Raisin Bread Baked French Toast.

This easy baked french toast recipe was adapted from a Whole Foods Market recipe for Baked Panettone French Toast.  I prepared it for Christmas Eve Morning, when I knew I'd be busy with last minute preparations, and still wanted to sit down to a hot, filling breakfast.  This recipe was a snap to prep the night before, and in less than an hour, went from fridge to table in the morning.  It was exactly what I needed for Christmas Eve Morning and will be a great go-to breakfast for feeding a crowd of hungry swimmers after morning practice!

• 6 Tbsp butter or margarine, melted and divided
• ½ cup brown sugar
• 1 Tbsp water
• 2 large apples (Granny Smith or Braeburn work well), peeled, cored, & thinly sliced
• ½ cup dried cranberries or raisins
• 6 thick slices Raisin Bread, cut in half
• 4 eggs
• 1.5 cups milk
• ½ tsp cinnamon

Melt 4 Tbsp butter (or margarine) and mix with brown sugar and water.  Spread in the bottom of 9x13 baking pan and set aside.  Saute apple slices in remaining 2 Tbsp butter for 6-8 minutes, or until soft.  Arrange apples on top of brown sugar mixture in pan and sprinkle cranberries evenly on apples.  Lay bread slices on top of fruit.  Set aside to allow apples to cool slightly.  Mix eggs, milk, and cinnamon together. Pour over bread in pan. Cover and chill overnight.  In the morning, preheat oven to 350 degrees and bake for 40 minutes, or until toast is browned and egg mixture has set. Allow to cool 10 minutes before serving. Enjoy!

Apple Stroganoff.

A funny conversation on a recent morning about the French pronunciation of apostrophe led to this recipe. It’s a twist on a traditional ground beef stroganoff that uses apples instead of mushrooms and is made creamy by adding Greek yogurt.  It has a sweetness to it, thanks to apples and a little agave nectar, used to cut the tartness of the yogurt.  As I finished cooking, I commented that there would be plenty of leftovers for a second meal. I. Was. So. Wrong.  Maybe a half cup remains for someone to snack on later. Definitely a keeper.

• 2 cups cooked pasta (I used orecchiette)
• 1 pound extra lean ground beef
• 1/2 tsp freshly ground black pepper
• 1/2 tsp freshly ground sea salt
• 1 tsp sweet paprika
• 2 large apples, peeled, cored, and diced
• 1/4 cup Italian parsley, chopped
• 7 ounces 2% plain Greek yogurt
• 1 T agave nectar

Cook pasta according to package directions; when cooked, drain and set aside.  Brown ground beef in large skillet until cooked through.  Add salt, pepper, and paprika to meat.  Stir in apples and parsley and cook over medium heat for 5-8 minutes, stirring frequently, until apples are heated through and starting to soften.  Stir in pasta and toss gently.  In small bowl, add agave nectar to yogurt and mix well.  Add yogurt mixture to skillet and stir well.  Turn heat to low and cook 3 to 4 more minutes, or until heated through.