Gluten-Free Baked Berry French Toast

this is the non-gluten-free version (pre-baked photo)

When visiting my friend's family in Fresno, I like to take a couple of recipes with me on the off chance I can help by making a meal in exchange for their hospitality.  One of his parents has ciliac disease and spice allergies and the other is  hypo-glycemic...this creates a challenge in their household to find something they can all have that tastes good too.

Last month, I happened across this recipe from Whole Foods Market for Gluten-Free Baked French Toast that both fits the bill and can be tweaked for those without dietary constrictions.  It is super easy and very tasty.  It requires only 5-10 minutes of prep time and 45-50 minutes of hands free time. 

This treat is sweet, but not overly sweet.  I used Blue Agave Syrup en lieu of the organic maple syrup; it is lower on the glycemic index.  They had a maple flavor variety to more closely resemble the real thing.  Do not use skim milk as it waters it down too much.  I imagine you could try substituting some of the eggs for EggBeaters or using a few less yolks if needed.

If shooting for calorie control, this has all the flavor and only 280 calories per serving.  If making it with real syrup and regular bread...who cares?  You're in it for the goodness... calories and all!  Note to self: Alan, not having dietary constrictions, would have opted for the real thing. I recommend adding more nutmeg and some cinnamon.   If you are turning this into a less strict version, you can use Orowheat Country Buttermilk bread or a nice thick-sliced brioche.  If you want to really get your yummm on...top it with vanilla ice cream for dessert...oh yeah!

I think we need to add a label called "things that make you go yummmm!"

Enjoy!



Grandma's Apple Brown Betty

Here it is October and the nights are getting chilly and the days crisp, at least up here in Oregon.  I was trying to come up with a dessert for the company we had, something other than pie (again), and remembered my Grandma's old stand by.  Perfect!  This dessert is cheap, easy and total comfort food.  It also makes the house smell like you have been baking apple pies half the day long.  Does it get any better than this?  I don't think so.  Bon Appetite!

Grandma's Apple Brown Betty

1 box Graham Cracker Crumbs (or you can crumble your own)

Applesauce (your favorite brand or homemade), large jar

1 stick Butter (or margarine)

Cinnamon

Sugar

Cooking spray (optional)

A round casserole baking dish

Grease the baking dish with either cooking spray or butter.  Put about a 3/4 inch layer of graham cracker crumbs on the bottom (if you choose to crumble crackers yourself, crumble them finely). Place thin pats of butter over the top of the cracker crumbs (you can choose to melt the butter and mix the cracker crumbs together and then apply to the dish or you can simply put the pats on top of the crumbs, your choice).  Make a mixture of the cinnamon and sugar (I use about 1/3 cinnamon to 2/3 sugar).  Sprinkle the cinnamon/sugar mixture over the top of the graham cracker crumbs so that it lightly covers the crumbs.  Apply about an inch of applesauce.  Repeat the procedure at least once, maybe twice depending upon how deep your dish is.  End the procedure with graham cracker crumbs on top, covered with the butter and cinnamon/sugar mixture. 

Place in the oven at 350F about 30-40 minutes or until it is hot and slightly bubbling.  Remove from oven, let cool a bit and serve warm.  Best with vanilla ice cream! YUM!

Dutch Apple Pie

When Life Hands You Apples...

...Make Apple Pie!

I had occasion to share dessert tonight, and though I don't consider myself a baker, I found myself baking not one, but two pies I'd never tried before! The occasion didn't come to fruition as planned, but if that ever happens, invite friends over. You'll have no shortage of takers that's for sure! Glad I did. Instant party. This recipe is easy and delicious, but does take a little forethought.

Pear Pie

This is an amazing tasting pie with multiple facets. It tastes somewhat like custard, caramel or pear, sometimes all of the above all at once. It is very simple and easy to make and a pie that I think you will enjoy.

1 (9 inch) unbaked pie crust
2 pears - peeled, cored and cut in half (or thickly sliced)
1 cup white sugar
1/4 cup butter
1/4 cup all-purpose flour
1 tablespoon vanilla extract
2 eggs, beaten

Preheat the oven to 350°. Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center (if thickly sliced instead, spread over bottom of pan). In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears. Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. (If pears where thickly sliced instead, baking time may vary closer to 40 minutes. Top crust will be golden color when done and the custard will be set). Cool completely before slicing and serving.

Apple Time Cake

This recipe was taken from a Lutheran cookbook and complements of St. Peter's Lutheran Church Mission Circle in Easton, MN. It is a wonderfully moist cake that is extremely simple and quick to make. It has impressed everyone who has had the fortune to taste it including myself. It is a wonderful cake to make if you have 30-45 minutes to spare in your day.

Oatmeal-Brown Sugar Baked Apples

I made this for my BD Breakfast with Mom and Stephanie. It was a rainy, blustery March day and this recipes conjured up cozy, warm, loving feelings of my childhood.

I Used Gala Apples (I wanted sweet but firm apples and they were the biggest and looked the nicest that day).

My oh-so-smart-sister, Stephanie, recommended we core the apples from the bottom and twist off the stem. You can then eat the whole thing!

Added: 1/4c Raisins, 4 chopped Apricots and a small handful of chopped Pecans. Apples still firm but not much syrupy-goodness.

First found this recipe on my sister's wonderful food blog: Make It Bake It Buy It Fake It

She found it on: the kitchn

~Marta

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