Overnight French Toast

During the holidays, we're always hosting meals with friends.  This french toast recipe is a good one to have on hand for a special breakfast.


Overnight French Toast
Adapted from The King Arthur Flour Baker's Companion

6 to 8 slices bread, somewhat stale
5 egg whites
3/4 cup (6 ounces) cream, heavy, whipping, or light
pinch of salt
1/4 teaspoon nutmeg
1 tbsp cinnamon
1/4 teaspoon vanilla

Preheat the oven to 400°F.

In a small bowl, whisk together the eggs, cream, salt, nutmeg, cinnamon, and vanilla. Stir till smooth but not foamy. Pour the batter into a shallow casserole dish large enough to hold the bread snugly.

Refrigerate overnight, flipping occasionally. 

Preheat oven to 350, bake for 40 minutes.  Serve warm with favorite toppings.

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African Sweet Potato and Peanut Soup

I've been trying to use up items in my pantry.  For some reason, despite this year's harvest of 100+ sweet potatoes, I had 2 cans of puree in the pantry.  I found this recipe online and modified it to what I had on hand.  We were pleasantly surprised with the warm earthy flavors.  I served it with some crusty homemade bread.

African Sweet Potato and Peanut Soup
Adapted from All Recipes

1/8 teaspoons ground ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon ground cinnamon
1 pinch ground cloves
1 can chopped tomatoes
2 cans sweet potatoes puree
1 carrot, peeled and chopped
1 cup dry white wine
3 cups water
1 teaspoon salt
2 tablespoons creamy peanut butter

Directions

1. In a large pot, mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2.Pour wine and water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3.Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanut butter, return to heat and simmer until heated through.

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Paula Deen's Apple Baked Bean Casserole

I made this for the annual halloween party and it was a big hit!

Apple Baked Bean Casserole
Adapted from Paula Deen

1 cup diced onion
2 (15-ounce) cans Boston-style baked beans
1 cup diced Granny Smith apple
1 tablespoon prepared mustard
1/4 cup brown sugar
1 teaspoon salt
5 strips bacon

Preheat the oven to 350 degrees F.

Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine all the ingredients except the bacon and mix well. Pour into the baking dish and lay the raw strips of bacon on top. Cover and bake for approximately 45 minutes, or until thick and bubbly. Uncover and bake for 5 more minutes.

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