Cheddar French Toast With Dried Fruit Syrup Recipes

Steps:

• Prepare French toast according to package directions. Place six slices in an ungreased 13x9-in. baking dish. Top with ham, 2 cups cheese and remaining French toast. Spread pie filling over top; sprinkle with granola. , Bake, uncovered, at 350° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. In a small bowl, combine sour cream and brown sugar; serve with French toast. Refrigerate leftovers.

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, eggs, butter, sugar, salt and 3 cups flour; beat on medium speed 2 minutes. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover; let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; knead in cheese. Divide dough in half; shape each portion into a 6-in. round loaf. Place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°., Bake until golden brown, 35-40 minutes. Remove from pans to wire racks to cool.

Steps:

• Set out a heavy skillet or cast iron griddle.
• Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside.
• Spread the bread slices out on a flat working surface.
• Spread one side of four slices of bread lightly with the prepared mustard.
• Top each with a slice of cheddar cheese.
• Butter the remaining four slices of bread and top each cheese slice with bread, butter side down.
• Heat the butter in the skillet or on the griddle.
• Carefully dip each sandwich into the egg mixture, coating both sides.
• Allow the excess egg mixture to drain back into the bowl.
• Dip only as many sandwiches as will lie flat in the skillet or griddle.
• Cook over low heat until browned.
• Turn and brown the other sides.
• Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking.
• Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes.
• Serve hot.

Steps:

• Combine syrup, fruit and walnuts; let stand overnight. Cut a slit in the crust of each slice of bread to form a pocket. Stuff each pocket with 2 tablespoons cheese. In a bowl, beat eggs, milk and salt; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides. Serve with dried fruit syrup.

Steps:

• Combine syrup, fruit and walnuts; let stand overnight. Cut a slit in the crust of each slice of bread to form a pocket. Stuff each pocket with 2 tablespoons cheese. In a bowl, beat eggs, milk and salt; soak bread for 2 minutes per side. Cook on a greased hot griddle until golden brown on both sides. Serve with dried fruit syrup.

Steps:

• Puree the fruit in the water (if necessary) in a blender.
• Cook over medium heat until the mix thickens up.
• Serve warm or cold. Store in refrigerator- will keep for several weeks if it lasts that long!
• *Try using berries, cherries, pineapple, mango, papaya, bananas etc.

Steps:

• Preheat the oven to 350°F
• Spread the pecan halves evenly on a baking sheet.
• Toast them until fragrant, about 8 minutes.
• Sprinkle the salt over the pecans and toss evenly to coat; set aside.
• Butter a 9- by 13-inch baking dish.
• Cut the baguette into 1 1/2 inch thick slices and arrange them in an even layer in the baking dish. If some of the bread slices won't fit, save them for another use - note that if you stack slices, the cooking time will increase.
• Whisk together the eggs, milk, 1/2 cup of the brown sugar, vanilla, and nutmeg in a large bowl, and pour the mixture evenly over the bread. Turn the bread slices to coat them evenly.
• Chill the mixture, covered with plastic wrap, until all the liquid is absorbed by the bread, at least 8 hours or overnight.
• Preheat the oven to 400°F Take the baking dish from the refrigerator and let sit for about 30 minutes to take some of the chill off.
• Just before baking, sprinkle the pecans and blueberries evenly over the soaked bread.
• Combine the butter with the remaining 1/4 cup brown sugar in a small saucepan and warm over medium heat, stirring, until the butter is melted. Drizzle the butter mixture over the bread.
• Bake until blueberry juices are bubbling around the edge of the pan and the bread is heated through, 20 to 25 minutes.
• To make blueberry syrup:.
• Cook the blueberries and maple syrup in a small saucepan over medium heat until most of the blueberries burst, 3 to 5 minutes, stirring occasionally.
• Pour the syrup through a sieve into a heatproof pitcher, pressing on the solids to extract as much blueberry flavor as possible.
• Stir in the lemon juice.
• Set the pitcher in a pan of warm water to keep warm until ready to serve.

Steps:

• Combine juice and sugar in medium sauce pan.
• Bring to a boil.
• Let boil for a few minutes (until sugar is completely dissovled).
• Let cool for about 30 minutes.
• Pour into containers (I used an old glass syrup bottle) and store in fridge.

Steps:

• Melt butter and chocolate broken into pieces in a frying pan (butter first), or in microwave.
• Mix flour, eggs and sugar in a bowl and then add melted butter and chocolate and stir.
• Add nuts and dried fruit to mixture and stir.
• Pour mixture in a small pan or in muffin cups.
• Bake 15 minutes in a per-heated oven at 200°C.
• Do not over-bake, core should stay a little melted. This can be tried out with a toothpick in the cake - there should be some chocolate left on the toothpick when it comes out. When the brownies cool off core will thicken.