Baked French Toast

6 large eggs
2 cups milk
1/3 cup heavy cream
1/3 cup sugar
1 tsp almond extract
1 tsp nutmeg
½ tsp coarse salt
1 TBS cinnamon
10 slices brioche bread
Pure Maple Syrup

Options: 1 cup blueberries, cranberries, chocolate chips, raisins & cinnamon, nuts, etc.

Preheat oven to 375°.
Beat eggs. Whisk in milk, heavy cream, sugar, almond extract, nutmeg, cinnamon and salt.
Dip bread slices into batter to coat; overlap brioche slices in a 9 x 13” ceramic or glass baking dish.
Pour remaining batter over top.
Cover and refrigerate for at least 2 hours.
Sprinkle with 3 TBS raw sugar.
Cover with foil and bake for 25 minutes.
Uncover and bake an additional 20 – 25 minutes until top is golden brown and crunchy.

Orange Cream Scones

Scone batter:                                                                                Icing:

4 cups all-purpose flour                                                         2 Tbs butter, softened
5 tsp. baking powder                                                               2 Tbs cream cheese, softened
1/2 tsp. salt                                                                               ½ cup milk
1 cup butter                                                                               4 cups confectioner’s sugar
3 oz cream cheese, softened                                                 Zest from one Naval orange
Zest from one Naval orange                                                   ½ cup shredded coconut
1 cup granulated sugar
4 eggs

Preheat oven to 350° and line cookie sheets with parchment paper.
Combine flour, baking powder and salt; set aside.
Beat butter and cream cheese in medium bowl with electric mixer on medium until creamy.
Add granulated sugar and orange zest and beat 2 minutes.
Add eggs, one at a time, beating well after each addition.
Beat in flour mixture on low just until blended.
Drop large scoops of batter on to parchment paper about 2” apart. (I used a large ice cream scooper)
Bake 15 minutes or until light golden brown on bottom. Cool completely.

For icing:

Whisk together butter, cream cheese & milk.
Add confectioner’s sugar, orange zest & coconut and mix well; most of the zest and coconut will sink to the bottom.
Dip tops of scones in glaze, shaking off excess, and place on wire rack.
When all scones have been dipped, spoon the remaining zest and coconut on top of each scone.
Let stand on wire rack until glaze is set.

 

Maria’s Apple Crisp – Most requested recipe from guests!

6 medium Golden Delicious apples peeled, cored and cut into wedges
½ cup butter, softened (1 stick)
½ cup brown sugar
½ cup flour
¾ cup graham cracker crumbs (6 whole crackers, crushed)
Cinnamon

Preheat oven to 350°.

Place cut apples in baking pan.  Combine butter, brown sugar, flour and graham cracker crumbs and mix well.
Spread mixture evenly on top of apples and sprinkle cinnamon on top.  Bake for 45 minutes.

 

Shannon’s Strawberry muffins

“Strawberry muffins that can be made with fresh or frozen strawberries. If using frozen berries, thaw slightly, then chop with a knife.”

1/4 cup canola oil
1/2 cup milk
1 egg
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup white sugar
1 3/4 cups all-purpose flour
1 cup chopped strawberries

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar.
Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.