New Dinner Plans (AND amazing cinnamon bread)

Hey guys--
So, we've recently instituted a couple new hope-to-be traditions at our house. One is Sunday night breakfast-for-dinner, the other is Pizza Night (Thursday). As of right now, Pizza Night is homemade pizza. Eventually, I'm sure, we'll end up mixing in some take out. Anyhow, I have to say I love these two nights a week. I always know to buy things at the grocery for those two nights, and because they compliment each other well, I spend less. I'm thinking of insituting a few more meal nights. I like the two I've got though, because there is a lot of room for creativity within those confines. Anyway, just thought I'd let you know what was working.

Joel's the pizza king, so I won't post any recipes for that. But I've got a great cinnamon bread recipe that we use to make french toast. It makes three loaves and freezes great, so if I make it once I can have it another week when I don't have the time/energy.

Cinnamon Bread (note: I haven't tried a huge variety of recipes, but I can vouch for this one being delicious)

1 pkg dry yeast
1/3 cup warm water
7-10 cups flour
1 stick butter (plus some extra)
2 TBS sugar
1TBS salt
3 cups cold water
Filling:
1 cup sugar
2 TBS cinnamon

Dissolve yeast and sugar in warm water. In bowl of mixer cut butter into 2 cups flour & salt. Pour yeast mixture in & mix with cookie paddle. Switch to dough hook & add the rest of the water. Add flour and mix with dough hook until dough leaves the sides of the bowl. Continue kneading for an extra minute or two.

Place dough in greased bowl & roll lightly to cover. Let rise until doubled (60-90 min). In small bowl combine cinnamon & sugar. Note: I use less sugar, and I tend to use brown. Just my preference. Punch dough down & divide in 3 equal pieces. Press each piece into a rectangle (8x16) and sprinkly heavily with sugar and cinnamon. I like to coat dough with a little softened butter first (like you're buttering bread). Makes it taste more cinnamon-rollesque & keeps the filling from spilling out. Roll dough jelly-roll fashion. Pinch seam to seal. Place loaves in greased bread pans. Cover and let rise until the loaf rises above the rim of the pan. Bake loaves in a preheated 375 oven for 30-35 minutes.

Use this for french toast. You'll never be the same.

Lemon Curd--the best recipe

So the recipe I used at Christmas wasn't so great. I've used two or three, and I just made this one this week and I'm not switching again. This is it. Exactly how you want lemon curd to turn out.

Btw, you strain this one, and I've got a really fine mesh strainer which took quite a while. I might try cheesecloth next time. DO strain though, makes it beautiful & smooth.

Lemon Curd

2 cups sugar

1 cup fresh lemon juice (about 6 small lemons)

4 large eggs plus 4 large yolks, beaten (Note: you need 4 egg whites for Pavlova, so I usually make these recipes together)

1/4 cup finely grated lemon peel (Note: pack your measuring cup. you strain this out so it is all just flavor. Don't skimp. Also: Zest your lemons BEFORE you juice them)

1 1/2 sticks (6 oz) unsalted butter, cut into pieces

1. Set a fine-mesh strainer over a medium heatproof bowl next to the stove. In a heavy, medium saucepan, whisk together the sugar, lemon juice, eggs, egg yolks and lemon peel. Add the butter and cook over medium-low heat, stirring constantly, for 5 minutes.

2. Lower the heat and simmer, stirring, until the mixture thickens and registers 160 on an instant read thermometer (If you don't have a candy thermometer you should really buy one. They cost like $1.50). Strain the mixture into the prepared bowl, then press a sheet of plastic wrap directly on the surface. Let cool to room temp & transfer to an airtight container and refrigerate for up to a month.

Note: The recipes claims that the cooking takes ten minutes total, but it took me more like 20. You can play a little with the heat, but you don't want to curdle your eggs.

This is SO YUMMY. Try stirring in plain yogurt, topping waffles or pancakes, using as a crepe filling (with strawberries and whipped cream), or under the whipped cream in your pavlova. It stays good for a long time so even though it is a pain, its totally worth it.

Baked French Toast

Ingredients:
2/3 cup packed brown sugar
1/2 cup butter or margarine, melted
2 teaspoons ground cinnamon
4 eggs, lightly beaten
1 teaspoon vanilla extract
1 cup milk
12 slices of bread
confectioners' sugar
Directions
Combine brown sugar, butter and cinnamon; spread evenly in a greased 9x13 baking pan; set aside. Combine eggs, vanilla, and milk in a shallow dish; place bread in dish and soak well, turning once. Place bread over sugar mixture. Bake uncovered, at 350 degrees F for 25-30 minutes or until golden brown. Serve brown sugar side up; this means flip it over! Dust with confectioners' sugar. Yum! Found this one on All Recipes and made a few little changes; Mason's favorite now!