French Toast Praline
Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F. Note: I do not bake them like this, I place them on a greased baking sheet in a single layer and then individually top with Praline mixture. They are easier and prettier to serve. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Vegan Berry Muffins
Preheat oven 375 degrees Lighly greast a muffin tin. In a large bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center and add the yogurt, milk, canola oil, and vanilla. Stir to combine. Fold in the frozen berries. Scoop the batter into the muffin tin; it should almost fill the entire tin. Bake 26 - 30 minutes, or until a toothpick or butter knife inserted through the center of the muffin comes out clean. Let cool for a few minutes in the tin, then transfer muffins to a cooling rack to cool completely. I love these mffins because they are big fluffy muffins that can be used for all guests, vegan or not. I prefer to use frozen raspberries, blueberries and blackberries for maximum flavor and color. These are also excellent for lactose intolerant guests.
Cheese, Chili, Egg Pie
In a large bowl combine the eggs, flour, cottage cheese and green chilies. Mix on medium speed with an electric mixer. Add the butter, baking powder and cheeses, stir well. Pour into a greased 9" pie pan Bake 400 degrees for 10 minutes; reduce heat to 350 for 20 - 25 minutes until set. Serve with warm salsa and sour cream on the side. Sprinkle with fresh chopped chives.
Note: Can be assembled the night before and baked in the morning.
Chocolate Zucchini Muffins
Take a fabulous recipe for zucchini muffins, spice it up a little, add a scoop of coca powder, add chocolate chips and you are in heaven.
Preheat oven to 350 degrees F. Lightly greease or line 18 muffin cup tins with paper liners.
By hand, in a larage bowl beat the eggs. Beat in the sugar and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soada, baking powder, salt, cinnamon, nutmeg, cloves and cardamon. Mix until moist.
Pour batter into prepared muffin tims fill to top. Bake 350 degrees F for 20 - 25 minutes. Do not overbake. Remove from pan and let cool on a wire rack. Store loosly covered or freeze.
Lynda & Bob Dobberstein
Abner Adams House Bed and Breakfast
2 Howard Avenue
Bloomfield, NY 14469