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Dec 23, 2009

French Toast

French Toast

Serves 8

2 tablespoons corn syrup

1 cup firmly packed brown sugar

5 tablespoons butter

16 slices good country bread, crusts removed

5 eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1/2 cup sour cream

1 1/2 cups sliced strawberries or other seasonal fruit

1. Combine corn syrup, brown sugar and butter in a small, heavy

Saucepan and heat, stirring until bubbly. Pour syrup mixture into a

9x13 inch pan. Nestle bread slices into the syrup, making two layers.

2. Mix together eggs, milk and vanilla and pour over bread. Cover pan

And refrigerate overnight.

3. The next morning, preheat oven to 350 degrees. Bake, uncovered,

For 45 minutes.

4. To serve, loosen edges of bread with a thin spatula. Invert the

Pan onto a serving plate so that the caramelized portion of the

French toast is on top. Divide into serving portions and top each

Serving with a tablespoon of sour cream and some strawberries.

Sourdough Eggs

Sourdough Eggs

Serves 8

12 slices lightly buttered extra-sourdough bread

4 cups grated cheddar cheese

1/2 medium onion, diced

1 cup thinly sliced mushrooms

10 eggs

4 cups milk

2 heaping tablespoons spicy mustard

1 teaspoon salt

1/4 teaspoon pepper

1. Cut bread into small cubes. Place half the bread cubes into a

Large, greased baking dish. Sprinkle with 2 cups cheese, onion and

Mushrooms. Add second layer of bread and top with remaining cheese.

2. Beat eggs, milk, mustard, salt and pepper together. Pour this

Mixture evenly over the casserole. Cover with foil and refrigerate


3. Preheat oven to 325. Bake for approximately 45-50 minutes or until

Top is golden and lightly crusted.

Parmesean Garlic Chicken

Parmesean Garlic Chicken

1/2 Parmesean cheese

1 envelope Good Seasons Italian Salad Dressing Mix

6 Boneless, skinless chicken breast halves (about 2 lbs)

1/2 tsp. garlic powder

Mix cheese, garlic powder, & salad dressing mix. Moisten chicken with water;

coat with cheese mixture. Place in a shallow baking dish. Bake at 400 deg. for

20-25 min. or until chicken is cooked through (170).

Number of Servings: 6

Cranbery Shortbread Cookies

Cranbery Shortbread Cookies

1 1/4 cups butter, softened

1 cup powdered sugar

2 1/4 cups all purpose flour

1 6-ounce package Craisins� Original Dried Cranberries, chopped*

Preheat oven to 325�F.

Cream butter and sugar until light and fluffy. Mix in the flour, a little at a

time, until combined. Stir in dried cranberries.

Cookies can be made into balls or flattened. To make round cookies, roll dough

into 1-inch balls. Place 1 dozen at a time on ungreased cookie sheets. Bake 15

to 17 minutes. Remove from sheets; cool slightly and dust with additional

powdered sugar.

To make flat cookies, form dough into 1-inch balls as directed above. Using the

bottom of a glass dipped in granulated sugar, flatten balls on cookie sheet,

making rounds 2-inches in diameter. Bake 12 to 14 minutes. Cool.

Makes 6 dozen cookies.

* For orange-flavored cookies, use Craisins� Orange Flavor Dried Cranberries and

2 teaspoons grated orange peel.