Overnight Peaches and Cream French Toast

All You Magazine

www.allyou.com

2 (8 oz) loaf French bread, sliced
2 cups whole milk
8 large eggs
1/4 cup sugar
1 teaspoon vanilla extract

2 (15 oz) cans sliced peaches, packed in juice, drained

1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/2 cup heavy cream

Butter a 13 x 9 baking dish. Arrange bread in a tight, flat single layer.

In a large bowl, whisk milk with eggs, sugar and vanilla extract until blended. Pour over bread.
Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.

Remove baking dish from refrigerator at least 30 minutes before baking. Preheat oven to 350 F. Pour cream into a small saucepan; bring to a boil over high heat. Cook until reduce by half, about 10 minutes. Drizzle over peaches and bake uncovered until casserole is slightly browned on top and just cooked through, 45-55 minutes. Let stand for 10 minutes before serving.

Yield: six servings

Note: I sliced the bread slices thick like in the picture. I could only fit 7-8 diagonally slices. I fed more than 6 people. Easy to reheat on the microwave the day after.

I used fat-free milk and cholesterol-free, calorie-free eggs.

Sauted Mushroom and Vegetables

We love this dish. We usually top our grilled steaks with a generous helping of this cheesy side dish.

8 oz fresh mushrooms, cleaned with a damp towel and quartered

1/2 medium yellow onion, sliced

1/2 medium green bell pepper, sliced

1/2 medium red bell pepper, sliced

1 tablespoon butter

2 tablespoons olive oil

1 big clove garlic, minced

1 tablespoon Worcestershire sauce
1/2 teaspoon steak sauce (A1)

1 teaspoon dried parsley flakes

Salt to taste

Freshly ground black pepper

Provolone cheese, shredded or sliced

In a big skillet, heat up the oil and butter. Once it is hot, add the mushrooms and cook on medium-high heat, stirring now and then. Let the mushrooms get lightly browned on both sides, about 5-7 minutes. Season with black pepper. Add the onion, peppers and garlic and cook on medium heat until the peppers and onions are starting to wilt. Stir in the Worcestershire sauce and 1/2 teaspoon of dried parsley and combine. Add a little bit of salt if necessary (the Worcestershire and steak sauce have salt). 

Spread the mixture in the same skillet in a single layer. Cover with some cheese' sprinkle with 1/2 teaspoon dried parsley. Put the lid on the skillet. Reduce the heat to very low until the cheese melts.

Serve immediately.

Makes 4-6 servings

Multi-grain Pancakes

Another recipe of All You cookbook. Very good flavor and texture.

www.allyou.com

3/4 cup whole wheat flour
1/4 cup all-purpose flour
1/2 cup quick-cooking oats
2 tablespoons cornmeal
2 tablespoons packed brown sugar
1 large egg, beaten
1 cup whole milk (I used fat-free)
1/4 cup plain yogurt
1 tablespoon melted butter
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract

Mix the dry ingredients in a medium-size bowl. In another bowl, mix the remaining ingredients. Add the dry ingredients to the wet ones and stir until just combined.

Cook on a hot griddle according to the manufacturer's directions.

Note: I added 1/8-1/4 cup more milk to make the batter thinner and easier to cook thoroughly. Serve with fresh fruit, maple syrup or warm honey.


Makes 12-14 medium-size pancakes

Chocolate Cupcakes

I found this recipe in a cookbook called All You. I am pretty sure it was a compilation of some recipes published in the All You Magazine.

I would use some cream cheese frosting on top of each cupcake.

www.allyou.com

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder (Do not use dark cocoa)
4 tablespoons butter, softened
1/2 cup sugar
2 eggs, separated
1 teaspoon vanilla
1 teaspoon baking soda
1/2 cup buttermilk
1/4 teaspoon salt
1/4 cup semi-sweet chocolate chips (I used a total 1/3 cup regular semi-sweet chocolate chips and milk chocolate chips combined)

Mix the dry ingredients except the sugar and set aside.

In another bowl, cream sugar, butter and vanilla until creamy. Add egg yolks, one at a time beating after each addition. Combine both mixtures alternating with the buttermilk.

Beat the egg whites until stiff. Fold in the egg whites into the batter without beating. Finally, add the chocolate chips.

Line 12-14 muffin cups with paper cups. Fill up the cups 1/2 way.

Bake at 350 for 15-10 minutes or until a toothpick inserted comes out clean. Remove from the muffin pan and cool on the wire racks.

Once the muffins are completely cooled. frost with cream cheese frosting. You can garnish with miniature chocolate chips.

Makes 12-14 cupcakes

Craisins Scones

I love these scones. I like to add some grated orange zest to the dough.

Thanks to Michelle Stayner for sharing the recipe.

Combine:

2 cups flour
1/2 cup granulated sugar
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt.

Cut in:

1/2 cup shortening.

Add:

1/2 cup Craisins
2 eggs, slightly beaten
1/4 cup milk

Mix until moistened. Divide into 2 balls and flatten and cut into triangles. Sprinkle with extra granulated sugar.


Place on greased cookie sheet and bake at 400 F for 15 minutes.

Snickerdoodle Muffins

Recipe given to me by Angela Vest. She got it from her friend Ashlyn Weaver.
These muffins are heavenly.

1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/3 cup oil
3/4 cup sugar
1 egg
1 cup milk

1/2 cup melted butter
3/4 cup sugar
1 teaspoon cinnamon or to taste

In a bowl, combine flour, baking powder, salt and nutmeg.

In a separate bowl, combine oil, 3/4 cup sugar, 1 egg and milk. Combine these two bowls and gently stir until just moist.

Preheat oven to 350 F. Grease muffin pan. Pour batter in pan 2/3 way full. Bake 17-20 minutes.

Combine 3/4 cup sugar and cinnamon in a bowl. After muffins have baked, roll each in melted butter. Then, roll in the cinnamon and sugar mixture.

Pasta e Fagioli

Cooking Light, Italian

www.cookinglight.com

1 tablespoon olive oil
6 oz hot turkey Italian sausage
1 1/2 tablespoons bottled minced garlic
1 cup water
1 (14-ounce) can fat-free less-sodium chicken broth
1 (8 oz) can no salt-added tomato sauce
1 cup uncooked small seashell pasta, (about 4 ounces)
1/2 cup (2 ounces)shredded Romano cheese, divided
1 1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon white pepper
2 (15.5-ounce) cans cannellini beans or other white beans, drained
Minced fresh parsley, optional

Heat oil in a large saucepan over medium high heat. Add sausage and garlic; saute 2 minutes or until browned, stirring to crumble. Add water, broth and tomato sauce; bring to a boil. Stir in pasta, 1/4 cup cheese, oregano, salt, white pepper and beans; bring to a boil.  Cover; reduce heat and simmer 8 minutes or until pasta is done. Let stand 5 minutes; sprinkle each serving with cheese.

Garnish with parsley, if desired.

Yield: 6 servings. Serving size: 1 cup soup and 1 tablespoons cheese.

Note: I added 1 extra cup chicken broth for a thinner consistency and I drained and rinsed the beans.