Recipe Requests.

I received a couple of requests for the two recipes I made for Sunday brunch. My only regret with these two recipes is that they smelled so good and we were so hungry that I forgot to take pictures of the beautiful dishes. Here they are...enjoy!


Baked French Toast (from Karen Norton)
1 cup brown sugar
1 stick of butter
2 T. corn syrup
Sliced cinnamon raisin bread or sliced cinnamon bread
1.5 cups milk
1 t. vanilla
8 eggs

Melt sugar, butter, and corn syrup until sugar is dissolved. Pour into a 9 x 13 pan.

Place 1" slices of cinnamon bread on top, or use two pieces on top of each other if you are using thin slices. Cover and refrigerate overnight.

In a bowl mix milk, vanilla, and eggs. Pour over the bread and bake at 350 for 30 minutes.

I made mine a little lighter by using light butter, light corn syrup, and a lot of egg white and regular egg substitute. I think it made the egg batter easy to coat the bread. It will look like a lot of egg mixture to pour on top, but it will bake up just fine. I also made mine with two types of bread, so the non-raisin fans would be happy too.

And no one complained about the flavor because I made it "lighter." One of my guests had thirds.

Green Chile Breakfast Pie (A modified version of Karen Norton's Green Chile Treat)

Frozen 9" pie crust

1 7-ounce cans chopped green chiles

1/4 c. flour

1/2 t. salt

1/4 t. pepper

1 T minced dried onion

3 c. grated or shredded Swiss cheese

4 large eggs

1.5 c. hot milk

Spread chiles over pie crust - you probably won't use the entire can of chiles. But remember: mo chile = mo betta.

Mix flour, salt, pepper, onion and cheese. Beat eggs and milk. Combine and pour over chiles. I was modifying a recipe, and if you have extra egg, cheese and milk mixture you can leave them out. Don't overfill the pie crust.

Bake at 350 about 40 minutes or until browned and a knife comes out clean. Remove from oven and cut. Serve warm or cold. I also made this lighter by combining egg white substitute and egg egg substitute. It's easier and healthier.

These two recipes, plus fresh sliced fruit, will feed 7-8. Or five hungry folks like us.