Saturday, December 7, 2013

Hawaiian French Toast

Hawaiian French Toast

Favorite sliced bread
Toasted coconut
Crushed Frosted Flakes
6 Eggs
1 Tbs. Cinnamon
1 tsp. Vanilla
3 Tbs. Milk

Mix together eggs, vanilla, cinnamon & milk for dipping.  In a separate bowl mix equal parts, frosted flakes and toasted coconut.  Spread coconut mixture onto a plate.

Dip your bread into the egg mixture and then press into the coconut/frosted flake spread.  Butter hot pan and fry bread on both sides and top with a little butter and maple or buttermilk syrup.  Enjoy!

Buttermilk Syrup

1 cup of butter
2 cups of sugar
1 cup of buttermilk
2 Tbs. corn syrup
2 tsp. baking soda
2 tsp vanilla

In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil.  Boil for 3 minutes and remove from heat.  Add vanilla.  Let cool.  Mixture will thicken as it cools.

Penne Lucana

This is a copy cat recipe from one of our favorite Italian restaurant, Il Lucana.

1 package of Penne Pasta (I prefer rigatoni)
2 Italian Sausages
Favorite jar of Pasta sauce ( I use Bertolli organic with olive oil, basil & garlic)
Fresh mozzarella cheese

Boil/drain your pasta.  Dump into a 9X13 pan.  Cook sausages in skillet with a little water until water evaporates.  Continue adding water and turning sausages until cooked all the way through.  Remove from pan and slice into medallions.  Return medallions back to pan to caramelize for 1 minute.  Remove from pan and mix in with the pasta in the 9X13 pan.  Dollop pasta sauce over pasta and sausage.  Layer pepperoni over the top (generously) sprinkle with shredded mozzarella and bake at 350 until cheese is melted.