Dumont Elks Snowflake Shoppe Recipes. Holiday entertaining is a snap when
the menus are easy and delicious! These recipes are favorites because they're ...
Dumont Elks Snowflake Shoppe Recipes Holiday entertaining is a snap when the menus are easy and delicious! These recipes are favorites because they’re made with fresh ingredients, quickly assembled the night before and require minimal preparation the following day. BREAKFAST CHEESE STRATA
12 slices of bread, crusts removed and cubed (a pizza cutter works great…cut one slice at a time) 2 ½ cups grated sharp Cheddar cheese 12 large eggs 3 cups milk (1% is fine) 6 tablespoons butter, melted ¾ teaspoon dry mustard
Butter a 9 x 13 inch baking dish. Layer bread and cheese ending with cheese. In a mixing bowl, combine eggs, milk, melted butter and mustard; beat with a wire whisk until thoroughly mixed. Pour over bread/cheese mixture and refrigerate overnight. Preheat oven to 350 F. Bake 50-60 minutes, until nicely brown and firm in the center. OVERNIGHT CARAMEL FRENCH TOAST Spray cooking spray in a 9 x 13 dish/pan. Cook these three ingredients together for about 5 minutes or until bubbly. 1 cup packed light brown sugar ½ cup corn syrup ¼ cup butter Pour this mixture evenly into the pan, covering the entire bottom. Lay French bread slices (one layer) over the brown sugar mixture Whisk together: 2 ½ cups low fat milk 1 tablespoon flour 1 ½ teaspoons vanilla ¼ teaspoon salt 2 large eggs Pour mixture over the bread. Cover with foil and refrigerate overnight. Preheat oven to 350. Sprinkle cinnamon and sugar evenly over bread slices. Bake 30-40 minutes, until brown and bubbly.
SIDE DISHES BRANDIED CARROTS
1 lb. California carrots (sweeter) 4 tablespoons butter ¼ cup Brandy
Scrape and Julienne or slice carrots. Toss with butter and Brandy. Microwave for about 10 minutes until tender. BAKED ARTICHOKE HEARTS
1 package frozen Artichoke hearts 1 tablespoon dried minced onion or fresh 1 clove garlic, crushed ½ cup Italian flavored bread crumbs Fresh ground pepper ¼ cup olive oil ¼ cup grated parmesan cheese
Partially defrost artichokes to separate
Mix remaining ingredients and place in a buttered baking dish
Top with pats of butter
Bake at 350 F for about one hour, until bread crumbs have browned nicely.
DESSERTS MISSISSIPPI MUD PIE
½ gallon coffee-flavored ice cream, softened Prepared Oreo cookie crust Whipped cream or Reddi-Whip or Cool Whip Chocolate Syrup
Carefully spoon softened ice cream into crust and smooth.
Freeze until ready to serve.
If whipping cream – add 5 teaspoons sugar to pint of heavy cream and whip until firm, otherwise serve with Reddi-Whip or Cool Whip
Allow pie to soften for about 5 minutes and slice
Top each slice with cream and drizzle with chocolate syrup
CARAMEL APPLES
1 ½ sticks butter 2/3 cup sugar 1 teaspoon fresh lemon juice 1 ½ tablespoons dark rum 6 small or 4 large apples peeled, cored, and cut into thin slices 1 ½ pints ice cream
In a large skillet, combine butter, sugar, lemon juice and ¼ cup of water. Stir together over moderate heat until sugar dissolves. Simmer until thickened and caramel colored, about 10 minutes.
Stir in rum.
Add the apples, toss to coat with the sauce. Cook, turning until slightly softened, about 2 minutes.
Scoop the ice cream into 6 dessert dishes. Top with apples and sauce.
