Well did we think this day would ever come? It always seems to get here faster every year and with a swift mighty stroke of overindulgence and indigestion along with it. But like most of you I just keep piling it in and wonder why after the holidays I feel so crappy, overfed and just plain "large". Gee, I wonder how that happened???
Right now I'm enjoying the sounds of my girls cooking...yes, it's finally happened. One is a teacher and the other in management. They come up with some really good foods lately. Can I hope someday soon they'll fix the holiday meals?? They say..."No, it's not the same". But I can keep dreaming anyway.
This year we're having brunch with my Dad, and we do love our breakfast meals. Don't cook them much at home but once in awhile we really go for the gusto and pay for it later...;0) Oh well, what a way to die. I should also mention that it's good to have a priest in the family to do "last rites" when you need it in a pinch ;0/..(really, really)
I'm gonna put in this amazing French Toast Casserole that we love and it's so easy to do. Fix it the night before and pour the topping over it before you put it in the oven.
To you and yours I wish for you a very Merry holiday.
Baked French Toast Casserole
Bake at 350 degrees for 40 minutes
1 loaf of French Bread (no sourdough)
8 large eggs
2 cups half & half
1 cup milk
2 Tbsp sugar
1 ts vanilla
1/2 tsp cinnamon
1/4 tsp nutmeg
Dash salt
Praline Topping (recipe to follow)
Maple Syrup
You can buy bread already sliced or slice it yourself. I usually use Texas Toast...it works great
Arrange slices in a generously buttered 9x13 baking dish in 2 rows, overlapping the slices.
In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg and salt. Beat until combined well but not too bubbly.
Pour mixture over bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture between the slices. Cover with foil and refrigerate overnight.
Praline Topping
1/2 pound butter (2 sticks)
1 cup packed light brown sugar
1 cup chopped pecans (optional)
2 Tbsp light corn syrup
1/2 tsp cinnamon
1/2 cup nutmeg
Combine all ingredients in a medium bowl and blend well. Spread mixture between each slice and on top if needed. Makes enough for the entire pan.
Bake for 40 minutes at 350.
You won't need much syrup if any...this is so rich but to die for. I sometime sprinkle some powdered sugar over it instead. And it's easy to make this dairy free also. Sub the butter for Nucoa margarine and soy milk for the regular. Enjoy...and Happy Eating!!! and it should work out to be about 18 to 20 slices
Friday, December 24, 2010
Saturday, December 18, 2010
Yes, I'm still alive and well...and cooking again...
It's been quite a while hasn't it?? Using all sorts of excuses and not one makes any sense. I just have to say, being lazy, tired or just plain unorganized, is a good excuse for not keeping this blog up to date. Can I hope this new year will bring a "new life" to this old lady and I'll take better care of myself as well as those around me?? We'll see.
And as to what I've been doing...cooking for the little darlings at the Jr High and various venues (weddings, funeral dinners and such).
But for the past few years I've been wrangled into doing the staff breakfast for the Jr High and HS at Banks. I try and make it easy but when you're feeding 50 men and women who have various diets from the vegetarians, non-dairy, "more meat please"and finally "anything that doesn't bite me back" ;0). There have been a few variations of the same theme but the masses love their eggs, meat, breads and spuds. There are many recipes for most of it because it's a one-ingredient entree...but it's good just the same and easy to do.
I've found the oven to be my best friend in cases like this since school kitchens are now built with the intent of "warming up" instead of cooking. I really am not a fan of it because I love the way the stove tops look with all the pots boiling, skillets steaming and whatevers. And while I like starting from scratch, I'm not a food-snob when it comes to making life easy. And if it tastes great, more power to you...what they don't know won't hurt them ;0)
Right now I'm gonna put in my recipe for the casserole I make and it has many versions that you can use. It's easy, quick and you can do it the night before. How cool is that?? Very cool, in my book. And I'll add some of the extra pointers I figured out along the way.
Hope you try these since the staff is still in the land of the living...meaning they ate and survived...Happy Eating...
Make Ahead Breakfast Casserole
3 cups shredded hashbrowns (you can use the chunky-style too)
3/4 cups shredded cheese
1 cup diced cooked ham or sausage
1/4 cup sliced green onions (peppers are great too!)
4 beaten eggs
1 -12 oz can evaporated milk (I use half & half or regular milk if there's nothing else, it' works!)
salt and pepper
**Note: I usually double this and bake in a 9x13 dish ;0)
When serving the staff I do a about 7 to 8 pans of this. A large quanity (10-12 lbs) of oven potatoes...baby reds, chopped and tossed in olive oil w/seasonings and bake in the oven until toasty brown.
Meats: 12 lbs of sausage links and 8 lbs of good bacon covers the meal.
All of the above goes in the oven. It's an amazing piece of equipment!!
They love plenty of fruit and sometime I serve yogurt and maybe some granola (yes, I buy that!!)
And for a special treat...my Baked French Toast Casserole with Caramel Praline topping...;0)
Recipe to follow on that one!!
Hope you have a great holiday...I'll be back later...
And as to what I've been doing...cooking for the little darlings at the Jr High and various venues (weddings, funeral dinners and such).
But for the past few years I've been wrangled into doing the staff breakfast for the Jr High and HS at Banks. I try and make it easy but when you're feeding 50 men and women who have various diets from the vegetarians, non-dairy, "more meat please"and finally "anything that doesn't bite me back" ;0). There have been a few variations of the same theme but the masses love their eggs, meat, breads and spuds. There are many recipes for most of it because it's a one-ingredient entree...but it's good just the same and easy to do.
I've found the oven to be my best friend in cases like this since school kitchens are now built with the intent of "warming up" instead of cooking. I really am not a fan of it because I love the way the stove tops look with all the pots boiling, skillets steaming and whatevers. And while I like starting from scratch, I'm not a food-snob when it comes to making life easy. And if it tastes great, more power to you...what they don't know won't hurt them ;0)
Right now I'm gonna put in my recipe for the casserole I make and it has many versions that you can use. It's easy, quick and you can do it the night before. How cool is that?? Very cool, in my book. And I'll add some of the extra pointers I figured out along the way.
Hope you try these since the staff is still in the land of the living...meaning they ate and survived...Happy Eating...
Make Ahead Breakfast Casserole
3 cups shredded hashbrowns (you can use the chunky-style too)
3/4 cups shredded cheese
1 cup diced cooked ham or sausage
1/4 cup sliced green onions (peppers are great too!)
4 beaten eggs
1 -12 oz can evaporated milk (I use half & half or regular milk if there's nothing else, it' works!)
salt and pepper
**Note: I usually double this and bake in a 9x13 dish ;0)
- Spray pan or dish of your choice.
- Arrange potatoes evenly in bottom of dish
- Sprinkle with cheese, meats, onions and other items
- In medium bowl, combine eggs, milk, salt and pepper.
- Pour over potato mixture...can be covered and in fridge overnight
- Bake uncovered in 350 degree oven for 40-45 minutes (or 55-60 if chilled overnight)
- When center appears set and top is browned it is ready. Let set for about 5 minutes.
- This can serve about 6 to 8...
When serving the staff I do a about 7 to 8 pans of this. A large quanity (10-12 lbs) of oven potatoes...baby reds, chopped and tossed in olive oil w/seasonings and bake in the oven until toasty brown.
Meats: 12 lbs of sausage links and 8 lbs of good bacon covers the meal.
All of the above goes in the oven. It's an amazing piece of equipment!!
They love plenty of fruit and sometime I serve yogurt and maybe some granola (yes, I buy that!!)
And for a special treat...my Baked French Toast Casserole with Caramel Praline topping...;0)
Recipe to follow on that one!!
Hope you have a great holiday...I'll be back later...
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