Apple French Toast

Apple French Toast

3 apples, pared and sliced thin

8 eggs, beaten slightly

3 cups milk - mix with eggs
1 Tblsp. vanilla - add to egg/milk mixture
1/4 cup sugar - add to above mixture
3 Tblsp. butter

Cinnamon to taste
1/2 cup sugar

1 large loaf of French bread - Slice 1-1/2" thick and lay slices flat into 9 x 13 buttered pan or glass baking dish. Squeeze the slices in an snug as possible!

Pour 1/2 of the egg mixture over the bread, spread apples evenly over the bread, then pour the other 1/2 of the egg mixture over the apples.

Top with cinnamon/sugar mixture, and dot with butter.

Bake at 350° (glass) or 400° (metal) for 50 minutes. You can also assemble this dish the night before, and put it in the fridge overnight. Get up a bit early and pop it in the oven. By the time everyone else is up and dressed, breakfast is ready!

Serve with fresh cream (whipped or unwhipped!)

Shortbread

Shortbread
From Clara

4 oz sugar

8 oz butter

12 oz plain flour

Melt butter and combine all ingredients together.

Spread into a 6" x 12" pan

Bake at 350ºF for 30 minutes. Do not overcook or it will be crunchier. If it is cooked the right length of time, this shortbread will melt in your mouth!!

Sprinkle with sugar and allow shortbread to cool in the pan.

(Can be eaten warm, but we prefer it cold).

French Toast

This is not really a recipe......I just throw it together, and it is easy to make as much or as little as you need!

For 6 people, I would use:

7 eggs - Put them in a bowl that is wide enough for a slice of bread at the bottom, and beat slightly.

Milk - It all depends on how eggy you like your French toast. If you are like me, you don't want too much of an egg flavor. I just pour milk in until the eggs "look right", which means I probably put in about 1 cup....like I said, it varies. Experiment! :-)

Sugar - I use probably 1/4 to 1/3 cup. Use more if you like your French toast sweeter. If you'd rather use honey, you're on your own, because I have never used it with French toast. Let me know it turns out with honey! :-)

Cinnamon - I love cinnamon. It's one of my favorite spices! I put in quite a bit, probably 1-1/2 tsp. If you don't like cinnamon, leave it out, but the toast won't taste the same! :-(

~

Mix all the above together well, then get your griddle heated up! Dip bread slices in the egg mix, and flip them quickly so the bread doesn't absorb too much liquid and distenigrate on you! Place the dipped bread slices on a moderately hot griddle and watch for the bread to dry out on the bottom edge that is touching the griddle. Make sure to brown it nicely on both sides.

Voila! There's your French toast :-)

Barbecue Sauce

Barbecue Sauce
From Mary

1 C ketchup

2 Tbl. cider vinegar

3/4 C + 1 Tbl. packed brown sugar*

2 tsp. prepared mustard

1 tsp. salt

1 tsp. hot pepper sauce

1 bay leaf

1/2 tsp. onion powder

1/2 tsp garlic powder

1/2 C water

Combine all ingredients. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Discard bay leaf. Can be stored in fridge for 2-3 months.

*Use more or less sugar to your liking.

Hot Fudge Pudding

Hot Fudge Pudding
From Mary.

Stir with a wire whisk:
1 Cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons cocoa powder
3/4 Cup sugar

Add and mix:
1/2 Cup milk
2 Tablespoons melted shortening

Add and mix:
1 Cup chopped nuts
Pour into a greased 9 inch square pan.
(Use 9 by 13 inch cake pan for double recipe.)

Mix:
1/4 Cup brown sugar
4 Tablespoons cocoa powder
1 3/4 Cups hot water
Pour carefully over the batter.
Bake at 350 degrees for 40- 45 minutes.

The layers will reverse during baking.

Serve warm or cooled. Good with vanilla ice cream or whipped cream on top.

Recipes?

Well, I didn't want to hog this blog (hey, I rhymed!) with all my recipes, but I may have to after all. ;) Please email me with your recipes and I'll post them! I'll give credit to you with your first name, unless you want to be nicknamed "Anonymous." Hee hee!

I'll try to start posting some things more regularly! I realized some of my favorite recipes are right out of a cookbook, and those always say "no unauthorized copying." So what's a hungry person to do? I guess I'll have to go change a little something in all my favorite recipes so they aren't exactly the same as the book! :)

Recipes

I'm sorry for not posting here more. Please send me your favorite recipes so I have something to post! ;) I haven't been doing much cooking lately, unfortunately.