Monday, April 28, 2014

Baked French Toast


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As you have probably noticed I have been MIA from my blog.  My life has been a little crazy lately So needless to say I have been pretty tied by the end of the day.  I do have some recipes to share with you so for awhile I might just be posting pictures and recipes.  If I get time I will tell you a little about what is going on.

Last week I did take Friday off and traveled to Portsmouth to spend the night with Cally in her apartment before the end of school hits this week.  Cally will be home for the summer and again working at the Mini Market/Deli/Gardens.  She mostly works in the greenhouse when she is home over the summer.

I had Billy home for a bit at the beginning of the month.  He needed to be taken care of after having ACL surgery.  He had a snowboarding accident in NY this past winter.  While I enjoyed having him here with me I wish he did not have to go through the surgery.  It was pretty rough.

We had a wonderful Easter at our house.  Bill's mom and dad came home from Florida the week before Easter and we had them over for Easter Dinner.  Cally did an excellent job setting the table and doing the centerpieces!

Baked French Toast

12 pieces of Texas Toast
1/4 C butter
4 eggs
2/3 c half and half (or milk)
1/3 C sugar
1 t cinnamon
1 t vanilla

Heat oven to 400 degrees.  While oven is heating up place the butter on a cookie sheet with sides and place in oven so it will melt.

Mix the sugar and cinnamon together and sprinkle over the cookie sheet with melted butter.

In a bowl mix the eggs, half and half, and vanilla.

Dip the bread in the mixture soaking well.

Place bread in pan.  I mix up more cinnamon sugar and sprinkle over the top side of the toast.  That way it has cinnamon sugar on both side when it is done but you do not have to add the extra cinnamon sugar if you do not want to.

Bake 10 to 15 minutes

Sunday, April 20, 2014

Limoncello Chiffon Pudding Cakes


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For the Lemon Liquor Spiked Recipe Challenge I decided to make Limoncello Chiffon Pudding Cakes.  The cakes were really moist and the warm gooey lemon pudding surprise in the bottom of the dish was heavenly.

Thanks to Carrie from Frugal Foodie Mama and Julie from This Gal Cooks for hosting the awesome Spiked Recipe Challenge!!  Be sure to visit their blogs to see all the other amazing Lemon Liquor Submissions.

Limoncello Chiffon Pudding Cakes
adapted from:

4 eggs, separated
1/3 C Lemon Liquor
1/2 t Lemon extract
1 T melted butter
1 1/2 C sugar
1/2 C flour
1/2 t salt
1 1/2 C half and half
whipped cream or whipped topping to garnish

In medium mixing bowl, beat the egg yolks until light and fluffy.  Beat in lemon liquor, lemon extract and melted butter.  In another bowl combine sugar, flour and salt.  Add to lemon mixture, alternating with the half and half, beating well after each addition.  The batter will be thin.  Beat the egg whites until soft peaks form, fold into the batter. Divided between 6 buttered ramekin dishes.  Set ramekins into a pan (I used baking sheet with sides) and place about 1 inch of hot water into the pan. place in a 350 degree oven and bake for 35 to 40 minutes.  Allow to slightly cool.  Serve warm with whipped cream.

Changes made from original recipe: Lemon Liquor (in place of Lemon Juice), Lemon Extract (in place of Lemon Peel) , half and half (in place of milk). I baked mine in 6 ramekins (in place of 1 1/2 quart baking dish), Also changed the recipe name from Lemon Pudding Cake to Limoncello Chiffon Pudding Cakes.