Overnight Caramel French Toast ala Indiana

This is what Beth served for breakfast Sunday morning -- fabulous!!

Overnight Caramel French Toast

1 cup packed brown sugar 1 tsp. ground cinnamon, divided

½ cup butter 6 eggs

2 T. Light corn syrup 1 ½ cups milk

12 slices bread 1 tsp. vanilla extract

¼ cup sugar

In a small saucepan, bring the brown sugar, butter and corn syrup to a boil over medium heat, stirring constantly. Remove from the heat. Pour into a greased 13 x 9 inch baking dish. Top with six slices of bread. Combine sugar and ½ tsp. cinnamon, sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar. Set aside.

In a large bowl, beat the eggs, milk, vanilla and remaining cinnamon. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake uncovered at 350 degrees F for 30-35 minutes

Cornbread ala Indiana

I got this recipe from one of my favorite friends in Indiana -- Beth! She is an awesome cook, as are all of my Indiana friends, now that I think of it. :) Beth served this to us last weekend with a delicious bean soup. Yum!!

Cornbread

1 cup cornmeal

1 cup boiling water

Pour boiling water over cornmeal and set aside to cool.

Mix together:

½ cup milk

1 egg, well beaten

Sift together:

1 cup flour

3 teaspoons baking powder

¼ to ½ cup sugar

Add the sifted, dry ingredients alternately with egg/milk mixture to the cold meal.

Add 3 tablespoons melted butter.

Pour into greased and floured 8x8 pan

Bake 20 to 30 minutes @ 450 degrees

Corn Casserole

1 can (15-16 oz.) whole kernel corn, drained
1 can (14-16 oz.) cream style corn
1 (8 oz.) package corn muffin mix
1 cup sour cream (I use non-fat)
1/2 cup butter (I use smart balance as a substitute)
1 - 1 1/2 cup shredded cheddar or pepper jack as a topping

Preheat oven to 350 degrees

In a large bowl stir together the 2 cans of corn, corn muffin mix, sour cream and melted butter. Pour into a greased (or I use non-stick cooking spray) 9 x 13 in. casserole dish. Bake for 45 mins or until golden brown. Remove from oven and top with shredded cheese. Return to oven for 5 - 10 mins. or until the cheese is melted. Let stand at least 5 mins. before serving.

Broccoli & Cheese Casserole

1 can of condensed cream of mushroom soup
1 cup mayonnaise (light mayo can be substituted)
1 egg beaten
1 med onion chopped
30 oz. frozen chopped broccoli (2-3 pkgs)
8 oz. shredded sharp cheddar (the sharper the better with this recipe)
1 dash paprika
salt and pepper to taste

1. Preheat oven to 350 degrees. Butter (or I use non-stick cooking spray) a 9x13 inch baking dish (I like to use a round deeper dish but this requires a longer baking time).

2. In a medium bowl whisk together condensed soup, mayo, egg and onions

3. Place frozen broccoli into a large mixing bowl. Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayo mixture on top of broccoli and mix well. Sprinkle on cheese and mix well. Spread mixture into prepared baking dish and smooth top of casserole. Season with salt, pepper and paprika.

4. Bake for 45 mins to 1 hour (longer if using a deeper dish).