French Toast Casserole

French Toast Casserole

1 c. brown sugar, packed
1/2 c. butter
2 c. corn syrup
1 loaf French bread, sliced
5 eggs, beaten
1 1/2 c. milk
1 t. vanilla extract
Garnish: powdered sugar, maple syrup
(We added 1 1/2 cups chopped pecans to our recipe)

Melt together brown sugar, butter and corn syrup in a saucepan over low heat; pour into a greased 13" x 9" baking pan. Arrange bread slices over mixture and set aside. Whisk together eggs, milk and vanilla; pour over bread, coating all slices. Cover and refrigerate overnight. Uncover and bake at 350 degrees for 30 minutes, or until lightly golden. Sprinkle with powered sugar; serve with warm syrup. Makes 6-8 servings

How to Cook Rice

How to cook white rice on the stove top.

Use a ration of 1:2 rice to water. (1 cup uncooked rice makes about 3 cups cooked rice.)

1. Bring 2 cups of water to a boil in a small-ish saucepan.

2. Once boiling, add rice, cover with a lid and turn heat to LOW.

3. DO NOT remove lid. Set a timer for 20 minutes.

4. When the rice is done, remove from heat and remove the lid. If there is any extra water left, tilt the pot to pour it off.

5. Fluff with a fork and serve.

Blueberry Breakfast Casserole

Recipe via www.allrecipes.com

Casserole:

12 slices day old bread, cut into 1 inch cubes
2-8 ounce pacages of cream cheese, cut into 1 inch cubes
1 cup blueberries
12 eggs, beaten
2 cups milk
1tsp vanilla extract
1/3 cup maple syrup

Blueberry sauce:

1 cup white sugar
2tbsp cornstarch
1 cup water
1 cup blueberries
1 tbsp butter

Directions:

1. Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish, then top with blue berries and cream cheese cubes.

2. In large bowl, mix eggs, milk, vanilla, and syrup. Pour over bread cubes. Cover and refrigerate overnight.

3. Remove from refrigerator about 30 minutes before cooking. Preheat oven to 350 degrees.

4. Cover and bake for 30 minutes. Uncover and continue baking another 25-30 minutes until center is firm and surface is slightly browned.

5. To make sauce, mix sugar, cornstarch and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix the remaining 1 cup of blueberries. Reduce heat, simmer for 10 minutes, or until blueberries burst. Stir in butter and pour over casserole.

Caramel Cake

This is Paula Deen's recipe for Caramel Cake, which the Food Network's website has listed as "Bobby's Caramel Cake."

Ingredients:

For the cake:

2 sticks of butter, room temp
2 cups granulated sugar
4 eggs
3 cups sifted self rising flour
1 cup milk
1 tsp pure vanilla extract

For the filling:

2 sticks of butter
2 cups packed light brown sugar
1/4 cup milk
1 tsp pure vanilla extract

For the icing:

1 stick of butter
1 cup packed dark brown sugar
1/3 cup heavy cream (more if needed)
1-16 ounce box powdered sugar
1 tsp pure vanilla extract
1 cup chopped nuts (optional)

Directions

For the cake:
Preheat oven to 350 degrees. Grease and flour (3) nine inch cake pans.

Using an electric mixer, cream butter until fluffy. Add granulated sugar and continue to cream well for 6 to 8 minutes. Add eggs one at a time, beating well after each. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among the three pans. Level each pan by holding it 3 to 4 inches above the counter and dropping it flat several times (to release air bubbles).  Bake for 25 minutes or until golden brown.

For the filling:

While the cake is baking, in a saucepan, combine butter, brown sugar, and milk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and add vanilla.

Remove cake layers from oven and allow cake to remain in pans while you prepare to stack and fill.

Remove first layer from pan and invert onto cake plate. Pierce cake layer all over with toothpick. Spread 1/3 of filling mixture on cake layer. Repeat process with second and top layer.

For the frosting:
Melt butter into saucepan over medium heat and stir in brown sugar and cream. Bring to a boil, and transfer to a mixing bowl. Add powdered sugar and vanilla. Beat with handheld mixer until it reaches a spreading consistency. If frosting is too thick, add a tablespoon of heavy cream at a time until it reaches the right consistency. Frost cake and sprinkle with nuts if desired.