French Toast

1 French baguette
1 cup milk
1/2 cup heavy whipping cream
2 eggs
1 tsp ground cinnamon
1/4 cup white sugar
1 dash ground nutmeg
3 T butter
powder sugar for on top

Note: to make it Haitian style, replace cup of milk with a cup of orange juice

1. Slice baguette. Allow to sit for around 4 hours to harden the bread.
2. Combine milk, cream, eggs, cinnamon, and sugar in a medium bowl. Pour the mixture into a 9x13 pan. Place bread slices in pan and turn until liquid is absorbed, about 2-3 minutes.
3. In a large skillet, melt butter over medium heat. Add bread slies and cook unti browned on both sides, about 5 minutes. Dust generously with confectioners' sugar and serve warm.

Make-Ahead Muffin Melts*

12 whole hard-boiled eggs, peeled and chopped
2 cups grated cheddar cheese
1 cup mayo
12 slices bacon, fried and crumbled
1 T Dijon mustard
1/2 tsp garlic powder
3 dashes Worcestershire sauce
6 whole English muffins split

Combine eggs with all other ingredients. Fold together gently. Cover and store in fridge overnight.
Spread on English muffin halves, then broil them for 3 to 5 minutes or until hot and bubbly.

Banana Crunch Muffins

3 cups all-purpose flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 pound unsalted butter, melted and cooled

2 extra-large eggs

3/4 cup whole milk

2 teaspoons pure vanilla extract

1 cup mashed ripe bananas (about 2 bananas)

1 cup medium-diced ripe bananas (1 banana)

1 cup small-diced walnuts

1 cup granola

1 cup sweetened shredded coconut

Dried banana chips, granola, or shredded coconut (optional)

1. Preheat the oven to 350 degrees F.

2. Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

3. Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each one to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25-30 minutes, or until the tops are brown and toothpick comes out clean. Cool slightly, remove from the pan, and serve.

From Ina Garten, The Barefoot Contessa Cookbook

Quiche

1 9-inch unbaked pie crust

1 foil collar to prevent over-browning

1 C. shredded Swiss cheese

1/3 lb. bacon, cooked until crisp and crumbled

2 green onions, thin-sliced and chopped

1/2 tsp. salt

1/4 tsp. dry mustard

3 eggs, beaten

1 C. half and half

2 C. other ingredients: 1/2 chopped green pepper, 4 oz. sliced mushrooms, ½ tomato, 2 green onions. Pre-cook green pepper, mushrooms, tomato, and green onions by microwaving for 2 minutes, stirring occasionally. Blot the vegetables dry on a paper towel.

1. Prick unbaked pastry shell. Bake at 425°for 5 minutes.

2. Remove pie shell from oven. Combine meat, cheese and vegetables and pour into pie shell.

3. Combine eggs, cream and seasonings in a medium bowl. Beat.

4. Pour eggs in pie shell over meat and vegetables. Microwave on high for 10 minutes. Put collar on pie pan. Bake at 325° for 20-30 minutes or until set. When sharp knife is inserted into the center of the quiche, it should come out clean.

5. Remove from oven and let stand 10 minutes before cutting.


Sour Cream Coffee Cake

Filling

1/2 C. brown sugar

1/2 C. finely chopped nuts (walnuts)

2 Tbs. margarine

3/4 tsp. ground cinnamon

Cake

3 C. flour

3/4 C. margarine, softened

1 ½ tsp. baking powder

1 ½ tsp. vanilla

1 ½ tsp. baking soda

3 large eggs

3/4 tsp. salt

1 ½ C. sour cream

1 ½ C. sugar

Glaze

1 C. powdered sugar

1/2 tsp. vanilla

3 to 4 Tbsp. milk

1. Preheat oven to 325°. Grease and flour one 12 cup tube pan.

2. Combine filling ingredients and mix until crumbly. Set aside.

3. Combine flour, baking powder, baking soda and salt in a bowl.

4. In a large bowl, cream margarine, sugar, vanilla and eggs. Continue to beat on medium speed for 2 minutes.

5. Add flour and sour cream alternately, 1/3 at a time, beating on low speed until ingredients are combined.

6. Pour 1/3 of the batter (about 2 cups) into the well-greased tube pan. Sprinkle with 1/3 of the filling. Repeat to create 3 layers.

7. Bake for 1 hour (may take longer with some ovens), until a toothpick inserted into the center comes out clean.

8. Cool in the pan for 10 minutes. Remove to a wire rack, cool 20 minutes.

9. Combine glaze ingredients. Beat until smooth. Drizzle over coffee cake. Serve warm or cool.

Basic Crepes

1 cup flour

2 eggs

1/2 cup milk

1/2 cup water

1/4 tsp salt

2 T melted butter or margarine

*Measure the flour and liquid carefully, because the consistency is important.

The batter should be about the consistency of thick heavy cream.

1. Place ingredients in your blender in the order given. Blend 30 seconds. Stop and stir down the sides. Blend 30 to 60 seconds more, until smooth. Or Using a whisk or mixer, combine flour and eggs in a bowl. Add liquid gradually. Beat until smooth. Add other ingredients and mix.

2. Cook, using a crepe maker, or oiled crepe (omelet) pan. Stir batter between making each crepe.