Recipes

[shoekitty]

I make it a couple times a year for family, and it is good.  Any of the recipes submitted work.   I do organic  and use a fishermans wharf type bread I cut it in squares and leave it out a day.   Better when it is stale.  In fact if you can find croutons from the bakery, mixed brown and white it is better.  My friend uses Mrs Cuthbersons, wrong spelling croutons. I also use a lot of cheese, (real organic cheese so it doesnt have the dyes , casin and added oils in conventional cheese) I add green chiles, pre cooked mushrooms, sometimes, and a little drained spinach for color

the dried mustard is a must in it.  It adds so much to flavor.  One hear I forgot and it was bland

[jannabelle1]

@deepwaterdotter, I made your recipe yesterday and DH loved it. I had all of the ingredients so I made half of the recipe in an 8x8 pan for the two of us. He likes a lot of seasoning so I added Lawry's garlic/parsley salt, extra diced onions and dry mustard. Thanks for posting! I'll be making it again!

[deepwaterdotter]

---

@jannabelle1 wrote:

@deepwaterdotter, I made your recipe yesterday and DH loved it. I had all of the ingredients so I made half of the recipe in an 8x8 pan for the two of us. He likes a lot of seasoning so I added Lawry's garlic/parsley salt, extra diced onions and dry mustard. Thanks for posting! I'll be making it again!

---

Glad you liked it, it is a favorite of mine.

[Nonametoday]

I have several that I make and this is one I added to my repetoire this season as I had friends coming from out of town and needed a variety.

Peaches/French toast casserole

• 3-4 large peaches — (or 6-8 medium) enough to yield about 2 1/2 cups sliced
•  2 tablespoons lightly packed dark brown sugar
•  1 tablespoon fresh lemon juice
•  8 ounces French bread — sliced (leave out for a few hours to stale if possible) (I was in a hurry and my grocer had no French so I used Italian, worked the same).
•  8  large eggs
•  1 can non-fat evaporated milk — (12 ounces)
•  1 cup milk
•  1/4 cup  pure maple syrup (I had no maple so I used brown Karo)
•  3 tablespoons bourbon — (optional but delicious)
•  1 tablespoon pure vanilla extract
•  2 teaspoons  ground cinnamon
•  1/4 teaspoon kosher salt
•  Optional for serving: — Maple syrup, powdered sugar, butter, whipped cream, and/or Greek yogurt (plain or vanilla)

Instructions

1. Peel the peaches: Bring a large pot of water deep enough to cover the peaches to a gentle boil. Carefully drop in the peaches, let boil for 1 minute, then remove with a slotted spoon and plunge immediately into an ice batch to stop the cooking. Run each peach under cool water—the skins should slip off easily. Slice, then place in a small bowl with the brown sugar and lemon juice. Stir lightly to coat and set aside.
2. Lightly coat a 9x13-inch baking dish with cooking spray. Arrange the bread slices in a single layer along the bottom of the dish. Try to cover the entire surface of the dish, cutting or tearing slices to fit as necessary.
3. In a large bowl, whisk together the eggs, evaporated milk, non-fat milk, maple syrup, bourbon, vanilla extract, cinnamon, and salt. Pour over the bread. Lightly press down on the bread slices so that the egg mixture runs over the top.
4. Arrange the peach slices over the top of the bread, leaving any excess juices in the bottom of the bowl. Cover the pan tightly with plastic wrap and refrigerate for 8 hours or overnight.
5. The next morning, remove the pan from the refrigerator 30 minutes prior to baking. Preheat the oven to 350 degrees F. Bake the French toast, uncovered, until the top is lightly browned and the center is set but still moist, about 45 to 55 minutes. Check at the 40-minute mark. If the French toast seems to be browning too quickly, tent with foil, then continue baking as directed. Let stand for 10 minutes, then serve warm with desired toppings.

I used two 15-ounce cans peaches.  We don't have fresh peaches in winter.  

[Nonametoday]

Here is an egg, hashbrown and sausage that I have been making for several years.

• 16 ounces frozen hashbrowns defrosted (this is usually half a bag)
• 1 pound browned hot sausage
• 2 cups cheddar cheese shredded
• 6 eggs
• 1/2 cup milk or cream
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

INSTRUCTIONS

• Preheat oven to 350 degrees and brown sausage. 
• Layer defrosted hash browns in greased 7x11 or 9x9 casserole dish.
• Layer the browned sausage over the hashbrowns.
• Sprinkle cheese over top the sausage and hashbrowns
• Mix together the eggs with seasonings and milk and pour over the layers of hashbrowns, sausage and cheese
• Bake for 40-45 minutes or until eggs are set.