Baked Apple French Toast
Baked Apple French Toast3 large green apples1/2 cup butter1/2 cup or more brown sugar12 ounces cream cheese12 slices firm bread; your choice plain white, wheat French, sourdough,cinnamon or your favorite8 eggs2 cups milk2 tablespoons vanillacinnamonSet rack in lower third of oven and preheat oven to 350F. Butter a 13 x 9 inch baking pan. Core [...]
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Cranberry-Topped Pumpkin Pie
4 ounces cream cheese, softened
½ cup white sugar
½ cup packed light brown sugar
3 eggs, at room temperature
½ tsp vanilla extract
½ tsp cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp salt
1 ¼ cups solidly packed pumpkin mash or canned pumpkin
3/4 cup light cream
1/4 cup orange juice
2 teaspoons cornstarch
1 16-ounce can whole-berry cranberry sauce
Heat the oven to 375º F. Using an electric mixer, blend the cream cheese in a large mixing bowl to further soften it. Beat in the white sugar and the brown sugar, then beat in the eggs one at a time. Add the vanilla extract, spices, salt, pumpkin, and cream, and blend the filling on a low speed until it is smooth. Pour the filling into the pie shell and bake the pie on the center rack for 30 minutes. Reduce the heat to 350º and continue baking until the pie puffs slightly around the edges and the center is no longer soupy, about another 20 minutes. Remove it from the oven and let it cool to room temperature. Cover the pie and refrigerate it for at least 4 hours. To prepare the topping, blend the orange juice and cornstarch in a small saucepan until smooth. Stir in the cranberry sauce. Bring the mixture to a boil over medium heat, stirring all the while. Let the filling boil for 1 minute, then remove it from the heat and let it cool for 10 minutes. Pour 1 1/2 cups of the topping over the pie and smooth it up to the edges with a spoon. Pour the rest of the topping into a serving bowl. Chill the pie for 15 minutes before serving, and set out the remaining topping for those who prefer an extra-tart flavor. Makes 12 servings.
Cherylle in CA
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