Baked Overnight French Toast (Recipe Lion)

1/4 cup butter, room temperature
12 3/4 inch slices French bread
6 eggs
1 1/2 cups milk
1/4 cup sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
Powdered sugar

In large bowl beat eggs, milk, sugar, syrup, vanilla and salt to blend. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
In the morning, preheat oven to 400F degrees.
Spread butter over bottom of heavy large baking pan with 1 inch sides. Remove bread from egg mixture and arrange slices in pan.
Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer.
Transfer cooked toast to plates and sprinkle with powdered sugar. Serve at once with warm maple syrup and chopped, toasted walnuts.

Kings Hawaiian Bread - Copycat

* Time 30 minutes
* Loaves 3

Ingredients

* 6 cups plain flour
* 3 eggs
* 2 cups pineapple juice
* 3/4 cup sugar
* 1/2 tsp. ginger
* 1 tsp. vanilla
* 2 pkgs. yeast
* 1 stick margarine

How to make it

* Beat eggs; add pineapple juice, sugar, ginger, vanilla and melted margarine.
* Put 3 cups flour in a large mixing bowl. Add egg mixture and stir until well mixed. Sprinkle in yeast, 1 package at a time, mixing well.
* Gradually add other 3 cups flour. Batter will be hard to mix with spoon. You may have to use your hand. Make sure it's mixed well.
* Leave batter in bowl and cover with cloth and place in warm place.
* Let rise 1 hour.
* Remove from bowl and knead in 1/2 cup flour. Knead about 10times.
* Divide into 3 equal parts and place in well greased round cake pans.
* Cover and place in warm place and let rise about 1 hour.
* Bake at 350 degrees 25 to 30 minutes.
* Make 3 Loaves

Cut this recipe in half and use your bread machine to mix it.

Sue

I haven't made these, but they sound great!

Chocolate Pecan Clusters

1 pkg. (12 oz.) semi-sweet chocolate chips
1 pkg. (11-1/2 oz.) milk chocolate chips
1/4 c. butter
1 (14 oz.) can chocolate sweetened condensed mik
2 tsp. vanilla
Dash of salt
2 c. coarsely chopped pecans

In a heavy saucepan over low heat, melt chips and butter with milk vanilla and salt. Remove from heat and stir in pecans. Drop by teaspoonfuls onto wax paper lined baking sheets. Chill until firm, Store in refrigerator. Makes 8 dozen.

Laurel (luckygardnr), I made your recipe for crockpot lasagna last night and it was delish! Mine was a little watery so I think I'll leave the 1/3 c. water out next time--but that recipe is definitely a keeper!

Think this is gonna be on my New Year's table for dinner.

I've posted this before.

Grits "n Greens
3 cups milk
1 cup water
1 chicken bouillon cube
1 cup "quick" grits
1 1/2 cup freshly grated Parmesan cheese
1 lb. greens (mustard, turnip, collard, spinach, chard, or any combo of these) or equivalent amount of frozen or canned greens
1 Tbsp. bacon drippings (or oil or butter)
several slices of bacon, cooked and crumbled
salt and pepper to taste
Directions:
In large heavy saucepan or pot heat the milk, water and bouillon cube to just below a boil. Slowly whisk in grits and cook for 5-10 minutes or until thickened, stirring often to prevent scorching.

When grits are thickened, stir in 1 and 1/4 cup Parmesan cheese and allow to melt (reserve 1/4 cup for top). Remove from heat.

Meanwhile, wash greens and heat bacon drippings in large skillet over high heat. Put greens in skillet while still a little wet from washing. Cook until thoroughly wilted, then drain. If using frozen greens, just heat and drain well; if canned, just drain well. Chop greens up very fine. Stir into grits mixture. Add salt and pepper to taste.

Pour into casserole dish (I use 2 pie pans and freeze one of these for later). Top with crumbled bacon and remaining 1/4 cup cheese. Bake uncovered at 350 degrees F until bubbly, about 20-25 minutes. You want it to still be a little bit loose. It will thicken as it stands. Use broiler to brown top.

This freezes well. Just thaw beforehand and cook as above, adding another 10-15 minutes

Patti, I have copied your recipe. I have never seen chocolate sweetened condensed milk. I am going to look for it tomorrow.

Sue

Sue, I've seen it but never used it. If you can't find the chocolate I don't see why the regular wouldn't work, considering all the chocolate already in it. If you try it, let me know how you like it and be honest :-) If I haven't tried something I try to say so in case someone else does first and finds it icky.

I just posted this on another thread so might as well put it here too. This is the exact recipe I got from Pappadeaux's I absolutely LOVE this stuff.

Pappadeaux Blackened Oyster and Shrimp Fondeaux

Serving Size: 4

Ingredients:
4 shrimp, peeled and deveined
4 oysters
Blackened seasonings to taste
Melted butter as needed
1 C. chopped spinach
4 mushrooms, sliced
2 oz. lump crab meat
2 Tbsp. chopped green onion
4 to 5 oz Monterey Jack cheese, grated
Garlic Bread

Preparation:
Make sauce and set aside. Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan,and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion. Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread
as dippers. Makes 4 servings.
Sauce
2 Tbsp. butter
2 Tbsp. flour
1/4 onion, chopped
1 C. shrimp stock or water
1/2 C. white wine
Pinch of cayenne
1 tsp. salt
1 C. whipping cream

Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; Simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside.

Prepare shrimp stock by boiling down 1 cup of shrimp shells in 4 cups of water. Boil shells for 30 minutes.