Monte Cristo Sandwiches

Monte Cristo Sandwiches

15 minutes
Makes 2 sandwiches

Powdered-sugar-coated Monte Cristo sandwiches are traditionally made with slices of turkey, ham, and Swiss cheese with currant jelly to spoon over as they are eaten. A beautiful, special treat for brunch.

Ingredients:

4 slices bread
Mayonnaise
4 sandwich-size slices Swiss cheese, 1/8 inch thick
2 slices cooked ham, 1/8 to ¼ inch thick
2 slices cooked turkey, 1/8 to ¼ inch thick
1 egg, sightly beaten
2 Tbs. half-and-half (light cream) or milk
Dash salt
2-4 Tbs. butter or margarine
Powdered sugar
Parsley
Currant jelly

Directions:

Spread one side of each bread slice with a thin coating of mayonnaise. On two of the bread slices, place 2 slices cheese and 1 slice each ham and turkey; top with remaining bread slices, mayonnaise side down. Trim crusts and filling to make edges even, if you like. Cut each sandwich in half.
Beat egg with half-and-half and salt, then dip sandwiches into egg mixture. Melt butter in a wide frying pan over medium-high heat; add sandwiches and toast on both sides until cheese melts. Dust with powdered sugar, garnish with parsley, and serve hot with currant jelly to spoon over.

No Egg Bread Recipes

I have a friend who’s daughter can’t have eggs but she loves bread. So, I passed along these bread recipes with no eggs in them and now you get them too! Three use a bread machine (I don’t have one but my friend does and so do many other people) and three are made the old fashion way. Note that these recipes are not my own creation.

 

BREAD MACHINE RECIPES

Wonder White Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 ¼ c Milk

1 ½ Tbs Unsalted Butter

3 c Bread Flour

4 tsp Granulated Sugar

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufactures instructions. (Order of ingredients may vary.) Use the regular or basic white bread setting, and choose a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Sesame Wheat Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 ¼ c Milk

1 Tbs Honey

1 Tbs Tahini

1 ½ c Bread Flour

1 ½ c Whole Wheat Flour

1 Tbs Toasted Sesame Seeds

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

Directions:

Place ingredients into the bread machine according to the manufacture’s instructions. (Order of ingredients may vary.) Use the whole grain cycle if available, or the regular basic white setting, and a medium crust. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

Almond Oatmeal Bread

Yields 1 – 1 ½ lb loaf

Ingredients:

1 c Quick-Cooking Oats

1 c Milk

1 Tbs Unsalted Butter

2 ½ c Bread Flour

2 Tbs Honey

¾ tsp Kosher Salt

1 tsp Active Dry Yeast

½ c Sliced Skin-on Almonds, lightly toasted

Directions:

Place ingredients into the bread machine according to the manufacture’s instructions. (Order of ingredients may vary.) Use the whole grain cycle if available. Check the dough during the first few minutes of kneading, and adjust as necessary with more water or flour, 1 tablespoon at a time.

 

STANDARD BREADS

Honey White

Yields 1 loaf (9×5)

Ingredients:

1 ¼ c Warm Milk

3 Tbs Unsalted Butter

5 Tbs Honey

1 ¾ tsp Active Dry Yeast (1 package)

3 c Bread Flour

¾ tsp Kosher Salt

1 tsp Warm Water

Directions:

  1. In a large bowl, combine milk, butter, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  2. Add another 3 tablespoons of honey and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1 hour.

  3. Coat a 9” x 5” loaf pan with pan spray, and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan; set aside to proof for 30 minutes. Preheat oven to 350°F.

  4. Combine remaining tablespoon of honey with a teaspoon of warm water, and brush gently over the surface of the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.

Texas Toasting Bread

Yield 1 loaf (9×5)

Ingredients:

1 c Warm Water

1 tsp Granulated Sugar

1 Tbs Active Dry Yeast (about 2 packages)

1 c Evaporated Milk

2 Tbs Canola Oil

4-5 c Bread Flour

½ tsp Kosher Salt

Directions:

  1. In a large bowl, combine water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  2. Add evaporated milk, oil, and 1 cup flour. Stir to combine. Add salt and enough remaining flour to create a firm dough. Turn out onto a floured surface and kneed 8-10 minutes. Place in an extra-large mixing bowl, dust with flour, and cover loosely with a damp cloth or plastic wrap. Rise at room temperature until tripled in volume, about 1 hour.

  3. Coat a 9” x 5” loaf pan with pan spray, and line the bottom and short sides with parchment. Turn risen dough onto a floured surface, shape into an oblong loaf, and place into prepared pan, seam-side down. Set aside to proof for 30 minutes. Preheat oven to 350°F.

  4. Dust the top of the risen dough lightly with flour, then bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack. When completely cool, cut into 2” slices.

Cracked Wheat and Honey Bread

Yields 2 loaves (9×5)

Ingredients:

1 ½ c Boiling Water

½ c Cracked Wheat

1 1/3 c Warm Milk

¼ c Honey

1 ¾ tsp Active Dry Yeast (1 package)

¼ c (½ stick) Unsalted Butter

1 c Whole Wheat Flour

¾ tsp Kosher Salt

3-4 c Bread Flour

Directions:

  1. In a medium bowl, combine boiling water and cracked wheat. Set aside for 10 minutes, stirring occasionally, until the cracked wheat has absorbed the water and has softened.

  2. In a large bowl, combine milk, 1 tablespoon honey, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.

  3. Add remaining honey, butter, and whole wheat flour, stir to combine. Add softened cracked wheat (drain of excess liquid if necessary), salt, and enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8-10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 2 hours.

  4. Coat two 9” x 5” loaf pans with pan spray, and line the bottom and short sides of each pan with a strip of parchment. Turn risen dough onto a floured surface, divide into 2 equal portions, and shape each into an oblong loaf. Place into prepared pans seam-side down, cover loosely with plastic wrap, and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 375°F.

  5. Dust risen loaves with whole wheat flour, and bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove from pans, and cool completely on rack.

Black Bean Dip

Black Bean Dip

Makes 1-1/2 cups

Ingridients:
16-oz. can black beans, drained and rinsed
1/2 c salsa
2 Tbs lime juice
2 Tbs chopped cilantro
1/4 tsp ground cumin
salt & pepper to taste

Instructions
Combine everything but the salt and pepper in food processor. Process until smooth. Season with salt and pepper to taste.

Chicken and Walnut Salad with Honey Yogurt Dressing

Chicken and Walnut Salad with Honey Yogurt Dressing

Ingredients:
1 c cooked chicken
1/2 c low-fat yogurt
2 tsp honey
2 Tbs salsa
1/2 c cherry tomatoes
1 Tbs walnuts, chopped
2 c lettuce, torn or chopped
1 tsp olive oil
1 tsp balsamic vinegar

Instructions:
1. Dice the chicken and set aside.

2. In a small bowl, mix yogurt, honey and salsa. Add chicken and stir gently.

3. Cut the tomatoes in half and set aside. Put the lettuce in a medium bowl and sprinkle with the olive oil. Toss gently to coat the leaves with the oil. Sprinkle with the balsamic vinegar and toss again.

4. Top the lettuce with chicken and tomatoes and add the walnuts.

Apple Oat-Bran Muffins

Apple Oat-Bran Muffins

12 servings

Ingredients:
Butter or paper muffin cups
2 large green apples
2 c whole-wheat pastry flour
1 c unbleached white flour
1 1/4 c oat bran
2 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 12-ounce can apple juice concentrate, thawed
1 c water

Instructions:
1. Heat oven to 325°F. Grease muffin pan or line with muffin cups. Peel and core apples, chop roughly and set aside.

2. In a large bowl, stir pastry flour, white flour, oat bran, baking soda, cinnamon, and nutmeg.

3. Add apple juice concentrate, apples, and enough water to make a light batter.

4. Mix enough to moisten. Divide batter among the muffin cups and bake till lightly browned, 25-30 minutes.

5. Remove muffins from cups while hot.

Citrus Salad Dressing

Citrus Salad Dressing

4 Servings

This tart, sweet salad dressing is wonderful on dark, leafy salad greens like romaine or leaf lettuce tossed with orange segments, black olives and red onion slivers.

Ingredients:
1/3 cup fresh orange juice
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and black pepper to taste

Instructions:
Whisk all the ingredients together or combine in a small jar and shake well. Keeps in the refrigerator for 2 days.

Bean Dip with Horseradish

Bean Dip with Horseradish

8 Servings

If you’re using canned beans, be sure to drain and rinse them to get rid of excess salt.

Ingredients:
2 cups cooked beans (Cannellini, pinto or Great Northern)
2 tbsp extra-virgin olive oil
1 tbsp prepared horseradish
2 scallions, trimmed and minced
Salt to taste

Instructions:
1. Combine beans, olive oil, horseradish and scallions in a blender or food processor and blend until smooth, adding a little water if necessary.

2. Season with salt to taste.