Thursday, October 23, 2008

Well be some sweet things fer Y'all while Cookie does s'more work around the house to get ready fer winter.....

Now Sir...if'n there's sumthin that the wife and I really enjoy on Sundays mornin''s a great French Toast....and this here recipe sent t'me by Sue Gertson frum Texas is one GREAT recipe'.....Enjoy....

Baked French Toast with Praline Topping

1 loaf French bread (13 to 16 ounces)

8 large eggs

2 cups half-and-half

1 cup milk

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Dash salt

Praline Topping, recipe follows

Slice French bread into 20 slices, 1-inch each.

Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices.

In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices.

Cover with foil and refrigerate overnight.The next day, preheat oven to 350 degrees F. Spread Praline Topping (see ingredients, below) evenly over the bread and bake for 40 minutes, until puffed and lightly golden.

Serve with maple syrup.

Praline Topping:

1/2 pound (2 sticks) butter

1 cup packed light brown sugar

1 cup chopped pecans

2 tablespoons light corn syrup

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Apple Almond Cranberry Pie by Susan Gertson

1/2 roll (about 3.5 oz) Almond Paste
1 unbaked 9-inch pie crust
5 baking apples (like Granny Smith), peeled, cored, and sliced (about 5 cups)
1 cup fresh cranberries
1/4 cup sugar
1 teaspoon cinnamon, divided in half
1/2 cup all purpose flour
1/2 cup uncooked oats
1/2 cup dark brown sugar
6 Tbsp. butter, cut into small pieces
1/4 cup chopped almonds (optional)

Preheat oven to 375-degrees F. Lightly butter a 9-inch pie plate and place pie dough into it. Roll almond paste on a sheet of wax paper to form an 8 to 9 inch circle. Press rolled almond paste into the bottom of an unbaked pie crust.

In a bowl, combine apples, cranberries, sugar and 1/2 teaspoon of cinnamon. Pour into pie shell.

In another bowl, combine the remaining cinnamon, flour, oats, and brown sugar. Cut butter into flour mixture until crumbs are formed. Spoon crumb mixture evenly over apples. Bake 50 to 60 minutes, sprinking with almonds (optional) during the last 5 minutes of cooking time.

Apple-Strawberry Crisp from Susan Gertson...

This is really good. When I first heard of the recipe I wasn’t sure- strawberries and apples? Mixed together? Cooked together? But when I made it and tasted it, I realized how ones mind can deceive us of good flavor combos.

1 cup all-purpose flour
3/4 cup rolled oats
1 cup brown sugar
11/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 cups peeled, cored and sliced apples
1 cup slices fresh strawberries
1/2 cup white sugar
1 Tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9×13 inch baking dish. Cover with sliced apples and strawberries.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apple/strawberry mixture. Cover fruit with remaining crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden.

Serve with whip cream of course, and better if the crisp is warm!