Shared Recipes

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French Toast Casserole (from Lola Saya)

Serves 6 to 8 

Note:  Do not substitute low-fat or skim milk for the whole milk in the recipe.  Walnuts can be substituted for the pecans.  Be sure to use supermarket-style bread with a thin crust and fluffy crumb, artisan loaves with a thick crust and chewy crumb don’t work well.  The casserole needs to sit in the refrigerator, well covered, for at least 8 hours in order to achieve the desired consistency, and can be made up to 24 hours in advance. 

Casserole:

            1 (16 oz) loaf supermarket French or Italian bread, torn into 1-ince pieces

            1 Tbs. unsalted butter, softened

            8 large eggs

            2 c. whole milk

            1 c. heavy cream

            1 Tbs. granulated sugar

            2 Tbs. vanilla extract

            tsp ground cinnamon

            tsp ground nutmeg

            1 1/3 c. packed light brown sugar

            3 Tbs. light corn syrup

            2 c. pecans, chopped coarse

            1.  For the casserole:  Adjust 2 oven racks to upper-middle and lower-middle positions and heat over to 325 degrees.  Spread bread out over 2 baking sheets and bake until dry and light golden brown, about 25 minutes, switching and rotating baking sheets halfway through baking time.  Let bread cool completely.

            2.  Coat 13 by 9 inch baking dish with butter and pack dried bread into dish.  Whisk eggs in large bowl until combined and then whisk in milk, cream, granulated sugar, vanilla, cinnamon and nutmeg.  Pour egg mixture evenly over bread and press on bread lightly to submerge.

            3.  For the topping:  Stir butter, brown sugar, and corn syrup together until smooth, then stir in pecans. 

            4.  To store:  Transfer topping to airtight container and wrap dish tightly with plastic wrap.  refrigerate topping and casserole separately for at least 8 hours or up to 24 hours. 

            5.  To serve:  Adjust oven rack to middle position and heat over to 350 degrees.  Unwrap casserole and sprinkle topping evenly over top, breaking apart any large pieces with your fingers.  Sprinkle raisins over the top.  Place casserole on rimmed baking sheet and bake until puffed and golden, about 1 hour.  Serve immediately.

 

 

“Bertha Reville’s”  HAMBURGER SOUP Recipe

 

1 LB. HAMBURGER                                                      TSP. SALT

1 C. CARROTS, DICED                                               TSP. PEPPER

1 C. CELERY, CUT UP                                                 TSP OREGANO

1 PKG. DRY ONION SOUP MIX                                   1/8 TSP. SAVORY SALT

1 CAN TOMATO SOUP                                                TSP BASIL

6 C. WATER                                                                 1 TBSP. SOY SAUCE

1 C. RICE OR BARLEY OR MACARONI

 

Brown hamburger; drain off fat, then put remaining ingredients and hamburger into slow cooker for several hours until done.

 

Note:  This recipe is taken from a cook book entitled Serve the Lord With Gladness, compiled by Reformed Church Women in 1989.  The recipe was submitted by Ethel Van Beek of the West Cascades Classical Union.

 


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