Daily Archives: August 27, 2013

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Cherry Apple French Toast Casserole

Cherry Apple French Toast Casserole
No Comments08/27/13
Cherry Recipe
Cherry Apple French Toast Casserole
 
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Ingredients
  • 16oz loaf Cinnamon Swirl Bread, cut into cubes
  • ½ cup Great Lakes Dried Cherries, cut in half
  • 1 cup Apple, peeled and diced
  • 8 ounces Cream cheese
  • 6 jumbo Eggs
  • 2½ cups Half and half

Instructions
  1. Place half of the bread cubes and cherries in a greased 9 x 13 inch baking dish.
  2. Cut up the cream cheese and sprinkle over the bread.
  3. Top with the remaining bread cubes.
  4. Beat the eggs and half and half together.
  5. Pour over the bread cubes.
  6. Cover and refrigerate overnight.
  7. Uncover and bake at 350 degrees for 45 – 60 minutes or until lightly browned and set in the center.
  8. Serve with butter and syrup.

Cranberry Orange Muffins

Cranberry Orange Muffins
No Comments08/27/13
Cranberry Recipe
Cranberry Orange Muffins
 
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Ingredients
  • 2 cups All Purpose Flour
  • ½ cup Sugar
  • 2 teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Great Lakes Dried Cranberries
  • 2 Tablespoons Freshly Grated Orange Peel
  • ½ cup Pecans or Walnuts, Chopped
  • 2 Eggs
  • ½ cup Orange Juice
  • ½ cup Vegetable Oil

Instructions
  1. Place cranberries in a bowl, cover with hot water and set aside.
  2. Grate orange peel and set aside.
  3. In large bowl, combine flour, sugar, baking powder and salt.
  4. In small bowl, combine egg, orange juice and oil. Add all at once to the flour mixture. Fold in drained cranberries, orange peel and nuts.
  5. Spoon batter into greased or paper-lined muffin cups. Fill muffin cups about ⅔ full. Bake in a preheated 375 F oven for 25 minutes or until done.
  6. (Yield: 12 small muffins)

Bacon and Sun Dried Tomato Strata

Bacon and Sun Dried Tomato Strata
No Comments08/27/13
Tomato Recipe
Bacon and Sun Dried Tomato Strata
 
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Ingredients
  • ½ cup Great Lakes Sun Dried Tomatoes, diced
  • 1 pound Bacon, cooked drained and crumbled
  • 1 Red Pepper, diced
  • 8 Green Onions, thinly sliced
  • 8 slices White Bread, cubed
  • 2 cups Cheddar Cheese, shredded
  • 6 large Eggs
  • 1½ cups Milk
  • ¼ cup Mayonnaise
  • ¼ teaspoon Dried Mustard
  • ½ teaspoon Salt
  • ¼ teaspoon Pepper

Instructions
  1. Cook bacon until crisp.
  2. Drain and crumble into a large bowl.
  3. Add the red pepper, green onions and sun dried tomatoes.
  4. In a greased 9 x 13 inch baking dish, layer half of the bread, the tomato/bacon mixture and the cheese.
  5. Top with remaining bread and tomato/bacon mixture.
  6. Combine eggs, milk, mayonnaise and seasonings in a bowl.
  7. Pour over the top.
  8. Sprinkle with the remaining cheese.
  9. Cover with foil and refrigerate overnight.
  10. Remove from refrigerator 30 minutes before baking.
  11. Bake covered at 350 degrees for 40 minutes.
  12. Uncover and bake for 15 minutes or until a knife inserted in the middle comes out clean.
  13. Let stand for 10 minutes before serving.