Recipes

This recipe is perfect for a brunch. I always serve this with fresh fruit on the side.


Need to prepare this the day before.
Crème Brulee French Toast


1 stick butter
1 cup packed brown sugar
2 Tablespoons light corn syrup
 8-9 inch round country style bread ( or baguette or challah)
5 large eggs
1 ½ cups half and half
1 teaspoon pure vanilla extract
1 big teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan, melt butter with brown sugar and corn syrup over moderate heat stirring until smooth. Pour mixture into a 13 x 9 x 2 - inch baking dish. Cut 6 1-inch thick slices from center portion of the bread, reserving ends for another use. Trim crusts. Arrange bread slices in on layer. Squeeze to fit if necessary.

In a bowl whisk together eggs, half and half, vanilla, Grand Marnier, and salt and pour evenly over bread. Cover and chill for at least 8 hours or overnight.

Before serving bring to room temperature. Preheat oven to 350°. Bake casserole uncovered in the middle of the oven until puffed and edges are pale golden for 35 to 40 minutes. This may take a bit longer because you want to make sure the center is cooked. Serve immediately.

 Rhubard should be popping up in the garden any time now. I have made this recipe for years. It is a family favorite.


Fresh Rhubarb Pie

Roll out pie crust and slide into a 9-inch pie plate. Cut about a dozen stems of red rhubarb into ½ inch pieces and put in the pie plate.

In a bowl beat two eggs lightly. Add 2/3 cup sugar, 2 Tablespoons flour, juice a half a lemon, pinch of salt and 1/4 teaspoon almond extract. Stir together well and pour over rhubarb. With second piece of piecrust, cut strips and weave in a diamond pattern across the top of the pie. Sprinkle lightly with granulated sugar. Bake in a preheated 450° oven for 15 minutes, then reduce heat to 350° and bake until crust is browned and a knife point stuck into the rhubarb indicates that it is tender. The egg mixture will puff up between the lattice spaces.

Gram Potter was a wonderful cook. This date and nut bread is another family favorite. We serve it at Thanksgiving but always make extra for gifts and breakfast for us!



Gram Potter’s Date and Nut Bread

1 ½ cups boiling water
1 8-ounce package dates, chopped
1 ½ cup sugar
2 Tablespoons melted butter or margerine
1 egg
2 teaspoons baking soda
3 cups flour
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts

Pour boiling water over dates and let cool. Cream sugar and butter. Add egg and mix. Dissolve baking soda in date and water mixture. Add flour, salt, vanilla and date mixture and mix. Add chopped nuts. Pour mixture into 2 loaf pans and bake at 350 degrees for 1 hour or until cake tester is clean. Wonderful with whipped cream cheese.