QUICK WHISK REVIEW RECIPES

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QUICK CROQUE MONSIEUR RECIPE | MARTHA STEWART



Quick Croque Monsieur Recipe | Martha Stewart image

Looking for a Gruyere substitute? Give Fontina, Comte, or even a sharp cheddar a try for this quick and delicious Croque Monsieur recipe. It's topped with a Bechamel sauce that's out of this world. 

Provided by Martha Stewart

Categories     Breakfast & Brunch Recipes

Total Time 30 minutes

Prep Time 10 minutes

Number Of Ingredients 10

1 1/4 cups whole milk
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
3 tablespoons fresh thyme leaves, divided
Coarse salt and freshly ground pepper
1 long loaf rustic bread, such as ciabatta (about 1 1/2 pounds)
3 tablespoons Dijon mustard
3/4 pound sliced ham
4 cups grated Gruyere cheese (about 8 ounces)
1 cup finely grated Parmesan cheese (1 ounce)

Steps:

  • Preheat oven to 400 degrees with rack in bottom third. Heat milk in a saucepan over medium heat until hot, about 5 minutes. Melt butter in another saucepan over medium heat; add flour, whisk to combine, and cook 2 minutes, stirring occasionally. Add 1 1/2 tablespoons thyme, then gradually whisk in milk. Simmer bechamel 2 minutes, whisking. Remove from heat, and add 1 teaspoon salt and 1/2 teaspoon pepper.
  • Cut top crust off bread; slice loaf in half horizontally. Fill sandwich with mustard, ham, and half the Gruyere. Toast on a baking sheet until cheese is melted and top is golden brown.
  • Remove from oven. Preheat broiler. Spread bechamel on top, and sprinkle with remaining cheese. Broil until golden brown and bubbling, 6 to 7 minutes. Remove from oven; garnish with pepper and remaining thyme. Let sit 10 minutes before cutting.

CARROT CAKE QUICK BREAD RECIPE | SOUTHERN LIVING



Carrot Cake Quick Bread Recipe | Southern Living image

Serve up a slice of carrot cake bread in the morning.

Provided by Pam Lolley

Total Time 2 hours 20 minutes

Yield 2 loaves

Number Of Ingredients 14

3 cups all-purpose flour, plus more for dusting 
1?½ cups packed light brown sugar 
1 teaspoon baking soda 
1 teaspoon ground cinnamon 
¾ teaspoon kosher salt 
3 large eggs
1 cup unsalted butter, melted, plus softened butter for greasing 
2 cups grated carrots (from 2 large peeled carrots) 
1 (8-oz.) can crushed pineapple in juice, drained 
1 cup unsweetened shredded coconut 
2 teaspoons vanilla extract 
½ cup plus 2 Tbsp. whole buttermilk, divided
1 cup chopped toasted pecans 
1 cup powdered sugar 

Steps:

  • Preheat oven to 350°F. Whisk together flour, brown sugar, baking soda, cinnamon, and salt in a medium bowl. 
  • Whisk eggs in a large bowl. Add melted butter, grated carrots, pineapple, coconut, vanilla, and ½ cup of the buttermilk; continue whisking until combined. Gently stir flour mixture into egg mixture just until incorporated. Gently fold in toasted pecans. Spoon mixture evenly into 2 greased (with softened butter) and floured 8- x 4-inch loaf pans. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour. Tent with aluminum foil, if needed, after 50 minutes to prevent overbrowning.
  • Cool loaves in pans on a wire rack 10 minutes; remove loaves from pans. Cool completely on rack, about 1 hour.
  • Whisk together powdered sugar and remaining 2 tablespoons buttermilk in a small bowl; pour or drizzle over cooled loaves.

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