Ingredients:

• 1 1/4 cup Long Grain Rice, uncooked
• 14.5 oz can of Beef Broth
• 10.5 oz can of French Onion Soup
• 1 stick of Butter, cold
• Fresh parsley for garnish

Directions:

1. Preheat and Prepare:
   1. Preheat your oven to 425 degrees F.
   2. Meanwhile, take an 8×8 inch pan and evenly spread the uncooked rice at the bottom.
2. Layering Flavors:
   1. Pour the beef broth over the rice, ensuring it’s evenly distributed.
   2. Follow this by pouring in the French onion soup, infusing the rice with its savory essence.
3. Adding Richness:
   1. Slice the cold butter into pats and layer them evenly over the rice and soup mixture.
   2. This adds a rich, buttery flavor that melds beautifully with the savory notes of the soup.
4. Baking Brilliance:
   1. Cover the dish with tin foil and place it in the preheated oven.
   2. Let it bake for 25 minutes, allowing the flavors to meld and the rice to absorb the liquid.
5. Final Touch:
   1. After 25 minutes, remove the tin foil, return the dish to the oven, and bake for an additional 25 minutes, or until the rice is tender and the top is golden brown.
6. Garnish and Serve:
   1. Once baked to perfection, sprinkle the dish with fresh parsley for a pop of color and freshness.
   2. Serve warm alongside your favorite main course.

Nutritional Information:

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 6
Calories: 191 kcal per serving

A Delicate Fusion of Almond and Citrus

Ingredients:

• 1 cup almond flour
• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/4 cup fresh orange juice

For the Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice
• Orange zest for garnish

Directions:

1. Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together almond flour, all-purpose flour, baking powder, and salt.
3. In a separate large bowl, cream together softened butter and granulated sugar until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Stir in vanilla extract, orange zest, and fresh orange juice.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared cake pan and spread it evenly.

Baking:

1. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For the Orange Glaze:

1. In a bowl, whisk together powdered sugar and fresh orange juice until smooth.
2. Once the cake has cooled, drizzle the orange glaze over the top.
3. Garnish with additional orange zest for a burst of citrus flavor.
4. Serve and savor the delicate fusion of almond and citrus in this French Almond Orange Cake!

Prep Time: 15 minutes | Baking Time: 35-40 minutes | Cooling Time: 1 hour | Total Time: 1 hour 55 minutes
Yield: 8-10 servings

Ingredients:

• 1 loaf French bread (about 1 pound), cut into 1-inch cubes
• 8 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 2 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Pinch of salt

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, cold and cut into pieces
• Optional: maple syrup and powdered sugar for serving

Directions:

1. Lightly grease a 9×13 inch baking dish.
2. Arrange bread cubes tightly in the prepared dish.
3. In a large bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt.
4. Pour evenly over bread cubes.
5. Cover the baking dish with foil and refrigerate overnight.
6. For the topping, in a small bowl, mix flour, brown sugar, cinnamon, and nutmeg.
7. Add butter pieces and mix until the mixture resembles coarse crumbs.
8. Refrigerate overnight.
9. Preheat oven to 350°F (175°C).
10. Sprinkle the topping evenly over the soaked bread.
11. Bake uncovered for 45-50 minutes, until puffed and golden brown.
12. Let stand for 5 minutes before serving.
13. Serve with maple syrup and powdered sugar, if desired.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes + overnight soaking
Kcal: 560 kcal | Servings: 8 servings