Baked French Toast

 

Baked French Toast from TastyKitchen.com

French Toast:

1 loaf crusty Sourdough or French bread

8 whole eggs

2 c. whole milk

1/2 c. heavy whipping cream

3/4 c. sugar

2 T. vanilla extract

Topping:

1/2 c. all purpose flour

1/2 c. firmly packed brown sugar

1 t. cinnamon

pinch of nutmeg, if desired

1/4 t. salt

1 stick butter, cut into pieces

Grease 9" x 13" baking pan with butter. Tear or cut bread into chunks and evenly distribute in pan 

Mix together eggs, milk, cream, sugar and vanilla. Pour evenly over bread. Cover tightly and store in the refrigerator several hours or over night.

In a separate bowl: mix flour, brown sugar, cinnamon and salt. Add nutmeg if desired. Add butter pieces and cut into the dry mixture with pastry blender or two knives until mixture resembles fine pebbles. Store in a Ziploc bag in the refrigerator.

When you're ready to bake the casserole, preheat oven 350 degrees. Remove casserole from refrigerator and sprinkle crumb mixture over the top. Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.

Scoop out individual portions and drizzle with maple syrup, if desired.

Variation:

Cover evenly with fresh, sliced fruit to the top of the casserole before adding the topping--peaces or apples--and bake.

Black Magic Cake

 Black Magic Cake                     Hershey’s Homemade

2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. cocoa (don’t use Dutch processed)
2 t. baking soda
1 t. baking powder
1 t. salt
2 eggs
1/2 c. vegetable oil
1 c. strong, black coffee or 2 t. powdered instant coffee plus 1 c. boiling water
1 c. buttermilk or sour milk* (I use powdered buttermilk I keep in the freezer. Mix powdered buttermilk with correct amount of water before adding to cake batter)
1 t. vanilla extract

Heat oven to 350 degrees. Grease and flour two 9” round baking pans or one 13 x 9 x 2” baking pan. In large mixer bowl, blend sugar, flour, cocoa, baking soda, baking powder & salt. Add eggs, coffee, buttermilk, oil & vanilla; beat on medium speed 2 minutes (batter will be thin). Pour batter into prepared pans. Bake 30-35 minutes for round pans; 35-40 minutes for large pan or until wooden toothpick inserted in center tests clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost as desired.

(If you don't have buttermilk: To make sour milk use 1 T. white vinegar plus milk to equal 1 cup)

Easy, Basic Cream Cheese Pie with Variations

 Basic Cheese Pie           ReaLemon Recipe Collection

1 (9”) graham cracker crumb crust
1 (8 oz.) package cream cheese @ room temperature
1 (14 oz.) can sweetened condensed milk
1/3 c. lemon juice
1 t. vanilla extract

In large bowl, beat cheese until fluffy. Gradually add sweetened condensed milk. Beat until smooth. Stir in lemon and vanilla. Pour into crust. Chill 3 hours or until set. Refrigerate leftovers.

Make It Yours

* Top Basic Cheese Pie with store bought fruit pie filling such as cherry, blueberry etc.
* Top Basic Cheese Pie with Glazed Strawberry: In a small saucepan combine 3 T. apple jelly and 1 T. lemon juice. Cook and stir until jelly melts. Combine 1/2 t. cornstarch and 1 T. water; add to jelly mixture. Cook and stir until thickened and clear. Cool 10 minutes. Arrange sliced strawberries over top of pie; spoon glaze over strawberries.
* Top Basic Cheese Pie with Ambrosia: In a small saucepan, combine 1/2 c. peach or apricot preserves, 1/4 c. flaked coconut, 2 T. orange-flavored liqueur and 2 t. cornstarch. Cook and stir until thickened. Remove from heat. Chill thoroughly. Arrange fresh orange sections (1 or 2 oranges) on top of cheese pie. Drizzle with sauce.
* Top Basic Cheese Pie with Cranberry Nut: In a small bowl, combine 1 c. chilled cranberry-orange relish; 1/2 c. chopped walnuts and 1 t. grated orange rind. Spread over pie. Garnish with orange twists if desired.