Wednesday, December 17, 2008

French Apple Breakfast Casserole

I love collecting cute/pretty cookbooks, even if only for their covers! I found this good recipe in here.

4 Tbsp. butter
3 lg. Gala apples, peeled, cored, and sliced (Sometimes I leave the peels on for the nutritional value and time constraints)
1/2 c. raisins
2/3 c. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
8 to 10 1-inch-thick slices of French bread, trimmed of crusts
4 lg. eggs
1 1/4 cups milk
2 tsp. vanilla

1. The evening before serving, melt butter in a large skillet or frying pan over medium heat. Add apples and saute for 5 minutes.
2. Add raisins, brown sugar, cinnamon, and nutmeg to skillet. Continue cooking, stirring frequently, until apples are tender, 10 minutes.
3. Spread apple mixture evenly over the bottome of a 13x9 baking dish. Layer bread slices over apples until completely covered.
4. In a med. mixing bowl, beat eggs until foamy. Beat in milk and vanilla. Pour egg mixture over the bread slices. Cover and refrigerate overnight.
5. In the morning, preheat over to 375 degrees. Remove casserole from refrigerator, uncover, and bring to room temperature. Bake uncovered for 35 minutes, or until bread is golden and firm. Let sit for 10 minutes before serving. Makes 6 to 8 servings.

Tuesday, December 9, 2008

"Special Pancakes"

This is one of the original Snow family's favorite treats. (as in Grandma Snow :)

2 cups flour
2 cups milk
1 cup sugar
8 eggs
1 cube butter (1/2 cup)

(recipe can be halved and put in a smaller pan)

Preheat oven to 425 F. Put butter in 9 x 13 pan and let melt in oven. Meanwhile, put rest of ingredients in a bowl and blend. When butter is melted pour egg mixture into pan. Cook twenty minutes or until puffy and golden-brown. Cut into squares and serve with powdered sugar or lemon, syrup, jam, etc.

Pork Chops with Orange-Dijon Sauce

(This is from the crockpot Supper Club a couple of months ago. Got it from "Biggest Book of Slow-Cooker Recipes")

6 boneless pork sirloin chops (I used beef steaks)
salt and pepper
1/2 teaspoon dried, crushed thyme
1 cup orange marmalade (I didn't have enough marmalade, so I used 1/2 cup marmalade, 1/2 cup blackberry preserves.)
1/3 cup Dijon-style mustard

Sprinkle both sides of chops lightly with salt and pepper and thyme. Place chops in slow cooker. In a bowl combine marmalade and mustard. Remove 2 tablespoons of the mixture; cover and refrigerate. Combine remaining mixture and 1/4 cup water. Pour over chops. Cook on low setting 6 to 7 hours or high setting 3 to 3 1/2 hours. (Optional- spread reserved marmalade mixture over finished chops)