BAKED FRENCH TOAST CASSEROLE
1 loaf of crusty French or Italian day-old bread. Brioche may also be used.
2 1/2 cups whole milk
1/2 cup whipping cream
3/4 cup sugar
2 tablespoons vanilla
1 1/2 cups chopped apple or fresh pear
1/2 cup flour
1 cup packed brown sugar
1 cup chopped pecans
2 teaspoons cinnamon, divided
1/4 teaspoon salt
1/4 pound chilled butter, cut into pieces
Maple syrup for serving, if desired
Grease a 9x13-inch baking pan. Tear bread into chunks or cut into cubes. Arrange in prepared pan.
Whisk eggs; then add milk, cream, sugar, vanilla and one teaspoon cinnamon. Blend well. Pour over the bread cubes. Toss the bread pieces with the egg/milk mixture to get all the cubes coated. Cover tightly and store in the refrigerator several hours or overnight.
In small bowl, combine the flour, brown sugar, remaining teaspoon cinnamon and salt. Add butter and cut into mixture until the butter resembles fine pebbles. Store in a zipper-topped plastic bag in the refrigerator.
Preheat the oven to 350 degrees. Mix the bread cubes and egg mixture carefully one time and then top with cinnamon mixture. Bake 45 minutes or until a knife comes out clean. Allow the casserole to sit for 10 minutes and then serve with syrup, if desired.
SKILLET TURKEY TETTRAZZINI
2 cups uncooked corkscrew pasta
4 tablespoons butter
1/2 cup chopped green onions
1 cup sliced mushrooms, chopped coarsely
1/4 cup flour
1/4 teaspoon Italian seasonings
1/2 teaspoon pepper
1 14 ½ ounce can chicken broth
1 ½ cups diced cooked turkey or chicken
1/2 cup sour cream
1/3 cup grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside. In a large skillet, melt butter and sauté onions and mushrooms until tender. Stir in flour, Italian seasoning, and pepper; pour broth over and stir until mixture boils. Add turkey and cooked pasta. Heat for approximately 2 minutes. Stir in sour cream and top with Parmesan cheese. Cover and stand for 2 minutes. Serves 4-6.
1999 Ohio Apple Recipe contest winner, Carol Henschen from Perrysburg.
1 8-ounce package cream cheese, softened
1/2 cup brown sugar
1 teaspoon vanilla
1 8-ounce container non-dairy whipped topping
3 cups chopped Granny Smith or Golden Delicious apples
1 cup chopped pecans
1/2 cup chopped toffee pieces
One angel food cake