Two new recipes were featured, and generously shared. Together they made a special brunch that warmed our hearts and tummies. We also served cranberry-raspberry juice, coffee, and flavored tea brewed from loose tea (influenced by the Library's tea program last month - blog of Jan. 25).
French Toast Stuffed with Ham
1 large loaf French bread
1 package (8 oz) cream cheese, softened
1 can (13 oz) crushed pineapple, drained
3 eggs
1 cup milk
8 slices (1/4-inch thick) ham
Begin preparations the night before serving. Grease a 13 x 9-inch baking pan. Slice bread into 16 one-inch thick slices. In a small bowl, mix cream cheese and pineapple until smooth; set aside.
In a shallow bowl, beat together eggs and milk. Using 8 slices of bread, dip one side on each slice in egg mixture; place in pan, egg side down. Trim ham slices to the same size as bread. Top each slice of bread with a piece of ham.
Spread cream cheese mixture on one side of remaining 8 slices of bread. Dip other side in egg mixture and place bread, cream cheese side down, on ham slices. Pour remaining egg mixture over bread in pan. Cover and refrigerate overnight.
Preheat oven to 400 degrees. Remove pan from refrigerator. Bake uncovered for 20 minutes or until browned on top. Serve warm.
(may with flavored syrups or a variety of jellies and/or dusted with powdered sugar)
Patsy and Irlene made 3 casseroles for 24 people
Spiced Hot Fruit
1 can (16 oz) peaches, sliced & drained
1 can (8 oz) pineapple chunks, drained
1 pkg (6 oz) dried apricots, halved
2 apples, chopped
1 cup strawberries, fresh or frozen
1/4 cup honey
1/2 cup (or less) brown sugar
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup pecan halves (or sliced almonds)
Combine the first 5 ingredients in a a 1-qt. baking dish. Pour honey over fruit; sprinkle with brown sugar, nutmeg and cinnamon. Bake uncovered, in 400 degree oven, for 20 minutes. Add nuts and bake an additional 10 minutes. Let set but serve warm.
(about 12 servings of 1/2 cup each) Ann doubled the recipe.
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