If your family loves to sit down together over a steaming hot breakfast, then this menu is the perfect way to kick off your celebration of Father’s Day.
This mouthwatering French Toast Casserole can be prepped in advance and then baked fresh on Father’s Day morning. Our Orange Julius recipe is the perfect tangy complement to this rich and hearty meal.
French Toast Casserole
1 loaf of hard-crust, day-old French bread 8 large eggs
2 c half-and-half or cream
1 c milk
2 T brown sugar
1 t pure vanilla
1/2 t cinnamon
1/2 t ground nutmeg
Praline Spread (see below)
Slice bread into 20, 1-inch slices. Arrange the slices into two rows in a well-buttered 9 x 13-inch baking dish. In a large mixing bowl, whisk together the remaining ingredients. Pour the egg mixture over the bread, ensuring that all pieces are completely covered. Cover with foil and refrigerate overnight.
In the morning, preheat the oven to 350 degrees F.
Pour the Praline Spread (below) over the casserole and cook for 40 minutes, until golden brown.
1 1/2 sticks of butter
2/3 c packed brown sugar
2/3 c chopped pecans
1 1/2 T light corn syrup
1 t ground cinnamon
1/2 t ground nutmeg
Blend all ingredients and spread over casserole before baking.
This tangy orange drink is the perfect complement the sweet French Toast Casserole. Rather than using half-and-half, our recipe calls for the healthier soy version.
1 c French Vanilla Soy creamer
1 c fresh squeezed orange juice (2-3 oranges)
6-8 ice cubes
Process all ingredients together in a blender until smooth. Serve in a tall cup with a straw.
Recipes to make Dad smile
6 lg Eggs
1/4 ts Black pepper
1/3 cup water
1/2 tsp. salt
1 sm Onion
1 md Sized green bell pepper
1 pk (4 oz) sliced ham
8 oz Mushrooms
2 lg Tomatoes
4 tbsp oil, divided
Parsley sprigs for garnish
In a bowl,with a wire whisk or fork, beat eggs, black pepper, water and salt until blended.
Dice onion, green pepper and ham. Cut each mushroom in half. Cut tomatoes into wedges.
Put 1 Tbsp. oil in a 12″ skillet and over medium-high heat, cook onion, green pepper and salt until tender. Add ham and heat through. Remove to small bowl; keep warm.
In same skillet, in 1 Tbsp. oil, cook mushrooms until golden in colour.
Remove to another bowl; keep warm.
In the same skillet over medium heat, heat 2 Tbsp. salad oil. Pour egg mixture into skillet; cook until set around edges.
With metal spatula, gently lift edge as it sets, tilting to allow uncooked portion to run under the omelet. Shake skillet occasionally to keep omelet moving freely in the pan.
When omelet is set but still moist, spoon ham mixture over half the omelet. Tilt skillet and, with spatula, fold omelet in half; slide onto heated platter.
Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges. Makes 4 servings.
Ham and Egg Casserole
2 T butter or margarine
1 ea onion, thinly sliced
2 T flour
1 c milk
1 T mustard
1/4 t ground black pepper
2 c cubed cooked ham
2 ea hard-cooked eggs, sliced *
* If you don’t have hard-cooked eggs on hand, start cooking them 5 minutes before you turn on the oven and allow 15 minutes for cooking.
Preheat oven to 350F.
Melt the butter in a 1-quart saucepan over medium heat. Add the onion and cook, uncovered, until soft, about 5 minutes. Reduce the heat to low.
Blend in the flour and slowly add the milk. Cook, stirring constantly, until the sauce is thickened and smooth, about 3 minutes. Remove the pan from the heat and stir in the mustard and pepper.
Pour half of the sauce into an ungreased 1-quart casserole; add a layer of half of the ham, then a layer of half of the sliced eggs.
Repeat the layers of ham and eggs, then pour the remaining sauce over all.
Bake, uncovered, until the sauce is bubbly, about 20 minutes.
Crispy Fried Oatmeal Slices
2 c Quaker Oats, uncooked*
1 tsp Salt
3 1/2 c Water
1/2 c finely-chopped cooked ham, drained**
*Quick or old-fashioned.
**or crumbled cooked bacon
Stir oats into briskly boiling salted water. Cook 1 minute for quick oats, stirring occasionally. Cook 5 minutes or longer for old fashioned oats.
Cover pan, remove from heat and let stand 5 minutes. Stir in ham or bacon.
Pour into ungreased 8-1/2″ x 4-1/2″ x 2-1/2″ loaf pan. Cool slightly.
Cover and refrigerate several hours or overnight.
Cut into 16 slices and pan-fry in small amount of butter until golden brown, about 10 minutes per side.
Serve hot with butter and maple syrup.
Sesame Chicken Wings
20 Chicken wings (about 4 pounds)
2 tb Margarine or butter – melted
l 1/2 c Bisquick baking-mix
1/2 c Sesame seeds
2 ts Paprika
1 1/2 ts Dry mustard
1/2 ts Salt
2 tb Milk
1/4 c Margarine or butter – melted
Preheat oven to 425F.
Separate chicken wings at joints; discard tips.
Spread 1 tablespoon margarine in each of 2 13x9x2″ pans.
Beat eggs and milk with fork in the first bowl.
Mix bisquick, sesame seeds, paprika, mustard and salt in the second bowl.
Soak chicken in egg mixture in first bowl; then coat chicken with sesame seed mixture in the second bowl.
Arrange close together in pans.
Drizzle the margarine over chicken.
Bake uncovered 35 to 40 minutes or until brown and crisp.
Oven Baked Chicken
1 T margarine
2/3 c Bisquick
1 1/2 t Paprika
1/2 t salt
1/4 t pepper
3 1/2 lb assorted chicken parts
Heat oven to 425 degrees.
Melt margarine in 13x9x2 inch baking dish
Mix bisquick, paprika, salt, and pepper in a zip lock bag. Coat chicken by spraying with vegetable spray (Pam) and placing the chicken in the bag. Shake the bag well and then place the chicken in the baking dish.
Repeat with all the chicken pieces.
Bake for 35 minutes; turn chicken and bake for an additional 15 minutes or until chicken is done.
Spicy Bbq Shrimp
1/2 c Butter; or margarine
3/4 c BBQ Sauce
2 tb Lemon juice
2 lb Medium to large shrimp; unshelled
1/2 c Dry sherry
Cayenne pepper to taste
Turn on broiler and melt butter in a 13×9-inch broiler pan.
Remove pan from oven and stir in BBQ sauce and lemon juice.
Add shrimp and toss to coat. Spread out in pan.
Sprinkle cayenne, black pepper, and garlic powder over the shrimp.
Broil five inches from the heat source for four minutes. Turn shrimp. Add sherry and broil for four minutes longer.
Makes 4-6 servings
Sweet-Sour Barbecued Ribs
6 lb Back Ribs; Cut in small serving pieces
1 1/4 c Ketchup
3/4 c Water
1/4 c Honey
2 tb Worcestershire Sauce
4 ts Lemon Juice
1 sm Onion
1/2 ts Salt
1/2 ts Pepper
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice, onion, salt, and pepper. Cook sauce for about 10 minutes, stirring occasionally.
Cook ribs for one hour over medium-hot coals, turning occasionally. Brush ribs with sauce.
Turn and cook for 20 to 30 minutes longer.
Fresh Strawberry Cupcakes
1 3/4 c All-purpose Flour
1 ts Baking Soda
1 c Sugar
1/2 c Chopped Walnuts
2 x Egg whites
1/2 ts Vanilla extract
1/2 c Vegetable Oil
10 oz Pkg frozen sweet Strawberries*
* or 1 cup crushed fresh strawberries mixed with 3 T sugar.
Mix together flour, baking soda, sugar and nuts in a bowl.
In another bowl, beat together egg whites, vanilla extract and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but berries are still a little bit chunky.
Pour batter into greased muffin tins, filling halfway.
Bake at 350 degrees F for 30 minutes, or until they test done.
Sprinkle with powdered sugar or favorite frosting, if desired.
Sock It To Me Cake
1/2 c Sugar
1 ea Box yellow cake mix
1/2 c Oil
8 oz Sour cream
4 ea Eggs
3 tb Brown sugar
2 ts Cinnamon
1 c Chopped nuts
10 1/2 tb Butter
1 1/2 c Sugar
1/4 c Milk
Vanilla to taste
Mix sugar and cake mix.
Mix oil and sour cream and then add cake mix.
Add eggs, one at a time, beating well after each.
Pour half of batter into greased tube pan; then add filling. Pour rest of batter on top.
Bake at 350 degrees F. for 45-50 minutes. Cool in pan 30 minutes. Remove and glaze.
Mix together sugar, cinnamon and chopped nuts.
Cook the butter, sugar, and milk until smooth; add the vanilla.
Chocolate Decadence Cake
6 oz Semisweet chocolate, chopped
2 oz Unsweetened chocolate, chopped
1/3 c Freshly brewed espresso
1 c Unsalted butter
1 tb Vanilla extract
6 lg Eggs; separated, room temperature
1 c Dark brown sugar; packed
1/2 c Sugar
1/3 c All-purpose flour, sifted
Position rack in center of oven and preheat to 350 degrees F.
Butter 10-inch-diameter springform pan with 2-inch-high sides.
Melt both chocolates with coffee and butter in heavy medium saucepan over medium-low heat, stirring until smooth. Pour into large bowl. Cool. Mix in vanilla extract.
Using electric mixer, beat yolks with both sugars in medium bowl until slowly dissolving ribbon forms when beaters are lifted. Fold yolk mixture into chocolate mixture. Fold in flour.
Using electric mixer fitted with clean, dry beaters, beat whites in another large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to lighten. Gently fold in remaining whites.
Gently pour batter into prepared pan.
Bake until toothpick inserted in center comes out with moist crumbs still attached, about 45 minutes.
Transfer to rack and cool (cake will fall).
Cover cake in pan with plastic wrap and let stand. Run small knife around cake pan sides to loosen if needed.
Release pan sides of cake. Invert cake onto plate.
Place stencil or doily on top of cake. Sift powdered sugar over. Remove stencil and and serve.
Classic Mud Pie
2 c Semi Sweet Chocolate Chips, divided
3 tb Butter
1 1/4 c Chocolate Wafer Crumbs
6 oz Semi Sweet Chocolate Chips
1/2 c Whipping Cream
3 tb Butter
1 tb Kahlua
1 qt Coffee Ice Cream, softened
2 tb Kahlua
Combine over hot (not boiling) water, 1/2 cup chocolate chips and butter; stir until chips are melted. Add chocolate wafer crumbs, stir until blended. Press into 9-inch pie pan. Chill until firm.
Combine over hot (not boiling) water remaining 1 1/2 cups chocolate chips, whipping cream, and butter. Stir until chips are melted and mixture is smooth.
Remove from heat. Stir in Kahlua and chill 10 minutes.
Spread 1/2 cup of sauce on bottom of chocolate cookie crust. Chill 15 minutes.
In large bowl, combine ice cream and Kahlua.
Pour over Fudge Sauce layer in pie pan.
Freeze several hours or until firm. Serve with remaining warm Fudge Sauce.
1 ea 9″ pie shell, unbaked
4 ea eggs
1 c sugar
1/4 c butter, softened
1 tb vinegar
1 tb cornmeal
1 tb flour
1 ts vanilla
Combine eggs, sugar, butter, vinegar, conrmeal, flour and vanilla in mixing bowl; beat on high speed for 3 to 5 minutes or until thoroughly mixed.
Pour into pastry shell.
Bake at 350 degrees for 25 to 35 minutes or until golden brown and firm to the touch. Cool before serving.
Old-Fashioned Sweet Potato Pie
1/2 c butter, softened
1/2 c packed brown sugar
1 c mashed, cooked sweet potatoes
3 ea eggs, lightly beaten
1/3 c corn syrup
1/3 c milk
1/2 ts salt
1 ts vanilla extract
1 ea unbaked pie shell
Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs.
Add corn syrup, milk, salt, and vanilla extract; mix well. Pour into pie shell.
Bake in a 425 degree oven for 10 minutes.
Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.
Golden Apple Pie with Rum Sauce
7 ea golden delicious apples
1/4 c brown sugar
2 tb flour
1/2 ts cinnamon
1/8 ts nutmeg
1/4 ts salt
1 x Pastry for a 2 crust 9″ pie
1/4 c chopped nuts
2 tb rum
2 tb butter
1 c sugar
3/4 c water
1/2 t cinnamon
2 T cornstarch
1/4 c cold water
1/2 c rum
Combine apples with brown sugar,flour, cinnamon, nutmeg, and salt.
Place in a 9″ pastry lined pie plate. Flute edges of crust.
Sprinkle apples with nuts and rum; dot with butter.
Roll out remaining pastry. Cut into 3/4″ strips. Arrange strips in a lattice pattern, atop of pie.
Bake at 425 degrees for 50 to 60 minutes or until apples are tender.
Cover top of pie with foil part way through baking time to prevent overbrowning of crust.
Serve with Rum Sauce.
Combine sugar, water and cinnamon in medium-size saucepan. Bring to a boil and cook for 5 minutes over medium high heat, stirring constantly.
Gradually, blend together the cornstarch and cold water. Stir into hot sugar mixture.Cook and stir until thickened. Stir in the rum; cool slightly. Serve over warm pie.
2 ea Peaches, peeled andsliced
1/4 c Instant dry milk powder
1/4 c Peach nectar
4 ea Ice cubes
1/2 ts Vanilla extract
Combine peaches, milk powder, peach nectar, ice cubes and vanilla extract in a blender. Process until smooth.
This would probably be good using apricots and apricot necture in place of the peaches.
2 ea Scoops vanilla ice cream
3 tb Grape juice concentrate
Combine the ice cream and grape juice concentrate in a blender until blend until smooth and creamy. Serves 2.