Hi, everyone, I found the recipes. I just typed out the first one and LOST it! I hit the wrong key. Here goes again--
Caramel Apple french toast
4 lg granny smith apples 1 tsp cinnamon
sugar to taste 3/4 c. packed brown sugar
3 T. lt. corn syrup 3 T.butter
3/4 c. chopped walnuts or pecans 12 slices firm white bread
3 eggs, beaten 1 1/4 c.s skim milk
1 tsp. vanilla 1/4 tsp nutmeg
Peel, core, slice apples, place in medium skillet, pour 1/2 c. water over apples, simmer 4-5 min til softened, but not mushy. Drain apples, place in a bowl, and gently mix in cinnamon and a little sugar. Set aside. In the skillet, combine brown sugar, corn syrup and butter, cook and stir over med. heat until sugar melts and just begins to come to a slow boil. Pour into 13 x 9 " baking dish and sprinkle with nuts. Place 6 slices of bread on top of syrup, divide apples between bread slices and top with rest of the bread. Whisk together eggs, milk, vanilla and nutmeg, pour over apple sandwiches, cover and refrigerate overnight. In the a.m., preheat oven to 325*, bake uncovred for 40 minutes. Remove from oven, cover with serving platter and carefully invert. Cut each one in half diagonally and serve with vanilla sauce.
Vanilla sauce
1/2 c. sugar, 1 T. cornstarch, 2 T. butter, and 1 T vanilla. Mix sugar, cornstarch and 1 c. water in small saucepan, cook, stirring over med heat, until thick and bubbly, remove from heat and add butter and vanilla, stirring until butter melts.
Brunch Enchiladas
2 c. cubed cooked ham
1/2 c. chopped green onions
10 8-inch flour tortillas
2 c shredded cheddar, divided
1 T. all purpose flour
2 c. half and half or milk
6 eggs, beaten
1/2 tsp. salt, optional.
Combine ham and onions, place 1/3 c. down center of each tortilla, top with 2 T. cheese. Roll up and place seam side down in a greased 13x9x2" baking dish. In a bowl, combine flour, cream, eggs, and salt, until smooth. Pour over tortillas. Cover and refrigerate overnight. Remove from refrigerator 30 min before baking. Cover and bake at 350* for 25 min, sprinkle w/ remaining cheese, bake 3 more minutes until cheese is melted, let stand for 10 min before serving. Especially pretty if you tie each one with a length of green onion before you serve it!
Caramel Apple french toast
4 lg granny smith apples 1 tsp cinnamon
sugar to taste 3/4 c. packed brown sugar
3 T. lt. corn syrup 3 T.butter
3/4 c. chopped walnuts or pecans 12 slices firm white bread
3 eggs, beaten 1 1/4 c.s skim milk
1 tsp. vanilla 1/4 tsp nutmeg
Peel, core, slice apples, place in medium skillet, pour 1/2 c. water over apples, simmer 4-5 min til softened, but not mushy. Drain apples, place in a bowl, and gently mix in cinnamon and a little sugar. Set aside. In the skillet, combine brown sugar, corn syrup and butter, cook and stir over med. heat until sugar melts and just begins to come to a slow boil. Pour into 13 x 9 " baking dish and sprinkle with nuts. Place 6 slices of bread on top of syrup, divide apples between bread slices and top with rest of the bread. Whisk together eggs, milk, vanilla and nutmeg, pour over apple sandwiches, cover and refrigerate overnight. In the a.m., preheat oven to 325*, bake uncovred for 40 minutes. Remove from oven, cover with serving platter and carefully invert. Cut each one in half diagonally and serve with vanilla sauce.
Vanilla sauce
1/2 c. sugar, 1 T. cornstarch, 2 T. butter, and 1 T vanilla. Mix sugar, cornstarch and 1 c. water in small saucepan, cook, stirring over med heat, until thick and bubbly, remove from heat and add butter and vanilla, stirring until butter melts.
Brunch Enchiladas
2 c. cubed cooked ham
1/2 c. chopped green onions
10 8-inch flour tortillas
2 c shredded cheddar, divided
1 T. all purpose flour
2 c. half and half or milk
6 eggs, beaten
1/2 tsp. salt, optional.
Combine ham and onions, place 1/3 c. down center of each tortilla, top with 2 T. cheese. Roll up and place seam side down in a greased 13x9x2" baking dish. In a bowl, combine flour, cream, eggs, and salt, until smooth. Pour over tortillas. Cover and refrigerate overnight. Remove from refrigerator 30 min before baking. Cover and bake at 350* for 25 min, sprinkle w/ remaining cheese, bake 3 more minutes until cheese is melted, let stand for 10 min before serving. Especially pretty if you tie each one with a length of green onion before you serve it!