What to do with yesterday's bread

I propose to talk about what to do with yesterday’s bread, bread that you didn’t like for some reason, was not eaten, but you want something fresh or a new recipe has appeared, etc. and we will share recipes for its use. Nevertheless, we must pay tribute, we bake a lot of bread. Do we eat a lot too?

I start first, because initiative is punishable by execution.

1. the very first suggestion is to share with your friends.

2. I make crackers for different purposes:

a) I just cut into cubes and air dry. Then it is good to add them ground into minced meat, or just cubes into ready-made broths or soups.

b) cut white or black bread into cubes, sprinkle with spices, dry herbs, ground garlic (while the bread is still wet), sprinkle with a little vegetable oil and bake croutons in the oven until the desired color, then ready to sprinkle with finely grated cheese, put in the oven to bake the cheese, and you're done! Also use in soups, broths. They go away if left on the table, like seeds. I like to add them to pea soup or broth with egg and croutons.

c) if there is still a biscuit or buns and other muffins, I cut it into pieces "like fries" and dry either simply in the air or in the oven. Very good with tea, you get rich crackers.

And this recipe for croutons is called "cakes". He came to me from the time when there was no food in the store, if anyone remembers. It was necessary to send the daughter to the pioneer camp, but there was nowhere to buy crackers, dryers, etc. So I bought simple loaves, cut them into slices 1 cm thick, then in half, fried in the oven slightly on one side, then smeared the other, not toasted (raw) side with fine jam, put berries from jam, sprinkled with sugar and in the oven, until it's all browned and got sweet croutons. These are the "cakes" my daughter took to the camp. There is something to remember! After that, the recipe for crackers took root in our home, I even complicated it. Slices of bread were thinly greased with jam (see technology above), and on top they added various fresh or frozen berries (straight from the freezer), sprinkled with sugar and baked. Jam needs a thin layer so that berries and sand stick to it. I still occasionally make such croutons, they are very tasty, children love them, and of course the old people. It is better to make such croutons from plain white bread and not muffins, otherwise there is a lot of sweetness. Although, it's a matter of taste!

Join with your notions. Or do you eat all the bread fresh!

More recipes from Admin can be viewed here:

Culinary Tricks by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6497.0

I make croutons from the leftover white bread. Shake 1 egg with a little milk, dip slices of bread into the mixture and fry in butter. Delicious croutons for tea are ready.

Continuing the theme.

Cut the bread into 1 cm thick pieces (like a slice of a loaf in half, or you may not cut it at all). Make a filling - mix sour cream (cream), eggs, a little salt, sugar to taste, vanilla. Dip the slices of bread well, soak a little with the milk mixture, fry in butter (ghee) on one side, turn over to the other side and put a spoonful of jam (jam, berries, etc.) on the fried side. Carefully pour the entire creation with the remaining milk mixture, lift the lightly fried pieces with a spatula on one side so that the mixture flows under them. Cover the pan with a lid and leave to bake over low heat for a while. Look under the lid to see how airy and light the bread will become and how browned.
Please eat!

If there is black (rye) bread left, then you can bake delicious bread https://Mcooker-enn.tomathouse.com/in...topic=900.0

[Bread soufflé with almonds]

If suddenly (!!!) someone has bread:

Bread soufflé with almonds

- wheat bread - 200g
- milk - 1 glass
- butter - 1/4 cup
- almonds - 1/2 cup
- orange (zest) - 1/2 pc.
- raisins - 1/2 cup
- egg - 4 pcs.
- sand - 1/4 cup
- cinnamon or vanillin - to taste.
Cooking instructions:
Soak the bread in milk and rub, add melted butter, peeled crushed almonds, sand, yolks, grated lemon or orange zest, raisins, cinnamon or vanilla sugar and whites whipped into a cool foam. Mix everything well and put in a mold, greased with butter and sprinkled with bread crumbs. bake in the oven for about 1 hour.

Bread and raisin pancakes

- wheat crackers - 200g
- milk - 300 ml
- egg - 1 pc.
- sugar - 40g
- butter - 30g
- vegetable oil -30g
- raisins and sour cream - 25g each
- yeast - 50g
- salt - to taste
- honey - to taste.
Cooking instructions:
Pour the ground crackers with hot milk, add sugar, salt and cool. Introduce the egg, yeast and let it ferment for 2-3 hours. Put raisins in the dough and fry like regular pancakes. Serve with sour cream or butter, or jam, or honey.
Rye bread pancakes with apples

Rye bread is chopped and poured with hot milk. Stir the soaked bread, add raw eggs, wheat flour, chopped raw apples, stir thoroughly. Pour the finished dough with a spoon into a hot pan with fat and fry the pancakes until golden brown. Served with sour cream.

Crackers - 250 g Milk - 1.5 cups Egg - 1 pc. Flour - 0.5 cups Vegetable oil - 2 tbsp. spoons Apples - 1.5 pcs. Sour cream - 0.5 cups Salt - to taste

Dumplings with apples


Peel and seed apples, cut into slices and sprinkle with sugar, put on the stove, stirring, add semolina and heat the mass at 90 ° C for 15 - 20 minutes. Ground crackers are soaked in milk or water, mixed, raw eggs are added and the resulting mass is mixed with chilled apples. Then, on a board sprinkled with flour, balls are formed and boiled in salted water with a low boil for 5 to 8 minutes. Served with syrup or honey.

Apples - 4 pcs. Sugar - 1/3 cup Semolina - 1 tbsp. spoon Ground crackers - 2 cups Milk - '/ 2 cups Egg - 1 pc. Flour - 2 tbsp. spoons Syrup or honey - '/ 3 cups

Lazy dumplings


Wheat crackers are sieved, mixed with grated cottage cheese, egg and margarine, mixed well and cut into diamonds with flour. Cook in salted water for 10 minutes. Serve with butter and grated cheese.

Wheat crackers - 250 g Cottage cheese 400 g Margarine - 100 g Flour - 1 tbsp. the spoon
Butter - 2 tbsp.
spoons
Cheese - 50 g

Scrambled eggs with black bread


Cut thin slices of bread without crusts into small slices, fry on both sides in fat, then pour eggs on them and fry. Salted when consumed.

Eggs - 4 pcs. the spoon
Bread - 30 g (1 slice) Salt - to taste
Butter - / Art.

Fried eggs on cheese


A thin slice of Dutch cheese is placed on a wide, dried slice of white bread, sprinkled with light red pepper, a raw egg is put on top and baked in the oven.

Wheat bread - 1 slice Egg - 1 pc.
Dutch cheese - 20 g Pepper - on the tip of a knife

Scrambled eggs with bread and onions

Wheat bread is cut into small cubes, combined with finely chopped green onions and fried all together in a pan with fat or butter. Then fill them with beaten, salted and peppered eggs, sprinkle with grated cheese and bake in an oven.
Wheat bread - 2-3 slices Butter - 1 tbsp. the spoon
Chopped green onions - Grated cheese - 2 tsp
2 tbsp. spoons Salt - to taste

Omelet with bread

Wheat bread is soaked in milk, add an egg and stir well, beat slightly. The mass is poured into a greased frying pan and baked in the oven.
Wheat bread - 2 scraps - Eggs - 2 pcs.
teak Butter - 2 tsp
Milk - '/ 4 cups Salt - to taste

Stuffed eggs

The eggs are hard boiled, cut in half and the yolk removed. Wheat rusks are crushed, combined with the yolk, some sour cream is added and mixed well. The resulting mass is filled with the halves of the proteins, put them in a bowl, poured with the remaining sour cream and baked in the oven.

Eggs - 2 pcs. Crackers - 3 tbsp. spoons
Sour cream - 2 tbsp. spoons Salt - to taste

Egg sausages with sour cream


Wheat bread is cut into slices, put in a bowl, and poured with warm milk. When the bread is soaked, add the egg, flour and mix everything well. The mass is cut into sausages, rolled in breadcrumbs and fried on all sides in ghee or margarine. Ready-made sausages are served with sour cream.

Wheat bread - 2 slices (80 g)
Milk - 1/3 cup Eggs - 2 pcs. Flour - 1 tbsp. the spoon
Crackers - 1 tbsp. the spoon
Butter or margarine - 1 tbsp
the spoon
Sour cream - 2 tbsp. spoons
Salt to taste

Zucchini and potato cutlets

Zucchini is peeled, chopped on a coarse grater, boiled mashed potatoes are added and mixed well. Eggs, finely chopped herbs, pepper, salt, grated bread are added to the resulting mass. All are thoroughly mixed, cutlets are formed, breaded in grated bread and fried in vegetable oil. Served hot.

Zucchini - 1 pc. Potatoes - 1 pc. White bread - 1 slice Bread bread - 1 slice

Egg - '/ 2 pcs.
Vegetable oil - 1 tbsp. the spoon
Salt to taste
Greens

Cottage cheese with breadcrumbs and carrots

Rub the cottage cheese through a sieve, add rusks soaked in milk, stewed and mashed carrots, eggs and sugar. The mass is mixed and rolled out in the form of a sausage on a board sprinkled with flour, breaded in flour, giving the shape of meatballs. Fry in oil on both sides until golden brown. Served with sour cream.

Cottage cheese - 125 g Sugar - 1 hour. the spoon
Crackers - 3 tbsp. spoons Ghee butter - 2 tsp
Egg - '/ 4 pcs. Flour - 1 hour the spoon
Carrots - '/ 2 pcs. Sour cream - 1 tbsp. the spoon
Milk - / st. spoon Salt - to taste

Cottage cheese with breadcrumbs and potatoes

Boil the potatoes and wipe them, add grated cottage cheese, wheat rusks soaked in milk, eggs and sugar. The mass is mixed and molded into a sausage, cut into circles, breaded in flour and fried until golden brown. Served with sour cream.
Cottage cheese - 100 g Flour - 1 hour. the spoon
Potatoes - '/ 2 pcs. Milk - / st. the spoon
Ground crackers - 2 tbsp. spoons Egg - '/ 4 pcs.
Margarine - 1 tbsp. the spoon
Sugar - 1 hour spoon Sour cream - 1 tbsp. the spoon

Bread casserole with carrots and apples

Wheat crackers are poured with boiling milk and left for 10 minutes to swell, they are ground and cooled. Carrots are grated on a coarse grater and simmered with milk. The apples are cut into slices and baked. Ready apples are combined with carrots, sugar, cinnamon and mixed. Eggs are ground with sugar, salt, margarine and mixed with rusks. On a greased frying pan or baking sheet, put half of the rusk mass, level and spread apples and carrots on it. Cover them with the remaining rusk mass, sprinkle the surface with oil, sprinkle with breadcrumbs and bake in the oven. Served with sour cream.
Crackers - 3/5 cup Carrots - 1 / pc.
Milk - 1/3 cup Apples - 3 / pc.
Sugar - 1 hour spoon Sour cream - 2 tbsp. spoons
Egg - '/ 2 pcs. Cinnamon, salt - to taste
Margarine - 1st tbsp. the spoon

Black bread casserole with apples


Stale bread is grated and mixed with cinnamon and some sugar. The apples are peeled and cut into slices. Grease a pan or baking sheet with fat and lay in layers: grated bread, then apples, sprinkled with sugar; there should be bread on top. Pour everything together with a mixture of milk and eggs and bake in the oven for 30 minutes. Serve hot or cold with milk.

Bread - 100 g Apples - 1 pc. Sugar - 2 tsp. Margarine - 1 tsp. spoon Milk - 3 tbsp. spoons

Egg - '/ 4 pcs.
Butter - 1 tbsp. the spoon
Cinnamon to taste
Bread pudding with apples


Wheat bread is cut into cubes, placed in a bowl, poured with warm boiled milk, egg yolks and sugar are added and mixed well.The apples are peeled, sliced ​​and mixed into the bread. Beaten egg whites are added to the mixture. All are gently mixed and laid out in a greased form. They are baked in the oven.

Bread -70 g Egg - '/ 2 pcs. Milk - 1/3 cup

Apples - 1 pc. Sugar - 2 tsp. Margarine - 1 hour. the spoon

Cocoa bun pudding

The buns are cut into thin slices and poured over with hot milk. Butter is ground with egg yolks and sugar, lemon zest and cocoa are added. The resulting mixture is combined with a soggy bun, whipped proteins are added, gently mixed and laid out in a greased form, baked at 200 ° C for 20 - 25 minutes. Served with compote or juice.

Loaf or roll - 100 g Milk - '/ 4 cups Sugar - 2 tsp Butter - 1 tbsp. spoon Egg - 1 pc. Cocoa - 1 hour spoon Margarine -1h. the spoon

Lemon pudding with rye bread


Rye bread without crusts is ground with melted butter, egg yolks, lemon juice or zest, sugar are added and continue to grind until smooth. Then add sour cream, whipped into foam, proteins and mix gently. Spread in a greased baking dish and bake in the oven until tender. Served with jam.
Rye bread - 100 g Egg - 1 pc.
Butter - 1 tbsp. Lemon - '/ 4 pcs.
spoon Sour cream - 2 tbsp. spoons
Sugar - 2 tsp. Jam - 1 tbsp. the spoon

Pumpkin pudding


The pumpkin is peeled and seeds, cut into slices. The yolks are ground with sugar and softened butter or margarine, cinnamon, ground breadcrumbs. The mass is mixed with pumpkin, whipped whites are added, gently mixed and spread into a greased and sprinkled with breadcrumbs form. They are baked in the oven.
Pumpkin - 150 g Butter - 1 tbsp. the spoon
Rye crackers - 1/3 cup Margarine - 1 hour. the spoon
Egg - 1 pc. Cinnamon - 1 hour the spoon
Sugar - 2 tsp

Charlotte with apples


Wheat bread without crusts is cut into slices, moistened in a sweet egg-milk mixture and spread tightly on the bottom and sides of a greased baking sheet. Apples without peels and grains are cut into slices, sprinkled with sugar, cinnamon and put on bread. Slices of moistened bread are placed on top of the apples. They are baked in the oven and served sprinkled with powdered sugar.
Apples - 4 pcs. Sugar - '/ 2 cups
Wheat bread - 300 g Margarine - 2 tbsp. spoons
Milk - 2 cups Rusks - / st. the spoon
Eggs - 2 pcs. Cinnamon - 1 tsp

Kissel from rye bread


Rye bread is cut into slices, dried and slightly browned, poured over with water, soaked fruits are added and boiled until the fruits and bread are boiled. Then it is filtered, sugar is added to the liquid, brought to a boil, diluted starch is poured in and, stirring, boiled for 1 minute and cooled. The surface of the jelly can be sprinkled with sugar.
Rye crackers - 150 g Sugar - 1/3 cup
Water - 1 liter Starch - 2 tsp
Dried fruits - 150 g

GRINS AND TARTINS

Croutons with cheese


Bread with or without crusts is cut into thin slices, put on a sheet, sprinkled with grated cheese, sprinkled with butter and baked in an oven.
Wheat bread - 150 g Margarine - 10 g
Dutch cheese - 40 g

Croutons with onions


Rye bread is cut into slices and fried in butter or lard on both sides, sliced ​​into rings and fried onions are placed on them, sprinkled with salt.
Rye bread - 100 g Onions - '/ 2 pcs.
Butter or lard - Salt - to taste 15 g
Garlic croutons
Rye bread is cut into slices and fried in vegetable oil, then greased with a mixture of garlic and salt.
Rye bread - 100 g Vegetable oil - 1 tbsp.
Garlic - 2 - 3 teeth spoon

Tartini with egg and onion

Rye bread is cut into slices, fried in lard on both sides. Then, one egg is released for each slice, salted and placed in the oven until the protein curdles. Serve hot, sprinkled with finely chopped green onions.
Rye bread - 1 slice spoon
Eggs, green onions - 1 tbsp. the spoon
Butter - 1 tsp

Tomato Tartins


Wheat bread is cut 1 cm thick and fried in oil. Put slices of tomatoes on the bread, sprinkle with grated cheese and brown in the oven.
Wheat bread - / slice Butter - 1 tsp
Tomatoes - 1 pc. the spoon
Grated cheese - 1 hour. the spoon

Tartines with fish, cheese and tomatoes


Wheat bread is cut into 1 cm slices and toasted on one side. On a slice of bread, put along slices of boiled or salted fish, you can fish roll, decorate with slices of tomato and cheese on top. Bake in the oven until the cheese melts.
Bread - 1 slice Fish fillet - 40 g
Butter - 1 teaspoon Tomatoes - 3 pcs. Cheese - 20 g

Tartini with minced fish


The fish is cut into skinless and boneless fillets and simmered with spices and salt until tender. Then the fish is chopped with a knife, slightly sautéed finely chopped onion, egg, greens are added, mixed. Minced meat is spread over slices of bread, sprinkled with grated cheese on top and baked in the oven. Finished tartins are decorated with greenery.
White bread - 1 slice Egg - '/ 4 pcs.
Onions - '/ 4 part of the onion Grated cheese - 1 hour. the spoon
Minced fish - 40 g
Margarine -1h spoon Salt, pepper, herbs.

Tartini with minced meat, pepper and onion


The meat is boiled, cooled and chopped. Add finely chopped and fried onions and bell peppers, egg and sour cream, mix. The resulting mass is spread over one side of the slices of bread, sprinkled with grated cheese on top, placed on a baking sheet and baked in the oven. Served hot.

White bread - 1 slice Boiled meat - 40 g Sour cream - 1 hour. spoon Onion - '/ 4 pcs.

Margarine - 1h spoon Sweet pepper - '/ 2 pcs. Egg - '/ 4 pcs. Grated cheese - 1 hour the spoon

Gastronomic tartins

Pieces of boiled sausage and meat are passed through a meat grinder, a raw egg, finely chopped and slightly sautéed bell pepper are added and the resulting mass is whipped. Slices of dried bread (white) are spread with the resulting mass, sprinkled with grated cheese and baked.

White bread - 1 slice Boiled sausage - 25 g Boiled meat - 25 g

Egg - '/ 4 pcs. Sweet pepper - '/ 2 pcs. Grated cheese - 1 hour the spoon

Tartines with liver pate

The processed liver is cut into pieces and fried in fat or butter together with onions and carrots, cooled and chopped twice in a meat grinder, salt, pepper, sour cream are added and mixed. Wheat bread is cut into 1 cm slices and spread with pate, sprinkled with grated cheese, drizzled with butter and baked in the oven.
Wheat bread - 1 slice Liver - 30 g
Butter - 1 hour spoon- Onion - '/ 4 parts
ka bulbs
Grated cheese - 1 hour. spoon Salt, pepper - to taste
Sour cream - 1 hour the spoon

BREAD SOUPS


Swiss soup


Slices of wheat bread are cut into cubes, fried in margarine, put in broth and put on low heat, simmer for 10 minutes. Add milk or cream to the soup and bring to a boil, remove from heat and add grated cheese, salt, sprinkle with parsley.
Broth - 2 cups Milk or cream - '/ 2 sts -
Wheat bread - 50 g kana
(1 slice) Chopped greens - 1 tbsp the spoon
Margarine - 1 tbsp. the spoon
Grated cheese - 2 tbsp. spoons Salt - to taste

Bread soup with egg and herbs


Cut one part of rye bread into slices and dry. The other part is grated and fried in margarine. Put the toasted bread and croutons in a bowl, add finely chopped hard-boiled eggs, chopped dill, pour in the broth, mix and immediately serve.
Broth - 3 cups Eggs - 2 pcs.
Bread - 120 g Chopped greens - / st.
Butter or butter - spoon
margarine - 2 tbsp. spoons Salt - to taste

Rye bread soup with sour cream


Rye bread is cut, poured with hot water and boiled for 3 - 5 minutes, then rubbed through a colander. The resulting puree is salted, butter, sour cream, egg yolks and dried flour are added, mixed well and heated. You can add pieces of sausage to the soup.
Water - 1.5 cups Sour cream - 1 tbsp. the spoon
Rye bread - 100 g (2-3 Yolk - / pc.
slices) Flour -1h. the spoon
Butter - 1 hour lodge - Salt - to taste
ka

Onion soup in French

Onions are cut into rings and fried, flour is added and, stirring, fried with onions. Fried onions and flour are added to boiling broth or water and boiled for 15-20 minutes at a low boil, salt is added to taste. Stale white bread is cut into slices and dried by placing it on plates and sprinkling with grated cheese. Pour in hot onion soup and serve as soon as the cheese is slightly melted.

Bulb onions - 3 pcs. Margarine - 1 tbsp. spoon Water - 2/3 cup Flour - 1 tbsp. the spoon

White bread - 120 g Grated cheese - 1 tbsp. spoon Salt, pepper - to taste

Onion soup with meat and croutons

Finely chopped onion is placed in the broth, slices of chopped boiled meat, brought to a boil, salted, pepper and a raw beaten egg are added. After boiling, the soup is removed from the heat. Serve sprinkled with chopped herbs and add cubes of stale bread fried in bacon to the soup.

Wheat bread - 100 g Onions - 3 pcs. Boiled meat - 75 g Broth - 3 cups Egg - 1 pc. Chopped greens - / st. spoon ¬ salt, pepper - to taste

Milk rusk soup


Wheat rusks are crushed and sieved through a sieve, poured into boiling milk, stirring, removed from heat, sugar, egg yolk, creamy margarine are added.

Wheat crackers - 150 g Milk - 3 cups Granulated sugar - 1/2 teaspoon Yolk - 2 pcs. Margarine - 1 tbsp. the spoon

Milk soup with bread meatballs


Wheat tinder bread on a grater, add an egg, margarine and milk, prepare the dough and form balls, boil them in milk. Salt and sugar are added to taste. Filled with oil.

Wheat bread - 200 g Milk - 5 glasses
Milk - '/ 2 cups Sugar - 1 tbsp. the spoon
Egg - 1 pc. Butter - 1 tbsp. lie-
Butter - / Art. the spoon

Milk soup with pumpkin


The peeled pumpkin is cut and simmered until tender, and then rubbed through a sieve. Milk is brought to a boil, ground crackers are poured into it and boiled for 5 minutes. Add mashed pumpkin, sugar to taste, season with margarine.
Milk - 3 cups Sugar - 1 tbsp. the spoon
Pumpkin - 200 g Margarine - 1 tbsp. the spoon
Ground crackers - 3/4 cup Salt - to taste

Bread soup with apples


Rye rusks are soaked in water for several hours, then boiled together with apples until completely boiled. The resulting mass is rubbed through a sieve, add sugar, spices and boil. Served with cream or sour cream.
Rusks - 125 g Lemon zest - 1 hour. the spoon
Water - 3 cups Cloves - 3 pcs.
Sugar - '/ 4 cups Cream or sour cream - 2 tbsp. spoons
Apples - 3 pcs.

Unboiled apple soup


The apples are peeled, cut into slices and sprinkled with sugar. Pasteurized milk is poured into the dishes, crushed crackers, cinnamon and chopped apples are added. Soup is served, garnished with cherries or any berries.
Apples - 2 pcs. glasses
Milk - 2 cups Berries - '/ 4 cups
Sugar - 1 tbsp. spoon Cinnamon - to taste
Wheat rusks - 2/3

I really liked some of the ideas. In my opinion, the proportions of the products can be varied

I want to contribute:
1. Cut the roll, dilute water or milk in a bowl, add sugar to taste, dip the roll on both sides quickly and immediately fry in a hot pan.

2. Cut the loaf. Put each piece on a baking sheet, grease generously with sour cream, sprinkle
sugar and bake in the oven for a short time. It tastes like a crouton with curd, gently in the middle.
Fast and delicious! Eat to your health.

[cake potato]

Very old, tried-and-true reset:
cake potato
Structure
grated wheat crackers 2.5 cups
milk 1 tbsp
oil drain. 100 g
egg 1 pc
sah. powder 0.5 tbsp
cognac 2 tbsp
cocoa 1 tbsp
grated walnuts for sprinkling
Preparation
Turn the croutons in a meat grinder in advance, it is better to turn them freshly dried, still warm.
Grind the butter with an egg, add brandy, crackers, cocoa and milk. Form "potatoes" and roll in cocoa with crushed nuts. Refrigerate for 30 minutes.
You can add crushed nuts to the rusk mass
Very tasty, the main thing is not to rush, but to let the potatoes stand in the refrigerator.

[White bread and apple casserole recipe.]

White bread and apple casserole recipe.
Cut stale white bread into slices and dry. Soak crackers in a mixture of eggs and milk. Cut apples into thin slices, mix with granulated sugar.Grease a saucepan or mold with butter and sprinkle with crushed crackers. Line the bottom and sides of the pan with soaked breadcrumbs, and then lay apples and breadcrumbs in layers. Put a piece of butter on each layer of crackers. Smooth the top, grease with butter and sprinkle with crushed nuts mixed with sugar and bake in the oven. For 0.5 kg of crackers: 3 eggs, 2 glasses of milk, 1 kg of apples, 50 gr. butter, 1 glass of granulated sugar, 50 gr. nuts. The casserole is ready!
Granny with apples
Take 100 g apples, 65 g wheat bread, 30 g milk, 1 egg, 20 g sugar, 10 g margarine.
Cut apples, peeled and seeds, into small cubes and sprinkle with sugar. You can add ground cinnamon if you wish. Cut the crusts from stale bread and cut the bread into rectangular slices. Dip one side of the slices into the egg, milk and sugar mixture. Place the slices, moistened side down, in a skillet or buttered dish. Put apples mixed with croutons in the middle. Top with the rest of the bread slices, but moistened side up. Bake in the oven.

Add warm water to the stale bread so that everything is absorbed.
Knead into porridge and add HP to flour, yeast, etc. in a bucket.
A good result is obtained if stale bread does not exceed 30% of the volume of new dough.
The only condition is to control the bun. Because stale bread retains water differently.
Good luck!

English bread sauce for meat and chicken
Carefully cut off all the crusts from 1/2 loaf of stale white bread, we do not need them, chop the trimmed crumb to a "coarse crumb" state (you can use a blender), add finely chopped greens (without stalks) from one bunch of mint (I do it with parsley , because allergic to mint), then add 1 dessert spoon of Dijon mustard, mix thoroughly. Add some water. Thoroughly knead everything. Salt and pepper to taste. Mix. Pour in 1-1.5 dessert spoons of red wine vinegar and about 10-12 tablespoons of olive oil. Stir and let it brew for at least 30 minutes. The sauce is especially good with pork and lamb.

The sauce is especially good with pork and lamb.

Tell me, how is this sauce used? Marinated in it?

Tell me, how is this sauce used? Marinated in it?

Nope, they dunk and eat in it !!!!!!!!!!!!!!! It can also be used as an appetizer salad for meat.

[cake potato]

Very old, tried-and-true reset:
cake potato
milk 1 tbsp

Cubic , in the recipe milk-1st, is it simple milk or condensed milk ???
I liked your recipe very much, I want to try it !!!

Cut white or black bread into cubes, sprinkle with spices, dry herbs, ground garlic (while the bread is still wet), sprinkle with a little vegetable oil and bake croutons in the oven until the desired color, then ready to sprinkle with finely grated cheese, put in the oven so that the cheese baked and done! Also use in soups, broths. They go away if left on the table, like seeds. I like to add them to pea soup or broth with egg and croutons.

This is how white bread croutons look fresh from the oven - we're ready



And these are rye and white croutons, already cooled down and laid out on plates



Try to take these croutons to work and see what happens - guaranteed, the working day will begin when the croutons run out. Verified

[Rustic stove]

Rustic stove
Regular milk. As a result, the mass should be such that potatoes are molded, a similar recipe is made from cookies, but from crackers they are less "plasticine", in short, as in childhood.

[Cake "Potato"]

That way, when I was 19, when I was still in school, at home economics lessons (we had such a subject) we also cooked the Potato cake, but not from crackers and cookies, but from a soft white loaf, yummy is obtained .. I still keep the recipe ... Sometimes I cook this "Potato" for my family, and surprisingly, the recipe is relevant to this day.Nostalgia is already rolling over my husband ...

Cake "Potato"

Wheat bread-200 gr.

Granulated sugar-180 gr.

Milk-200 ml.

Butter-150 gr.

For sprinkling:

Cocoa-15 gr.

Sugar-30 gr.

Crackers-55gr.

1. Dissolve granulated sugar in milk and boil.

2. Add butter, cocoa, wheat bread, minced

3. Mix the mixture well.

4. Form balls out of it.

5. Roll each ball in breadcrumbs mixed with cocoa.

As you can see, everything is extremely simple ... it takes very little time. The only place where you will have to wait is before molding the "potatoes", the well-mixed mass will need to be kept in the refrigerator until it hardens (it is more convenient to mold this way). You can also vary the composition of the sprinkling, for example, remove sugar from it (the cake is already sweet enough), or not add crackers at all (without them, it works well too), or even roll the cake in some one ingredient of the sprinkling (it will turn out deliciously for anyone) ... Oh, here's another, I almost forgot ... Most likely the question will arise, how much cocoa should be added to the "dough" itself for the "potatoes", and so here, just a matter of taste (this is how the teacher taught us), one should start with the 1st step. l., and then try, and decide whether to add more or not ... I usually put 1-2 tbsp. l.

Well ... I seem to have told everything, there will be questions, ask ...
P.S. I forgot all the same ... We still made the "sprouts" from softened butter ... in order to justify the name, and even then you cannot be distinguished from real potatoes ... Well, this is so ... at will ... so say the final touch.

[Class!]

Class!

"Potatoes from Kroshi" itself asks for the "Recipes" section of the site.
Only add items:
3а) after kneading, the "dough" should be of consistency ....
3b) refrigerate until hardened.
3c) after the refrigerator, the "dough" should be of consistency ....

Clarification required. Turn a soft white loaf with a meat grinder with crusts, or what?

[Class!]

Class!

"Potatoes from Kroshi" itself asks for the "Recipes" section of the site.
Only add items:
3a) after kneading, the "dough" should have a consistency ....
3b) refrigerate until hardened.
3c) after the refrigerator, the "dough" should be of consistency ....

Clarification required. Turn a soft white loaf with a meat grinder with crusts, or what?

I always twist with crusts, do not waste the good. I tried it once without crusts - no one noticed the difference, and no one knew, now I twist everything.
3a) ... well ... let's say, slightly thicker than for pancakes
3c) ... yes, what consistency, the spoon should stand
once, I added finely chopped dried strawberries (I just had to attach it, so I thought ... nuts? Well, no, I’m somehow tired of putting them all over here ... raisins? and this has already passed, but with strawberries have not tried it yet, well, I added ...). Happened- !

Here's another delicious recipe for using yesterday's bread. Try it, it turns out very tasty!

Berry crisps:

For 1 serving:

50-60 gr. wheat croutons

1 egg

150 ml. milk

25 gr. dried berries (such as cranberries)

1 tbsp. l. pistachios

0.5 sachet vanilla sugar

2 tbsp. l. butter

1 tbsp. l. powdered sugar

Preparation:

1. Break the croutons into pieces. Separate the egg yolk from the protein, stir well in milk and pour over the croutons. Coarsely chop the berries and pistachios and add to the croutons. Beat the egg white in a stiff foam, gradually add the vanilla sugar and gently mix into the resulting mass.
2. Melt 1 tbsp in a frying pan. l. butter and lay out the dough in an even layer. Fry over medium heat for 5-6 minutes until golden brown. Then turn over, add another 0.5 tbsp. l. butter and fry on the other side.
3. Divide the "pancake" into small pieces with two forks directly in the pan and, adding the remaining oil, lightly fry them. Remove from the pan and sprinkle with powdered sugar.
On my own behalf, I want to add that it turns out very tasty with dried strawberries or dried cherries, and pistachios can be replaced with any nuts that you like.

I cut stale bread into small cubes, fry in vegetable (or a mixture of vegetable and butter) oil until golden brown, sprinkle with spices, cubes of cheese (optional) or sausage and meat on top, which is lying around in the house, then a few eggs, salt and stir quickly

I bought mustard crackers the other day, and then I thought - why buy,
if you have a bread maker?
Maybe someone will tell you what recipe to bake breads so that you get crackers like store-bought ones - fine-porous and dense, otherwise my wheat bread turns out to be airy and crumbles strongly. Tasty, of course, but you need something else for the crackers. What exactly? That mustard - I guessed it, and the rest?

I bought mustard crackers the other day, and then I thought - why buy,
if you have a bread maker?
Maybe someone will tell you which recipe to bake breads so that you get crackers like store-bought - fine-porous and dense, otherwise my wheat bread turns out to be airy and crumbles strongly. Tasty, of course, but you need something else for the crackers. What exactly? That mustard - I guessed it, and the rest?

For these purposes, try baking Stagnant Bread in the oven, then slice it into wedges, then cut it in half. Grease pieces of bread with jam, you can add berries or slices of different fruits on top, sprinkle with sand and bake in the oven until croutons.
I think your kid will like these croutons very much.

[Admin]

For these purposes, try baking Stagnant Bread in the oven, then slice it into wedges, then cut it in half. Grease pieces of bread with jam, you can add berries or slices of different fruits on top, sprinkle with sand and bake in the oven until crackers.
I think your kid will like these croutons very much.

Admin, Thanks for the quick response!
Which loaf of stagnation times? And can it not be in the oven but in the HP? And then how did you describe to try? Should it work too? Otherwise, the smell of goodies from the computer comes

[Admin]

Admin, Thanks for the quick response!
Which loaf of stagnation times? And can it not be in the oven but in the HP? And then how did you describe to try? Should it work too? Otherwise, the smell of goodies from the computer comes

It is possible in the main mode. 3.50

I bought mustard crackers the other day, and then I thought - why buy,
if you have a bread maker?
Maybe someone will tell you which recipe to bake breads so that you get crackers like store-bought ones - finely porous and dense, otherwise my wheat bread turns out to be airy and crumbles strongly. Tasty, of course, but you need something else for the crackers. What exactly? That mustard - I guessed, and the rest?

Try baking the same bread on a fast mode, you get the very thing. finely porous and dense. then cut and into the oven

[Croutons called "Disposal of yesterday's bread and jam"]

I am reporting.

Croutons called "Disposal of yesterday's bread and jam"
, to the delight of kids, adults, and quite adults, in general, everyone ...



Croutons from my bread "Palyanitsa". Cut the bread (cut off the crust), into pieces, grease it with a little jam syrup (in my case, apricot), put half a berry on top, sprinkle it with a little sand (for the crust) and oven until tender.
I bake crackers from time to time, the best "pies" are made just from puffed bread, it turns out like a crumbly biscuit.
My "pies", as my grandmother calls them, are fresh out of the oven, lying still, cooling down. Grandmother ate them standing up, hot, burning her tongue - but she ate with delight.

What I wish you and your children Bon appetit

"Potatoes" are best done at home.
My confectionery shop, like everyone else that I know, puts all production wastes in the "potato", generously flavored with cocoa powder (it interrupts absolutely all odors) and a fair amount of sorbic acid (to prevent the development of bacteria and E. coli) Sometimes, when shops order "potatoes", and there is little waste, cheap cookies or gingerbread cookies are used (everything is expired, but shell-shocked by sorbink). I have never seen anyone make "potatoes" from specially prepared raw materials. NEVER. So: either be aware of what you buy and eat, or do it yourself and enjoy!

Try baking the same bread on a fast mode, you get the very thing. finely porous and dense. then cut and into the oven

Nope, I read the forum again and thought that it is better to bake not on a fast mode - with the smell of yeast, but I will make the dough a little heavier - more sugar, oil and less yeast. Just a little will rise and be dense.
especially since your experience with quick bread was not entirely successful
And so far I haven’t put anything on the fast one - all the same all day at home with the child, there’s nowhere to rush, I want to get a good result.
Another interesting option from Admin - crackers with jam just on fluffy breads, like a quit. In general, I will try everything and understand what is closer to my taste.

I would like to recommend a recipe for very tasty hot sandwiches made from yesterday's or the day before yesterday's bread

HOT SANDWICHES WITH CHEESE AND HAM
Prepare a quick filling: grate a piece of cheese, finely chop or grate a ham (sausage can be used), finely chop a piece of onion, add 1-2 eggs (depending on the amount of cheese and sausage) - mix everything well. Heat a frying pan, cut the bread and spread a spoonful of the filling evenly on each piece and put the filling on the pan, fry it, put the filling on the other side and turn it over ...
This is my children's favorite breakfast.

spread a spoonful of the filling evenly on each piece and put the filling in a frying pan, fry it, put the filling on the other side and turn it over ...
This is my children's favorite breakfast.

And what is the filling underneath the bread and does not stick off the bread? I tried any filling on both sides a couple of times - it turned out "flies separately, cutlets separately"
What is the consistency of this miracle? Seriously, I want to do

And what is the filling underneath the bread and does not stick off the bread? I tried any filling on both sides a couple of times - it turned out "flies separately, cutlets separately"
What is the consistency of this miracle? Seriously, I want to do

When you add raw eggs, it will turn out like sour cream in density, the raw egg is slightly absorbed into the bread and when baked, it all becomes one whole. It is better to spread the other side with the filling just before turning, otherwise the egg will feed the bread more than we need. Be sure to try it - very tasty))))

Nope, I read the forum again and thought that it is better to bake not on a fast mode - with the smell of yeast, but I will make the dough a little heavier - more sugar, oil and less yeast. Just a little will rise and be dense.
especially since your experience with quick bread was not entirely successful
And so far I haven’t put anything on the fast one - all the same all day at home with the child, there’s nowhere to rush, I want to get a good result.
Another interesting option from Admin - crackers with jam just on fluffy breads, like a quit. In general, I will try everything and understand what is closer to my taste.

There was just no smell of yeast, just the bread was very dense. And I like fluffy and tall. We didn’t throw that bread away, but just transferred it to crackers, my husband took it to work, they had a meal with great pleasure! It tasted decent, but weeeed !! Just half a form
And you can't throw away bread at all! My mother, as a child in the Second World War, experienced hunger, she talked a lot about it, how they picked out crumbs of bread from the cracks of the table and collected and ate all kinds of grass, bread is not just a food product, it is sacred !!

Yes ... I could not even imagine that so much can be made from bread ... I only had enough imagination for croutons with cheese or sweets.

GRINKI WITH CHEESE
I put grated cheese into a preheated pan and immediately pieces of bread, when the cheese is fried with a spatula, I turn it over onto a plate. After cooling - break into pieces according to pieces of bread.

Recently, I just put a piece of cheese and bread on top, you can also turn it over and fry on the other side.

Sweet croutons are even easier. melt the butter in a frying pan, dip the pieces of bread in water and immediately put them in the frying pan (you can dip them in milk).Fry on both sides, transfer to a plate and sprinkle with sugar. It turns out very tasty.
Somehow friends came to visit us, and there was nothing at home as for evil, so I made sweet croutons - my friends were delighted.

["Potatoes from Kroshi"]

Today at lunchtime I did (for speed) "Potatoes from Kroshi".
But the moment the milk was boiling, it turned out that there was no cocoa in the house. Absolutely.
But. DeGol is tricky for inventions!

Found a package of brown sugar. (terribly useful)
Creepy look, looks more like brown halva than sugar, interesting aroma. So I replaced it with cocoa and sugar at the same time.
While frozen in the refrigerator.
Then I'll tell you what happened.

[Who tried it, share your experience on how to freeze bread correctly and what will be the result? Maybe this question was discussed on the forum, but I did not find it.]

How many interesting recipes with yesterday's bread! I will try. Previously, I only dried croutons to add to the minced meatballs and grind some of them in a food processor for breading.

From my own bread I "utilized" the only unsuccessful bread - chocolate from the LG recipe book. I also dried croutons, ground them in a combine plus condensed milk, butter, cocoa, sugar, and it turned out very much even nothing.

I wanted to try freezing the bread. I have a function in the microwave
automatic defrosting of bread.

Who tried it, share your experience on how to freeze bread correctly and what will be the result? Maybe this question was discussed on the forum, but I did not find it.

This is how senile whining appears: "yeah ..., but in our time ... sugar was sweeter ..."

From the depths of memory surfaced a piece of a program watched on B / W TV: "... to get a delicious potato cake - bake a sheet of a simple biscuit, after it cools down - break it with your HANDS ..."

[/ b]

Uncle Sam, as we did, this was the first culinary experience of two schoolgirl friends. Then we proudly treated all our friends and parents !!!

I have the simplest elimination system - take it to work, it disappears better than in a household waste grinder :)

I cut the bread as for sandwiches a little on the grill.
I rub it with a paste of olives or olives and grate an egg on top.
You can eat such boutiques.

[Garlic loaf]

Concoct Garlic loaf

🔗

In its simplicity and deliciousness, it borders on genius. Take the seasoned white bread and cut it into small, even pieces. Slice so that you can fold them into a loaf. Mix the softened butter with garlic squeezed through a garlic press, salt, chopped dill. Mix everything properly. Spread on each piece (smear on one side). Fold the pieces back into the "loaf", wrap them in foil (do not forget that they wrap them in foil with the shiny side inward and matte outward!) And in the oven for 25 minutes at 200 degrees. A wonderful appetizer to any dish that goes with garlic: borscht, vegetable stew, meat fondue, etc. Eating just like that is also good ... You can add your favorite spices. The pieces are soft only in the center. The crust is crispy, the edges are hard.

for a whole baguette (loaf, loaf of white bread) 120 grams of butter
a bunch of dill
3 cloves of garlic
a pinch of salt

And for many years I have been surprising guests with such a magical chest with a secret.
Yesterday's (options: the day before yesterday, just ugly - well, you know, and there is a hole in the old woman) bread is neatly cut off the roof. All the pulp is taken out - that is, an empty "box" remains. I spray the walls and roof from the inside with ghee and fill it to the brim with the thick mushroom julienne already cooked. I cover it with a roof and put it in the oven for about 15 minutes. Put the hot bread on the table, open it - ah!

[Croutons-pies "Utilization of yesterday's bread and jam"]

Croutons-pies "Utilization of yesterday's bread and jam"

To the delight of kids, adults, and quite adults, everyone, everyone ...
I highlight this recipe as a separate topic, it is a pity that it went unnoticed by mothers. Your children will be grateful to you.



Croutons from my bread "Palyanitsa". Yes, you can take any other bread, especially if it is a little rich.

Cut the bread (cut the crust off), into pieces, grease it with a little jam syrup (in my case, apricot), put half a berry on top, sprinkle it with a little sand (for the crust) and oven until tender.

I bake crackers from time to time, the best "pies" are made just from puffed bread, it turns out like a crumbly biscuit.
And how delicious these croutons are eaten with warm milk !!! I tried it myself !!!

Another method of making crackers is possible.
On a piece of bread greased with jam, put fresh or frozen berries, fruits and sprinkle with sand on top, and in the oven until tender.

This recipe has a family history. This recipe for crackers was born quite by accident. This was at a time when we had problems with groceries in the store. The kid had to be sent to a pioneer camp, but there was nothing to give with him, there were no sweet crackers and dryers in the store then.
So I bought a few loaves of white bread, cut it, spread it with jam and put it in the oven ... and then everything can be seen in the photo. And as it turned out, she made the right decision, although such biscuits were not enough for a long time in the camp, they quickly gnawed.

Grandma calls them "pies", fresh from the oven.
Grandmother ate them standing up, hot, burning her tongue - but she ate with delight.

What I wish you and your children. Bon Appetit

SUPER !!!!
And the rusks from their own bread are really delicious like a dried biscuit

in my opinion, they are too crumbly croutons, they like from unsuccessful bread, which has risen badly, this is my opinion, I did not want to offend anyone

in my opinion, they are too crumbly croutons, they like from unsuccessful bread, which has risen badly, this is my opinion, I did not want to offend anyone

Very tasty bread is obtained from such bread. Small croutons for dinner - see the photo. I make such croutons just from defective bread.
If you do, I think you will not regret it.

And you can kill two birds with one stone. We, for example, do not like apple jam (they got drunk). Smear any white bread fried in a toaster with a little butter (who is not confused by losing weight). apple jam and sprinkle with cinnamon. Eat hot. Slaughter.

I make an express dinner out of yesterday's bread (I sprinkle slices of bread with grated cheese, squeeze a little garlic on top - a little! - and for 40-50 seconds in the microwave. You can do this for breakfast with coffee, only without garlic, you know who work ...

and I make lazy scrambled eggs: I crush "yesterday's" bread in a frying pan, fry a little in butter and then break the eggs on this substrate - you can put a couple of whole slices of bread in a hearty and tasty way, for those who just like fried bread

And our bread does not sit for so long, but if something is still left, then I dry it in crackers and grind it in a meat grinder, for breading.

And my husband brought us a fondyushnitsa! It contains just a little dried bread. Cut into cubes and dip into melted cheese - a miracle, how delicious ... True, it's harmful

[Many thanks to Admin for the idea!]

VERY VKU-U-U-USNIE croutons from Admin (post # 18).

Wheat bread turned out to be not successful, baked curd buns and did not really want to eat wheat-buckwheat (it has a special taste, I liked it, but my men did not) and so I made crackers - awesome crackers from all products, you don't feel buckwheat taste at breakfast my child and I destroyed the floor of the baking sheet, took to work grind instantly.

I really liked this idea of ​​using bread (white, black, etc.), Sunday was not a good day for baking bread, it’s a pity to throw it away, but it would have been dragged for a very long time, but it’s not. Many thanks to Admin for the idea!

I also want to introduce my own idea - a mini pizza:
I take everything that is left in the refrigerator: the remnants of sausages, sausages, meat, mushrooms, onions (one thing is possible) - I fry everything, separately beat the egg with milk, salt, pepper, pour in all the frying and immediately put pieces of bread on top, small fire and cover with a lid.Then I cover the frying pan with a plate and gently turn the "pizza" into a plate, so that the bread at the bottom, you can decorate the top with herbs, pickles, etc., very tasty and beautiful.

But something doesn't work out for me ... I had a bad rye, I dried it and ran it through a meat grinder ... Now I look at these ground crackers ... Well, just use it as bread crumbs ... I wanted to make bread sauce, but slowed down, when specifying that mustard must be Dijon ... Maybe just mix it with cheese and bake in the oven ...