Cook's Corner


BAKED APPLE FRENCH TOAST÷SERVES 8

3 Large green apples

1 stick butter
1/2 c brown sugar
2 tbs Vanilla 
8 eggs
1 qt. Milk
12 ounces cream cheese
12 slices firm bread
Cinnamon
(Bread is your choice÷white, wheat sourdough, French, etc. Peaches may be substituted for apples or fruit may be eliminated altogether. Casserole may be baked immediately or covered and refrigerated overnight.)
1.Set rack in lower third of oven; preheat to 350â. Butter 13x9 pan. Core & cut apples into thin wedges. Do not Peel. 
2.In skillet, melt butter with brown sugar and 1 Tbs water. Add apples & cook, stirring 2-3 min. Put in baking dish; cool. 
3.Cut cream cheese into cubes; arrange evenly over apples. Cut bread diagonally; layer over apples, covering whole dish. 
4.Beat together eggs, milk & vanilla. Pour over mixture, taking care to dampen all breadslices. Sprinkle with cinnamon. Bake 40-50 minutes till golden & puffed. 
(This also reheats beautifully)
ENJOY!
Cinnamon-Coffee Pecans

Prep Time: 9 minutes. Cook time: 25 minutes
3 cups pecan halves
1/2 cup sugar
1/4 cup water
1 tablespoon instant coffee granules
1 teaspoon ground cinnamon
Dash of salt

*       Spread pecans in an ungreased roasting pan or 15x10-inch jellyroll  pan. Bake at 350 for 10 minutes, stirring after 5 minutes

*       Combine sugar and remaining 4 ingredients in a saucepan.  Cook over medium-low heat until sugar and coffee dissolve, stirring often.  Add pecans and cook 3 minutes, stirring constantly.  Remove from heat.

 *       Spread pecans in ungreased pan.  Bake at 350 for 15 minutes, stirring every 5 minutes.  Cool completely; store in an airtight container.

Yield 4 cups.

Deviled Nuts

Prep time: 5 minutes. Cook time: 20 minutes
1 pound pecan halves
1/3 butter or margarine, melted
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1/4 to 1/2 teaspoon ground red pepper
1/4 teaspoon dry mustard

* Spread pecans in an ungreased roasting pan or 13x9 pan. 

* Combine butter and remaining 5 ingredients, pour over pecans, stirring well

* Bake at 325 for 20 minutes, stirring twice. 

* Drain on paper towels, cool completely.  Store in an airtight container.  Yield 4 1/2 cups.

Both recipes are from Southern Living cook book and were shared by Shelly Roberts Beaulieu.

 

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