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Candied Nuts

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Every Christmas I candy nuts. One of my parishioners would give a huge container of pecans to me for Christmas so I had a large stash to work with. Unfortunately, he passed away right before Christmas and I miss him like crazy. He was about as tough as one of those nuts and he was so much fun to visit with. The Christmas season was really busy as his funeral was the day before Christmas Eve. I never got around to making any candied pecans until just the other day. I really don’t have an excuse. They are insanely easy. I just didn’t have the heart to do it until just the other day. Strange how you mourn for people in different ways, isn’t it?

So, here’s the recipe. Like I said, they are absurdly simple and your house will smell like heaven as they bake (and for quite some time after).

Candied Nuts

  • 2 egg whites
  • 2 tbsp water
  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • 4 cups nuts (I used half pecans and half walnuts)

Preheat oven to 225. In a large bowl beat the egg whites and water. Add pecans and stir to coat.

Whisk together the sugars, salt, cinnamon, and nutmeg, then pour over the pecans, stirring to coat.

Spread pecans on a baking sheet lined with foil and sprayed with cooking spray and bake for one hour, stirring every 15 minutes.

C’est tres fantastique

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Don’t judge the title… I made my French teacher weep in high school and my college professor just gave up.

Mmmmm… French Toast. So delicious and a great way to get rid of the loaf of French bread hardening on my counter. Also, I had a hankering for baked French Toast. Tonight’s dinner? Breakfast for dinner!

This recipe calls for an 8-hour-rest-period for your French Toast but I was making it for dinner and I didn’t decide that until I got home from church/vestry meeting so it was closer to a 3-hour-rest-period. Whatevs. As long as the bread gets a chance to relax and soak-up the egg-milk mixture we’re good.

I don’t make any claims that this recipe makes for a heart or blood sugar healthy dinner. But pair it with bacon and oh my goodness it makes a psyche healthy meal.

Baked French Toast

  •          1 loaf French bread, cut in 1 inch slices (I didn’t have/use a whole loaf)
  •          6 eggs
  •          2 cups milk (throw some cream in there and live a little)
  •          2 teaspoons vanilla extract
  •       ¼ teaspoon ground cinnamon
  •        ¼ teaspoon nutmeg
  •          ¾ cup butter
  •          1 1/3 cups brown sugar
  •          3 tablespoons light corn syrup

Prepare a 9×13 baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, vanilla, cinnamon and nutmeg. Pour over bread slices, cover, and refrigerate 8 hours or overnight.

Preheat oven to 350 degrees. Flip bread in egg mixture. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.

Bake in preheated oven, uncovered, for 40 minutes. Flip bread halfway through baking.