Extra from Volume 9#2
french toast casserole
2 tablespoons corn syrup
In a sauce pan, combine the corn syrup, brown sugar, and butter; melt until smooth and bubbly. Spread on 13x9-inch glass baking dish. Overlap the bread on top of brown sugar mixture like dominos. In a large mixing bowl or blender, mix together the eggs, milk, cream, sugar, vanilla, and salt; pour over bread. Cover casserole and refrigerate overnight or for about eight hours. Bake at 350 for 40-45 minutes, then uncover and bake 10 minutes more or until bread is golden brown and puffy. Allow to stand for 10-15 minutes and serve with maple syrup. Makes 8 servings.
6 cups oats
Mix very well and put in a greased 13x9-inch or 15x10-inch baking pan. Bake at 350° for 50-55 minutes. This is a very good, filling, healthy recipe. If you have a time-bake or delay on your oven you can make this the night before and it will be ready when you get up.
stuffed french toast
1 (8-ounce) package cream cheese
Prepare Apricot and Orange Marmalade Sauce (recipe below). Preheat oven to 475°. Lightly grease baking sheet. Beat cream cheese in medium bowl with electric mixer at medium speed until smooth. Beat in ricotta and marmalade. Trim ends from bread; discard. Slice bread into 8 (1 ½ -inch thick) slices. Cut pocket in each bread slice by cutting through top crust and almost to the bottom, leaving sides of bread intact Carefully fill each pocket with about 3 tablespoons cream cheese mixture. Beat eggs in large shallow dish. Add milk and vanilla, whisk until blended. Dip one filled bread slice at a time into egg mixture; turn over and allow to soak up egg mixture. Place filled slices onto prepared baking sheet. Sprinkle with nutmeg. Bake 5 minutes or until golden on bottom. Turn slices over with spatula; sprinkle with nutmeg. Bake 3 to 5 minutes or until golden on bottom. Baked toast should feel just slightly crisp on surface. Serve with Apricot and Orange Marmalade sauce. Makes 6 to 8 servings.
apricot and organge marmalade sauce
1: Melt butter in medium saucepan over medium-high heat. Add apricots; cook and stir 5
2: Add marmalade and nutmeg; stir until marmalade is melted. Transfer mixer to food
applesauce oatmeal bake
Combine the first 3 ingredients in a medium bowl. Combine the rest of the ingredients in a separate bowl. At milk mixture to oat mixture; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 375° for 20 minutes. Serve warm.
simple whole wheat muffins
2 cups whole wheat flour
In a large bowl, combine the dry ingredients together. In a small bowl, beat the wet ingredients and stir into dry ingredients until moistened. Fill paper-lined muffin cups until three-fourths full. Bake at 400° for 11 minutes or until toothpick comes out clean. Makes a dozen muffins.
almond crunch coffee cake
The evening beforehand, put the following ingredients in your blender and blend on high speed for 3 minutes:
1 cup plain vanilla yogurt
Let mixture sit in blender overnight. In the morning, to make the topping, mix these ingredients with a fork until crumbly:
2 tablespoons melted butter
Set topping aside. Add 2 eggs to the mixture in the blender and blend on highest speed for 1-3 minutes until smooth. Sift the following ingredients into the batter through a small strainer:
½ teaspoon salt
Blend thoroughly but briefly with a spatula. Pour batter into greased 13x9" baking dish and sprinkle topping evenly over top. Press topping slightly into the batter with a fork. Bake at 325° for about 30-40 minutes until knife comes clean out of the center.