• Sunday, March 28th, 2010
Submitted by our very own Roxy McHapski
This stuff is the BAHHHM. It will tack on 5lbs just smelling it.
Overnight French Toast
Ingredients:
1 loaf of french bread
8 eggs
2 cups of half-and-half
1 cup milk
2 tablespoons of sugar
1 teaspoonn of vanilla
1/4 teaspoon of cinnamon
1/4 teaspoon of nutmeg
1 cup of butter
1-1/4 cup of brown sugar
1 cup pecans
1. Place sliced bread in two large baking pans that have been sprayed with Pam.
2. Mix eggs, half and half, milk, sugar, vanilla and spices
3. Pour mixture over bread
4. Refrigerate overnight
5. In the morning, combine the final three ingredients (melted butter, brown sugar and pecans) and put on top.
6. Sprinkle with cinnamon and nutmeg and bake at 350 for about 30 minutes or until done.
• Sunday, March 14th, 2010
Submitted by the ever handsome Jim!
COFFEE TOFFEE PIE
From the ”Becker House Cookbook” by Judi Longley. Original recipe from Irene, the former owner of “The Beaver Lodge” a truck stop near Catskill New York.
Ingredients:
1 Lb Butter
2 Cups Sugar
1/8 Cup Instant coffee
Vanilla
4 Eggs (The expensive Pasteurized ones are best)
2/3 Cup Cocoa
10 in. Chocolate Cookie Crumb Crust
16 oz. Heavy Cream
1/8 Cup Cocoa
Cream butter thoroughly, add sugar slowly to maintain creamy consistency.
Dissolve coffee in just enough vanilla to make it dissolve thoroughly, it should be fully liquefied, syrupy.
Add coffee vanilla mixture to the butter and sugar and mix well.
Beat 4 eggs until frothy and add 2/3 cup cocoa gradually (if you try to add it too fast it will just make a mess) and add to the previous mix. Try to maintain the moussy texture by adding gradually.
Pour, or spoon into the prepared crust.
Chill for at least 1/2 hour.
Whip cream to thick and fluffy, adding 1/8 cup cocoa slowly
Spead whipped cream over chilled filling and dust with more cocoa.
Chill pie, but remove from refrigerator a couple of hours before serving to allow it to soften to a moussy texture.
• Sunday, March 07th, 2010
Submitted by yours truly – Sabrina
London Broil
2 lbs flank steak
1 can cream of mushroom soup
1 can condensed tomato soup
1 pkg of onion soup mix
Put the flank steak in the bottom of the slow cooker. In a bowl mix together the mushroom and tomato soup, pour on top of meat in slow cooker. Sprinkle the pkg of onion soup mix on top. Cook on low for 10 hours.
I like to add a couple of cans of whole potatoes and a can of carrots. Super simple and a family fave!
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