You can always depend on Paula!

Baked French Toast Casserole with Maple SyrupRecipe courtesy Paula Deen

Ingredients

• 1 loaf French bread (13 to 16 ounces)
• 8 large eggs
• 2 cups half-and-half
• 1 cup milk
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Dash salt
• Praline Topping, recipe follows
• Maple syrup

Directions

Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

• 1/2 pound (2 sticks) butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

http://www.foodnetwork.com/recipes/paula-deen/baked-french-toast-casserole-with-maple-syrup-recipe2/index.html

 

Flounder

Cooking Flounder Today and found this recipe

• 1/4 c. dry white wine
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. finely minced fresh parsley leaves
• 1/4 c. extra virgin olive oil
• 1/2 tsp coarsely grnd black pepper
• 1 x onion sliced thin
• 3 x carrots cut into 2-inch julienne strips
• 1 x yellow squash cut into 2-inch julienne strips
• 1 x zucchini cut into 2-inch julienne strips
• six (6- to 8-oz) flounder fillets, halved lengthwise and seasoned with salt and pepper

Directions

1. In a bowl whisk together the wine, the lemon juice, the parsley, the oil, the pepper, and salt to taste and add in the onion. In another bowl toss together the carrots, the squash, and the zucchini, add in about 1/4 c. of the liquid from the onion mix, and toss the mix well. Spread the onion mix in the bottom of a greased glass baking dish, 15 by 10 by 2 inches. On a work surface arrange the flounder fillet halves, skinned sides up, beginning with the narrow end roll up each fillet half jelly-roll fashion, and secure each roll with a wooden pick. Arrange the fish rolls, seam sides down and not touching each other, on the onion mix, put an oiled sheet of parchment or possibly wax paper directly on them, and bake the mix in the middle of a preheated 400F. oven for 8 min. Spread the vegetable mix around the rolls and bake the mix, the fish covered directly with the parchment, for 7 to 12 min
2. more, or possibly till the fish just flakes. Transfer the vegetables to a heated platter, arrange the fish rolls on top of them, and spoon the juices over
3. the top.