Hippity hoppity, Easter’s on it’s way. Finally the weather has turned the corner. Perhaps we can get our garden plants started, inside, of course. I had a note from Nikki with a couple of her favorite Easter brunch recipes. She tells me that after Church services, she slides these in the oven and everything is ready when her family arrives. Have a great Easter and say a prayer of welcome to spring!
Strawberry Cream Cheese French Toast
12 slices home-style white bread, cut into 1-inch cubes, divided
2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes
1 1/2 cups sliced fresh strawberries
1/ 2 tsp cinnamon
1 tsp vanilla
2 cups half-and-half
12 large eggs
1/3 cup pure maple syrup
Sauce:
1 cup white sugar
1 cup water
2 tablespoons cornstarch
1 cup sliced fresh strawberries
1 tablespoon butter
Generously grease a 9×13-inch baking dish. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries on top of cream cheese layer. Layer the remaining bread cubes over strawberry layer.
Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup, cinnamon, vanilla and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
Remove baking dish from refrigerator 45 minutes before baking. Preheat oven to 350 degrees F. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.
Hash Brown snd Egg Casserole
1 (2 pound) package frozen hash brown potatoes, thawed
1 pound pork sausage
1 small onion, diced
5 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/8 teaspoon garlic powder
salt and ground black pepper to taste
12 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F. Grease a 2 quart baking dish. Place the hash brown potatoes in the bottom of the baking dish. Heat a skillet over medium heat and cook and stir the sausage and onion until the sausage is crumbly, evenly browned, and no longer pink; drain. Meanwhile, whisk together the eggs, milk, onion powder, garlic powder, salt, and pepper, and pour over the potatoes. Layer with half the Cheddar cheese, the sausage mixture, and the remaining Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven for 1 hour. Remove cover; return casserole to the oven and bake until a knife inserted into the center comes out clean, about 10 minutes. Let stand for 5 minutes before serving.
Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@ainop.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.
