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Crème Brule French Toast
Serves 6
Caramel Sauce:
Melt 1 stick butter
Stir in1 cup packed brown sugar and 2 tbsp corn syrup.
Spread on bottom of a cookie sheet.
Crème
Mix 9 eggs, 2 1/2 cups half and half, 1 tsp vanilla, 1 tsp triple sec. and ¼ tsp of salt.
Soak six 1 inch thick slices of home made French bread in the egg and milk mixture.
Lay soaked slices of bread on top of the caramel sauce.
Bake and Serve
Bake 30 minutes at 350 degrees.
Serve caramel side up and top with a fresh flower or fresh fruit for a garnish.
The Governor’s Waffles
Serves 4
Mix all dry ingredients.
1 3/4 cup flour
2 1/4 teaspoons baking powder
1/2 tsp. salt
2 tablespoons brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
Beat the eggs and mix with oil, milk and soda.
2 eggs
1 tablespoon oil
1 cup milk
3/4 cup club soda
Lightly stir wet and dry ingredients together leaving a few lumps.
Adjust the amount of batter and cooking time to suit your waffle iron.
Don’t cook too long so they are light and fluffy.
Note: Top with FRESH raspberries and whipped cream or pecans, sautéed apples and maple syrup.
The Queen’s Not-So-Secret Secret Sauce
The secret to the sauce is in the blender. I use very hot clarified butter and add it slowly to the yolks while they are blending. The butter must be VERY hot to cook the yolks. The thickness of the sauce can be affected by the size and temperature of the yolks. We use large eggs at room temperature.
Impossible Ham and Asparagus Pie
(makes own crust)
2 cups cooked ham, cubed
1 1/2 cups Swiss cheese, shredded
2 cups asparagus pieces
2 green onions, sliced
1 1/2 cups milk
3 eggs
3/4 cup buttermilk baking mix
Salt and pepper
Prepare
Preheat oven to 400 degrees. Grease a 10 inch pie plate. Sprinkle the ham cheese asparagus and onions in the pie plate. Combine the other ingredients in a blender and mix for 15 seconds on high speed or beat for one minute with a hand mixer. Pour the mixture over the meat and vegetables.
Bake and Serve
Bake for 40-45 minutes or until a knife inserted in the center comes out clean.
Cool for five minutes before serving.