Baked Caramel French Toast

Topping

1 C. firmly packed brown sugar

6 Tbsp. margarine or butter

⅓ C. whipping cream

1 Tbsp. light corn syrup

French Toast

3 eggs

½ C. milk

1 tsp. vanilla

¼ tsp. salt

8 diagonal slices French bread

Spray 9x13 glass baking dish with nonstick cooking spray.  In medium sauce pan, combine all topping ingredients; mix well.  Cook over medium heat until smooth, stirring constantly.  DO NOT BOIL.  Spread topping in sprayed dish.  Beat eggs in shallow bowl.  Add milk, vanilla, and salt; beat well.  Dip each bread slice in egg mixture, making sure all egg mixture is absorbed.  Place bread slices over topping in baking dish.  Cover refrigerate 8 hours or overnight. 

To serve, heat oven to 400º.  Uncover baking dish; bake 20-25 min. or until bubbly and toast is golden brown.  Let stand 3 min.  Invert on to large serving platter, scraping any extra caramel topping from baking dish onto toast.  Serve immediately.

Cream Cheese French Toast Bake with Strawberry Topping

French Toast

1 loaf French bread (about 18 in. long), cut into 24 (¾ in.) slices

1 (8 oz.) container strawberry cream cheese

4 eggs

1 C. milk

¼ C. sugar

¼ tsp. salt

¼ tsp. cinnamon

2 Tbsp. butter, melted

Topping

4 C. fresh strawberries

½ C. sugar

2 Tbsp. amaretto, optional

Spray 9x13 baking dish with nonstick cooking spray.  Spread about 1 Tbsp. cream cheese on 12 bread slices.  Top with remaining bread slices to form sandwiches.  Place in sprayed baking dish to cover bottom.  Beat eggs in medium bowl.  Add milk, ¼ C. sugar, salt, and cinnamon; beat well.  Pour over bread in baking dish.  Let stand at room temperature for 5 min.  Turn bread slices over.  Cover; refrigerate 8 hours or overnight.  Chop 1 C. of the strawberries.  (Refrigerate the remaining berries.)  In a nonmetal bowl, combine chopped strawberries, ½ C. sugar, and amaretto; stir gently to mix.  Cover refrigerate 8 hours or over night. 

           

To serve heat oven to 400º.  Uncover baking dish; drizzle bread slices with melted butter.  Bake for 25-30 min. or until golden brown.  Meanwhile slice remaining strawberries and add to chilled strawberry mixture; mix lightly.  Serve French toast worm with strawberry topping.

Breakfast Quiche

10-12 eggs beaten until lemony

½ C. flour

1 tsp. baking powder

¼ tsp. salt

1 16 oz. cottage cheese

16 oz. cheddar cheese grated

1 C. diced fully cooked ham

1-2 (4 oz.) cans diced green chilies

¼ C. butter, melted

Mix together in order.  Pour in greased 9x13 pan.  Bake at 350º for 35 min.

From Jennifer

Buttermilk Waffles

1 ¾ C. flour

2 Tbsp. sugar

1 tsp. baking powder

½ tsp. soda

¼ tsp. salt

2 beaten eggs

1 ¾ C. buttermilk or sour milk

½ C. melted butter

1 tsp. vanilla

Combine flour, sugar, baking powder, soda, and salt.  Make a well in the center.  Combine eggs and milk, then add melted butter and vanilla.  Add to dry ingredients.  Stir just until moistened.  Pour 1 to 1 ¼ C. batter onto preheated, lightly greased waffle iron.  Bake until desired doneness.

From Better Homes and Gardens 

Buttermilk Pancakes

1 C. flour

1 Tbsp. sugar

1 tsp. baking powder

¼ tsp. soda

¼ tsp. salt

1 beaten egg

1 C. buttermilk or sour milk

2 Tbsp. vegetable oil

Combine flour, sugar, baking powder, soda, and salt, make a well in the center.  In a separate bowl combine eggs, milk, and oil; add to flour mixture.  Mix just until moistened.  Pour onto hot griddle in with ¼ c. measuring cup.  Turn when top is bubbly and edges are slightly dry.

From Better Homes and Gardens

German Pancakes

3 eggs

½ C. evaporated milk

½ C. flour

¼ tsp. salt

2 Tbsp. butter, melted

            Whip eggs well.  Add milk, flour, and salt, mix well.  Add butter.  Pour in ungreased 9x9 pan.  Bake at 425º for 15-20 min.  Serve warm with fruit and whipped cream.