submitted by Diane Fullmer
4 eggs
2/3 cup orange Juice
1/3 cup milk
1/4 tsp vanilla
1/4 tsp nutmeg
1/4 cup sugar
1/3 cup butter or margarine
half loaf of French bread
Whisk first six ingredients together in a bowl. Melt 1/3 butter and pour into a cookie sheet. Arrange 1/2 loaf of French bread that has been cut and sliced on the pan. Pour the egg mixture over the bread. Make sure both sides get covered with some of the mixture. Cover with plastic wrap and chill overnight. Bake at 400 degrees for 20 minutes or until cooked through.
Top with butter sauce and strawberries.
Friday, June 13, 2008
Butter Sauce
submitted by Diane Fullmer
1 cube butter or margarine
1/2 cup white sugar or splenda
1/2 cup brown sugar
1/2 cup canned milk
1 tsp vanilla
Melt the butter and whisk in remaining ingredients. Serve over waffles, French toast, etc.
1 cube butter or margarine
1/2 cup white sugar or splenda
1/2 cup brown sugar
1/2 cup canned milk
1 tsp vanilla
Melt the butter and whisk in remaining ingredients. Serve over waffles, French toast, etc.
Ham and Cheese Puffs
submitted by Lisa Esplin
1 loaf day-old Italian bread, cut into 1" cubes
3 cups cubed cooked ham
3/4 lb grated cheese (jack, munster or chedder)
1 medium onion, chopped (can also use other vegetables)
1/8 cup butter (enough to saute onion and/or other vegetables)
8 eggs
3 1/2 cups milk
1-2 Tbsp prepared mustard (a little goes a long way)
dash of salt and pepper
Cube day-old bread and set aside in a 9x13 casserole pan (set out for longer if you desire a more crispy crust). In a skillet, saute onion and/or other vegetables in butter until tender. Transfer to a bowl. In a large mixing bowl, whisk together eggs, milk, mustard, cheese, salt and pepper. Add ham and sauteed vegetables to the bread. Pour milk-egg mixture over bread and refrigerate overnight. Remove 30 minutes before baking. Bake at 350 for 50-60 minutes. Serve immediately.
1 loaf day-old Italian bread, cut into 1" cubes
3 cups cubed cooked ham
3/4 lb grated cheese (jack, munster or chedder)
1 medium onion, chopped (can also use other vegetables)
1/8 cup butter (enough to saute onion and/or other vegetables)
8 eggs
3 1/2 cups milk
1-2 Tbsp prepared mustard (a little goes a long way)
dash of salt and pepper
Cube day-old bread and set aside in a 9x13 casserole pan (set out for longer if you desire a more crispy crust). In a skillet, saute onion and/or other vegetables in butter until tender. Transfer to a bowl. In a large mixing bowl, whisk together eggs, milk, mustard, cheese, salt and pepper. Add ham and sauteed vegetables to the bread. Pour milk-egg mixture over bread and refrigerate overnight. Remove 30 minutes before baking. Bake at 350 for 50-60 minutes. Serve immediately.
Soggy-Bottom Biscuits
submitted by Mandee VanOrden
1/2 cup butter
1 cup orange juice (you can use any flavor)
1 cup sugar
Bring to boil and pour into 9x13 pan.
2 cups flour
1/2 tsp salt
3 tsp baking powder
3-4 Tbsp shortening
3/4 cup milk
Cut shortening into flour and salt. Mix in milk. Roll out and cut into circles. Place on juice mixture. Bake at 350 for 20-25 minutes.
You can also double the recipe if you like it a little more gooey.
1/2 cup butter
1 cup orange juice (you can use any flavor)
1 cup sugar
Bring to boil and pour into 9x13 pan.
2 cups flour
1/2 tsp salt
3 tsp baking powder
3-4 Tbsp shortening
3/4 cup milk
Cut shortening into flour and salt. Mix in milk. Roll out and cut into circles. Place on juice mixture. Bake at 350 for 20-25 minutes.
You can also double the recipe if you like it a little more gooey.
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