A glorious sunrise over a friend's wildflower meadow. Wildflower meadows generally look best when situated in a semi-natural location, this one borders her lawn and lake and is glorious in the summer and a great haven for wildlife.
In the oven is another member's recipe for French Toast for a crowd. It seemed perfect for a cold wintery morning and is already filling the kitchen with delicious aromas. The recipe is below. Enjoy!
Brunch French Toast
Layer on bottom of 13x9 pan 4- 6 apples or pears (ripe) or if you love bananas you can use these sliced thinly, so that the bottom of the pan is totally covered
1/2 c. dried cranberries or raisins (optional)
You can use dried mixed with fresh or canned fruit too-- just cover the bottom of the pan
Sprinkle 3/4 c. of brown sugar over the fruit.
Drizzle with ¼ c. of butter
Slice 1 Italian (or other white bread) loaf into 1 inch slices and use ¼+ c butter melted to brush one side of each slice. If the bread is just plain white sliced bread from a loaf, you might want to use 2 layers of bread as one will be too thin. Arrange on top of the fruit. Make sure that the bread covers the fruit completely by sticking small pieces into the spaces. The height of the bread should be at least 1 and ½ to 2 inches high.
Mix 1 tea. cinnamon, 1 tea. of nutmeg, 1 TB vanilla, ¼ c. sugar with 3 cups of milk, and 6 eggs.
Pour over bread. The liquid should just cover the bread. Let sit until bread soaks up egg and milk mixture. You can leave it in the refrigerator over night covered with aluminum foil. Bake for 40 minutes if at room temperature, but if you take it out of the refrigerator, cook it 50-60min or until it puffs up. Bake uncovered for the last 5min. of baking to brown slightly.
Serve with real maple syrup and bon appetite!!
In the oven is another member's recipe for French Toast for a crowd. It seemed perfect for a cold wintery morning and is already filling the kitchen with delicious aromas. The recipe is below. Enjoy!
Brunch French Toast
Layer on bottom of 13x9 pan 4- 6 apples or pears (ripe) or if you love bananas you can use these sliced thinly, so that the bottom of the pan is totally covered
1/2 c. dried cranberries or raisins (optional)
You can use dried mixed with fresh or canned fruit too-- just cover the bottom of the pan
Sprinkle 3/4 c. of brown sugar over the fruit.
Drizzle with ¼ c. of butter
Slice 1 Italian (or other white bread) loaf into 1 inch slices and use ¼+ c butter melted to brush one side of each slice. If the bread is just plain white sliced bread from a loaf, you might want to use 2 layers of bread as one will be too thin. Arrange on top of the fruit. Make sure that the bread covers the fruit completely by sticking small pieces into the spaces. The height of the bread should be at least 1 and ½ to 2 inches high.
Mix 1 tea. cinnamon, 1 tea. of nutmeg, 1 TB vanilla, ¼ c. sugar with 3 cups of milk, and 6 eggs.
Pour over bread. The liquid should just cover the bread. Let sit until bread soaks up egg and milk mixture. You can leave it in the refrigerator over night covered with aluminum foil. Bake for 40 minutes if at room temperature, but if you take it out of the refrigerator, cook it 50-60min or until it puffs up. Bake uncovered for the last 5min. of baking to brown slightly.
Serve with real maple syrup and bon appetite!!
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