Cherry French Toast Casserole

Found this recipe on Hot Coupon World posted by by Queenofthehivemomof5.  Can't wait to try it - looks and sounds yummy.  And great timing - cherries are in season.

Prep time: 20 minutes
Bake time: 1 Hour & 15 minutes
Serves: 12

Ingredients:

• 12 slices of day old bread 
• 16 oz. of cream cheese (two 8 oz. packages)
• 1 cup of thawed frozen sweet cherries
• 12 eggs
• 2 cups of milk
• 2 teaspoons pure vanilla extract
• Sugar to sprinkle on top (optional)

Directions:

1. Cut bread into cubes. Place half of the bread cubes in a buttered 13 x 9 inch glass baking dish.
2. Cut the cream cheese into 1 inch cubes and layer on top of bread cubes in dish.
3. Top with thawed cherries (and juice) and then remaining bread cubes.
4. In a large bowl whisk together the eggs, milk and vanilla extract till completely combined.
5. Pour egg mixture over bread mixture.
6. Press bread down into the liquid to make sure everything gets absorbed.
7. Cover pan with aluminum foil and refrigerate for 8 hours or overnight. Remove from refrigerator 30 minutes prior to baking. Preheat oven to 350° F.
8. Bake casserole, covered, for 45 minutes. Uncover, sprinkle top with granulated sugar and bake until top is golden brown and mixture is set in the center, about 25-30 minutes.

Serve with syrup if desired along with bacon or sausage, coffee or juice.

You can substitute other fruits for the cherries as well as use fresh instead of frozen fruit.

Thanks Queen of the Hive!

True Lemon Babaganoush

True Lemon Babaganoush




Ingredients


4 large eggplants – whole
5 packets True Lemon
4 tablespoons tahini
3 cloves garlic – peeled
½ teaspoon salt
parsley for garnish

Directions

1. Don’t peel the eggplants or chop the stems. Pierce each side of the eggplants with a fork. Place in the oven and roast for about 45 minutes turning them over 2 or 3 times. The eggplants are done when the outer shell is blackened or charred, and the inside is soft.
2. Let cool a little. Cut the eggplants open lengthwise and scoop out the pulp. Put the pulp in a mixing bowl and mash it into a puree with a fork or blender. Throw out the skin.
3. Using mortar and pestle, crush the peeled garlic with the salt into a smooth paste.
4. Add the True Lemon and the tahini alternately to the garlic mix, blending well.
5. Add the tahini mixture to the eggplant puree and beat gently but thoroughly until the babaganoush has a smooth consistency.
6. Pour onto a serving dish or platter.  Just before serving, garnish the baba ganoush with chopped parsley or parsley leaves. Serve chilled or at room temperature with olive oil, pita and radishes.

Adapted from Mediterranean Food Recipes.com