Overnight French Toast with Caramel Syrup

Overnight French Toast with Caramel Syrup

I had the pleasure of tasting gourmet french toast with caramel syrup at a little french restaurant called L'Atelier Cafe in Palm Springs California.   I had never tasted caramel syrup before, and let me tell you, I was asking a lot of questions after tasting it for the first time. I found this "Overnight French Toast with Caramel Syrup" recipe online and it tastes just like the special treat I had in Palm Springs.  The caramel syrup is over the top delicious!

Ingredients:

French Toast:

1 loaf (thick-sliced) French, baguette or cinnamon bread
8 eggs
3 cups milk
1 tablespoon brown sugar
3/4 teaspoon salt
1 tablespoon vanilla
2 tablespoons butter
Powdered sugar

Caramel Syrup:

1 cup brown sugar
1 cup heavy whipping cream
1 cup light corn syrup

Directions:

Grease a 9x13-inch baking dish.

Place the bread slices flat in the baking dish.

Mix all ingredients, reserving the butter and pour over the bread.

Cut butter into pieces and dot over the top.

Refrigerate over night or a least 1 hour.

Preheat oven to 350 degrees.  Bake 45 to 50 minutes.

Sprinkle powdered sugar over french toast.

Caramel Syrup Directions:

Whisk together all ingredients over medium heat in a 2 quart saucepan until sugar is dissolved and mixture is warmed through.  Some separation is normal during cooling. Stir before pouring if necessary.

Down East Maine Pumpkin Bread

Down East Maine Pumpkin Bread
Recipe by allrecipes.com

It's pumpkin time, and do we have a great tasting recipe for you!  This pumpkin bread is moist, delicious and easy to make!  Serve this bread the day after it's baked.

I make this bread with Trader Joe's organic canned pumpkin.  It's the best!  I also use 3 cups of flour, verses 3 1/2 cups.

Ingredients:

1 (15-ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups sugar
3 1/2 cups flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:

Preheat oven to 350 degrees.

Grease and flour three (x3) 7x3-inch loaf pans.

In a large bowl, mix together pumpkin, eggs, oil, water, and sugar until well blended.

In a separate bowl, whisk together remaining ingredients, then stir into pumpkin mixture until just combined. Pour into prepared pans, filling each about two-thirds full.

Bake 50 to 60 minutes, or until a toothpick inserted in center of loaves comes out clean. Cool 10 minutes in pans on a rack; then turn loaves out onto rack to cool completely.

263 calories

Low-Fat Berry Bundt Cake

Low-Fat Berry Bundt Cake

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt

1 cup sugar
3/4 cup buttermilk
1/2 cup cholesterol free egg substitute
1/4 cup vegetable oil

2 cups raspberries
2 cups blueberries

*I use 4 cups of COSTCO'S, KIRKLAND, RADER FARMS, FROZEN NATURE'S THREE BERRIES (Raspberries, Blueberries, and Blackberries).

Directions:

Preheat oven to 350 degrees.

Spray 6-cup Bundt pan with nonstick cooking spray.

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

In a medium bowl, combine sugar, buttermilk, egg substitute and oil.

Add the sugar mixture to the flour mixture; stir until moistened.

Fold in berries.

Pour batter into prepared pan.

Bake 1 hour or until wooden pick inserted in center comes out clean.  Cool in pan on wire rack.  Serve with additional berries, if desired.

12 servings
215 calories

Are you looking for another low-fat recipe?  If yes, here's our most requested recipe. Low-Fat Lemon Poppy Seed Cake

http://crowdedkitchen509.blogspot.com/2013/05/low-fat-lemon-poppy-seed-cake.html

Guinness Beef Stew

Guinness Beef Stew
Recipe submitted by Lisa VanMansum

Ingredients:

1 (3 1/2-to-4-pound) boneless beef chuck-eye roast, pulled apart at seams, and cut into 1 1/2-inch pieces
Salt and pepper
3 tablespoons vegetable oil
2 onions, chopped fine
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 1/4 cups Guinness Draught (do not use Guinness Extra Stout, it will be too bitter)
1 1/2 tablespoons packed dark brown sugar
1 teaspoon minced fresh thyme
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1-inch pieces
1 pound carrots, peeled and cut into 1-inch pieces
2 tablespoons minced fresh parsley

Directions:

Adjust oven rack to lower-middle position and heat to 325 degrees.

Season beef with salt and pepper.

Heat oil in Dutch oven over medium-high heat until shimmering.  Add onions and 1/4 teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes.

Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes.

Stir in flour and cook for 1 minute.  Whisk in broth, 3/4 cup Guinness Draught, sugar, and thyme, scraping up any browned bits.  Bring to simmer and cook until slightly thickened, about 3 minutes.  Stir in beef and return to simmer.

Transfer to oven and cook, uncovered, for 90, stirring halfway through cooking.

Stir in potatoes and carrots and continue cooking until beef and vegetables are tender, about 1 hour, stirring halfway through cooking.

Stir in remaining 1/2 cup Guinness Draught and parsley.

Season with salt and pepper to taste, and serve.

Serves 6 to 8

Recipe submitted by Lisa VanMansum

Do you like ice cream?  If yes, here's another recipe that Lisa VanMansum has submitted.  Buttermilk Ice Cream.

http://crowdedkitchen509.blogspot.com/2014/08/buttermilk-ice-cream.html

Buttermilk Ice Cream

Buttermilk Ice Cream
Recipe submitted by Lisa VanMansum

Ingredients:

4 large egg yolks
1/2 cup sugar
2 cups heavy cream
1 1/2 cup cold buttermilk
1 teaspoon vanilla

Directions:

Whisk egg yolks lightly in a medium bowl.  Add sugar and beat until mixture is a milky lemon-yellow color, about 1 minute.

Heat cream and 1 cup buttermilk in a small saucepan over medium-low heat, while stirring, until a thermometer reads 150 degrees, 6 to 8 minutes (milk should not boil).

Pour cream mixture in a thin stream into egg mixture, whisking continually until incorporated.  Transfer to clean container, cover and refrigerate until very cold, for 4 hours or overnight.

Add remaining 1/2 cup buttermilk and vanilla and stir to incorporate.  Churn custard in an ice-cream maker according to manufacturer instructions until thick, 20 to 30 minutes. (the longer you churn, the smaller the ice crystals, thus creamier ice cream.)

Transfer to an airtight container, cover surface with plastic wrap, and seal lid.  Freeze at least 2 hours, preferably overnight.  Let sit for 10 minutes before serving.

Double the recipe for a larger ice cream maker!  Serve with fresh raspberries or sliced peaches!!!

Serves 6

Yields: 1-quart

Recipe submitted by Lisa VanMansum

White Chocolate Raspberry Cheesecake Cookies

White Chocolate Raspberry Cheesecake Cookies
Recipe submitted by Rachel G.

Ingredients:

4 ounces cream cheese, softened
1/2 cup butter, softened
2 tablespoons shortening
1/2 cup brown sugar
2 eggs
2 (7 oz) boxes Jiffy raspberry muffin mix
3/4 cup all-purpose flour
1  1/2 cup white chocolate chips

Directions:

Beat together cream cheese, butter, shortening and brown sugar in a large mixing bowl until combined.  Add eggs beating after each addition.

Mix in muffin mix and flour until just combined.  Add white chocolate chips and stir until incorporated.

Chill dough in the refrigerator at least 30 minutes.

Preheat oven to 350 degrees.

Line baking sheet with Silpat or lightly grease baking sheets.

Scoop cookie dough mix onto baking sheets.

Bake 10 to 12 minutes or until golden brown on edges.

In between baking batches of cookies make sure to store the dough in the refrigerator.

3 dozen

Brazilian Grilled Pineapple

Brazilian Grilled Pineapple
Recipe by Allrecipes.com

Ingredients:

1 cup brown sugar
2 teaspoons ground cinnamon
1 pineapple, peeled, cored, and cut into 6 wedges

Directions:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Whisk brown sugar and cinnamon together in a bowl.  Pour sugar mixture into a large resealable bag.  Place pineapple wedges in bag and shake to coat each wedge.

Grill pineapple wedges on the preheated grill until heated through, 3 to 5 minutes per side.

6 servings