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Recipe: Baked Cinnamon Apple French Toast

Recipe: Baked Cinnamon Apple French Toast

Ingredients

3 tbsp unsalted butter
3 cups chopped apples (1/2 inch pieces)
2 tbsp light brown sugar
1 ½ tsp ground cinnamon, divided
1 lb brioche or sourdough bread, cut into cubes
8 oz (1 package) full fat cream cheese, cut into cubes
12 large eggs, beaten
1 ½ cups half and half
½ cup freshly squeezed orange juice
cup pure maple syrup
½ cup raisins
2 tbsp pure vanilla extract
½ tsp Kosher salt
½ cup chopped pecans

Directions

Melt the butter in a skillet over medium heat. Add the apples and cook about 5 minutes until fragrant and slightly softened. Stir in the brown sugar and cinnamon. Continue cooking until the sugar has dissolved, about 2 minutes. Transfer the mixture to a bowl to cool.

Butter or spray a 9X13 casserole dish. Place 1/2 of the bread cubes in the bottom of the baking dish in an even layer. Top with 1/2 of the apple mixture and cream cheese cubes. Layer again with the rest of the bread cubes and then the rest of the apple mixture & cream cheese.

In a large bowl whisk together the eggs, half and half, orange juice, maple syrup, raisins, vanilla, rest of the cinnamon and salt. Pour over the apple/bread mixture. Cover the casserole, set in the fridge and let soak for at least 2 hours to overnight.

Remove the casserole from the fridge 30 minutes before baking. Top with the pecans.

Pre-heat the oven to 350˚ F with the rack in the middle. Bake the casserole covered with foil for 30 minutes. Uncover and bake for another 25-30 minutes, until the top is golden brown and the center is cooked through.

Serve immediately with more maple syrup and whipped cream.

~ Marla Meridith

Recipe: Skillet Banana Bread with Double-Crumb Topping

Recipe: Skillet Banana Bread with Double-Crumb Topping

Ingredients

Banana Bread
¼ cup unsalted butter, melted
¾ cup light brown sugar, packed
1 large egg, room temperature
3 medium sized very ripe bananas, mashed (to equal 1 1/4 cups)
1 tsp pure vanilla extract
2 cups unbleached all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
½ tsp salt
Double-Crumble Topping
1 cup light brown sugar, packed
½ cup granulated sugar
2 tsp ground cinnamon
1 cup (2 sticks) unsalted butter, melted
2 ½ cups unbleached all-purpose flour

Directions

Preheat the oven to 350˚ with the rack in the middle.
Grease a 10″ cast iron skillet (or any heatproof skillet) with butter or vegetable oil.

For the Banana Bread

Melt the butter and let it cool to room temperature. Mix the cooled butter with the brown sugar in a large bowl. Mix in the egg, mashed banana and vanilla.

Whisk the flour, baking soda, salt and cinnamon together in another bowl.

Add the banana mixture into the flour mixture, combining well. Do not over mix.

Transfer the batter into the prepared skillet, smooth with top with the back of a spoon or spatula. Top with the crumble, pressing the crumble gently down into the batter with your fingers. Bake for 30-35 minutes or until a wooden skewer comes out virtually crumb free. Let cool completely before slicing and serving.

For the Double-Crumble Topping

Combine the sugars, cinnamon and salt in a large bowl. Add the flour and stir with a rubber spatula until mostly combine. Using clean fingers, mix until everything is well combined.

~ Marla Meridith

Recipe: Coffee Cake Banana Bread

We can’t get enough of this Coffee Cake Banana Bread recipe, great for breakfast, brunch & snacks! Brown butter adds to the deliciousness!

10-12 slices

1/2 cup unsalted butter
3-4 medium or large very ripe bananas
1 1/2 tsp vanilla extract
1/2 tsp ground cinnamon
1 cup light brown sugar
2 large eggs
2 cups whole wheat pastry flour
1 tsp baking soda
1/4 tsp salt
2 tbsp sour cream or Greek yogurt
–crumble topping
6 tbsp unsalted butter, cold
1 cup light brown sugar
1 cup whole wheat pastry flour
1/2 cup pecans, chopped
1 tsp ground cinnamon
1/8 tsp salt

Preheat oven to 350˚ Fahrenheit. Grease a 9X5 loaf pan with butter or baking spray.
In a medium stainless steel skillet, melt the butter over medium heat. Continue to heat until it foams, pops and crackles. You will start to see brown flecks. Transfer to a bowl to let cool.
In a large bowl, mash the bananas with a fork. Mix in the vanilla and cinnamon.
Mix the brown butter, sugar and eggs into the banana mixture.
To the wet ingredients, sift in flour, baking soda and salt. Combine well. Mix in the sour cream.
Using clean fingers, combine all the streusel ingredients in a medium bowl. The mixture should resemble coarse crumbs.
Transfer the batter to the prepared loaf pan. Top with the streusel.
Bake for about 40 minutes or until a wooden skewer comes out virtually crumb free.
Allow to cool for 10 minutes then transfer to a serving platter.

~ Marla Meridith

Recipe: Cheddar Cheese Dinner Rolls

We love this Cheddar Cheese Dinner Rolls recipe, great for the holidays! Bet you can’t eat just one! They bake up perfectly every time.

24 dinner rolls

1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/4 cup granulated sugar
1 (1/4 ounce) packet active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 cups shredded cheddar cheese
1 1/2 tsp salt
6 cups unbleached all-purpose flour
flake salt for topping

In a small sauce pan, bring the milk to a simmer over medium-high heat. Remove from the heat, stir in the butter and sugar. Let cool.
Dissolve the yeast in the warm water. Let that sit until foamy, about 5 minutes.
In a mixer fitted with the dough hook, add the milk mixture, eggs, yeast mixture, cheese, salt and 3 cups of the flour. Mix until smooth. Add the remaining 3 cups of flour, 1/2 cup at a time. Mix until a smooth ball of dough forms.
Transfer the dough to a lightly floured surface and knead for about 5 minutes. Butter or oil a large bowl, add the dough. Cover and let it rise in a warm place for 60-70 minutes, until doubled in size.
Place the dough on a lightly floured surface and punch it down. Cut into 24 two inch pieces. Roll into balls. Place the dough balls onto 2 parchment or silicone lined baking sheets. Cover and let rise for an additional 30-40 minutes.
While they are rising, preheat the oven to 350˚
Brush the risen rolls with some melted butter and top each with some flake salt. Bake for about 20 minutes or until golden brown. Remove from the oven and serve warm with softened butter.

~ Marla Meridith

Recipe: Blueberry Buttermilk Scones

These are the ultimate Blueberry Buttermilk Scones. Your entire family will love them for breakfast, brunch & snacks.

9-12 scones

2 1/2 cups unbleached all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 large egg
3/4 cup buttermilk
1 tsp pure vanilla extract
6 ounces fresh blueberries (do not use frozen)
coarse sugar for topping

Pre heat oven to 400 degrees Fahrenheit. Prepare 2 baking sheets with parchment paper.
In a measuring cup, whisk together the egg, buttermilk and vanilla.
In the bowl of a food processor, pulse the flour, sugar, baking powder and salt together. Add the butter and pulse until you have pea sized pieces. Pour the buttermilk mixture into the processor funnel. Pulse until just combined, batter will pull away from the edges.
Scoop the batter onto a clean work surface. Quickly knead in the blueberries. Divide the scone batter into 9-12 pieces. Place on the prepared baking sheets and pat into 1 inch thick disks. Top each scone with coarse sugar.
Bake for 15-18 minutes, rotating the sheets 1/2 way through. Serve warm or at room temperature.

~ Marla Meridith

Recipe: Classic Cornbread

Ingredients

Directions

~ Marla Meridith

Recipe: Cranberry Brie Crostini

Ingredients

Directions

~ Marla Meridith

Recipe: Pumpkin Chocolate Marble Bread

Ingredients

Directions

~ Marla Meridith

Recipe: Chocolate and Cherry Banana Bread

Ingredients

Directions

~ Marla Meridith

Recipe: S’mores French Toast

Ingredients

Directions

~ Marla Meridith

Sweet Coconut Scrambled Eggs on Toast

Ingredients

Directions

~ Marla Meridith

Chocolate Peanut Butter Banana Paninis

Ingredients

Directions

~ Marla Meridith