Toffee Apple French Toast with Apple Syrup

They say an apple a day...

Fall is here, and where have I been?  I have a bunch of apple recipes I need to post.  I guess I need to get busy.  I am realizing I love cooking with apples.

It's not the sexiest fruit, but here in Chicago in the Fall the stores are packed with them.  I was recently at the grocery store with a friend and she was bummed there wasn't anything decent for a fruit tray.  Luckily she was only bringing the fruit tray to my house for a brunch.  No biggie.  I guess it's not the best time to offer to bring fruit.  :)  I need to remember that one when I offer to bring something somewhere.

I love having people over for breakfast/brunch.  It's such a comfy, casual thing.  Who doesn't love brunch?  You can't really go wrong.  Wanting to have people over?  Invite them to come in their pj's.  It's fun!

This is an overnight recipe which is so helpful when you are getting up in the am and don't have a ton of time before people will be arriving.  The syrup is fantastic, it totally steals the show.

This recipe comes from Nadine Mesch winner of a baking contest from Costco.  Yup, I'll find recipes anywhere.  

French Toast~
8 cups French bread, cut into 1 inch cubes
3 tart apples, peeled and chopped
8 ounces cream cheese, softened
3/4 cups brown sugar
1/4 cup sugar
1/4 cup apple juice
2 teaspoons vanilla extract, divided
1/2 cup English toffee bits
5 eggs
3/4 cup milk

Apple Syrup~
1 cup sugar
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups apple juice
2 tablespoons lemon juice
5 tablespoons butter

For the French Toast~
Place half of the bread cubes in a greased 13x9 inch baking pan.  Top with apples.  In a large bowl, beat the cream cheese, sugars, apple juice and 1 teaspoon vanilla until smooth.  Stir in toffee bits.  Spread cream cheese mixture over apples.  Top with remaining bread cubes.

In another bowl, beat the eggs, milk and 1 teaspoon vanilla until well blended; pour over the bread.  Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking.  Bake, uncovered at 350 degrees for about 45 minutes or until a knife inserted in the center comes out clean.  While the French toast is baking, prepare the apple syrup.

For the Apple Syrup~
In a medium size saucepan, whisk together the sugar, cornstarch, cinnamon, nutmeg, apple juice and lemon juice; heat to a boil, whisking constantly.  Boil for 1 minute, then stir in butter.  Serve over warm french toast.

Apple Coffee Cake

This recipe comes from the Vichy Hot Springs Resort & Inn in Ukiah, California.  The cookbook is, Breakfast In Bed California by Carol Frieberg.  The recipes are from the best Bed & Breakfast sites in California.  I received this book as a wedding gift and have been making yummy things for breakfast and brunch ever since.

Breakfast and/or Brunch is one of my favorite things.  I also love having people over for brunch.  It's seems fun, relaxed, and just a little different from the normal dinner party.  I haven't met anyone who doesn't like breakfast food.  It doesn't matter if you like savory or sweet, there is something for everyone.  This is a great sweet addition to any breakfast menu.  The grated apple makes this a fun change from the same old coffee cake.  It's perfect for this time of the year with apples so abundant.  This is Vichy Hot Springs recipe as is.  I usually add a little extra cinnamon, as I do with most of my recipes.  The recipe also calls for cooking apples.  I use Granny Smith.

1/4 cup butter, softened
1 cup granulated sugar
3 eggs
1 teaspoon vanilla extract
2 1/2 cups all~purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
5 cooking apples, peeled, cored, and grated
Cinnamon sugar (2 tablespoons granulated sugar mixed with 1/2 teaspoon ground cinnamon)

Topping~
2 tablespoons cold butter
1/2 cup granulated sugar
1/2 cup all~purpose flour

Glaze~
1 1/4 cups powdered sugar
2 tablespoons milk

Preheat oven to 350 degrees.  In large bowl, cream butter and sugar; add egg and vanilla.  In separate bowl, combine flour, baking powder, and salt.  Add flour mixture alternately with milk to butter mixture.  Spread batter in greased 15 x 10 inch baking pan.  Sprinkle grated apples over batter. Sprinkle lightly with cinnamon sugar mixture.  In medium bowl, cut butter into sugar and flour until mixture resembles fine crumbs; sprinkle over apples.  Bake 40 minutes or until cake tests done.  In small bowl, blend powdered sugar with milk; glaze cake while still warm.

Ina Garten's Chicken Stew with Biscuits

As much as I love cooking up a storm and having a well rounded meal complete with at least a few side dishes.  There is something to be said for a one pot meal (this does not mean the cooking or ingredients need to be lack luster).  My husband pretty much grew up on casseroles.  He used to beg me to make some.  I cannot bring myself to cook some ground beef and open a can of soup.  I'm sorry, my inner diva is coming out.  Instead of soup, make your own cream sauce.  Instead of boiling chicken, roast some or do a quick saute.  A little effort makes a huge difference.  The fresh parsley in the biscuits is perfect!  Love them. If you love pot pies, like my honey does.  Make the filling and bake it with pie crust.  A large one family style or make individual servings.  So fun.  This is a perfect dinner with the cooler weather upon us.

Dinner is served with this great recipe from my favorite, Ina Garten.  Recipe from Barefoot Contessa Family Style cookbook.  This is word for word Ina's recipe.  I don't have any need to change or fuss with anything from her.

For the Stew
3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade (recipe follows)
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup all~purpose flour
1/4 cup heavy cream
2 cups medium~diced carrots (4 carrots), blanched for 2 minutes
1 10~ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley

For the Biscuits
2 cups all~purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 half and half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash

Preheat oven to 375 degrees.

Place the chicken breasts on a sheet pan and rub them with olive oil.  Sprinkle generously with salt and pepper.  Roast for 35 to 40 minutes, or until cooked through.  Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice.  You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock.  In a large pot or Dutch oven, melt the butter and saute the onions over medium~low heat for 10 to 15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes.  Add the hot chicken stock to the sauce.  Simmer over low heat for 1 more minute, stirring, until thick.  Add 2 teaspoons salt, 1/2 teaspoon pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley.  Mix well.  Place the stew in a 10 x 13 x 2~inch oval or rectangular baking dish.  Place the baking dish on a sheet pan lined with parchment or wax paper.  Bake for 15 minutes.

Meanwhile, make the biscuits.  Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is the size of peas.  Add the half and half and combine on low speed.  Mix in the parsley.

Dump the dough out on a well~floured board and, with a rolling pin, roll out to 3/8 inch thick.  Cut out twelve circles with a 2 1/2 inch round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling.  Brush them with egg wash, and return the dish to the oven.  Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.

* Homemade Chicken Stock~ makes 6 quarts
3 5~pound roasting chickens
3 large yellow onions, unpeeled, quartered
6 carrots, unpeeled, halved
4 celery stalks with leaves, cut in thirds
4 parsnips, unpeeled, cut in half (optional)
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled, cut in half crosswise
2 tablespoons kosher salt
2 teaspoons whole black peppercorns

Place the chickens, onion, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16~ to 20~quart stockpot.  Add 7 quarts of water and bring to a boil.  Simmer uncovered for 4 hours.  Strain the entire contents of the pot through a colander and discard the solids.  Chill the stock overnight.  The next day, remove the surface fat.  Use immediately or pack in containers and freeze for up to 3 months.

Garlic Cheese Bread~ "Claim Jumper"

I love it when I find a restaurant I miss from home in my current area.  Claim Jumper restaurants started in California and all of their locations but two are in the west.  The two that aren't are in driving distance from me here in Illinois.  Lucky me!  One of the things I love at the restaurant is this garlic cheese bread.  It's honestly more of a cheese garlic bread.  The kids love it because it doesn't have a strong garlic taste, having no actual fresh garlic in it.  Great addition to any meal and it's ridiculously easy to make.  Recipe adapted from Todd Wilbur.

1/2 cup butter, softened
3/4 cup shredded sharp Cheddar cheese
3 tablespoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
freshly ground black pepper
dash of paprika
10 slices Texas toast (thick cut white bread)

Preheat oven to 400 degrees.   Combine all the ingredients for the butter in a small bowl.  Spread generously on one side of each slice of Texas toast.  Bake for about 10 minutes or until cheese begins to brown and bubble.

Maureen's Ah~mazing Fairy Rolls

I have to admit, baking certain things is not my favorite. Baking tends to be exact measurements...not so much my thing. I rarely follow a recipe, I love to play around with ingredients and measurements of those ingredients. I sometimes feel a little stressed about making bread or rolls. That's a little sad because I love them...who doesn't right?

When my sweet friend Maureen came to dinner one night and brought her rolls, I thought I may need learn to like baking. :) My husband is always asking me to make Maureen's rolls. I'm just shocked I don't mess them up. If I can make them, so can you. They are super light and ridiculously AH~mazing! Thank you Maureen!!

2 cups water
1/2 cup brown sugar
1 cup butter
2 tablespoons yeast
1/3 cup lukewarm water (90~110 degrees)
2 teaspoons granulated sugar
2 eggs
1 teaspoon baking powder
1 teaspoon salt
6 cups flour

In a sauce pan heat water, brown sugar and butter until the butter melts and the sugar dissolves. (I like to just wait until the butter melts and is not boiling. It takes less time to cool). Cool to lukewarm, and pour into a mixing bowl.

Proof the yeast in lukewarm water and sugar. When yeast is ready add to the above mixture, add the eggs, baking powder and salt. Mix slightly on low speed. Slowly add the flour 1 cup at a time scraping the sides of the bowl as needed. Mix about 4-5 minutes until flour is blended in (dough should look porous, like a sponge and will be slightly sticky). Place the dough into a greased bowl, cover and let rise until doubled in bulk, about 1 hour.

Place the dough on a floured surface. Roll out and cut into desired shape.

I like to make Parker House rolls. Roll half the dough out on a generously floured surface, between 1/8 and a 1/4 inch thick. Cut with a 4 inch round cutter. Brush each circle with melted butter. Fold so top half slightly overlaps bottom half.

Place on cookie sheets. Cover and let rise 30 minutes. Bake at 375 for 12 minutes or until golden brown. Brush tops with butter while still hot.

Makes 35-40 rolls.

Corn Bread

My cute friend Jill and I were working on a dinner for a group of women. We wanted to do a bread basket with different breads. She passed along this recipe which is really great! It is moist and light...perfect! It will become one I make a lot. Thanks Jill :)

We served these with Orange~Honey Butter and Cinnamon~Honey Butter (recipes under "Butters")

1/2 cup melted butter
2 eggs
1 cup sugar
1 cup yellow corn meal
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk

Beat the butter, eggs, and sugar and create it into a froth. Add the corn meal, flour, baking powder, salt and milk. Mix to combine. Bake at 375 degrees.

Oven times will vary depending on the size pan you use, and your oven. Just watch them so they don't over bake.

muffins~ 15~18 minutes
square 8x8 pan~ 25~28 minutes