Overnight French Toast

Overnight French Toast

(12 slices)

Ingredients:

12 thick slices Challah Bread

6 large Fresh Eggs

1¼ cups Milk

¼ cup Half and Half

¼ cup Sugar

2 tbsp. Pure Maple Syrup

1½ tsp. Vanilla Extract

¼ tsp. Salt

½ tsp. Ground Cinnamon

Directions:

Place bread slices in a single layer on a rimmed baking sheet (or two) and set aside.  In a large bowl, whisk eggs and then add remaining ingredients.  Whisk until well combined and then pour carefully over the bread.  Turn bread over to make sure it is well coated.  Cover and refrigerate overnight.  Place in a pre-heated 400-degree oven uncovered for 15 minutes.  Carefully flip the sliced of bread over and return to oven.  Bake for 20 more minutes or until golden brown.  Sprinkle with powdered sugar and serve.

Note:               You could also add chopped pecans and/or raisins to the egg mixture before pouring over the bread for added flavor.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________

French Toast Anyone?

I think most people think “Eggs and Pancakes” when you mention what to have for “Breakfast.”  But there are so many ways to do “French Toast” that you need to try this dish more often.

Just the choice of what bread to use is daunting.  Your big bakery sliced breads probably lead the way with their white, wheat and Texas toast.  But that seems boring to me.

There are French and Italian breads to slice and use.  But how about trying some breads like; challah, brioche or a cinnamon bread (maybe even with raisins).

Now you have the custard or egg mixture do make.  I prefer this simple.  Just eggs, milk, a little sugar and ground cinnamon.  You can get more elaborate using different milks.  Heavy cream and buttermilk come to mind.

You can fry the French Toast in a pan or on a griddle.  French Toast can be done in the oven too.  In fact, this week’s recipes are for the oven.

Wednesday’s “Overnight French Toast” and Thursday’s “Orange Oven French Toast” besides being done in the oven, need to be flipped halfway through the process.

In my cookbook, I offer a basic recipe for the stovetop and a casserole style for the oven.

By the way, my cookbook, “More Than Your First Cookbook,” is now available through “Google” library in a PDF file if you are interested.

“Happy Cooking” until next week and please be sure to share the link with family and friends.  Thanks.

Candied Bacon

Candied Bacon

(16-18 pieces)

Ingredients:

1 lb. Applewood Smoked Bacon, regular thickness

¼ cup brown Sugar, packed

2 tsp. Yellow Curry Powder

1 tsp. Ground Cinnamon

Directions:

Line a sheet pan with parchment paper and place a rack on it.  It will take 2 pans or one pan used twice in the oven.  Separate the bacon slices and lay them on the rack.  In a small bowl, combine the brown sugar, curry and cinnamon.  Sprinkle this mixture over each slice of bacon evenly and as liberal as possible.  Place sheet pan in a pre-hearted 400-degree oven for about 15 minutes.  Bacon should be crisp and glazed when done.  The time will vary because of oven and thickness of bacon slices.  Half way through the baking process, rotate pans 180-degrees for even baking.  Let bacon cool on racks for 2 minutes before removing to a sheet pan lined with paper towels to drain more.  Serve warm.

Note:               The 1 lb. package of regular sliced bacon usually had 16-18 pieces in it.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Butternut Squash and Bacon Dip

Butternut Squash and Bacon Dip

(8-12 servings)

Ingredients:

4 slices Bacon, finely chopped

2 cups Butternut Squash, grated and finely chopped

3 medium Green Onions, finely chopped

3 cloves Fresh Garlic, minced

2 tbsp. Unsalted Butter

2 tbsp. All Purpose Flour

¾ cup Heavy Whipping Cream

1/8 tsp. Cayenne Pepper

¾ cup Swiss Cheese, grated (your choice)

2 tbsp. Fresh Lemon Juice

to taste Salt and Black Pepper

Directions:

In a medium sized skillet, fry bacon over medium heat until just crispy.  Remove bacon to a 2-quart baking dish using a slotted spoon.  Add squash to skillet and cook until tender (5-6 minutes).  Then add green onion and garlic continuing to cook another minute.  Scrape everything into the baking dish.  Again in the skillet, melt butter and whisk in flour cooking for a minute or two.  Add cream and cayenne pepper as you continue whisking until smooth.  Reduce heat and simmer about 4 minutes until thickened.  Remove from the heat and add half of the cheese and all the lemon juice.  Stir until well combined and cheese melted.  Scrape all of this into the baking dish.  Mix everything in the baking dish together and top with remaining cheese.  Place under the broiler until hot and bubbly (5-10 minutes).  Serve at once with special crackers, pita chips, tortillas and/or fresh cut vegetables.

Note:               The Swiss cheese can be whatever you like best and fits the budget.  Gruyere would be nice.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Bacon Wrapped Tater Bombs

Bacon Wrapped Tater Bombs

(16 bombs)

Ingredients:

16 Frozen Tater Tots, room temperature

1 oz. slice Sharp Cheddar Cheese, cut into 16 equal squares

4 slices Regular Sliced Bacon, quartered

¼ cup Brown Sugar, packed

Directions:

Take one tater tot, piece of cheese and wrap a piece of bacon around it.  Place brown sugar in a flat dish.  Dredge the bacon wrapped tater tot through the brown sugar.  Place seam side down on parchment paper lined baking sheet.  Repeat the process with remaining ingredients.  In a pre-heated 400-degree oven, bake these morsels for 20-25 minutes.  Using tongs, turn them over half way through the baking.  Serve immediately

Note:               Recipe can easily be doubled or more for larger groups.  If made ahead, refrigerate.  Pull from refrigerator 30-45 minutes before placing in oven.

Ideas for Future Efforts

______________________________________
______________________________________
______________________________________
______________________________________
______________________________________

Some Things You Can Do with Bacon

Who doesn’t like “Bacon” in this world?  I know there are some, but you are in the minority.  I’m sorry for those who are unable to try bacon for some very legitimate reasons, you may never know what you are missing in my opinion.  But I understand.

For those of you who do love bacon, I have three recipes this week for you.  They are all in the appetizer area.  But bacon can be used in any area of eating.

It now is offered on or in donuts, covered with chocolate and wrapped around many an item.

Bacon comes in chunks, sliced (thick and thin) and smoked or cured in many different flavors.  You can also get it uncured or processed.

Every restaurant seems to have some specialty that includes bacon on the menu.  I guess we are only limited by our imagination as to what to do with it.

So give these recipes a try this week.  Wednesday is “Bacon Wrapped Tater Bombs” followed on Thursday with “Butternut Squash and Bacon Dip” for something a little different.  Then on Friday, I give you “Candied Bacon” to try.

I guess I should buy “Pork Belly Futures” as bacon sells will be going up after you try these recipes.  “Happy Cooking” until next week and share the “Bacon” with family and friends.  Thank you.

Apple Crisp

Apple Crisp

(8 servings)

Ingredients:

1½ cups All Purpose Flour

1 cup Sugar

1/3 cup Brown Sugar

¾ tsp. Ground Cinnamon

½ tsp. Kosher Salt

2/3 cup Unsalted Butter, cut into pieces

8 cups Fresh Apples, sliced ½ inch thick

2 tbsp. Fresh Lemon Juice

1/3 cup sugar

1 tbsp. All Purpose Flour

½ tsp. Kosher Salt

1/8 tsp. Nutmeg, freshly grated

1-2 tbsp. Unsalted Butter, room temperature (for baking dish)

Directions:

In a large bowl, combine the first 5 dry ingredients.  Work in the butter using your hands until it begins to cling together.  In another large bowl, toss apple slices with the lemon juice.  In a small bowl, combine the remaining sugar, flour, salt and nutmeg.  Now combine the small bowl mixture with the apples and scrape into a 2-quart buttered baking dish.  Crumble the first bowl mixture over the apples and cover with foil.  Place on a baking sheet in a pre-heated 375-degree oven for 20 minutes.  Carefully remove from oven and remove foil.  Replace in oven and bake another 30-40 minutes or until top is golden and apples are tender.  Let cool 15-30 minutes before serving.

Note:               Top the warm apple crisp with ice cream or whipped cream, your choice

Note:               Use your favorite fresh apples for this dish.

Ideas for Future Efforts

_______________________________________
_______________________________________
_______________________________________
_______________________________________
_______________________________________