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French Toast Casserole

4 tablespoons unsalted butter, melted 3/4 cup firmly packed light brown sugar 1 loaf brioche or challah bread, sliced into 1 1/2 inch slices 8 large eggs, lightly beaten 1 cup whole milk 1 tablespoon pure vanilla extract 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Pinch of salt 1/2 cup chopped pecans Confectioners’ sugar for accompaniment Pure Maple Syrup * Combine the melted butter and sugar in the bottom of a baking dish. * Make a nice even layer of the mixture to cover the entire area. * Arrange the bread slices on top, squeezing them in place. * Whisk the eggs, add all the remaining ingredients except the pecans. * Pour over the bread, letting it soak in. * Top with pecans and cover with plastic wrap. (The casserole will not look real moist, don’t worry I promise it will be so when you eat it) * Keep refrigerated for at least 3 hours or up to 12 hours. * Set out at room temperature for 20 minutes before popping into a hot oven set to 350 degrees. * Bake until lightly browned and set, 35 to 40 minutes. * Remove and slightly cook if you can wait a few minutes. * Serve hot or warm with sorghum, cane or maple syrup. * Serves 8

Pop Up Pancakes

makes 24 muffins or fills a 9×13 baking pan * 1 cup milk * 1 cup flour * 6 eggs * 1/4 cup melted butter * dash salt * Preheat oven at 400* I like to blend all the ingredients in my blender. I have tried to whisk it or even use the electic mixer, but it seems to get the most smooth with a blender. Then grease your muffin tins or baking pan. My mom likes to bake these in a jelly roll pan. Bake them for 15 minutes, or until puffy and golden on top. Use a knife to pry them out, hopefully they were greased well enough and should pop right out. Now they are ready for toppings. I love syrup, powdered sugar, and fruit. You could even use fresh Strawberry Jam. We usually load it all on and dive in.

Farmer's Breakfast

Ingredients: 4 Potatoes; medium 4 Bacon; strips, cubed 3 Eggs; large 3 tb Milk 1/2 ts Salt 1 c Ham; cooked, small cubes 2 Tomatoes; medium, peeled 1 tb Chives; chopped Preparation: Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. Serves: 4

Baked Vegetable Omelette

(This recipe yields 6 servings) * 1 1/3 cups shredded Monterey Jack cheese * 2 cups chopped broccoli or 1 package (10 ounces) frozen chopped broccoli -- thawed and drained * 3 medium tomatoes -- coarsely chopped (2 cups) * 2 2/3 cups shredded Cheddar cheese * 1 1/3 cups milk * 1/3 cup Gold Medal® all-purpose flour * 1/2 teaspoon salt * 4 eggs 1. Heat oven to 350ºF. 2. Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese. 3. Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.
1 (8-ounces) package mixed dried fruits, cut up 1/4 cup packed brown sugar, firmly packed 1 tablespoon fresh lemon juice 1/4 teaspoon ground nutmeg 1 1/2 cups fresh or frozen peeled sliced peaches, thawed 1 large egg 1 cup fat-free milk 1 1/2 cups reduced-fat biscuit/baking mix 2 cups (8-ounces) Sargento Light Mild Cheddar Shredded Cheese, divided use 1. In a medium saucepan, combine 2 cups water, dried fruit, brown sugar, lemon juice and nutmeg; heat to boil. Reduce heat; cover and simmer for 25 minutes or until thickened, stirring occasionally. Stir in peaches; keep warm. 2. Beat egg in a bowl. Stir in milk. Add baking mix, stirring just until dry ingredients are moistened. Stir in 1 3/4 cups cheese. 3. Heat a nonstick griddle or skillet over medium-high heat until a drop of water on the griddle sizzles. Spray griddle with nonstick cooking spray. For each pancake, drop 1/4 cup batter onto hot griddle. Cook for 2 minutes or until tops are bubbly and edges look cooked. Turn; continue to cook for 1 minute or until bottom is golden brown. Transfer to warm plates; top with fruit sauce. Sprinkle with remaining cheese. Makes 6 servings.
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