We put this on our brownies on Sunday. Yum--tasted like Reese's Peanut Butter Cups (but better). You only need to make 1/3 or 1/4 the amount of the original recipe for a 13x9 pan of brownies.
Next time I'll try:
2 TB butter, softened
1/4 cup creamy peanut butter
1/2 cup powdered sugar
milk to the consistency you want
Wednesday, August 26, 2009
Saturday, August 1, 2009
Baked Caramel French Toast
Topping--combine these in a saucepan over medium heat until smooth, stirring constantly (do not boil):
1 cup firmly packed brown sugar
6 TB butter
1/3 cup heavy cream
1 TB light corn syrup
Grease a 9x13 dish and then pour the topping into it.
French Toast--whisk all but bread together:
3 eggs
1/2 cup milk
1 tsp vanilla
1/4 tsp salt
8 3/4" thick sliced French bread
Dip each slice of bread in egg mixture. Place bread over the topping. Cover and refrigerate 8 hours or overnight.
To serve: Preheat oven to 400 degrees. Bake uncovered 20-25 minutes or longer, until golden brown. Invert onto plates. Yummy with raspberries and whipped cream on top!
1 cup firmly packed brown sugar
6 TB butter
1/3 cup heavy cream
1 TB light corn syrup
Grease a 9x13 dish and then pour the topping into it.
French Toast--whisk all but bread together:
3 eggs
1/2 cup milk
1 tsp vanilla
1/4 tsp salt
8 3/4" thick sliced French bread
Dip each slice of bread in egg mixture. Place bread over the topping. Cover and refrigerate 8 hours or overnight.
To serve: Preheat oven to 400 degrees. Bake uncovered 20-25 minutes or longer, until golden brown. Invert onto plates. Yummy with raspberries and whipped cream on top!
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