The Best (and easiest) French Toast

To be honest I can't speak to the "best" adjective since I'm not a big french toast fan but according to the hubs it's some of the best he's EVER tasted! I had to giggle a bit at how much eagerly he gobbled it up when I made it the first time for some "brinner". You know, that lovely meal of breakfast for dinner. I served it up with some turkey sausage and some fresh strawberries for an easy and delicious meal!

French Toast - Serves 4

Have it:
4 beaten eggs
1 cup milk
2 tbl. sugar
2 tsp. vanilla
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
8 1/2 in. slices challah bread or brioche or 8 slices dry white bread. (I went with Texas toast - great choice!)
2 tbl. butter
Maple-syrup
*The original recipe also includes orange liqueur as an option which I did not have on hand. Also the cinnamon and nutmeg are listed as optional - in my opinion they are necessary, not optional!

Do it:
1. In a shallow bowl beat together eggs, milk, sugar, vanilla, cinnamon and sugar. Dip bread slices into egg mixture, thoroughly coating each side.

2. In a skillet or on a griddle melt 1 tbl. of the butter over medium heat; add half of the bread slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining butter and bread slices. Serve warm topped with syrup, powdered sugar and fresh strawberries.

Little side note - when I was growing up my grandma always used the same bowl to make french toast. Though her original bowl is long lost, I found the same one at a flea market and now carry on the tradition. I think it makes it taste better and is the perfect size and shape for making french toast. Sigh, I do love traditions.

And apologies for the lack of prep pictures but I had a hungry boy to feed - little time for pictures :)

Source: Better Homes & Gardens Cookbook

Easter Brunch

Ah, Easter. Hubs and I made a trip back to Michigan to visit my fam and I volunteered to prepare a casual Easter brunch. As there would only be 5 in attendance, light and simple it would be. Of sustenance were a Farmer's Casserole and an Overnight Coffee Cake, accompanied by a fruit salad and the traditional colored Easter eggs (I also suggest adding mimosas, I would have but the four hour drive back to Chicago put a crimp in the plan). Easy, delicious and with minimal clean-up the recipe for a relaxing brunch for you and your guests.

Farmer's Casserole - Serves 6

Have it:

Nonstick cooking spray

3 c. frozen shredded hash brown potatoes

3/4 c. - 1 c. shredded monterey jack with jalapenos or shredded cheddar cheese

1 c. diced cooked ham, Canadian-style bacon or cooked breakfast sausage

1/4 c. sliced green onion (2)

4 eggs beaten, or 1 c. refrigerated egg product (I made with Egg Beaters, very good!)

1 1/2 c. milk

Do it:

1. Coat a 2 quart square baking dish with nonstick cooking spray. Arrange hash browns evenly in the dish. Sprinkle with cheese, ham and green onion.

2. In a medium bowl combine eggs, milk, 1/8 teas. salt and 1/8 teas. black pepper. Pour egg mixture over layers in dish.

3. Bake, uncovered, in a 350 oven for 40 min or until a knife inserted near center comes out clean. Let stand 5 min before serving.

Overnight Coffee Cake - Makes 15 pieces

*As the title suggests, this is to be made ahead of time. Chill up to 24 hours.

Have it:

3 c. all-purpose flour

1 1/2 teas. baking powder

1 1/2 teas. baking soda

1 teas. salt

1 c. butter, softened

1 1/4 c. granulated sugar

3 eggs

1 15 oz. container ricotta cheese

3/4 c. chopped nuts

1/2 c. packed dark brown sugar

2 tbl. toasted wheat germ

1 tbl. ground cinnamon

1 teas. ground nutmeg

Do it:

1. Grease bottom and 1/2 inch up sides of a 13x9x2 baking pan. In a medium bowl combine flour, baking powder, baking soda and salt; set aside. In a large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in ricotta cheese. Beat in as much flour as you can. Stir in any remaining flour mixture with a wooden spoon. Spread the batter into the prepared pan.

2. For topping (the good stuff!), in a bowl stir together the nuts, brown sugar, wheat germ, cinnamon and nutmeg. Sprinkle evenly over batter in pan. Cover with plastic wrap. Chill in the refrigerator for up to 2 hours.

3. Bake in a 350 oven for 35 - 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake slightly on a wire rack. Serve warm.

Source: The mecca of classic recipes, The Better Homes & Gardens New Cook Book