Nope no taste testing will be conducted!
- Home in WY
Nope no taste testing will be conducted!
I couldn't overcome the urge to try the raw GB this year, it was so tasty - a better grade of molasses. Baked small GB trees and GB men and not using those….trust me, after they are baked they could break yur teeth.
Hmm, more hints of what you're doing. So far there's a ramp, lights, chicken wire and trees & men. When's the big unveil? I want to see!
We try to have something different every Christmas.
salmon, ham,pork loin, turkey, game hens, seafood, prime rib, a nice roast...
Our tradition is to try something different.
I want to teach my son that change can be fun and exciting and we learn things.
I figure Christmas is the time we can splurge on a more expensive meal. Try something that we rarely get.
No carrots, no chicken.
I do always make a bout five gallons of chex mix, and a lot of pecan sandie cookies. (I think most people call them mexican wedding cookies)
I try to make a lot of cookies because I have a lot of Christmas cookie jars.
We've got a bag of frozen seafood bits in the freezer for Christmas, but it might be New years before I figure out what to do with it.
We have an Italian Filipino neighbor and he used to do magic with that stuff..
I am going to have to google.
This year might be ham mac and cheese and salad, though.
so many loose ends around here need to be tied off, Christmas will arrive before my act is together.
I am going to make a ginger bread coop though.
I am I am I am.
I might get it done new years eve... but I want to play some.
I have my shopping list together.
I have to buy eggs.
Years ago on the other baking thread there was a french toast casserole that you made the night before put in the refrigerator and baked in the morning,
I never tried it because my guys have to have the boy scout breakfast casserole each year.
Ground sausage, hash browns, diced onion, shredded cheese, and egg.
all out of a bag and pour sort of meal.
I let them do it.
Here it is. It was posted by BettyR in 3/10
I made this with several day old home made bread...it was VERY good.
Baked French Toast Casserole
1 (1-pound) loaf French bread
9 large eggs
Pinch of salt
1 (12-ounce) can evaporated milk
1-1/2 cups milk
Generously butter a 9x13-inch baking pan. Slice the French bread into 1 inch thick slices and arrange the slices, overlapping in pan.
Beat the eggs with the sugar, cinnamon, and salt with a wire whisk until very well combined. Add milks and vanilla and beat to combine.
Pour egg mixture over bread making sure all pieces get coated. Spooning some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350° and bake for 45 minutes, until puffed and lightly golden. Serve hot with Maple Syrup or dust with powdered sugar.
I haven't made this one yet but I plan on making it soon. It really looks good.
French Toast Loaf
Recipe from Main Street Bakery
· 12 slices day-old white bread (preferably a homestyle white, not Wonder Bread type)
· 8 oz. butter (chilled and sliced)
· Brown Sugar mixture (recipe below)
· Batter Mix (recipe below)
Liberally spray a loaf pan with Pam or other vegetable spray. Layer three slices day old bread on bottom of pan. Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter. Repeat these steps two more times. Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom. (Take your time here and pour into corners.)
Cover top of loaf with parchment paper and wrap top tightly with aluminum foil. Place in refrigerator and allow to sit overnight.
Heat oven to 325º F. Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes. Remove from oven and let rest for 5-10 minutes. Place a plate on top of loaf pan and invert to remove from pan. Cut into slices and serve.
Brown sugar batch:
· 9 oz, light brown sugar
· 1 tsp. cinnamon
Mix together and set aside.
· 10 oz. heavy cream (I plan to sub half and half)
· 4 large eggs
· 1/2 tsp. vanilla
· 1/4 tsp. cinnamon
Mix together and refrigerate until ready to use.