Crunchy French Toast

2 or 3 slices of bread cut in half

1 cup cornflake cereal

2 large eggs

1/3 cup milk

1/2 tsp all purpose flour

2 drops vanilla

butter and pancake syrup

1. Preheat oven at 400. Line baking sheet with parchment paper or silpat.

2. Put bread pieces onto lined baking sheet into warming oven (it does not need to be at full temperature) to toast lightly for 5 minutes. Cool the bread completely.

3. Seal the flakes in a heavy plastic bag. Crush them with a rolling pin to the size of rolled oats. Pour into a pie pan or into a shallow dish. Set aside.

4. In a large bowl mix the eggs, milk, flour, and vanilla until blended. Be sure there are no lumps of unmixed flour. Pour into a pie pan or shallow dish. In batches, soak the bread pieces into egg mix. Soak about 1 minute on each side in the egg mixture. Be careful not to tear the bread.

5. Place the cornflake crumbs. Coat both sides with the crumbs. Place on lined baking sheet.

6. Bake 400 for 10 minutes on one side. Then flip over with tongs and bake another 5 - 10 minutes until the crumbs begin to turn brown.

Rachel Ray doesn't toast them first. Dips them in the egg and cornflakes, cooks them in a frying pan for 2 minutes on each side and then puts them in the oven. She also adds cinnamon and nutmeg in the egg mixture and uses half and half instead of milk.

Bacon and Egg English Muffin Cups

I found this recipe on one of my favorite food blogs - Picky Palate Jenny is darling and has a lot of fun, comfort food recipes!

BACON and EGG English MUFFIN CUPS

3 whole english muffins, split

6 slices ready cooked bacon, not microwaved, just right out of package

1/2 Cup shredded cheddar cheese

6 large eggs

Pinches of kosher salt and fresh cracked black pepper

1. Preheat oven to 350 degrees F. Press english muffins carefully into bottom of a 6 cup Texas size muffin tin. Form a little circle with the bacon and place around inside of muffin. Sprinkle inside with cheese then top with a whole egg in each cup, keeping inside the bacon ring. Sprinkle with pinches of kosher salt and pepper. Bake for 15-20 minutes or until egg is cooked through, not jiggly.

2. Remove and let cool for 5 minutes before removing from muffin tin. Serve as is or with some of your favorite hot sauce and a side of fruit!!

6 servings

Glazed Lemon Scones

from Ronna

2 cups flour

1/3 c sugar

1 Tbsp baking powder

1/2 tsp salt

zest of 1 lemon

3 Tbsp cold unsalted butter (cut into 1/4" pieces

1 egg yolk

1/2 tsp vanilla

2 Tbsp fresh lemon juice

1 c whipping cream or half and half (reserve 2 Tbsp for brushing tops)

Lemon Glaze

1 c powdered sugar

1 Tbsp fresh lemon juice

1/2 tsp lemon extract

1 Tbsp melted butter

2 Tbsp whipping cream or half and half

Heat oven to 400. Grease heavy baking sheet, set aside. Sift flour, sugar, baking powder and salt into large mixing bowl. Add lemon zest and stir. Using fingers, add butter and rub into dry ingredients and mix slightly together, then pour into dry ingredients all at once. Stir just until mixture holds together. Pour dough onto floured surface and using floured hands, knead 3-4 times only, form a ball and flatten to a disc about 3/4" thick. Cut into pie wedges. Transfer pieces onto cooking sheet, separating at least 1/4" apart. Brush tops with reserved cream. Bake 16 - 18 minutes until golden brown. Cool for minutes then transfer to cooling rack. While cooling, mix well. Drizzle over scones, using all glaze (the more the better!) Cool completely and enjoy.

Great for breakfast or after school snack.

Makes 8 large or 32 mini bites.

Bagel French Toast

Another favorite from my friend, Joy and her cookbook Bliss
Bagel French Toast

4 - 6 Large cinnamon, blueberry or plain bagels
(I used cinnamon sugar crunch bagels, found at only at Smith's)
4 to 8 oz. cream cheese
1 cup fresh or frozen berries
12 eggs
2 cups milk
1/3 maple syrup

Cut up bagels into cubes and place in a buttered 9x13 dish. Cut up cream cheese and place over bagels. Sprinkle berries on top. Mix eggs, milk and syrup. Pour over bagels, cover, and refrigerate overnight. Remove from fridge 30 minutes before baking. Preheat oven to 350 degrees, cover with foil and bake 30 minutes. Remove foil and bake 30 minutes more.

Serve with following Berry Syrup - or one of your favorites.

Berry Syrup
1 cup sugar
2 Tbsp cornstarch
1 cup water
1 cup mixed berries (fresh or frozen)
1 Tbsp butter

Mix sugar, cornstarch and then water. Boil over medium heat for 3 minutes, mixing well. Stir in berries and reduce heat. Simmer 8 -10 minutes. Remove from heat and stir in butter until melted. Serve warm.

Peaches & Crepes

Crepes are the old standby in my world of meals. This week, instead of the yummy Nutella, I decided to send peaches (which are in season) and this yummy butter sauce & whip cream for dessert, for a change. Next time, I'll send the Nutella!

Butter Sauce (to go over peaches):
1/2 C butter
1 C sugar
2 tsp flour
2 egg yolks
2/3 C evaporated milk
1 tsp vanilla
pecans (opt)

In small sauce pan, combine ingredients well, boil until thickened. (Watch closely, it will scorch).

Hashbrown Quiche

3 c frozen potatoe hashbrowns, thawed or grated potatoes rinsed in a colander
1/3 c butter, melted

Press hashbrowns and take out moisture with a towel. Press into bottom of 9" pie plate. Drizzle butter over the top. Bake @ 425 for 25 minutes.

Sprinkle on:
1 c diced cooked ham or bacon bits or desired meat
1 c shredded cheese
green onions (optional)

Beat:
3 eggs
1/2 c milk
1/2 tsp salt
1/4 tsp pepper

Pour over top. Bake @ 350 for 25 - 30 minutes or until a knife comes clean. Stand 10 minutes before serving. May serve with sour cream and picante.