Cinnamon Baked French Toast

A good take on french toast casserole.  We just used skim milk with a little whole milk we had leftover, a loaf of Italian bread that was getting stale and we didn’t have any blueberries …and it was great.

Cinnamon Baked French Toast; Ree Drummond

  • Butter, for greasing
  • 1 loaf crusty sourdough or French bread
  • 8 whole eggs
  • 2 cups whole milk
  • 1/2 cup whipping (heavy) cream
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tablespoons vanilla extract
Topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Freshly grated nutmeg
  • 1 stick cold butter, cut into pieces, plus more for serving
  • Warm pancake syrup, for serving
  • 1 cup fresh blueberries, for serving

For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).

For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.

When you’re ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.

Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.

 

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Buffalo Cauliflower… Clambake 2015

I have made this a few times now and everyone always loves it.  A healthier option to satisfy your buffalo wing cravings.

We got two HUGE beautiful cauliflowers at Sun Plum
cauliflower still life
I didn’t get a picture until they were almost gone.  They are a crowd pleaser.

Buffalo Cauliflower

  • One head cauliflower
  • One stick butter
  • 1/2 cup of Frank’s Red hot sauce (plus or minus how spicy you like)
  • Blue cheese dressing

Cut up cauliflower into little pieces.  Steam for 5 minutes.  I do this ahead of time.  When ready to serve.  Melt butter and hot sauce together.  Shake sauce with cauliflower in a big bowl.  Roast in hot 450 oven for 5-10 more minutes.  Serve with blue cheese dressing.

I brought this to the clambake last Saturday which was on a perfect October day on Lake Erie.  Here’s some pix.

Hanging out by the clambake
Looking good
The Master
Grace timed her Fall Break just right
picture perfect day
All my girls
the ceremonial pour
us
and a beautiful sunset to top it off

Strawberry Rhubarb Crisp

We had our first Fresh Fork Market CSA bag of goodness this Friday. There was a nice bunch of rhubarb in it and we had three containers of strawberries in the fridge so I googled rhubarb and strawberries and Ina Garten’s strawberry rhubarb crisp was first on the list… so that’s what I made.  It was very good I must say.

I love the colors of rhubarb
…add some strawberries…
…and whip up some crisp – it’s an Ina Garten recipe so lots of butter…
…and eat it outside in front of the fire on a perfect early summer Friday night.

Strawberry Rhubarb Crisp

Ina Garten – Barefoot Contessa: How Easy is That?

  • 4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
  • 4 cups fresh strawberries, hulled and halved, if large
  • 1 1/4 cups granulated sugar
  • 1 1/2 teaspoons grated orange zest
  • 1 tablespoon cornstarch
  • 1/2 cup freshly squeezed orange juice
  • 1 cup all-purpose flour
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon kosher salt
  • 1 cup quick-cooking (not instant) oatmeal, such as McCann’s
  • 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
  • Vanilla ice cream, for serving

Preheat the oven to 350 degrees F.

For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.

For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese

check out the fresh snap peas from our garden too. yummmm.

The ingredients in the refrigerator last night led me to this simple and very tasty pasta recipe.  Roasted tomatoes are wonderful and the goat cheese made it nice and creamy.  Grace announced that this is now her favorite pasta.

roasting makes the tomatoes nice and sweet and flavorful

Below is the recipe that I followed pretty much as is except I cooked the tomatoes at 300 degrees for about an hour and they were perfect.  I also used a different kind of pasta and didn’t have too much basil yet so used a bit of parsley, basil and oregano from the garden.

Pasta with Slow Roasted Cherry Tomatoes and Goat Cheese

Sara Moulton, Sara Moulton Cooks at Home

Ingredients:

  • 2 pounds red and yellow cherry tomatoes
  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons kosher salt
  • 1 pound penne
  • 6 ounces fresh goat cheese
  • 1 cup loosely packed fresh basil leaves, torn into pieces
  • Additional kosher salt and freshly ground black pepper

Directions

Preheat the oven to 250 degrees F.

Line 2 large baking sheets with parchment paper. Halve each tomato and place cut side up in 1 flat layer on the baking sheets. Drizzle the tomatoes with 1 tablespoon of the olive oil and sprinkle on the salt. Roast until the tomatoes are dried around the edges but still moist, about 2 hours.

Crumble the goat cheese into large chunks and refrigerate until ready to serve the pasta.

Cook the pasta in salted boiling water according to the package directions. Remove 1 cup of the cooking liquid and reserve. Drain the pasta well and return to the pot. Add the tomatoes, goat cheese,basil, reserved cooking liquid, and remaining 2 tablespoons olive oil. Toss well and season with salt and pepper. Serve warm.