Email: Click to send email to innkeeper
Website: www.bluegullinn.com
Tel: 360-379-3241
Toll free tel: 888-700-0205
Fax: 360-379-5498
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Port Townsend , Olympic Peninsula , Washington 98368 , USA Email: Click to send email to innkeeper Website: www.bluegullinn.com Tel: 360-379-3241 Toll free tel: 888-700-0205 Fax: 360-379-5498 |
1 loaf French bread (or more depending on amount of people you’re feeding, I figure 2 pieces per person)
3 eggs
1 ½ cups milk (you can use soy, low-fat, fat-free or ½ & ½)
1 tsp. vanilla
Mix eggs, milk & vanilla. Dip sliced bread in egg mixture and place on a baking sheet sprayed with PAM. Pour any left over egg mixture over the top, cover and refrigerate overnight. You may have to make a double batch of the egg mixture if you use a lot of bread.
Next morning mix:
1 stick of butter, melted
1 cup packed brown sugar
½ to ¾ cup chopped pecans (more of less to suit your taste)
Add in a little maple syrup, about 3 tablespoons or so
Spread over the bread BEFORE baking in a 350 degree oven for about 35-40 min. until brown. Serve with additional syrup.
You can make and shape ahead of time, bake and serve hot from the oven.
Oven at 450
Bake 12-15 min.
3 cups all-purpose flour (or 2 cups reg. flour/1 cup whole wheat flour)
4 1/2 tsp. baking powder
2 Tbsp. sugar
½ tsp. salt
¾ tsp. cream of tartar
¾ cup butter or margarine
1 egg, beaten
1 cup milk (low or non-fat o.k.)
1. In a bowl combine the flour, baking powder, sugar, salt and cream of tartar.
2. Cut in butter until mixture resembles coarse cornmeal. Food processor works great for this.
3. Add egg and milk, stirring quickly and briefly. Knead lightly on floured board.
4. Roll or pat gently to 1-inch thickness. Cut 1-2 inch biscuits. Place in a greased cast iron skillet or in a square pan. For crusty biscuits, separate on a cookie sheet.
Makes about 20
Pastry crust:
4 cups flour
2 teaspoons salt
1 1/3 cup Crisco
8 – 9 tablespoons cold water
In a bowl mix flour, salt and shortening with a pastry cutter until mixture resembles coarse crumbs. Sprinkle with water, and toss with a fork until dough can be formed into a ball. Divide dough into four parts.
Filling:
8 cups chopped peeled apple (about 8 or 9 apples)
½ cup sugar
1 teaspoon cinnamon
½ teaspoon of salt (to taste-go easy at first)
Combine sugar, cinnamon and salt, you will use this to sprinkle between layers.
Syrup:
2 cups water
1 cup packed brown sugar
Boil the sugar and water until the sugar is dissolved.
Spray a 9x13 baking dish. (I use a deep dish so it doesn’t bubble over in the oven) On a lightly floured surface, roll one part to fit the baking dish. Place in dish and top with 1/3 of the apples. Sprinkle with about 1/3 of the Cinnamon/sugar mix.
Repeat layers, ending with 4th piece of dough.
Use a sharp knife and cut some slits through all layers (I find the syrup goes through even if you don’t cut all the way through the layers to the bottom. Pour syrup over the top crust and bake at 350 – 400 for about 35-45 min. until brown and bubbly. Serve with whipped cream or ice cream.
Yield: 12 servings