CEREAL / FRENCH TOAST

 CEREAL / FRENCH TOAST

Apple Sinnamon Baked French Toast

Ingredients

• 10 slices day-old French bread (3/4 inch thick)
• 6 large eggs, lightly beaten
• 2-3/4 cups 2% milk
• 2/3 cup sugar, divided
• 1 tablespoon vanilla extract
• 4 medium apples, peeled and thinly sliced
• 2 teaspoons ground cinnamon
• 3/4 teaspoon ground nutmeg
• 1 tablespoon butter

Directions

• 1. Arrange bread in a single layer in a greased 13x9-in. baking dish, overlapping as needed. Combine eggs, milk, 1/3 cup sugar and vanilla; pour half over bread. Top with half of the apples. Combine cinnamon, nutmeg and remaining 1/3 cup sugar; sprinkle half over apples. Top with the remaining apples. Pour remaining egg mixture over apples and sprinkle with remaining sugar mixture. Dot with butter. Cover and refrigerate 8 hours or overnight.
• 2. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 45-50 minutes. Let stand 5 minutes before serving.

 

The Best  of Granola

6 cups rolled oats

1 cup wheat germ

1 cup unsweetened coconut meat

1/4 cup sesame seeds

1 teaspoon almond extract

2 teaspoons vanilla

1 cup cashews, dry-roasted

1 cup almonds

1 cup pecans

1 cup walnuts

1/2 cup sunflower seeds, roasted

1 cup vegetable oil

1 cup honey

1 cup raisins, seedless

1 cup Craisins

 

Put all the dry ingredients together except for dried fruit.   Put oil and honey in a glass bowl and microwave until boiling.  Pour over dry ingredients and mix until moistened completely.  Bake at 300 for 30 minutes or until golden brown.   Take out of oven and add dried fruit.  Stir well and cool.  Store in tightly sealed container.  Refrigerate if kept for a long time.  For a variety add a teaspoon of cinnamon and or nutmeg.

 

 

Nolte’s Granola

8 Cups Oatmeal

4 Cups wheat flakes

1 Cups wheat germ

1 ½ Coups sunflower seed

3 cups chopped nuts

Combine and blend above ingredients.

 

Put the following in a saucepan:

1 ½ cup brown sugar

1 ½ Cups water

1 Cup oil

½ Cup honey

½ Cups molasses

1 ½ teaspoon salt

2 teaspoon cinnamon

3 teaspoon vanilla

 

Heat but don’t boil until the sugar in melted.  Pour the syrup over dry ingredients and stir till coated.  Spread on cookie sheet  (I use 2 cookie sheets)  Bake at 300 degrees for 20-30 min –stir once (bake 15 minutes longer for crunchy).  Add dried fruit (cranberries, raisins) Keeps up to 6 months.  Makes 20 cups.

 

Granola with white chocolate chips

 

2 Cups old fashioned/rolled oats NOT instant

1 cup flaked or slivered almonds

½ tsp ground cinnamon (optional)

5 Tbs. honey or maple syrup

5 Tbs. vegetable oil (could substitute coconut oil)

1 Tbs vanilla extract

2/3 cup dried cranberries (you could put in more nuts and chocolate chips if you don’t like cranberries.

½ cup white chocolate chips you could substitute chocolate chip for white.

 

Pre-heat oven 250.  Mix the oats in a bowl along with the almonds and cinnamon. Mix together in a sauce pan maple syrup, oil, and vanilla.  Cook until warm but don’t boil this mixture. Stir together with dry ingredients.  Spread the granola out evenly on a large lined baking sheet and bake for 15 minutes, stir and return the granola to oven for 15 more minutes. Stir return for another 15 minutes for a total of 45 minutes. Once the granola has finished baking, remove from oven and cool.  As it cools it will get crisp, once cooled completely stir in the cranberries and white chocolate chips.

 

Lenny Richardson’s Granola

 

1.       Pre-heat oven to 325.  Line cookie sheet with aluminum foil and spray with pam.

2.       Spread 5 cups old fashion oats in microwavable dish

3.       Microwave on high for 1 minute.  Stir and repeat for 4 times more until oats are fragrant and golden.  Let cool

4.       In large bowl whisk until well blended

a.       ¾ cup vegetable oil (could use olive oil)

b.       ¾ cup honey

c.       1 egg white

d.       3 tbs sugar

5.       Fold in oats and add ¾ cups wheat germ, flax seed, chopped nuts, sunflower seeds, raisins and craisins or whatever you would like to add.  (Add the dried fruit after it bakes.)

6.       Spread onto lined cookie sheet and bake 25 minutes.

 

Store in the fridge.  You can store at room temp for four days or you can freeze it.

 

*Seven Wives Inn Granola

8 Cups oatmeal (regular, NOT quick)

1 ½ cups brown sugar

1 ½ cups wheat germ

8-oz coconut wide unsweetened

8-oz almonds

8-oz cashews

3-oz sunflowers seeds

½ cup water

½ cup oil

½ cup honey

½ cup peanut butter

2 tsp vanilla

 

Mix the first seven ingredients.  Add wet to dry. Blend well. Spread on 2 large cookie sheets.  Bake for about 2 hours in a 200-degree oven until coconut becomes brown around the edges.  Add 1 cup raisins after baking if desired.  Makes about 5 pounds.