French Toast

French Toast


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French Toast
Molly Wizenberg ‘s “A Homemade Life” is the inspiration for this French toast. The canola oil crisps the bread and makes it slightly puffy while the inside melts into a custard like constantly. French Toast on Happensatthebean.com #happensatthebean
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Course Breakfast
Prep Time 5 Minutes
Cook Time 10 Minutes
Servings
People
Ingredients
Instructions
  1. Whisk first six ingredients in a wide bowl.
  2. Place a large cast iron skillet over low-medium heat. Add enough oil to cover the bottom of the pan.
  3. Add a few slices of the bread to the egg mixture. Allowing bread to rest a minute or so on each side. When oil is hot, add the slices to the skillet. The bread should sizzle a bit and the oil should bubble around the edges.
  4. Cook until golden brown about 2 minutes on each side.
  5. Remove bread from skillet, rest on a paper towel lined plate for 30 seconds.
  6. Serve

Lemon pound cake


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Lemon pound cake
This scrumptious Lemon Pound Cake is moist with a golden crunchy exterior finished with a tangy lemon glaze. Lemon pound cake on Happensatthebean.com #happensatthebean
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Prep Time 30 Minutes
Cook Time 70 Minutes
Servings
People
Ingredients
Cake
Lemon Glaze
Instructions
  1. Preheat the oven to 350F degrees. Butter a 6-cup loaf pan and line it with parchment paper. In a medium bowl, combine the flour, baking powder, and salt.
  2. In a mixer fitted with a whisk attachment, cream the butter. Add 1 cup of the sugar and mix. With the mixer running at low speed, add the eggs one at a time. Add the vanilla.
  3. Working in alternating batches, and mixing after each addition, add the dry ingredients and 1/4 cup of the lemon juice and zest to the butter mixture. Mix until just smooth.
  4. Pour into the prepared pan and bake until raised in the center and a tester inserted into the center comes out dry and almost clean, 65 to 75 minutes.
  5. When the cake is done, let cool in the pan 15 minutes (it will still be warm). Run a knife around the sides of the pan. Set a wire rack on a sheet pan with sides.
Lemon glaze
  1. When the cake is cool, carefully(large spatula) transfer to a serving platter. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze(like syrup). Spoon the glaze over the top of the cake.

Dutch Baby


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Dutch Baby
How about a large fluffy pancake that’s fun to make. It works for breakfast or dessert. The best part, it takes five minutes to come together with the use of a blender. Dutch baby on Happensatthebean.com
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Prep Time 5 Minutes
Cook Time 20 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 425 degrees.
  2. Combine eggs, flour, milk, sugar and nutmeg in a blender and blend until smooth 30-45 seconds.
  3. Place butter in a heavy 10-inch skillet gently melt butter. Using a pastry brush paint sides on skillet with butter. Add the batter to the pan, place pan in the oven and bake for 20 minutes, until the pancake is puffed and golden.
  4. Remove pancake from oven, and serve at once topped with syrup, fruit, confectioners' sugar or lemon.

Parker House Rolls

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Parker house rolls
This Fannie Farmer classic is one every home cook can easily master. Parker House Rolls on Happensatthebean.com #happensatthebean
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Cook Time 35 Minutes
Passive Time 6 Hours
Servings
People
Ingredients
Instructions
  1. Whisk yeast and ¼ cup warm water in a small bowl; let stand 5 minutes.
  2. Heat milk in a small saucepan over medium until just warm. Combine shortening, sugar, and kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small bowl. Whisk in yeast mixture and egg. Add 3½ cups flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4–5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1½ hours.
  3. Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working 1 log/piece at a time, roll out on a lightly flour surface into 8-9 pieces.
  4. Add parchment paper to the baking pan. Add dough balls touching one another to form 1 long row. Repeat with remaining dough for 3 rows. Brush with melted butter, loosely cover with plastic, and chill at least 30 minutes or up to 5 hours.
  5. Bake rolls until golden and puffed, 25–35 minutes. Brush with butter; sprinkle sea salt over. Serve warm.

Soft Pretzels


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Soft Pretzels
On a cold and rainy Saturday we decided to try pretzel making. Soft pretzels are made with a yeast dough and are similar to a good boiled bagel. These offered a nice pillowy interior. Thanks to Alton Brown, our first attempt was a success. Soft pretzels on Happensatthebean.com
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 12-15 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
Instructions
  1. Combine the 1 1/2 cups warm water, the sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Set aside for 5 minutes, or until the mixture foams.
  2. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
  3. Remove the dough from the bowl, clean the bowl, then oil it well. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
  4. Heat the oven to 450 degrees F. Line 2 half sheet pans with parchment paper and lightly brush with oil. Set aside.
  5. Bring the 10 cups water and the baking soda to a rolling boil in a 12-inch straight-sided saute pan or a roasting pan (something wide and shallow is best).
  6. Meanwhile, turn the dough out onto a lightly oiled work surface and divide into 16 equal pieces. Roll out each piece of dough into a 12-inch rope. Make a U-shape with the rope, and, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place on a half sheet pan. Repeat with the remaining pieces of dough.
  7. One by one, place the pretzels in the boiling water for 30 seconds. Remove them from the water using a large flat spatula. Return them to the sheet pans, brush the top of each pretzel with the beaten egg yolk and water mixture, and sprinkle with pretzel salt.
  8. Bake until dark golden brown in color, 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Collard Greens


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Collard Greens
Here is a easy way to make some of the best southern collard greens you’ve ever had. The art of transforming a tough leafy fibrous vegetable into something soft and silky with a smokey meaty flavor is what cooking is all about. The toughest part of making this dish is the time needed to do so.
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Prep Time 45 Minutes
Cook Time 4 Hours
Servings
Ingredients
Instructions
  1. In a large pot add sugar, ham hocks and 3 quarts of water to a boil. Reduce heat to medium and cook covered for 2 hours.
  2. Wash the collard greens thoroughly in a sink filled with cold water. Remove the stems that run down the center of the greens. Fold over the stem and carefully cut out the tough stems. Stack 6 to 8 leaves on top of one another, roll up, and slice into 1/2 to 1-ince thick slices. Place greens and baking soda in pot with meat and cook covered for 90-120 minutes, stirring from time to time.
  3. Remove hocks from pot gently shred meat and mix back into greens.
  4. Taste for seasoning, add salt & pepper to taste. Serve

Cranberry Sauce


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Cranberry Sauce
Homemade Cranberry sauce is so much better than anything you can find at the store. This recipe is easy and quick. I have found this dish is best prepared the day before serving. An overnight rest in the fridge allows the flavors to develop. Cranberry sauce on happensatthebean.com #happensatthebean
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Rinse cranberries well, toss any the are soft or bruised.
  2. In a large saucepan combine all indigents. Bring to a boil over medium-high heat stirring often.
  3. reduce to a gently boil cook until berries until uncovered until they pop and 10 minutes. Best if made the day before and chill over night.
  4. Bring to room temperature prior to serving.

Tennessee Bread Pudding

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Tennessee Bread Pudding
Bread pudding is the ultimate classic comfort food. It’s like a custard with much more texture. This bread pudding is water based vs milk & heavy cream. It’s not over-the-top or as rich but it’s still pretty good.
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Prep Time 25 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 350F degrees.
  2. Combine water and sugar in a large bowl, until sugar dissolves. Beat in milk and eggs with a whisk until blended.
  3. Stir in raisins, butter, vanilla, cinnamon and nutmeg.
  4. Add bread to bowl and let it stand for 30 minutes. Pushing down occasionally.
  5. Pour mixture into a lightly buttered 9-by 13-inch pan. Bake for 45 minutes. Take a toothpick and insert into middle of pudding. It should come out clean indicating it’s done.
  6. Cool slightly and serve.
Recipe Notes

If you like coconut or pineapple add 1/2 cup to 1 cup with raisins. 

Peach Galette

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Peach Galette
Galettes are a great way to enjoy summer fruits. You can make your own pie crust or use a store bought one. The best part is that you can use this galette recipe with pretty much any type of fruit – plums, nectarines, apricots, apples, strawberries, blueberries, raspberries, blackberries.
Prep Time 20 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 35-45 Minutes
Servings
People
Ingredients
Instructions
  1. Preheat oven to 400 degrees. Gently unfold and lay out pie crust on a baking sheet lined with parchment covering pan.
  2. Gently toss fruit(peaches & Blueberries) sugar, salt, the lemon juice, and the cornstarch(or flour). Add fruit on the dough circle, leaving a 1 1/2-inch border of room. Gently fold the pastry over the fruit, pleating to hold it in place. Sprinkle remaining sugar on the crust.
  3. Place galette in the freezer for 15-20 minutes.
  4. Bake for 35 to 45 minutes, until the filling bubbles up strongly and the crust is golden. The bubbling with activate the thicken agent. Cool for at least 30 minutes on wire rack. Serve warm or at room temperature.

Caramelized Onions

A little patience, butter and oil brings out the deep rich sweet flavors in a onion. What better condiment for a grilled dog or burger this weekend. 

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Caramelized Onions
A Television character, Fred Mertz(I love Lucy)introduced the idea of steak and sautéed onions to me. I had seen sautéed onions on a hamburger & hotdog, but never a steak. When I asked my parents about steak with sautéed onion, my Mother agreed to make them with steak in the near future. I soon found out what I was missing. By slowly cooking them in a little olive oil and butter until they become richly browned, is a great way to pull flavor out of a common ingredient. One can use sautéed onion with a burger, steak, onion soup or a tart to name a few.
Course Side Dish
Prep Time 5 Minutes
Cook Time 1 Hour
Passive Time 45 Minutes
Servings
People
Ingredients
Course Side Dish
Prep Time 5 Minutes
Cook Time 1 Hour
Passive Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Heat cast iron or carbon steel pan over medium-high heat.
  2. Slice onion root to root into 1/2 inch pieces, cutting with the grain.
  3. After 10 minutes, lower the heat to medium/medium low depending on your stove and add salt and mix.
  4. You want to let the onion stick a little to the pan, without burning. After lowering the heat, stir ever 5-10 minutes. If onions stick, add a 1/8 cup of water.
  5. Continue to cook and stir for 45-55 minutes. Once you achieve a beautiful rich dark brown, it’s complete.