Baked French Toast

This is a very simple recipe that can be prepared the night before for a yummy breakfast that my kids say are better than pancakes, and it is whole wheat!

6 eggs

1/2 cup Milk

1/2 cup Maple syrup

1 cup chopped pecans

1 tbsp cinnamon

1 tsp nutmeg

8-10 slices whole wheat bread

Break slices of bread into 1/4 pieces and line a 13x9 pan with half of them. Whip eggs briefly then add milk, syrup, and spices. Pour half of egg mixture over bread in pan, make sure bread is evenly coated, you may have to press with hands. Top with half of the nuts. Add remaining bread to pan pour the remaining egg mixture, make sure bread is coated. Sprinkle the remaining nuts. Soak over night for best results, but a minimum of 3 hours. Bake in oven for 35-45 minutes (or to desired crunchiness) at 350 degrees. Serve with fresh berries and syrup, or berry syrup and powdered sugar for fun!

African Chicken Peanut Soup

2 cans chicken broth

2 cans black beans

2 sweet potatoes, chopped into bite-sized pieces

1 cup salsa

1 onion, chopped

2-3 chicken breasts

1 green pepper, chopped

1/2-2/3 cup creamy peanut butter

2 cans chicken & rice soup

Saute the onion, green pepper & chicken until the chicken is cooked. Add broth & sweet potatoes , & salsa to the pan and cook until the sweet potatoes are soft. Add beans, rice soup & peanut butter. Simmer

Pecan Tarts

from allrecipes.com

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 cup all-purpose flour
1/4 teaspoon salt
FILLING
1 egg
3/4 cup packed dark brown sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
2/3 cup chopped pecans

1. In a mixing bowl, beat cream cheese and butter; blend in flour and salt. Chill for 1 hour. Shape into 1-in. balls; press into the bottom and up the sides of greased mini-muffin cups.
2. For filling, beat the egg in a small mixing bowl. Add brown sugar, butter and vanilla; mix well. Stir in pecans. Bake at 325 degrees F for 25-30 minutes. Cool in pan on wire rack.

Blue Corn Bread

Combine Dry Ingredients

2 cups blue corn meal
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt

Add Wet Ingredients

2 cups sour cream
2 cups milk
2 eggs

Bake at 350 degrees in a 9x13 for 45 minutes


Honey Butter

1/2 cup butter (1 stick)
1/2 cup honey
1 tsp. vanilla

beat for 10 minutes with a handmixer

Gingerbread Pear Trifle

adapted from sunset magazine 12/07

These are the ingredients for the entire dessert. Make sure you read the directions for each section, as the ingredient listed may be split between the components.

4 Tbsp. butter, softened

1 1/2 cups flour

1 Tbsp. baking soda

2 tsp. cinnamon

1 1/2 tsp. ground ginger

1 tsp. ground cloves

1 tsp. salt

1 1/4 c. sugar

4 large eggs

1/2 cup applesauce

1/2 cup molasses

1 Tbsp. plus 1/2 tsp. grated fresh ginger

1 Tbsp. vegetable oil

3 Bosc Pears (I used 6 and have used D'anjou)

2 Tbsp. light brown sugar

2 1/2 cups half and half (I used 1% milk)

3 Tbsp. cornstarch

1 tsp. vanilla

1 cup whipping cream (I used lite cool whip!)

2 tbsp. powdered sugar (omit, if using cool whip)

crystallized ginger, finely chopped (optional)

For gingerbread:

Preheat oven to 350. Spray an 8 x 8 baking pan. In a medium bowl, mix flour, baking soda, cinnamon, 1 tsp. ground ginger, cloves and 1/2 tsp. salt. In a large bowl, whisk 3/4 c. sugar with 1 egg until thick and pale. Stir in applesauce, molasses, 1 Tbsp. fresh ginger, oil and 1/4 cup hot water. Stir in flour mixture. Pour into pan and bake until toothpick comes out clean, about 35 minutes. Let rest 5 minutes. Turn out onto rack and let cool. Cut into 1 inch cubes.

Cook pears: Melt 2 Tbsp. butter in a frying pan over medium heat. Add pears that are peeled, cored and sliced. Cook, stirring until soft. Stir in brown sugar, 1/2 tsp. ground ginger and 1/4 tsp. salt

For custard: In a pan over medium heat, whisk milk, 3 eggs, 1/2 cup sugar, cornstarch, 1/4 tsp. salt until thickened, about 10 minutes. Take off heat. Stir in vanilla and 2 Tbsp. butter.

Whip cream with powdered sugar and 1/2 tsp. fresh ginger (or substitute with cool whip).

Assemble trifle: Put 1/2 of the gingerbread cubes in a glass dish; Spoon 1/2 of the pears with liquid over the gingerbread. Pour 1/2 of the custard over the pears. Top with 1/2 of the cream and 1/2 crystallized ginger (optional). Repeat layers. Serve immediately or chill up to 1 day.

Corn Salad (Anne Seal)

Ingredients:
2 cans of whole kernel corn (drained)
1 cup mayonnaise
2 cups of shredded cheese
1/2 c. green bell peppers, chopped
1/2 c. red onion, chopped

Directions:
Mix all ingredients and chill. Mix in chili cheese Frito's when you are ready to serve, 9 oz bag crushed.

2009 Wrap Up

We had a very successful first year together as a recipe club. Here's the re-cap of theme's:

April- Italian, Kristen Borg's
May- Mexican, Megan's
June-European, Amy's
July- Hawaiian, Angela's
August- Grill, Stacy's
September-Asian, Alix's
October- Soup & Salad, Kim's
November- Comfort Food, Chele's