French Toast Casserole

This requires overnight in the refrigerator and 30 min in the morning on the counter before baking.

10 c (1 in. cubed) premium quality white bread, ~16 slices

Cooking spray

8 oz block 1/3 less fat cream cheese, room temp

8 lrg eggs, room temp

1 1/2 c low fat milk

2/3 c half and half

1/2 c maple syrup

1/2 t vanilla extract

2 T powdered sugar

3/4 c maple syrup

oven at 375F

Place bread cubes in 13x9 in baking pan coated with cooking spray.

Beat cream cheese at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add milk, half and half, 1/2 c maple syrup, vanilla and mix until smooth. Pour cream cheese mixture over the bread in the baking pan. Cover and refrigerate over night.

In the morning, remove souffle from frig and let sit on counter 30 min.

Bake at 375F 50 min or until set. Sprinkle powdered sugar on top and serve warm with maple syrup and/or fruit and whipped cream (for added decadence!)

diana

French Toast Casserole- an easier one

This is much easier to make than the first one, which is complicated but makes a big pan full. I would make this again. It's supposed to be a diabetic recipe as well, so that's another bonus for it.

6 servings
2c fat-free milk
3 eggs lightly beaten
12 slices whole-grain or sourdough bread, halved, divided
3T melted margarine or butter divided
9T powdered sugar, divided (I decided to mix cinnamon and a dash of nutmeg to this and it was good)
2 c fresh or frozen/thawed/drained raspberries, divided (I would used fresh rather than frozen- they were too mushy. But what about dried and reconstituted blueberries or cherries?)
1T ground cinnamon
pancake syrup, warmed if you like
Beat milk and eggs in 11x7 in baking dish. Dip bread halves into egg mixture, coating both sides well. Arrange 8 bread halves in lightly greased 9 in baking dish. Drizzle with 1T melted margarine; sprinkle with 3T sugar and 1 c raspberries. Repeat layers 1 more time, arranging bread halves in opposite direction from the bottom layer. Top with remaining 8 bread halves, margarine, sugar. Sprinkle with cinnamon.
Bake covered about 25 min at 400F. Uncover and bake until browned, about 10 min longer. Serve with syrup if desired. (I like applesauce instead).

by Diana G.

Almond Poppy Seed Muffins

1 cup whole wheat flour
1/2 cup flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 Tablespoons poppy seeds
1/4 teaspoon nutmeg

3/4 cup vegetable oil
3/4 cup buttermilk
1 egg
1 Tablespoon water
3/4 teaspoon almond extract

slivered almonds

Preheat Oven to 350
Line a 12 cup muffin tin with liners.

Combine dry ingredients in a large bowl.
Whisk together liquids in a separate bowl. Add liquids to the dry ingredients and stir only until moistened.

Divide batter evenly among muffin tins. Sprinkle slivered almonds on top of each muffin.
Bake until golden brown, about 24 minutes.

Submitted by Naomi Skye

Sour Cream Blueberry Muffins

Sour Cream Blueberry Muffins

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
8 oz. sour cream
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 cup blueberries (can be frozen - if frozen, don't thaw)

Topping:
2 tbsp. sugar
1/4 tsp. cinnamon
1/4 tsp. nutmeg

Line muffin tins with 20 paper baking cups.
Beat butter and sugar. Add eggs, sour cream and vanilla. Add flour, baking soda, baking powder and salt. Stir with a spoon. Fold in blueberries. Pour batter into muffin cups until 3/4 full.
Mix the topping ingredients and sprinkle on top of muffins.
Bake at 400 degrees for 18-20 minutes.

Note: I just made these with raspberries and they were great! I'm also going to try sour cherries.
Submitted by: Joanna Falk


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Italian Brunch Casserole

Makes 8 servings
Ingredients
1 (8-ounce) package sweet Italian sausage
8 green onions, sliced (1 cup)
2 zucchini, diced (about 3 cups)
1 teaspoon salt
1/2 teaspoon pepper
1 (7-ounce) jar roasted red bell peppers, drained and chopped
1 (16-ounce) Italian bread loaf, cut into 1-inch cubes (about 8 cups)
2 cups (8 ounces) shredded sharp Cheddar cheese
6 large eggs
1 1/2 cups milk
Preparation
Remove and discard casings from sausage. Cook sausage in a large skillet, stirring until sausage crumbles and is no longer pink; drain.
Add green onions and next 3 ingredients to skillet. Sauté 4 minutes or until vegetables are tender. Stir in roasted bell peppers. Drain and cool.
Spread 4 cups of bread cubes in a lightly greased 13- x 9-inch baking dish. Top with half each of the sausage mixture and cheese. Repeat with remaining bread, sausage, and cheese.
Whisk together eggs and milk. Pour egg mixture over bread. Cover and chill 8 hours.
Bake, covered, at 325° for 1 hour or until bubbly and hot. - YUMMY

Submitted by: Joanna

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Preheat oven to 350 degrees.
Grease a 9x13 pan.

Topping:
¼ cup sugar
¼ cup light brown sugar
3 Tbsp. butter
1 tsp. cinnamon
Mix by hand or with a pastry blender. Set aside.

Mix:
2 cups flour
1 tsp. baking soda
Mix:
1 cup milk
1 Tbsp. white vinegar
Cream:
¾ cup white sugar
½ cup light brown sugar
1 stick butter, softened
Add:
1 egg

Then add the flour mixture just until blended. Add milk and 1 ½ tsp. vanilla until just blended.
Fold in 3 cups rhubarb, chopped. Pour into prepared pan and put topping on it. Bake for 35 to 45 minutes.
It’s yummy topped with strawberries and ice cream.

Submitted by: Joanna Falk