Baked French Toast Casserole 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
Maple syrup

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). 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 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.

Farmer's Casserole

3 cups frozen shredded hash brown potatoes
3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1 cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4 cup sliced green onions
4 beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1-1/2 cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8 teaspoon salt
1/8 teaspoon black pepper


1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.

2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

4. Make-ahead directions: Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.

5. Farmers Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.

Buttermilk Syrup

1 1/2 cups white sugar
3/4 cup buttermilk
1/2 cup butter
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract

In a saucepan, stir together the sugar, buttermilk, butter, corn syrup, and baking soda. Bring to a boil, and cook for 7 minutes. Remove from the heat, and stir in the vanilla.

Glen’s Pancake Recipe

1 cup flour
1 Tbs. Brown or white sugar
1 Tbs. Baking powder
1/4 tsp. Salt
1 large egg
3/4 cup milk
2 Tbs. Oil

Mix ingredients together and cook!

Donna’s tip: Double or quadruple recipe and cook. Freeze some or leave in pancake to eat throughout the week.

Granola

2 cups regular rolled oats
1 cup coarsely chopped or sliced, almonds, walnuts, cashews
½ cup coconut (optional)
½ cup shelled sunflower seeds (optional)
¼ cup toasted wheat germ (optional)
½ cup honey or maple syrup
2 Tbsp cooking oil (coconut oil is good too)
Flax Seed (optional)

In a large bowl, mix oats, nuts, coconut, seeds, wheat germ. This is a very forgiving recipe. I like to add a mixture of rolled oats and regular oats. You can really add whatever you like. The flax seed and wheat germ addition are a great way to add extra nutrients, but very optional. Stir in honey or maple syrup and oil. I like to add straight honey and then add a maple extract to flavor. Spread evenly on a greased cookie sheet or a cookie sheet lined with parchment paper. Bake at 300 degrees for 30-35 minutes or until lightly browned, stirring after 15 minutes. Be careful not to burn. Let cool completely before breaking into clumps. You can add raisins, craisins or any other dried fruit at this time. Place granola in an air tight container for up to 1 week. Or you can store in the freezer for up to 2 months.

Apple Pancakes

Batter
2 tablespoons melted butter
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1 tablespoon sugar
pinch of salt
1/8 teaspoon nutmeg
Blend all ingredients and let stand while you get the fruit filling ready and preheat oven to 425.

Fruit filling
4 tablespoons butter (I just use the rest of the stick: 6 tablespoons)
1/2 cup sugar
1/2 teaspoon cinnamon ( I use much more, up to a tablespoon)
1/8 teaspoon nutmeg
1 large apple sliced
Melt butter in 10 inch cast iron skillet. Add the remaining ingredients and saute apples for a few minutes until mixture bubbles.

Pour batter over the fruit filling mixture and bake at 425 for 15 minutes. Reduce heat to 375 for another 10 minutes. Top with powdered sugar and serve in skillet immediately out of oven.

I use the church's dried apples. I measure 2 cups and cover with water. I put in microwave for a minute and then just let them sit while I mix the batter. I drain them before I put them in the batter.

Enjoy!
Koki & Lynne Takahashi

Pumpkin Waffles

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 eggs, room temperature
2 Tablespoons light brown sugar
1 cup buttermilk, room temperature

4 Tablespoons butter, melted
1/2 cup canned pumpkin
1/4 cup finely chopped apple, peeled and cored
1/3 cup ground toasted walnuts

In a large bowl, sift together flours, baking powder, baking soda, salt, cinnamon, and nutmeg; set aside. In a separate large bowl, beat together the eggs and brown sugar.
Add buttermilk, butter, and pumpkin; beat well. Add the liquid mixture to the flour mixture and stir until just blended. Fold in the apples and nuts.

Ladle the batter into a hot, will oiled waffle iron (or non-oiled no-stick waffle pan) and cook until done.
Serve with butter and a choice of warmed syrups such as maple, blueberry, and raspberry.

Serves 4

"Christmas" Breakfast Egg Casserole

1/2-3/4 lb. sharp cheddar cheese
10 slices white bread, crusts removed, buttered and cut into cubes
10-12 eggs, beaten
3 or more cups milk
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
dash of tabasco
Assorted fillings: cubed ham, cooked bacon or sausage cut into pieces, sauteed mushrooms onions or chiles

In a buttered 9x13 pan spread half of the bread and cheese. Put on top whatever fillings you wish, spreading evenly over casserole. Top with remaining bread and cheese. Combine eggs, milk, salt, mustard, paprika and tabasco. Pour over bread. Make sure that egg mixture covers bread and cheese. If you don't have enough, add more milk if necessary. Let casserole sit overnight. Bake at 325 for about an hour or until knife come out clean. Cut into squares to serve.

Hootenanny-Monster Pancake

1/4 cup butter
1 cup milk
6 eggs
2 Tbl vanilla
1 cup flour
3 Tbl sugar
1/2 tsp salt

Place butter in 9X13 pan. Place in oven while it is preheating to 400 degrees
Place all the remaining ingredients in a blender. Blend thoroughly
Pour into pan with melted butter
Bake 15-20 min. Sprinkle with powder sugar and serve with hot syrup, honey butter, jam etc.

Cynthia's French Toast

1 9x13

1/2 loaf 24oz. pre-sliced bite size stiff dense sourdough (exposed overnight to dry)

Mix:
1/2 cube melted butter

6 eggs
1/2 c. sugar

5 cups half and half

1 t. vanilla

Pour over bread

Cover and bake at 350 for 25-30 min until golden on top

Syrup:
In a saucepan on the stove:

1 box brown sugar

2 cubes butter
Cook 7-10 min set off to side. After cooking, let cool, then add 1/2 cup cream.

Stuffed French Toast

1 8 ounce package cream cheese
1/2 cup strawberry jam or your favorite flavor
1 loaf french bread or Texas toast
6 eggs
1/2 cup milk
1 teaspoon vanilla
1 teaspoon cinnamon

Soften cream cheese and mix in jam. Set aside. Cut the french bread into 1 inch slices. Cut a hole into the side of each slice of bread. Put cream cheese mixture into a Ziploc bag cut a corner to use as a pipping bag. Fill each with cream cheese mixture. Mix together egg, milk, vanilla, and cinnamon. Dip each slice on both sides. Fry them up and serve with syrup.

Very Vanilla French Toast

1 cup milk
1 package (3 oz.) cook and serve vanilla pudding mix
1 egg
1/2 teaspoon ground cinnamon
8 slices Texas toast
3 teaspoons butter

In a bowl, whisk the milk, pudding mix, eggs and cinnamon for 2 min. Or until will blended. Dip toast in pudding mixture, coating both sides. Melt butter on a griddle, cook french toast for 2-4 minutes on each side or until golden brown

serves 4 (can be doubled)

Eggs to Go

6 eggs lightly beaten
3 tablespoons butter, melted
1 1/2 cups chopped deli ham
1/2 cup dry bread crumbs
1/2 cup cheddar cheese
1 tablespoon minced chives (optional)

In a large bowl, combine all the ingredients. Fill greased muffin cups 3/4 full. Bake at 375 degrees for 15-20 minutes or until knife inserted near the center comes out clean. Serve warm.
Yield 12

Sausage and Egg Casserole

1 lb. ground sausage
9 pieces bread
6 eggs
2 cups milk
grated cheese

Brown loose sausage and drain. Cube the bread and place it in a greased casserole pan. Put the sausage on top. In a separate bowl beat the eggs and milk together. Add some salt and pepper and 1 Tbsp. prepared mustard. Pour over bread & sausage. Add grated cheese on top. Cover and bake at 350 for 1 hour, uncovering for the last 15 min.

Breakfast Apple Cobbler in a Crock-pot

4 medium sized apples peeled
1/4 cup honey
1 tsp. cinnamon
1 tsp. butter, melted
2 cups granola cereal

Spray inside of crock-pot with nonstick cooking spray. Place apples in the slow cooker and mix remaining ingredients. Cover and cook on low for 7-9 hours or on high for 2-3 hours

Serve with milk. Makes 4 servings.

Christy’s Brunch Casserole

1/2 cup bacon
1/2 cup chopped onion
1/2 cup chopped green pepper (you may omit)
12 eggs
1 cup milk
1-16 oz. package of frozen hash browns, thawed
1 cup (4 oz.) shredded cheddar
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. dill

Cook bacon till crisp. Remove with slotted spoon, crumble and set aside.
In the drippings, saute onion and green pepper till tender. Also remove
with slotted spoon. Beat eggs and milk in large bowl. S tir in hash
browns, cheese, salt, pepper dill, onion, green pepper, and bacon.
Transfer into a greased 9X13 pan. Bake at 350? for 35-45 minutes until
the knife comes out clean.

Crepes (Swedish Pancakes)

1 cup milk
3 eggs
1 tbsp. Sugar
2/3 cup flour
1/4 tsp. Salt
2 tbsp. oil

Mix in blender or beat with egg beater. Bake on griddle. Makes about 8 small crepes (6-inch size).

Amish Oatmeal

1 1/2 c. oatmeal
1/2 c. sugar
1/2 c. milk
1/4 c. melted butter
1 egg
1 tsp. baking powder
3/4 tsp. salt
1 tsp. vanilla

Combine and mix well. Spread evenly in a greased 9”x13” pan. Bake at 350 degrees for 25-30 minutes or until edges are a golden brown. Immediately spoon into bowls, serve with milk (warmed is nice). I like to top this with chopped walnuts before I bake it. Raisins also go well in it.

Breakfast Casserole

6 Eggs
24 oz frozen hash browns
2/3 cup milk
1 onion chopped
1/4 green pepper chopped
2 cups bacon, ham, or sausage
1 cup shredded cheese (mix cheddar & jack)
2 Tablespoons melted butter

Preparation: Layer in the following order: Spray 8 X 13 inch pan with Pam Pour in frozen hash browns Drizzle butter over hash browns Sprinkle cheese over all Sprinkle meat over all Sprinkle onion and green pepper Mix eggs and milk together and pour over Cover and refrigerate overnight. Bake at 350 for 45 minutes to 1 hour