This is the perfect recipe for a brunch or large family. Normally I cut it in half and bake it in a 8 or 9-inch square pan. Use the left over pie filling for little tarts.
I have also used peach pie filling and a couple of handfuls of fresh or frozen blueberries.
Baked Apple French Toast
10 servings
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20 slices French Bread (1-inch thick)
1 can (21 ounces) apple pie filling
8 eggs
2 cups milk
2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Topping:
1/2 cup cold butter, cubed
1/4 teaspoon cinnamon
1 cup packed brown sugar
1 cup chopped pecans
1 tablespoon corn syrup
Arrange 10 slices of bread in a greased 13 x 9-inch baking dish. Spread with pie filling; top with remaining bread. In a large bowl, combine the eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Meanwhile, place brown sugar in a small bowl. Cut in butter until mixture resembles coarse crumbs. Stir in cinnamon, pecans and corn syrup. Sprinkle over French toast. Bake uncovered, at 350degrees F for 35-40minutes or until a knife inserted near the center comes out clean.
Friday, February 18, 2011
Thursday, February 17, 2011
Shrimp Alfredo - Quick and Easy
There is a real possibility of the temperture reaching 65-70 degrees here today and tomorrow. Do you really think I'm going to spend the day in the kitchen after the winter we have had? Not!
A real "go to" recipe in my house. Keep a bag of Key West shrimp in the freezer for emergency meals, be it company or family. This is faster than a Tuna Noddle Casserole.
Shrimp Alfredo
4 to 6 servings
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1 stick butter
3/4 cup chopped green onions
2 medium onions, chopped
1/2 green bell pepper, chopped
1 envelope Knorr Alfredo mix
1 small can evaporated milk
1 to 1 1/2 pounds raw shrimp, peeled, deveined, and split along the tail
In a large pan, melt the butter. Saute the onions and bell pepper. Add the Alfredo mix and evaporated milk. Stir. Add the shrimp. Cook about 5 minutes. Don't over cook the shrimp. Serve over fettucini.
A real "go to" recipe in my house. Keep a bag of Key West shrimp in the freezer for emergency meals, be it company or family. This is faster than a Tuna Noddle Casserole.
Shrimp Alfredo
4 to 6 servings
print recipe
1 stick butter
3/4 cup chopped green onions
2 medium onions, chopped
1/2 green bell pepper, chopped
1 envelope Knorr Alfredo mix
1 small can evaporated milk
1 to 1 1/2 pounds raw shrimp, peeled, deveined, and split along the tail
In a large pan, melt the butter. Saute the onions and bell pepper. Add the Alfredo mix and evaporated milk. Stir. Add the shrimp. Cook about 5 minutes. Don't over cook the shrimp. Serve over fettucini.
Wednesday, February 16, 2011
Norwegian Sauerkraut
The hardest part of this wonderful dish is letting it set for a day or so to add character. There are times when I just have to jump right in and eat. Marvelous with pork roasts or chops. Why not with brats! Serve this hot or cold.
Norwegian Sauerkraut
6 servings
print recipe
1 large red cabbage
water
1/2 cup sugar
2 teaspoons caraway seeds
salt and pepper
2 tablespoons bacon fat
1/2 cup vinegar
Slice the cabbage a little more coarsely than you would for cole slaw. barely cover the bottom of a good-sized pot with cold water; put the cabbage in layers. Between each layer of cabbage sprinkle the sugar and the caraway seeds. Let this cook very slowly until the cabbage is tender, stirring from time to time.
Add salt and pepper to taste and the bacon fat. Just before serving, add half a cup of vinegar and stir. May be served hot or cold.
Norwegian Sauerkraut
6 servings
print recipe
1 large red cabbage
water
1/2 cup sugar
2 teaspoons caraway seeds
salt and pepper
2 tablespoons bacon fat
1/2 cup vinegar
Slice the cabbage a little more coarsely than you would for cole slaw. barely cover the bottom of a good-sized pot with cold water; put the cabbage in layers. Between each layer of cabbage sprinkle the sugar and the caraway seeds. Let this cook very slowly until the cabbage is tender, stirring from time to time.
Add salt and pepper to taste and the bacon fat. Just before serving, add half a cup of vinegar and stir. May be served hot or cold.
Tuesday, February 15, 2011
Sunshine Fruit and Honey Bread
Such an easy and delicious bread, it could become your favorite. Someone gave me this recipe a few years ago, but like most things I get out of the habit of making it until I run across the recipe again.
Sunshine Fruit and Honey Bread
1 loaf
print recipe
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup raw sugar
1/2 cup dark honey
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2 teaspoons grated orange zest
2 eggs
1 cup raspberries, whole
1/3 cup slivered toasted almonds
Glaze:
Juice of 1 orange, mixed with enough powdered sugar to make a thin glaze
Preheat oven to 325 degrees. Grease a 9 x 5-inch loaf pan. Whisk together the flour, baking powder, baking soda, and salt. Cream butter, raw sugar, honey, extracts, and zest. Add eggs one at a time. Mix in the dry ingredients until just moist, then very gently fold in the raspberries and toasted almonds. Bake for 55-60-minutes, until toothpick comes out clean.
Cool for 20 minutes, then tip bread out onto a wire rack and cool thoroughly. Drizzle the top lightly with glaze.
Sunshine Fruit and Honey Bread
1 loaf
print recipe
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup raw sugar
1/2 cup dark honey
1/2 teaspoon vanilla extract
1/2 teaspoon orange extract
2 teaspoons grated orange zest
2 eggs
1 cup raspberries, whole
1/3 cup slivered toasted almonds
Glaze:
Juice of 1 orange, mixed with enough powdered sugar to make a thin glaze
Preheat oven to 325 degrees. Grease a 9 x 5-inch loaf pan. Whisk together the flour, baking powder, baking soda, and salt. Cream butter, raw sugar, honey, extracts, and zest. Add eggs one at a time. Mix in the dry ingredients until just moist, then very gently fold in the raspberries and toasted almonds. Bake for 55-60-minutes, until toothpick comes out clean.
Cool for 20 minutes, then tip bread out onto a wire rack and cool thoroughly. Drizzle the top lightly with glaze.
Monday, February 14, 2011
Happy Valentines Day - Plus Crabmeat Stuffed Potatoes
What are you doing for Valentine Day? Are you cooking for your honey? Maybe cooking together. Don't have a special Valentine this year. It really doesn't matter, it's a day of love. We all have someone we love, and nothing says I love you better than something from your kitchen.
Maybe you have a neighbor or friend that's alone today. Don't let them feel like they are forgotten. A few cookies in a bag tied with a pink or red ribbon. Red Velvet Cupcakes always make a nice gift.
Dinner doesn't have to be Prime Rib of Beef Tenderloin, it can be meatloaf or a baked chicken. The only requirement is that it's prepared with love, maybe a few candles on the table.
You could make your vegetable extra special. Men love these potatoes!
Crabmeat Stuffed Potatoes
4 servings
print recipe
4 medium baking potatoes
salad oil
6-ounces crabmeat, fresh or frozen, I have used chopped shrimp
1/2 cup melted butter
1/2 cup Half-and-half
salt and pepper to taste
1 heaping tablespoons graded onion
1 cup shredded cheddar cheese
paprika
Preheat oven to 425 degrees then 350 degrees.
Wash potatoes and rub skins with oil. Bake at 425 degrees for 45 minutes or until done. Allow potatoes to stand until cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp. Combine potato pulp and remaining ingredients except paprika, stirring well. Stuff shells with potato mixture. Sprinkle with paprika. Bake in foil for about 30 minutes at 350 degrees or until thoroughly heated.
Maybe you have a neighbor or friend that's alone today. Don't let them feel like they are forgotten. A few cookies in a bag tied with a pink or red ribbon. Red Velvet Cupcakes always make a nice gift.
Dinner doesn't have to be Prime Rib of Beef Tenderloin, it can be meatloaf or a baked chicken. The only requirement is that it's prepared with love, maybe a few candles on the table.
You could make your vegetable extra special. Men love these potatoes!
Crabmeat Stuffed Potatoes
4 servings
print recipe
4 medium baking potatoes
salad oil
6-ounces crabmeat, fresh or frozen, I have used chopped shrimp
1/2 cup melted butter
1/2 cup Half-and-half
salt and pepper to taste
1 heaping tablespoons graded onion
1 cup shredded cheddar cheese
paprika
Preheat oven to 425 degrees then 350 degrees.
Wash potatoes and rub skins with oil. Bake at 425 degrees for 45 minutes or until done. Allow potatoes to stand until cool to touch. Slice skin away from top of each potato. Carefully scoop out pulp, leaving shells intact; mash pulp. Combine potato pulp and remaining ingredients except paprika, stirring well. Stuff shells with potato mixture. Sprinkle with paprika. Bake in foil for about 30 minutes at 350 degrees or until thoroughly heated.
Sunday, February 13, 2011
Saint and Scriptures Sunday - Salt and Light
For some reason I think I have posted this scripture before. It doesn't matter, it bares repeating many times.
Matthew 5: 3-16 Salt and Light
Let me tell you why you are here. You're here to be salt-seasoning that brings out the God-flavors of this earth. If you lose your saltiness, how will people taste godliness? You've lost your usefulness and will end up in the garbage.
Here's another way to put it: You're here to be light, bringing out the God-colors in the world. God is not a secret to be kept. We're going public with this, as public as a city on a hill. If I make you light-bearers, you don't think I'm going to hide you under a bucket, do you? I'm putting you on a light stand. Now that I've put you on a hilltop, on a light stand - shine! Keep open house; be generous with your lives. By opening up to others, you'll prompt people to open up with God, this generous Father in heaven.
Don't forget to stop by The Kennedy Adventures for more Saint and Scriptures Sunday. Have a blessed week.
Matthew 5: 3-16 Salt and Light
Let me tell you why you are here. You're here to be salt-seasoning that brings out the God-flavors of this earth. If you lose your saltiness, how will people taste godliness? You've lost your usefulness and will end up in the garbage.
Here's another way to put it: You're here to be light, bringing out the God-colors in the world. God is not a secret to be kept. We're going public with this, as public as a city on a hill. If I make you light-bearers, you don't think I'm going to hide you under a bucket, do you? I'm putting you on a light stand. Now that I've put you on a hilltop, on a light stand - shine! Keep open house; be generous with your lives. By opening up to others, you'll prompt people to open up with God, this generous Father in heaven.
Don't forget to stop by The Kennedy Adventures for more Saint and Scriptures Sunday. Have a blessed week.
Herbed Roasted Turkey Breast
Well, it's been long enough since Thanksgiving to bake a turkey breast. I probably will not be having stuffing, gravy and 8 different vegetables, but love turkey. Plus you have left over turkey for casseroles, sandwiches, soup, etc. And did I mention they were on sale for .99 cents. I stocked up.
Roasting the turkey at 325 degrees and allowing it to rest for 15 minutes ensures it will be very moist. Please don't over cook. Use your thermometer, 165 degrees is perfect.
Herb-Roasted Turkey Breast
6-8 servings
print recipe
1 whole bone-in turkey breast (6 1/2 to 7 pounds)
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup dry white wine.
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest are of the breast. Check the breast after an hour or so; if the skin is over browning, cover it loosely with foil.
When the turkey is done, remove from oven, cover the pan with foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with pan juices.
Roasting the turkey at 325 degrees and allowing it to rest for 15 minutes ensures it will be very moist. Please don't over cook. Use your thermometer, 165 degrees is perfect.
Herb-Roasted Turkey Breast
6-8 servings
print recipe
1 whole bone-in turkey breast (6 1/2 to 7 pounds)
2 tablespoons olive oil
1 tablespoon minced garlic (3 cloves)
2 teaspoons freshly squeezed lemon juice
2 teaspoons dry mustard
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup dry white wine.
Preheat the oven to 325 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
In a small bowl, combine the olive oil, garlic, lemon juice, mustard, rosemary, sage, thyme, salt, and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.) Pour the wine into the bottom of the roasting pan.
Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown and an instant-read meat thermometer registers 165 degrees when inserted into the thickest and meatiest are of the breast. Check the breast after an hour or so; if the skin is over browning, cover it loosely with foil.
When the turkey is done, remove from oven, cover the pan with foil, and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with pan juices.
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