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Slow Cooker Apple French Toast Casserole

Posted on January 7, 2013 by Kaitlin

I love recipes that make it easy to serve a bunch of people with minimal effort. A slow cooker is usually a go-to for those types of recipes but I’ve never considered using it to make breakfast before. The Ninja Cooking System is the perfect tool for it though. They sent over this recipe for an Apple French Toast Casserole and I couldn’t wait for the weekend to come so I could make it. This recipe makes 8 servings so it would be great for breakfast for a larger group but I also packed up the rest of my servings to reheat during the week. Ingredients: ½ cup butter 2 Granny Smith apples, cored and chopped 1/2 cup chopped pecans 1/2 cup chopped walnuts ½ cup packed brown sugar ½ cup pure maple syrup 1 loaf challah bread (about 1 pound), cut into cubes 6 large eggs 2 cups vanilla almond milk (or normal milk) 2 teaspoons ground cinnamon 1 tablespoon vanilla extract Pinch salt Confectioners’ sugar

Strawberry-Banana Stuffed French Toast

Posted on April 17, 2012 by Kaitlin

It’s spring! And spring means (among other things) that strawberries are back in season. So what better way to use them than for a delicious weekend brunch? This stuffed French toast uses strawberries three ways: fresh, in a strawberry sauce, and for an extra touch of strawberry goodness, in a strawberry jam. And because I love bananas, I threw in a couple slices of that as well. I found the strawberry sauce recipe here and my French toast recipe is based off of this post. Ingredients: 4 challah rolls 2 eggs, beaten 1/2 cup vanilla almond milk (unsweeted) 2 tablespoons sugar 1 1/4 cup sliced strawberries, divided 3 tablespoons honey the juice and zest of one lemon 4 ounces low fat cream cheese 1 tablespoon strawberry jam 1/4 teaspoon vanilla extract 1 banana, sliced 1 tablespoon butter Begin by slicing the challah rolls in half. In a large bowl, add the eggs, almond milk and 2 tablespoons sugar. Add the roll halves and mix to coat. Cover and refrigerate for one hour. one hour later Add 1 cup sliced strawberries, 3 tablespoons honey, and the lemon juice and zest to a bowl and mix to combine. Allow to stand for … Continue reading →

English Blackberry Pudding

Posted on January 12, 2012 by Kaitlin

Recipes can tell you a lot about the time period in which they were written. I have always been interested in how recipes change over time to meet tastes, availability and personal income. A few months ago, I went to an event at the Historical Society of Philadelphia about a Civil War era cookbook they found within their documents. The cookbook, written by Ellen Emlenwas written around 1865 and is really well organized, especially for the time. Mrs. Emlen, a Philadelphia housewife, put a lot of time into the cookbook, organizing it into thirteen categories including over 200 recipes. Some of the fun facts that I learned: If you think Americans have a sugar problem now, you should see some of the amounts of sugar that used to go into recipes! Most recipes would have to be altered to include less sugar to make palatable to us today. Despite their not so wallet-friendly prices now, oysters used to be “poor man’s food” in nineteenth century Philadelphia. The Delaware River used to be teeming with them! Because of that, there are some ridiculous-sounding recipes for things like “how to pickle 1,000 oysters” It’s quite amazing how some things haven’t really changed. … Continue reading →