Easter Holiday Recipe

Remodeled French Toast

Frank mentioned to me the other day to keep the topics that we discuss on the blog relating to painting, decorating and remodeling.  Of course!  Well, today I am posting this absolutely delicious recipe for an Easter brunch and entitling it Remodeled French toast!  There, just needed to stay within the guidelines   This French Toast recipe is certainly changed from the usual French Toast recipe so I can get away with saying it’s remodeled.  It is from Marcia Adams’ Heirloom Recipes.

This is the ultimate brunch dish and you make it the night before!  How easy.

Baked French Toast Casserole       serves 6-8

1 loaf of bread- you can use the plastic bagged Wegman’s Italian (no seeds) 1lb 4 oz loaf

8 large eggs

2 cups of half-and- half

1 cup milk

2 Tab granulated sugar

1 tsp vanilla extract

¼ tsp ground cinnamon

¼ tsp ground nutmeg

Speck of salt

Praline Topping

1 cup (2 sticks)butter,  at room temperature

1 cup packed brown sugar

1 cup chopped pecans or walnuts

2 Tab light corn syrup

½ tsp ground cinnamon

½ tsp ground nutmeg

Arrange the slices in a generously buttered 9×13 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 whisk until blended but not too bubbly. Pour over the bread slices, making sure all are covered evenly with the milk egg mixture, spooning some of the mixture in between the slices too. Cover with foil and refrigerate overnight.

The next day, preheat the oven to 350 degrees.

Combine the praline topping ingredients in a medium bowl and spread it evenly over the bread with a small spatula. Bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup or honey.

Do not cover when baking.
ENJOY!

Pumpkin Butter

This recipe is a fall favorite of Max (lead carpenter for FEP) and his wife Carrie.  They enjoy this spread on their toast in the morning and on muffins.   It was originally taken from allrecipes.com and can also be used to make a Pumpkin Pecan Cheesecake recipe found on that site.

Ingredients:

1(29 oz) can pumpkin puree

¾ cup Apple Juice

2 tsp ground ginger

½ tsp ground cloves

1 ½ cups white sugar

2 tsp. ground cinnamon

1 tsp ground nutmeg

Directions:

Combine pumpkin, apple juice spices and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat and simmer for 30 minutes or until thickened. Stir frequently.

Transfer to sterile containers and chill in refrigerator until serving.

From the Kitchen of Nicci Scuteri:

Pumpkin Bread Recipe

My mother, Patty has made this pumpkin bread recipe for years and years.  It’s a nice change from your average banana bread.  Very appropriate for fall but I make it all year round.  A perfect partner for your morning coffee or glass of milk!  Enjoy!

 

 

 

 

 

 

 

 

 

 

Ingredients

3 c. flour

2 c. sugar

2 tsp. bkg. Powder

2 tsp. bkg. Soda

½ tsp. salt

½ tsp. cinnamon

1 c. oil (I use canola)

4 eggs

16 oz. can pumpkin

1 c. nuts (op. I don’t use)

1 c. chocolate chips (I use mini semi-sweet)

Mix dry ingredients.

Beat oil and eggs.

Add pumpkin, nuts and chips.

Make in tube pan, angel food pan or in 2 bread pans.

350 for 1 hr + 10 mins (depending on the oven)

From the Kitchen of Stephanie Page:

My mother, Sandy Butler was known as the “cookie lady” on our street.  Our home would be filled with neighborhood kids stopping by for a cookie and a glass of milk on their way home from school.  This cookie was always a favorite!   I hope you enjoy them as much as we have.

Frosty Apple Bites 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

Cream: ¼ cup shortening

Gradually add:

1 cup firmly packed brown sugar

1 tsp vanilla

1 egg

In a separate bowl combine:

2 cups flour

¼ tsp salt

½ tsp baking soda

¼ tsp nutmeg

Add  dry ingredients  above alternately with 2/3 cup milk to the shortening mixture. Blend well.

Stir in:

1 cup chopped nuts

1 cup unpeeled apples

Bake  at 350 degrees for 12-15 minutes on greased cookie sheet.  Remove from oven before they turn brown.

Frost while warm with cinnamon glaze:  2 cups confectionary sugar, 2 Tbs melted butter or marg., a dash of cinnamon, and enough milk until spreading consistency.

YUMMY