Crème Brulee French Toast

Ingredients:

3 ½ oz. butter
¾ cup brown sugar
1 Tablespoon + 1 teaspoon corn syrup

2 pieces Texas toast (no crust)

2 eggs
5 oz. half and half
¾ teaspoon vanilla extract

Directions:

Melt butter, syrup, and brown sugar in heavy sauce pan. Once melted, put half of the brown sugar mixture so the bottom of the pan is covered. Add one slice of bread. Pour the rest of the brown sugar mixture over bread. Place second slice of bread on top. Pour egg mixture over top piece of bread. Bake at 325 degrees until eggs are cooked through.

Quiche

Ingredients:

eggs
half and half
vegetables
meat
cheese
pie shell

Directions:

Beat eggs, and add them to an equal amount of half and half. Place all items that will be included in the quiche at the bottom of the pie shell that is placed in a pie pan. Traditionally, sautéed onions are placed in shell first and spread out evenly. Add desired amounts of cheese/vegetables/meat. Add egg mixture until it’s almost to the top of the shell. Bake at 350 degrees, until eggs are puffed up over the pan and egg mixture doesn’t move in the center as if it were liquid. Let cool before serving.

Homemade Granola

Ingredients:

oats, nuts, seeds, grain
maple syrup
brown sugar

Directions:

For every 6 cups of chosen ingredients (oats, nuts, seeds, grain), add 1/3 cup of high quality maple syrup and 2/3 cup of packed brown sugar. Place all items in mixing bowl and mix carefully. Spread evenly onto greased sheet tray. Bake at 250 degrees for 7-8 mins.

Havarti Cheese Dip

Ingredients:

3.5 oz. Cheese Havarti
1.75 oz. Cream Cheese Neufchatel
5/8 teaspoon cornstarch
2 5/8 teaspoon horseradish
4.5 oz. milk

Directions:

Grate Havarti cheese and toss in cornstarch. Shake off excess cornstarch. Heat milk (do not boil) and add cheeses. Cook over low heat until all cheese is melted, and stir to incorporate.

Mustard Dip

Ingredients:

3 Tablespoons real sour cream
3 Tablespoons light mayonnaise
3 Tablespoons Dijon mustard
1 ½ Tablespoons granulated sugar
1 tsp. horseradish

Directions:

In bowl, combine all ingredients and mix well. Let stand in refrigerator for an hour before serving.

Pretzel Dough

Ingredients:

5.5 oz. water
.05 oz. dry instant yeast
.5 oz. brown sugar
pinch of salt
10.25 oz. white flour
7.5 oz. vegetable oil

Directions:

Sprinkle yeast and 2 oz. of water (lukewarm) into mixing bowl. Stir to dissolve yeast. Add sugar and salt; stir to dissolve. Add flour and mix till smooth and elastic. Pour ½ cup oil on each unpapered sheet pan. Roll out 6 oz. portions into desired shape. Bake at 350 degrees for 10-15 minutes.

Sauerkraut Balls

Ingredients:

½ pound sausage
6 oz. sauerkraut, shredded
¼ cup bread crumbs
1 ½ oz. cream cheese
dash of thyme, garlic powder, and black pepper

1 cup flour
1 cup bread crumbs
3 eggs, beaten

Directions:

Brown sausage in sauté pan, then drain and cool. Add sausage to sauerkraut, first amount of bread crumbs, cream cheese, and spices. Mix well, and form into 1 inch balls. Roll in flour and cool in refrigerator for 20 minutes. Roll sauerkraut balls into beaten eggs then roll in second amount of bread crumbs. Deep fry in 350 degree oil for 5-6 minutes. Allow to cool before serving.

Grandma Gittle's Potato Cakes

Ingredients:

1 egg
1 ½ grated potato
2 Tablespoons minced onion
½ tsp. salt
1/8 tsp. black pepper
1 Tablespoon Matzo Meal
oil to sauté

Directions:

Peel, grate, and submerge potato in water. When ready to make mix, squeeze water from potatoes, and add all ingredients but oil. Shape into thin 3-4 inch diameter cakes and sauté until golden brown on both sides.