Overnight Baked French Toast

              As many of you know, I did not grow up cooking or baking. I left that to my mother and sister, both of whom were (and still are) wonderful cooks. My mother was excellent at the 'classic' recipes, my sister taking on a more adventurous side in the kitchen.
              A few weeks back, my husband and I invited my sister & her boyfriend to the boat. They came down the night before so that we could all have breakfast together & head out. My sister said she would bring breakfast. I insisted I had enough cereal to feed us all, but the stubborn type that she is, refused to be delegated to such a simple breakfast when we could have an elaborate feast.
           She brought with her overnight french toast - it was divine. Creamy & crispy, sweet yet tart, it everything an elaborate breakfast should be. The dish itself is quite rich though, so I wouldn't suggest serving it dieters (or just don't tell them!). We also served it with a warm strawberry-rhubarb sauce, and Canadian bacon would make a great side.
           Although I can take absolutely zero credit for this fabulous brunch dish, here it is:

French Toast:

Ingredients:

1 French Baguette

6 lg. eggs

1 1/2 c. milk

1 c. Half and Half

1 tsp. vanilla extract

1/4 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 c. butter, softened

1/2 c. light brown sugar, firmly packed

1/2 c. chopped walnuts or slivered almonds

1 tsp. corn syrup

Maple syrup & powdered sugar to serve.


Directions:

** Don't forget to start the day BEFORE serving **

1. Cut bread into 1-inch slices. Butter a 9-inch square baking pan or a larger rectangular pan. Arrange bread slices slightly overlapping to fill pan completely.

2. In a medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Mix well and pour over bread slices. Cover and refrigerate overnight.

3. Preheat oven to 350 degrees. In a small bowl, combine butter, sugar, nuts and corn syrup. Mix well and spread evenly over bread. Bake 40 minutes or until puffed and golden.

Strawberry-Rhubarb Sauce:
Ingredients

2/3 cup white sugar

• 1/2 cup orange juice
• 5 teaspoons cornstarch
• 1 1/2 teaspoons vanilla extract
• 4 cups sliced fresh strawberries
• 1 cup sliced rhubarb
• 5 drops red food coloring (optional)
• 
  
• Directions:

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Source: Tracey Aitcheson, who adapted the french toast from www.cooks.com; and the rhubarb sauce from www.allrecipes.com

Cecile's High-Fibre Energy Bars

           I have been searching for a good homemade granola bar recipe for a little while.  A few weeks ago, I noticed a lovely lady at work named Cecile eating the most delicious-looking granola bar. I could tell that it was homemade instantly. She was sweet enough to send me the recipe, and I have been sitting on it for two weeks waiting for time to make them. It was absolutely worth the wait, these energy bars are fantastic!!
           I got all of the ingredients at the bulk store, and played with the recipe just a bit. I added less walnuts and more almonds, completely for personal preference. I let the pan firm in the fridge overnight, and cut them into bars in the morning. Perfect!



 Ingredients:
1 cup rolled oats
1 cup granola
1/4 cup sesame seeds
1/4 cup flax seeds
1/4 cup raw sunflower seeds
1/2 cup wheat germ
1/2 cup bran
1/2 cup protein powder
1/2 tsp cinnamon
1/2 cup nuts (walnuts, pecans or almonds)

1/2 cup maple syrup
1/2 cup honey
1 cup peanut butter
 
Optional Additions:  I add extra walnuts & almonds
Add what you like in the amounts that suit you.
1/4 - 1/2 cup of each coconut, raisins, chocolate chips




Directions:
1. Grease 9x13 pan and set aside.  
2. Mix all dry ingredients in big mixing bowl.
3. In big Pyrex measuring cup stir peanut butter, honey and maple syrup, till smooth and    microwave 1 min, stir well and microwave another min, stir well again. Quickly pour over dry mixture and mix thoroughly.
4. Pour into prepared pan and press to mold pan. Let sit about 24 hours in refrigerator.  
   Cut into bars.
   You can wrap individually or store in layers on plastic wrap in airtight container in  refrigerator.  



        

Classic French Toast

    I love breakfast. It is my favourite meal of the day, and in addition to coffee, the only reason to get out of bed in the morning. I love nothing more than lying in bed with the sun rising, deciding what to make when I finally get up.
    This morning, however, I didn't have to decide. I had a perfect loaf of french crusty bread waiting so that I could make french toast. You see the secret to french toast has little to do with the eggs, or milk or vanilla. It has everything to do with the bread. I prefer a good homemade loaf, but a store-bought loaf of crusty bread from the bakery will work perfectly. With the french toast I had maple syrup fresh from the mennonites at the St.Jacobs, & fresh strawberries from the market. Happy eating!

          


Ingredients:
4-6 slices of thick white bread
3 eggs
2 tbsp milk
1 tsp pure vanilla
1 tsp cinnamon
icing sugar
fresh strawberries
maple syrup


Directions:
Combine egg, milk, vanilla & cinnamon. Dip each slice of bread & saturate well. Place on pre-heated grill (350F, or medium in a frying pan) and cook for 3-4 minutes per side. Remove & dust with icing sugar & cinnamon. Serve with maple syrup & fresh berries.

Scrambled Breakfast Wrap

This breakfast wrap takes just a few minutes to prepare & is healthy and satisfying. Its perfect for a day when you aren't sure what time lunch will be, as it keeps you full for a long time. Serve with salsa & sour cream if desired.

Ingredients:

2 tbsp chopped red onion

2 tbsp chopped yellow pepper

2 tbsp chopped roasted red pepper

handful of spinach

3 eggs

1 tbsp milk

1 large tortilla wrap

Grated cheese of choice (I use mozzarella)

Directions:

1) In a frying pan sprayed with cooking oil, saute onion, peppers, and spinach until they are softened over medium heat.

2) In small bowl, whisk eggs and milk together. Add dash of salt & pepper if desired.

3) Add egg to frying pan and scramble till cooked, about 3-4 minutes. Remove from heat.

4) Grate cheese over breakfast wrap. Add scramble mixture to wrap and roll up, tucking ends as you go.

5) Lightly grill in frying pan to seal the bottom.

Healthy Blueberry Muffins

Just like almost everybody I know, I am constantly on the

prowl for healthy recipes that don't compromise on flavour or

appearance. I found a blueberry muffin recipe on www.allrecipes.com with

a scrumptious-looking picture but with less than 150 calories per serving

- WAY less than most muffin recipes.

The overall result was very good, though I wasn't "wowed" the way

that I hoped. At the end of the day, I still prefer a full-fat, high

calorie muffin taste-wise, but since my waist won't let me indulge like

I used to, these are a good runner-up ):

These muffins are actually best the next day, so they

are perfect to make for snacks the week ahead. I will certainly make

them again when I am looking for a healthy yet tasty muffin.

Ingredients:

• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 3/4 cup white sugar
• 1/2 cup wheat bran
• 1/4 cup quick cooking oats
• 1 tbsp ground flax meal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cup blueberries (frozen works perfectly)
• 1/2 cup light sour cream or applesauce
• 1 cup buttermilk (milk with 1 tsp lemon juice works)
• 1 egg
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Crumb topping, if desired: Mix 2 tbsp each of flour, brown sugar, white sugar, oats and butter. Add 1/2 tsp cinnamon and mix well. Sprinkle over muffins.

Directions:

1) Combine dry ingredients in large mixing bowl. Add blueberries.

2) In separate bowl, mix wet ingredients.

3) Add the wet to the dry ingredients and mix until just blended. DO NOT overmix.

4) Bake in a preheated oven at 350 F for 18-21 minutes. Muffins are done when toothpick inserted comes out clean.

Source: Adapted from "Health Nut Blueberry Muffins", www.allrecipes.com

Zucchini-Blueberry Loaf

When I was in Florida last month, my MIL made a delicious blueberry-zucchini loaf. One of the best loaves I have ever, ever had. I finally got her to hand over the recipe so I could make it myself, but I was sad to see the original recipe has a TON of sugar and oil. I decided to try and make it substantially healthier so that I can make it on a regular basis, and I am happy to say, success!!!

Ingredients:

3 eggs lightly beaten

1/2 cup vegetable oil

2/3 cup applesauce

3 tsp vanilla extract

1 cup white sugar

1 cup brown sugar (or sugar substitute)

2 1/2 cups shredded zucchini

2 1/4 cups all purpose flour

1/4 cup ground flax seed

1/2 cup wheat bran, or whole-wheat flour

1 tsp salt

1 1/2 tsp baking powder

1/4 tsp baking soda

1 tbsp ground cinnamon

1 cup fresh or frozen blueberries

Directions:

Grease 2 regular loaf pans

Beat eggs, oil, applesauce, vanilla and sugar then fold in zucchini

Blend flour, flax seed, wheat bran, salt, baking powder, baking soda & cinnamon

Gently fold in blueberries.

Transfer to greased loaf pans - I added a sprinkle of brown sugar and cinnamon on top as per MIL recommendation.

Bake 45-50 minutes at 350 F

Cool 20 minutes in pans then remove loaves to cool completely on wire racks.

Source: Adapted from www.allrecipes.com; and my MIL!