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Baked French toast with a praline topping
printable version
| French Toast
Ingredients:
1 loaf thick sliced French bread
8 large eggs
2 cup half and half
1 cup milk
2 tsp sugar
1 tsp vanilla
1/4 tsp cinnamon
1/4 tsp nutmeg
Dash of salt
Praline topping
Ingredients:
1 cup butter
1 cup sugar
1 cup pecans
2 tbsp light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg |
Directions:
- Arrange bread in a 9 x 13 baking dish in two layers.
- In a large bowl, combine additional ingredients.
- Pour over bread cover and refrigerate overnight.
- The next morning preheat oven to 350 degrees. Combine
praline-topping ingredients in a medium bowl. Spread over the
bread. Bake for about 40-50 minutes
- Serve with maple syrup
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| Muffins
1/3 cup sugar
1/3 cup oil
3 eggs
15 oz pumpkin pie filling
3 tsp pumpkin pie spice (or if you don't have that use 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp cloves)
1 box yellow cake mix
1 bag mini chocolate chips |
Directions:
- Blend sugar, oil, eggs and pumpkin together and mix for 1
minute on high
- Add pie spice and cake mix and beat for 2 minutes on high hand mix in 1 bag of chocolate chips
- Bake in muffin papers/tins as the box directs. Stick a
toothpick in to check for doneness
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| Ingredients:
1 stick unsalted butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cup flour
1 tsp baking soda
1 tsp salt
1 cup mashed very ripe bananas
1/2 cup sour cream
1 tsp vanilla extract
1/2 cup chopped walnuts or pecans
1/8 cup walnut oil |
Directions:
- Preheat the oven to 350. Butter a 9 x 5 x 3 inch loaf pan or
several smaller pans
- With an electric mixer, cream the butter and sugar until
light and fluffy. Add the eggs, beating well
- Sift the dry ingredients together and combine with the
butter mixture. Blend well. Add the bananas, sour cream, and
vanilla. Stir well. Stir in the nuts and pour into the prepared
pan
- Bake 1 hour, or until a cake tester comes out clean. Turn
out onto a rack to cool
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| Ingredients:
1 1/2 tbsp unsalted butter
1 granny smith apple, peeled, cored, and cut into 1/2 inch wedges
1/3 cup honey
1/4 tsp ground cardamom
3 large eggs
3/4 cup milk
3/4 cup all purpose flour
1/4 tsp salt
1 tbsp confectioners' sugar |
Directions:
- Heat oven to 400 degrees. Heat a well-seasoned 10-inch cast-iron skillet over high heat. (Using a cast-iron skillet is critical I have found) Add butter. When melted, add apple wedges. Cook until softened and lightly golden, about 2 minutes. Stir in honey and cardamom, and remove skillet from heat.
- Whisk together remaining ingredients except confectioners' sugar until smooth. Pour over apples. Bake until puffed and brown, about 20 minutes. Serve, cut into wedges, with confectioners' sugar sifted over the top
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| Ingredients:
Best Quick Pancakes
1 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tbsp sugar
1 large egg, lightly beaten
1 cup milk
2 tbsp unsalted butter, melted, plus 1/2 tsp for griddle
Pears:
2 bosc pears
2 tbsp pure maple syrup, plus more for drizzling
1/2 tsp ground cinnamon
1/2 tsp unsalted butter |
Directions:
- Core pears with an apple corer. Slice pears into 1/8 inch thick rings, and toss in small bowl with maple syrup and
cinnamon (we do this the night before and let sit in ziploc bag in fridge).
- Heat griddle to 375 degrees. Brush with butter; wipe off excess with a folded paper towel. Place a few pear slices on griddle, 2 1/2 inches apart. Let cook 1 minute. Ladle a small amount of batter into center of each pear ring. Using bottom of ladle, gently push batter over edges of pears. Let cook until pancakes have bubbles on top and are slightly dry around the edges, about 2 1/2 minutes.
- Using a spatula, turn pancakes over; cook until golden on bottom, about 1 minute. Repeat with remaining pears and batter. Serve with a dollop of sour cream and extra syrup.
Note:
The maple syrup keeps the pears from browning before cooking; it
also adds flavor and creates a light glaze
Makes about 24 3-inch pancakes
Sour cream for garnish |
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Eggnog French Toast
Serve with Cranberry-Apple Compote (recipe below)
printable
version
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Ingredients:
4 cups eggnog
4 large eggs
1 tsp ground nutmeg
1 tsp ground cinnamon
1 14.5-ounce country white bread loaf, halved horizontally, each half cut crosswise into 8 slices (do not use ends)
1/4 cup (1/2 stick) unsalted butter, melted
Powdered sugar
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Directions:
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Whisk first 4 ingredients in large bowl. Place
bread slices in single layer in two 13x9x2-inch glass baking
dishes. Pour custard over bread, dividing equally. Cover dishes
and refrigerate at least 6 hours or overnight
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Preheat oven to 450°F. Butter 2 large rimmed
baking sheets with some melted butter. Using spatula, transfer
bread slices to prepared baking sheets. Brush bread with
remaining melted butter. Bake 10 minutes. Turn over bread slices
and bake until golden brown and crisp on the outside but soft on
the inside, about 6 minutes longer. Place 2 French toast slices
on each of 8 plates
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Dust generously with powdered sugar
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Serve with Cranberry-Apple Compote (see recipe
below)
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Cranberry-Apple Compote
also nice on waffles, pancakes and vanilla ice
cream
printable
version
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Ingredients:
2 cups apple cider
6 tbsp light corn syrup
2 tbsp (packed) golden brown sugar
8 tbsp (1 stick) unsalted butter
3 Golden Delicious apples, peeled, cored, cut into 1/2-inch pieces
2 cups cranberries (fresh or frozen)
1/2 cup plus 1 tablespoon (about) sugar
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Directions:
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Whisk apple cider, corn syrup, and brown sugar
in heavy large saucepan. Boil over high heat until reduced to 1
cup, about 15 minutes. Add 4 tbsp butter; whisk until melted.
Remove from heat
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Melt remaining 4 tbsp butter in heavy large
skillet over medium heat. Add apple pieces; sauté 2 minutes. Add
cranberries and 1/2 cup sugar. Stir until cranberries begin to
pop, about 2 minutes. Stir in reduced cider mixture. Boil until
reduced to syrup consistency, about 6 minutes. Stir in more
sugar, if desired. (Can be made 1 day ahead. Cover and
refrigerate. Stir over medium heat until heated through.)
Transfer compote to bowl and serve warm
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Ingredients:
Loaf of French bread (day old)
2 cups shredded cheddar cheese
1 cup cooked meat (ham, sausage or bacon)
24 eggs, beaten
4 cups milk
2 tsp dry mustard
1 Tbsp salt
2 tsp pepper |
Directions:
- Prepare 12-24 hours before baking, then refrigerate.
- Grease a 3-quart casserole dish. Arrange bread cubes, meat, and
cheese in a dish.
- Beat eggs and remaining ingredients. Pour egg mixture over bread
mixture. Cover and refrigerate.
- Bake at 350 degrees for about an hour.
- Let set for 10 minutes before cutting
Serves 12 |
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