2 cups fresh basil leaves, firmly packed
1/4 cup oil
2 Tbsp. pine nuts
1 clove garlic
1/4 cup grated parmesan cheese
Combine all ingredients in a processor or blender and process until smooth.
Pesto will keep, covered in refrigerator for up to one week.
My fresh basil is thriving so this is a perfect recipe for using it! Marilyn
Wednesday, August 26, 2009
Baked French Toast
1 baguette French bread, cut in 1 inch slices
6 large eggs
1 1/2 cups milk
1 cup light cream or half-and-half
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter or margarine, softened
1/2 cup firmly packed light-brown sugar
1/2 cup chopped walnuts
1 Tbsp. light corn syrup
Maple syrup
1. Butter 9-inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight.
2. Next day: Preheat oven to 350 degrees F. In small bowl, combine butter, sugar, walnuts and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden.
Serve with maple syrup. 6-8 servings.
My friend Denise shared this recipe with me many years ago and it has become a favorite with my family. I am always asked to share this recipe! It's been a tradition to bake it for special breakfast parties and on Christmas morning. If you double the recipe, just add extra bread and use a 13 x 9 pan - I find there is plenty of liquid without doubling the other ingredients.
6 large eggs
1 1/2 cups milk
1 cup light cream or half-and-half
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 cup butter or margarine, softened
1/2 cup firmly packed light-brown sugar
1/2 cup chopped walnuts
1 Tbsp. light corn syrup
Maple syrup
1. Butter 9-inch square baking pan. Arrange bread slices, overlapping, to fill pan completely. In medium bowl, combine eggs, milk, cream, vanilla, cinnamon and nutmeg; mix well. Pour over bread slices; cover and refrigerate overnight.
2. Next day: Preheat oven to 350 degrees F. In small bowl, combine butter, sugar, walnuts and corn syrup; mix well. Evenly spread over bread. Bake 40 minutes, or until puffed and golden.
Serve with maple syrup. 6-8 servings.
My friend Denise shared this recipe with me many years ago and it has become a favorite with my family. I am always asked to share this recipe! It's been a tradition to bake it for special breakfast parties and on Christmas morning. If you double the recipe, just add extra bread and use a 13 x 9 pan - I find there is plenty of liquid without doubling the other ingredients.
Apple Crisp
1 cup all-purpose flour
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup butter or margarine softened
4 cups of peeled chopped apples
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 tsp vanilla extract
In a mixing bowl, combine first four ingredients.
Cut in butter until crumbly.
Press half into a greased 2 1/2 qt. baking dish or a 9 inch square baking pan.
Cover with apples.
In a saucepan, combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear.
Pour over apples. Sprinkle with remaining crumb mixture.
Bake: 350 degrees about 1 hour or until apples are tender.
Serve warm with ice cream, if desired. 8 servings.
This is my son-in-law, Dave's favorite - a WONDERFUL recipe for those fall apples! Marilyn
3/4 cup rolled oats
1 cup packed brown sugar
1 tsp ground cinnamon
1/2 cup butter or margarine softened
4 cups of peeled chopped apples
1 cup sugar
2 Tbsp. cornstarch
1 cup water
1 tsp vanilla extract
In a mixing bowl, combine first four ingredients.
Cut in butter until crumbly.
Press half into a greased 2 1/2 qt. baking dish or a 9 inch square baking pan.
Cover with apples.
In a saucepan, combine sugar, cornstarch, water and vanilla. Cook and stir until thick and clear.
Pour over apples. Sprinkle with remaining crumb mixture.
Bake: 350 degrees about 1 hour or until apples are tender.
Serve warm with ice cream, if desired. 8 servings.
This is my son-in-law, Dave's favorite - a WONDERFUL recipe for those fall apples! Marilyn
Lime Jalapeno Chicken
1/4 cup lime juice
2 Tbsp. oil, canola
1 Tbsp. vinegar, white
1 tsp. cumin, ground
1/4 tsp. salt
1 pepper(s), jalapeno, sliced (I used salsa verde)
1 1/4 pounds boneless, skinless chicken breast
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, or overnight, turning once.
Preheat the grill to high heat. Oil the grill rack. Grill the chicken until cooked through, and no longer pink. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
This is delicious AND healthy! Marilyn
2 Tbsp. oil, canola
1 Tbsp. vinegar, white
1 tsp. cumin, ground
1/4 tsp. salt
1 pepper(s), jalapeno, sliced (I used salsa verde)
1 1/4 pounds boneless, skinless chicken breast
Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeno. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, or overnight, turning once.
Preheat the grill to high heat. Oil the grill rack. Grill the chicken until cooked through, and no longer pink. Let cool slightly; thinly slice crosswise. Serve warm or chilled.
This is delicious AND healthy! Marilyn
Fruited Chicken Salad
5 cups chopped cooked chicken
2 Tbsp. vegetable or corn oil
2 Tbsp. orange juice
2 Tbsp. vinegar
1 tsp. salt
11 oz. can of mandarin oranges, drained
1 - 1 1/2 cup mayonnaise
1 1/2 cup chopped celery
1/2 cup seedless grapes, halved
13 oz. pineapple chunks (tidbits)
Marinate chicken in oil, orange juice, vinegar and salt for a couple of hours.
Combine remaining ingredients. Add the chicken mixture. Chill.
Garnish with toasted almonds or cashews (optional).
I like to serve the chicken on a small croissant, but it is equally good with some crackers!
Shari
2 Tbsp. vegetable or corn oil
2 Tbsp. orange juice
2 Tbsp. vinegar
1 tsp. salt
11 oz. can of mandarin oranges, drained
1 - 1 1/2 cup mayonnaise
1 1/2 cup chopped celery
1/2 cup seedless grapes, halved
13 oz. pineapple chunks (tidbits)
Marinate chicken in oil, orange juice, vinegar and salt for a couple of hours.
Combine remaining ingredients. Add the chicken mixture. Chill.
Garnish with toasted almonds or cashews (optional).
I like to serve the chicken on a small croissant, but it is equally good with some crackers!
Shari
Corn Chowder
6-8 slices of bacon
1 small onion
2 (17 oz.) cans cream-style corn
2 cups cubed, cooked potatoes or 1 can whole potatoes
2/3 cup evaporated milk
2 1/3 cups hot water
1 tsp. salt
1/4 tsp. garlic salt
*1 - 1 1/2 cups cheese, cut into small cubes
Saute bacon til crisp. Set aside.
Remove all but 4 tbsp. bacon grease
Add onion and cook til limp
Add bacon and rest of ingredients (except cheese)
Simmer 15 minutes
*Add cheese...garnish with parsley
Enjoy!
Mary brought this delicious chowder to our first quilt retreat - it has become a favorite!
1 small onion
2 (17 oz.) cans cream-style corn
2 cups cubed, cooked potatoes or 1 can whole potatoes
2/3 cup evaporated milk
2 1/3 cups hot water
1 tsp. salt
1/4 tsp. garlic salt
*1 - 1 1/2 cups cheese, cut into small cubes
Saute bacon til crisp. Set aside.
Remove all but 4 tbsp. bacon grease
Add onion and cook til limp
Add bacon and rest of ingredients (except cheese)
Simmer 15 minutes
*Add cheese...garnish with parsley
Enjoy!
Mary brought this delicious chowder to our first quilt retreat - it has become a favorite!
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