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Strawberry Banana French Toast

September 12, 2013 by braytonbb

This is a very light summery french toast recipe that you can prepare the night before.  I have noticed though that only woman are the ones that choose this option. I am not sure if men typically like the savory choices like my husband or they are just unsure if this will satisfy. Served with bacon though, I think they would be pleasantly surprised.

Strawberry Banana French Toast – Serves 4-6 depending on portion size.  strawberry banana ft

 

 

5 eggs, 3/4 C milk, 1/4 tsp. baking powder, 1 TB vanilla, 1 loaf french bread, cut into thick slices, 1 ( 20oz ) bag of frozen strawberries. I also used fresh in combination though too, 4 sliced bananas, 1 C sugar, 1 TB apple pie spice, and 2 TB cinnamon sugar.

Mix eggs, milk, baking powder and vanilla. Lay sliced french bread slices in a 8×10 pan. Pour milk mixture over bread and let soak overnight.

In the  morning preheat oven to 450 degrees. Combine strawberries, bananas slices, sugar and apple pie spice. Put in a greased 8×10 baking dish and top with prepared bread slices from the evening before. Sprinkle with cinnamon sugar. Bake 20-25 minutes. Spoon strawberries and bananas over bread.  Drizzle maple syrup over the top and sprinkle with powdered sugar. Served with bacon and cheesy hashbrowns would make the perfect combination.

Tomato Basil Quiche

September 5, 2013 by braytonbb

You know when you have guests that return once every 3 months that you are bound to be friends. So much so, that when I know they are coming, I will save them a room, but it will always be a surprise to them when they show up, since it will be whatever room is left over. Also, time for breakfast? That also gets thrown out the window. They usually like to eat with others, unless its too early, so I usually just tell them what time they are eating. I still ask them what they would like to have for breakfast, unless they have a request from a previous time. That is except for last weekend. We had some guest that told me at the last minute that they could not have pork, so I whipped up this tomato basil quiche. I wasn’t sure how it would turn out, but I was pleasantly surprised. This will now be on my vegetarian menu for others in the future.

Tomato Basil Quiche – Serves 6

1 unbaked pie shell, 1/2 plus 2 C shredded mozzarella or Havarti cheese ( I used both), 5 tomatoes, 1 C loosely packed fresh basil leaves or 1/2 C dried basil, 4 garlic cloves, 2 C mayo, 1/3 C grated Parmesan 1/4 tsp. pepper and 1/8 C chives

Preheat oven to 450 degrees. Place pie crust into a 9″ quiche dish or deep pie pan. Line entire crust with foil and bake 8 minutes. Remove foil and bake another 4-5 minutes. Remove from oven and reduce heat to 375 degrees.  Sprinkle with 1/2 C mozzarella cheese. Cut tomatoes into wedges and lay on top of cheese. Combine basil and garlic in a food processor. Sprinkle over the tomatoes.

In a mixing bowl combine 2 C mozzarella cheese, mayo, Parmesan and pepper. Spoon mixture over basil mixture and spread to cover. Sprinkle with chive and bake approx 35 minutes until lightly browned on top.

 

 

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