Chateau D’ Terre Favorite Recipes

Stuffed French Toast
(serves 4)

(8) Sourdough Bread Slices, Cubed
1/3 Cup Cream Cheese
2 Cups Milk
8 Eggs
1 Cup Maple Syrup
Pinch of Cinnamon
1/2 Cup Melted Butter

Butter 9 inch baking dish. Layer bread and cream cheese.
Mix eggs, milk, and 1/2 cup syrup. Pour over bread to saturate.
Sprinkle with cinnamon and nutmeg.
Bake for approx.40-45 minutes in 350 degree oven, until top is golden brown.
Mix remainder of syrup and butter, warm and pour over French toast.

Sourdough, Pancakes, Waffles or Crepes
serves (4)

The night before baking, add 1 cup flour and 1 cup warm water to 1 cup of sourdough starter (see below). Cover loosely and put in a warm place. On baking day add the following ingredients to the mixture:

1 Cup All Purpose Flour for Pancakes, 1 1/4 cups for Waffles, 1/2 Cup for Crepes
1 Egg for Pancakes or Waffles, 2 Eggs for Crepes
2 Tsp. Baking Powder
2 Tbs. Sugar and 1/2 tsp Salt (to taste), add 1/2 Tsp Vanilla for Waffles and Crepes
1/4 Cup Cooking Oil

Add flour to sourdough starter mixture, add baking powder and oil to beaten egg, stir well and add to starter mixture. Stir, but do not beat. all ingredients to mix. Add water or milk for thinner pancakes as desired. Cook pancakes on medium hot griddle until bubbles form and edges are dry, about 1 minute. Turn and cook until golden brown. Fill crepes with 2 Tbs. of any fruit pie filling, apple, cherry, peach, blueberry, raspberry etc. Homemade pie filling is best. Roll up crepes and top with more pie filling and real whipped cream.
 

Sourdough Starter:
2 Cups Flour
2 Cups Warm (not hot) Water
1 Package Active Dry Yeast

Mix ingredients, put in warm place, cover loosely. Let sit for 3-4 days, stirring each day. Once mixture is very bubbly, refrigerate covered (but not tightly sealed) for future use. The night before baking, add 1 cup flour and 1 cup warm water to 1 cup of starter. Add 1 cup flour and 1 cup water to remaining starter and let sit overnight. After using starter for baking, keep 2 cups refrigerated for future use.

 IMPORTANT: Sourdough Starter must be used frequently or 1/2 of starter discarded and replenished every 2 weeks or it will spoil. If a clear, yellowish liquor forms on the starter in the refrigerator, mix this into the flour that has settled to the bottom of the storage container. If this clear liquor has turned dark or black, DO NOT USE the starter.


D'nea's Special Oatmeal Chocolate Chip Cookies
(makes 3 dozen 2 1/2" cookies)

12 Oz. Chocolate Chips, Semi-Sweet
1 1/2 Cups Sifted Flour
3/4 Cup (Packed) Brown Sugar 
1/2 Cup Refined Sugar
1 Tsp. Baking Soda 
1 Egg
1/4 Tsp. Salt 
3 Cups Uncooked Rolled Oats
1 Tsp. Vanilla
1 Tsp. Cinnamon
1/8 Tsp. Nutmeg
1 1/4 Cups (2 1/2 Sticks) Softened Butter 
1/2 Cup nuts (optional)

Sift flour, salt and baking powder and spices together. Combine oats. Cream butter and sugars. Add egg, stir. Add chocolate chips, nuts, and vanilla. Bake for 10 minutes in 375 degree oven on lightly greased baking sheet. Cookies will be soft out of the oven, don't overbake. Cookies will firm as they cool.

Tarte de Fruit
(yields 12 tarts)

12 Prepared Tart Crusts (3” size)
4 oz. Softened Cream Cheese
1/2 Can Eagle Brand Sweetened Condensed Milk
1/4 Cup Lemon Juice
1/2 Tsp. Vanilla
Assorted Fruits (Strawberries, bananas, kiwi, blueberries, etc.)
1/8 Cup melted Apple Jelly

Bake tart crusts at 350 degrees for 10 min. Beat cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla. Spoon into cooled crusts. Top with fruit and brush with jelly. Chill 2 hours until set, refrigerate leftovers.

Fried Grits
(serves 4)

Prepare (6) servings of grits. Bring 3 3/4 cups salted water to a boil, stir in 3/4 cup grits. Lower heat, and simmer 20 min. Cool slightly and pour into 8x4 loaf pan. Cover, refrigerate overnight. Unmold, cut into 1/2" slices. Fry in butter over medium heat10 minutes until golden brown. Serve with Maple Syrup.

Terrie’s Ligher than Air Southern Country Biscuits
(Shhhh!! It’s a Secret)