40 min
Total
315 min

Instructions

  1. 1 Whisk cream, half-and-half, scraped vanilla seeds, and vanilla pod in a saucepan. Place over medium heat and bring just to a boil. Remove from heat and add chai tea bags to the cream mixture; cover and let steep for 15 minutes. Squeeze tea bags and discard; discard spent vanilla bean pod.
  2. 2 Preheat oven to 300 degrees F (150 degrees C).
  3. 3 Whisk egg, egg yolks, and 1/2 cup sugar in a bowl until smooth. Slowly whisk in cream mixture, followed by cinnamon, cardamom, cloves, nutmeg, and allspice.
  4. 4 Spoon cream mixture into 6 6-ounce ramekins. Bring a pot of water to a boil. Place ramekins in a baking pan and carefully pour enough boiling water into the pan to reach halfway up the sides of the ramekins.
  5. 5 Bake in the preheated oven until the desserts are softly set, 35 to 40 minutes. Remove ramekins from the water bath and refrigerate for 4 hours to overnight.
  6. 6 Sprinkle each dessert with about 1 1/2 teaspoon sugar in an even layer. Use a kitchen torch to lightly brown and caramelize the sugar, about 1 minute; let the hot topping cool and harden before serving.

By seabright1226

Creme Brulee Pancakes
Breakfast French

Creme Brulee Pancakes

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Whisk egg with 3 tablespoons melted butter, vanilla extract, and 1 tablespoon white sugar in a bowl until thoroughly combined; whisk in milk and cream. Sift flour with baking powder and salt in a separate bowl; stir flour mixture into liquid ingredients to make a smooth batter.
  2. 2 Stir 1/4 cup white sugar with brown sugar and cinnamon in a small bowl.
  3. 3 Melt 1 teaspoon butter in a skillet over medium-low heat. Scoop up about 3 tablespoons of batter and pour into skillet. Sprinkle top of pancake with about 2 teaspoons of cinnamon sugar in an even layer; cook pancake until bottom is golden brown, 2 to 3 minutes. Flip pancake over onto sugared side and cook until the cinnamon sugar melts into a crust, about 3 minutes. Repeat with remaining batter and cinnamon sugar. Let pancakes cool without stacking to avoid softening the sugar crust.

By CoveredinBeeees

Pumpkin Brioche
Snack French

Pumpkin Brioche

4.6

Prep
60 min
Cook
30 min
Total
870 min

Instructions

  1. 1 Sprinkle the yeast and sugar over 3 tablespoons of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the pumpkin, 1 cup of flour, brown sugar, salt, cinnamon, nutmeg, and allspice in a large bowl.
  2. 2 Mix yeast mixture into the pumpkin mixture; stir until smooth. Beat in the eggs, one at a time. Stir in 2 cups of flour, mixing well after each addition. Stir in the butter a few pieces at a time, beating until incorporated. Stir in the remaining 3/4 cup of flour, mixing until creamy. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 3 hours. Gently deflate the dough, then cover tightly with plastic wrap. Refrigerate overnight.
  3. 3 Lightly grease a 9x5-inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into eight equal pieces-don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into balls, and place each ball into the prepared pan, making two rows of four balls. Whisk the egg yolk and milk together in a small bowl. Brush the top of the dough with the egg wash, then cover the loaf with a damp cloth and let rise until doubled in volume, about 40 minutes.
  4. 4 Preheat an oven to 400 degrees F (200 degrees C).
  5. 5 Bake in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 10 to 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By apurpleocean

Fresh Fruit Tart with Mascarpone
Dessert French

Fresh Fruit Tart with Mascarpone

5.0

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
  2. 2 Make crust: Blend together flour, butter, and sugar in a large bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
  3. 3 Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
  4. 4 While crusts are cooling, make filling: Beat together cream cheese, mascarpone cheese, sugar, vanilla, nutmeg, and cinnamon in a medium bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts.
  5. 5 Add topping: Arrange strawberries, blackberries, and kiwis over filling in desired design.
  6. 6 Make glaze: Mix together sugar and cornstarch in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
  7. 7 Glaze the entire top of each tart gently using a pastry brush.

By Sarah

French Canadian Meatball Stew
Dinner French

French Canadian Meatball Stew

4.2

Prep
30 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Spread flour out in a thin, even layer on a baking sheet.
  2. 2 Roast flour in the preheated oven until medium brown in color, 10 to 15 minutes; stir often and watch carefully to avoid burning. Remove flour from the baking sheet immediately once the desired color has been reached; set aside in a shallow bowl to cool.
  3. 3 Melt butter in a large, heavy pot over medium heat. Add onion and cook and stir until onion is translucent, about 5 minutes. Transfer onion to a large mixing bowl. In a small bowl, mix the cinnamon, nutmeg, and cloves; stir spice mix into onion. Place ground pork, parsley, egg, and bread crumbs in the bowl, and mix to combine thoroughly. Form meat mixture into 1-inch meatballs; roll each meatball in the roasted flour. Reserve unused flour.
  4. 4 Pour chicken broth into the pot and bring to a boil over medium heat. Carefully add the meatballs, stirring to keep them from sticking to the bottom. Add the bay leaf. Simmer meatballs 20 minutes. Add potatoes and simmer until potatoes are tender and the broth has reduced, about 20 minutes longer. Transfer meatballs to a bowl with a slotted spoon.
  5. 5 Remove and discard bay leaf. Mix remaining roasted flour and cold water together in a cup. Gradually whisk flour mixture into the simmering broth to thicken. Bring stew to a full boil. Cook, stirring constantly, until gravy thickens, about 5 minutes.
  6. 6 Season with salt and black pepper. Return meatballs to stew and serve.

By Nancy Carreiro