In the mood for some Mexican-inspired dishes? Try these wonderful slow cooker favorites!
Rebecca is my daughter. She’s a very good cook. While I couldn’t get her to chop an onion when she was growing up, she’s become a cook who tries everything now—successfully. She also is the Manager of The Good Cooking Store in our little Lancaster County town of Intercourse, PA. She taught Language Arts to middle-schoolers for 7 years. Now we benefit from all of her energy and good ideas. Don’t miss what she has to say!
My husband Rob’s favorite meal of the day is breakfast. During the week, though, he is out of the house before 7:00, so he often doesn’t take time to eat. If he does, it’s usually something that he can quickly grab and eat on the go. So during the weekends, he looks forward to eating a big, slow breakfast.
It just so happens that my favorite time of the week is Saturday morning. I love to wake up early while the house is still quiet and bake something special. I enjoy baking more than cooking, probably because I’m not normally under pressure when I bake. When I cook, it’s for a set mealtime, but when I’m baking I’m laid back, making whatever I’m craving.
The main way in which Rob and I differ about breakfast is that he prefers savory foods and I always choose sweet. Most weekends I try to do a bit of both by baking something early for myself, and then making him an egg dish when he wakes up.
Here’s my recipe for the weekend. Okay, it’s something sweet! I like it, too, because I can start it the night before, and then sleep in later Saturday morning. Here’s what we’ll be enjoying this weekend:
Overnight Apple French Toast
Fix-It and Enjoy-It Potluck Heaven, page 46
Makes 9 servings
Prep Time: 40-45 minutes
Soaking Time: 8 hours, or overnight
Baking Time: 35-40 minutes
¾ cup packed brown sugar
¾ stick (6 Tbsp.) butter
3-4 large tart apples, peeled and sliced ¼” thick
1 cup milk
1 tsp. vanilla
9 slices day-old French bread, ¾” thick
½ cup applesauce
¼ tsp. cinnamon
5-oz. jar apple or crabapple jelly
pinch of ground cloves
sprinkle of nutmeg, optional
maple syrup for serving, optional
whipped cream, optional
1. In a small saucepan, melt sugar and butter together about 3-4 minutes, stirring constantly, until slightly thick.
2. Pour into ungreased 9 x 13 baking pan.
3. Top with apple slices.
4. In a medium-sized mixing bowl, beat together eggs, milk, and vanilla.
5. Dip bread slices in egg mixture, one by one, and then lay over top of apples.
6. Cover and refrigerate overnight.
7. Remove from refrigerator 30 minutes before baking. Sprinkle with nutmeg if you wish.
8. Bake uncovered at 350° for 35-40 minutes.
9. Meanwhile, prepare syrup by cooking applesauce, cinnamon, apple jelly, ground cloves, and nutmeg if you wish in small saucepan until hot.
10. Serve over toast.
11. Offer maple syrup and whipped cream as toppings, too.