BRUNCH WITH FRENCH ACCENT : APPLE FRENCH TOAST STYLE STRATA.Byline: Natalie Haughton Cooks Corner A reader called during the holidays and was frantic. ``I've lost a recipe for a brunch dish that was just super delicious. It had layers of bread, cream cheese and apples.'' You're in luck. The recipe is a favorite I developed and serve often. It's great tasting. Clip and save it to try anytime of year. 4 large slices sourdough bread, cut into 1-inch cubes 1 package (8 ounces) cream cheese, cut into cubes 1 large Granny Smith apple, peeled and chopped 6 eggs 1 cup milk 1 1/2 teaspoons ground cinnamon 2 to 3 tablespoons sifted powdered sugar Maple syrup maple syrup: see under maple. OR apricot, blueberry blueberry, plant of the large genus Vaccinium, widely distributed shrubs (occasionally small trees) of the family Ericaceae (heath family), usually found on acid soil. They are often confused with the related huckleberry. OR raspberry syrup Place 1/2 of bread cubes in an ungreased 11x7-inch baking dish. Cover with all of cream cheese cubes, distributing evenly. Sprinkle with chopped apple. Top evenly with remaining bread cubes. Beat together eggs, milk and cinnamon until well blended. Pour over bread mixture in dish. Cover and refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. overnight. Bake in preheated 375-degree oven 35 minutes or until set. Sprinkle with powdered sugar. Serve with maple or a fruit syrup Fruit syrup has the texture of maple syrup and is fruit flavored, specifically of blueberry or strawberry. More expensive types of fruit syrup is mango or peach. It is used to top off french toast and ice cream. . Makes 4 to 5 servings. From ``365 Easy One Dish Meals'' by Natalie Haughton, Harper & Row. Baked Potato Soup It must be the cool weather. Numerous readers have requested the baked potato soup as served at the Black Angus restaurant. Although we don't have the exact recipe, we have one that probably will fill the bill. A few years ago we copied the baked potato soup at Tony Roma's Tony Roma's is a casual dining chain restaurant specializing in baby back ribs. The first location was established in 1972 in North Miami, Florida, by the eponymous founder, and today there are roughly 260 locations in 27 countries comprising 32 territories. A Place for Ribs. And colleagues tell me the two are virtually identical-tasting. See for yourself. Here's our Restaurant Replica version of the one sampled at Tony Roma's. BAKED POTATO SOUP 1/2 medium brown OR yellow onion Yellow Onion is a variety of dry onion with a strong onion flavor and layers of papery skin, which has a yellow-brown color. It provides a rich onion taste and good choice for food dishes requiring a strong onion flavor, like French onion soup. References (about 3/4 cup), chopped 1/4 cup (1/2 stick) butter 1/3 cup flour 1 quart chicken broth Noun 1. chicken broth - a stock made with chicken chicken stock broth, stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces; "she made gravy with a base of beef stock" 2 cups half-and-half 7 to 8 medium potatoes, baked until tender, peeled and cut into small cubes Seasoned salt and garlic pepper to taste 1 to 1 1/2 cups shredded Cheddar cheese 1 to 1 1/2 cups crumbled cooked bacon 1/2 cup finely chopped green onions In a large soup pot, cook brown onion in butter over medium heat until tender. Blend in flour until smooth; cook 1 minute, stirring. With a wire whisk, slowly whisk in chicken broth and half-and-half until smooth; cook, whisking until smooth over medium heat until mixture boils. Reduce heat to low. Add potatoes. Season to taste with seasoned salt and garlic pepper. Heat through a few minutes. Divide soup into 6 soup bowls. Garnish with rows of Cheddar cheese, crumbled bacon and green onions. Serve immediately. Makes 6 servings. The best upside-down cake Margaret Lamberto misplaced mis·place tr.v. mis·placed, mis·plac·ing, mis·plac·es 1. a. To put into a wrong place: misplace punctuation in a sentence. b. a recipe for an upside-down cake she clipped from the paper. It used a box of cake mix and was the best, wrote the from-scratch cook. Before we could retrieve the recipe for Lamberto, she found it. Because it rates raves from all her co-workers, we're running it again for all who missed it two years ago. Enjoy EASY PINEAPPLEUPSIDE-DOWN CAKE 1/2 cup (1 stick) butter OR margarine 1 cup packed brown sugar 1 can (20 ounces) slice pineapple, drained 1 package (18.25 ounces) deluxe yellow cake mix 3 eggs 1 cup water 1/3 cup vegetable oil 1 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/4 cup finely chopped candied can·died adj. Permeated, covered, encrusted, or cooked with sugar: candied sweet potatoes. candied Adjective coated with or cooked in sugar: ginger (optional) In a 12-inch nonstick non·stick adj. Permitting easy removal of adherent food particles: a frying pan with a nonstick surface. nonstick Adjective ovenproof ov·en·proof adj. Capable of resisting the heat produced in a kitchen oven: an ovenproof casserole dish. ovenproof adj → refractario, skillet or a 9x13-inch baking pan, melt butter. Sprinkle on brown sugar and lay pineapple slices in pan. In a bowl of an electric mixer, combine cake mix, eggs, water and oil, beating 2 minutes on medium speed until smooth. Beat in ground ginger, nutmeg and candied ginger, if using. Turn batter over pineapple and gently spread evenly. Bake in preheated 350-degree oven 35 minutes or until cake tests done. Let cake cool in pan 30 minutes before unmolding onto a platter. Makes 12 servings. Can you help? If you have recipes that can help these readers, please send them along to us at the address below to share in a future column. I've lost a recipe for mincemeat mincemeat: see pie. cupcakes. They were light and not at all like mincemeat pie. Does anyone have the recipe? Antoinette Downs Newhall I've lost a recipe for Vegetable Lasagne that appeared in this column more than two years ago. There were three in the column and I liked the second one best. It had shredded zucchini, shredded carrots, chopped spinach and a marinara-like sauce. It was the best. Sure hope someone can provide me with it. Patty Pensanti Simi Valley |
|
||||||||||||||
Printer friendly
Cite/link
Email
Feedback
Reader Opinion