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Friday, November 14, 2014

Ooooh, French Toast!

Welcome to the kitchen, Glitterinas!

I am making french toast.....but it has a bit
of a twist.....

it's baked french toast!

It is so yummy!

I love serving french toast but if I'm cooking for more than
about two people, it's hard to have enough ready
at a time.....you know?!

This recipe is perfect for a group of
french toast lovers!

I had some lovely friends 
 come over one morning
for brunch and this was on the buffet.


Sadly, all my pictures of this yummy
dish are gone....

....sigh....

my blogging assistant, Sophie, checked her files
and could not find the snaps either....


....she even checked with Jane, who was,
according to Sophie, absolutely no help at all!



Oh well, at least I can share
the recipe with you!

Baked French Toast

Ingredients:

1 16 oz. loaf of french bread
6 eggs
1 cup milk
1 tsp. cinnamon
1 T vanilla

1/2 cup of butter, melted
3/4 cup of brown sugar, packed

Pecan topping:
3/4 cup chopped pecans
4 T butter, melted
1/4 cup brown sugar, packed
pecan halves (2-3 for each slice, optional)

Caramel glaze: 
3 T butter
1/2 cup brown sugar, packed
2 T milk

Directions:
Slice french bread into 1 inch slices 
and lay them flat in a 9x13 inch casserole pan.

  Mix eggs, milk, cinnamon and vanilla in a bowl 
and then pour the mixture over the bread slices.

 Cover and refrigerate.  
Let sit over night or for at least four hours.

Mix the melted butter and brown sugar 
together and pour over the 
bread slices.

Mix pecans, melted butter and brown sugar together, 
and then spoon evenly over the top of the french toast slices. 
(Optional: I placed pecan halves on each slice.)
Bake at 350 degrees for 40 minutes.

 For the glaze, melt the butter in a small pan, 
and stir in the brown sugar. 
Continue stirring, 
add in the milk 
and bring to a boil. 
Set aside on the stove.

 When you are ready to serve, 
drizzle the glaze over the slices of
baked french toast.

I had some warm syrup available with this
dish, however, the french toast is rather
sweet already.

Enjoy!

With all of the holiday gatherings coming up, I hope
you have a chance to give this yummy 
recipe a try!

Thanks for stopping by, Glitterinas!

Have a fabulous day....



With hugs and glitter,
Tammy


Monday, November 10, 2014

Sawhorses and Polenta......A Little Randomness

Welcome, Glitterinas!

I want to share a tablescape and 
a recipe with you today.

Years ago, I gathered up a pair of 
little sawhorses that 
no one else wanted.....


.....they were on the back porch of 
Husband's grandmother's house.

The house and land were to be sold and 
the buyers' were going to tear down
the house.

Along with a couple of pretty doors.....
these little cuties came home with me!

Well, today they have been cleaned 
and oiled because they are going
on the dining room table.

To start this tablescape, let's 
use two fall colored 
table cloths....


....add a burlap runner....


....and the two little stars of this post!


I wove a long piece of ribbon that 
has pumpkins on it....and a gauzy, golden piece of 
fabric over the burlap runner.....

 and around here......


.....and over that......good.


Now, the other pieces.....

a pumpkin soup toureen,
my favorite fall decoration (if I had to pick just one)


small pumpkins and votives,


  a sprinkling of
sparkly leaf confetti....


and a couple of happy scarecrow
tea light holders!



Did you think those saw horses would work
on the table?

What do you think now?!

Let me know what you think, Glitterinas.....
y'all have great ideas!

Now we'll move from the dining room 
into the kitchen.

I'm sharing a polenta recipe with you today.
This is a perfect, quick, and tasty lunch!

Begin with 2-3 T. butter and 1/2 of a 
chopped onion cooking away in the skillet
on medium heat.



Slice up a tube of polenta and add it to the skillet.



Cook 6 minutes on each side.


Then I take the end pieces out, put them on a plate,
and taste for doneness.....with polenta that's
hot all the way through.


Yum!  
This polenta is ready to eat....but 
if a few more minutes is needed to heat 
the polenta all the way through, let it 
continue to cook for another minute or two.

To serve this dish,
I place some fresh spinach 
on the plate....


.....them some polenta slices with some
onion....


....give the slices a hit of sea salt and 
fresh ground pepper.

Chop up some small tomatoes 
and place on top....


....and your lunch is ready!


Enjoy!



A good lunch.....


....now, it's time to get some more
things done around the house!

I know your days are busy, Glitterinas, so I
really appreciate when you stop by 
Pink Glitter!



Leave me a comment so I'll 
know you've been by!

Until next time,
Tammy



Thankful for:
little piggies
at
Five Gables Farm