Baked Stuffed French Toast

Kirsten and Cheryl revised this recipe from Mansion on Main B&B  for the family reunion. 
It was very delicious! We collectively decided that we want to simply meals at the next reunion. Though we had a very organized team approach this time (go teams Grizzly, Salmon and Moose!), we spent more time in prep than we'd like. Especially the team that had a dinner and breakfast (this one!) back to back. We just want to all be together! 
Hmm, catering next time?!  haha! East Coast Reunion 2014, here we come!

Baked Stuffed deliciousness in progress!

Barbara serving cobbler. I don't think there was a meal this lady didn't help with!

Cheryl, Kirsten, Brenda and Stephanie working on a meal. Was this Cafe Rio Salad?

Baked Filled French Toast

Spray a 9x13" baking pan or dish with non-stick butter spray. Line bottom of pan with 1" thick slices of French or Italian bread - day-old really works best!

Add small dollops or slices of cold cream cheese over bread, liberally. For a variation also spread a fruit preserve (we used raspberry jam), or other cooked fruits (peaches, baked cinnamon apples, pears, etc.) Add second layer of bread.

(We tried this original recipe and it was VERY custardy… so we cut the ingredients below by about ½ & then dipped the entire ‘stuffed French toast’ creation into the egg mixture & put back into the pan)

Beat together 6 large eggs

1-1/2 c. half and half

1-1/2 c. milk

1 t. vanilla

1/8 t. cinnamon

1/8 t. nutmeg

You may substitute some of the liquid for 1/4 c. maple syrup.

Pour over bread in pan, cover and refrigerate overnight or at least 4 hours. (We deleted this step because we just dipped the French toast and did it in the morning)

Take out 1/2 hour before baking to warm - then prepare and add topping (YUM!):

1/2 c. melted butter or margarine

2 T. dark corn syrup

1 c. brown sugar

1 c. chopped pecans

Spread over top of soaked bread. Bake at 350 degrees about 40 minutes, or until clearly set in middle - it will puff up - put a cookie sheet underneath to avoid spills in oven.

Take out of oven and allow to rest for 5 minutes or so before slicing and serving to aid in preserving shape of slice. Keeps well on hot serving plate. This will serve six easily, especially with other foods for breakfast. It is very tasty! It also works as a dessert with ice cream with the leftovers!

by Cheryl & Kirsten, Barbara's daughters 

snacking?

William grilling

lunching?

William, Cheryl, Scott B., Dad, Max, Brenda and others dining alfresco

~~~

 

Just for fun: the B&B is in Texarkana, Texas/Arkansas

Summer Succotash Quesadillas

In August I read an article in our local paper about a local mom/writer/blogger who just put out a vegetarian cookbook. Because I needed to make a vegan meal for a friend, I thought this recipe sounded good. After trying it, I'm hooked! It was delicious. If you'd like step-by-step instructions—along with nice photography—go to her post here. The only thing I changed on the recipe was the cheese. I saved the non-dairy cheese for the friend, and put Tillamook on ours. It looked time-intensive, but went quickly. While the veggies are cooking, you can make the sauce. Give this a try, especially if you have garden-fresh corn, zucchini, peppers and homemake salsa. 

Summer Succotash Quesadillas with Nacho Mmmm Sauce

Ingredients
8 whole grain tortillas
1 c. non-dairy (i.e. Daiya pepper jack) or organic cheese

For the Succotash Filling:
1 sweet onion, sliced
1 ear of corn, kernels shaved from cob
1 red bell pepper, seeded and diced
1 zucchini, cut into half moons
1 clove of garlic, minced
1/4 c. water
2 t. lemon or lime juice
1/2 t. maple syrup or agave
1/2 t. cumin
salt and pepper, to taste

For the Nacho Mmmm Sauce:
2/3 c. salsa
1/3 c. water
1/4 c. raw almonds
1/4 c. garbanzo beans, drained and rinsed
1/4 c. nutritional yeast
2 T. lemon juice
1 t. minced garlic
1/4 t. salt
1 t. chili powder
1 t. cumin
1 t. dried cilantro or 1 –2 T. fresh cilantro


Instructions For the Succotash Filling:
Place a large skillet sprayed with cooking spray or lightly coated with oil over medium high heat. Add onion and cook for 7-8 minutes, until softened and starting to brown.
Meanwhile, slice your veggies and strip that corn on the cob of all self-respect.
Add corn, red pepper and zucchini to the pan with the onion, along with garlic, water, lemon juice, maple syrup or agave and cumin.
Cook the succotash down for an additional 10 minutes, stirring occasionally.

For the Nacho Mmmm Sauce:
Combine salsa, water, almonds, garbanzo beans, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro in a food processor or high speed blender.
Blend until smooth.
Refrigerate until serving,
Place another large skillet sprayed with cooking spray or lightly coated with oil over medium high heat and add one tortilla to the pan. Top with 2 T. of grated cheese.
Add about 1/3 c. of succotash filling,
Top with another 2 T. of cheese and another tortilla.
Cook for several minutes on each side, until tortilla is crisp and cheese is melty.
Repeat with remaining tortillas, cheese and filling.
Serve with Nacho Mmmm Sauce.

[Dee note: This makes a lot of sauce. You may want to make half a recipe…or twice as many quesadillas.]

Prep Time: 10 min.

Cook Time: 30 min.

Dunk, dip or drizzle. Just don’t forget about the sauce. Serves 4-6

[Chocolate] Beet Cake

beet cake from tiger in a jar on Vimeo.

I saw this video here, and wanted to try sharing it via the blog. I'm also going to make it for the missionaries (and us!) this week, as we have beets ready in our garden. Ian said he didn't want to try it when I asked him, but after watching the video, he said he'd like it. Power in advertising! He said it was ready when the flower was on top : )It was amazing to me that the cook didn't sample the chocolate! Let me know if you try it. I put my changes in brackets. I tested in on our family, the missionaries who came for dinner, and my book group. Everyone liked it!

Beet Cake

2 c. beets [I didn't have quite enough, so filled in with applesauce]

2 c. flour
1 1/2 c. dark brown sugar
4 oz. semi-sweet chocolate, melted [Ian ate some of my measured chips—before melting—so I added a couple tablespoons of cocoa to make sure we had adequate chocolate!]
2 t. baking soda
1/4 t. salt
1 t. vanilla
1 c. butter
3 eggs

Bake at 375 degrees. [I used two 9"(?) cake rounds, and baked about 30 min.] Sprinkle with powdered sugar.