Hello all, let me preface this post by saying that I am a recipe and cookbook collector,(being Obsessive-Compulsive) and am always looking for recipes that, when you think of whatever dish, you wouldn't dream of fixing it differently. I'm not saying difficult or complicated, but just the absolute best meatloaf, cole slaw, beef stew, biscuits and gravy etc. that you've ever had. Any recipes are appreciated greatly...thanks...Michael
2007 Teton Experience Sunrise pulled by 2003 Dodge 3500 Cummins HO 6-spd. 4x4
'61 VW Double-Cab
1 1/3 cups, pecans chopped
1 cup sugar
4 tbs. flour
1/3 tsp. baking powder
dash of salt
1 stick melted butter
2 tsp. vanilla
1 egg beaten
Mix well the pecans, sugar, flour, baking powder and salt. Add the melted butter, vanilla and egg. Drop onto cookie sheet in small teaspoon amounts. Be sure the cookie sheet has been lined with parchment paper, or aluminum foil. Place about 3 inches apart. Bake in a 350 degree oven for 8 to 12 miutes, depending on your oven. Let cool. Peel off the parchment. Enjoy!
Gloria and Dillon (my Carolina Dingo)
2002 F250 Ford Diesel Crewcab
2003 3670 Montana 5th Wheel
Great French Toast Recipe to be made the night before. I have made on camping trip. Easy to make and pop in oven the next morning.
Peach French Toast
Ingredients:
1 c. brown sugar
1/2 c. butter or margarine
2 Tbsps. water
1 29oz. can sliced peaches
5 eggs
1 1/2 c. milk
1 Tbsp. vanilla
1 loaf French Toast Bread (12-14 slices)
Drain peaches and reserve syrup. Heat sugar and butter on medium-low heat until melted. Add water and continue cooking until sauce becomes thick and foamy. Pour into 9x13" baking dish and cool 10 minutes. (I use the disposable aluminum pans)
Place peaches on cooled caramel sauce and cover with slices of bread placed close together. In blender add eggs, milk and vanilla until mixed. Pour over bread, cover and refrigerate overnight.
Bake at 350 degrees for 40 minutes. Loosely cover with foil the last 10-15 minutes if browning too fast. Serve with warmed peach syrup. 12-14 servings.
Another great french toast recipe. Made this one at Good Sam Club campout and everyone just loved it.
Baked French Toast Casserole with Maple Syrup Recipe
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
This is a great marinade ... it is wonderful on chicken and beef. And also the best for grilled vegetables, like onions (the sweet varieties) and any type of squash.
3/4 cup soy sauce
3/4 cup brown sugar
2 cloves garlic - minced
1 piece ginger - peeled and grated
1 tablespoon sesame seeds
1/4 cup water
4 green onions - chopped
1 tablespoon oil
1 tablespoon booze - I've used tequila & bourbon
Mix it all together. I usually let it sit over night and then use it the next day.
Halibut Caddy Ganty
A recipe from my aunt and uncle in Gustavus, Alaska. They ran the Gustavus Inn for many years and now a cousin owns it. They still serve this easy classic and it is a favorite in our family.
2 lbs. halibut fillets, fresh or defrosted
white wine to cover
dry bread crumbs
cut the fish into pieces about 1" thick and 3"x3". Put in a bowl, lightly salting each layer til all the fish is in. Pour some white wine just to cover , cover the bowl and marinate in a cool place for 2 hours.
Preheat the oven to 350.
Drain the fish and pat dry with a paper towel, then roll in dry bread crumbs. Place in a single layer in a lightly buttered shallow baking dish that can be brought to the table. Cover with the following ingredients that have been mixed together in a bowl:
2 cups sour cream
1 cup mayonnaise
1 cup finely chopped onion
Sprinkle the top with paprika. Bake at 350 F for 20 to 30 minutes or until light brown and bubbly and an instant-read thermometer reads 125 F in the thickest part. Serve right away.
Mix all above ingredients and bake in rectangular baking pan (8 x 11) and bake at 325 for 1 hour to 1 hour 15 minutes. Pour off grease from baking pan before serving.
All three of my son-in-laws swore they hated meat loaf. My daughters were grinding on them to taste this and they scarfed down every scrap of it.
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