French Toast Bake

There are so many yummy recipes out there for French Toast. Here's one of them.

1 loaf French bread, cut in 1" slices
1 1/2 cups milk
1 1/2 cups half and half
1 Tsp vanilla
1/8 tsp cinnamon
6 large eggs, beaten
2 Tbs dark Karo syrup
1/2 cup butter, softened
1 cup brown sugar
1 cup pecans, coarsely chopped

Place the sliced bread in a buttered 9x13" pan.

Mix milk, half and half, eggs, vanilla, and cinnamon. Pour over the bread. Cover with foil and chill overnight.

In the morning heat butter, brown sugar, and syrup until melted. Add nuts; pour over bread.

Bake, uncovered, at 350º for about 45 minutes.

Sunday Morning English Muffins

These are so tasty. Goes well with fresh fruit topped with vanilla yogurt.

English Muffins
Brown Sugar
Cinnamon
Walnuts
Butter

Split muffins apart, and toast lightly under the broiler. Sprinkle generously with brown sugar, and lightly with cinnamon.

Put a few walnuts on top; dot with butter. Pop them back under the broiler until the brown sugar is melted.

Grandma B's Cinnamon Toast

So simple, but kids love it. Be sure you get the butter all the way to the edges of the bread.

Sandwich style white bread
Butter or margarine
Cinnamon
Sugar

Toast the bread to light golden brown (no dark edges). Butter generously as soon as it pops up from the toaster. Sprinkle with sugar, and then with cinnamon. Don't use the two pre-mixed. It's just not the same. Using a knife, rub the cinnamon-sugar into the buttered hot toast. This is important, as it all needs to melt together, which is why you must do this as soon as the toast pops up.

Cut into triangle for easy eating. Sprinkle it with love when serving the kids, and watch the stuff memories are made of.

Indian Fry Bread

The Ojibwa Indians up in Lac du Flambeau, Wisconsin makes these special treats.

1 1/2 cup flour
2 tsp baling powder
1/2 tsp salt
3/4 cup milk
Honey
Corn oil, for frying

Combine dry ingredients. Add milk and stir until it forms a ball. Roll out 1/8" thick on lightly floured surface. Cut into 1x3" rectangles.

Fry in hot (375º) oil, lightly pressing down with a fork until firm. Turn over and cook until golden.

Drain. Serve immediately with honey. Alternatively, you can roll them in powdered sugar.

Orange Sauce

1 Tbs cornstarch
1/2 cup sugar
1/2 tsp salt
1 cup orange juice
2 tsp grated orange rind
1 Tbs butter
1 orange, sectioned

Mix cornstarch, sugar, and salt in pan. Gradually stir in juice; add rind. Cook over medium heat, stirring constantly, until mixture comes to a boil. Add butter and orange sections. Beat until mixed well. Pour over French toast, pancakes, desserts. It would be good over gingerbread cake.

French Toast

The secret to good French toast is using a good sourdough bread. Using an unsliced loaf is best, but any will work.

1 loaf day-old sourdough bread
2 eggs
1 cup, or more milk
1/2 cup margarine or butter
1/3 cup sugar
1 tsp vanilla

Cut bread on the diagonal, into 1" thick slices. Lightly beat eggs; add milk, sugar, and vanilla. Melt about 3 Tbs margarine or butter in a heavy skillet, over medium heat.

Dip bread slices into egg mixture, letting them soak up some liquid. Turn and soak the other side. (Don't let them sit too long, or they will become soggy)

Fry in margarine/butter, adding more as needed, until golden on both sides.

Can serve with syrup or jelly, but the best way I like them is simply sprinkled with sugar.

Oranges Ou-La-La

Just makes oranges special.

1 navel orange per person
Powdered sugar

Peel ski on oranges, removing all white inner skin as well. Over sauce dish, cut the orange out of each segment. Squeeze out any remaining juice. Sprinkle with powdered sugar in each serving dish.