It was the perfect brunch – thanks to Norma Jean (above left) who outdid herself yet again. The occasion was to celebrate our entry into the wonderful world of fifty-twelve year olds. We remember celebrating our fifth birthdays, for Pete’s sake.
Some of us lucky souls were celebrating the arrival of Social Security! Hooray!
She served it with cheese grits, sausage cheese muffins, champagne Mimosas, blue berry scones and a few strawberries just to keep the fare from being totally self-destructive.
Norma shared the recipes which I highly recommend, but you might want to get your blood sugar checked before assembly.
We dined al fresco – you can see Ruthie at right with the beautiful lake in the back ground. It surrounds Norma’s country home. It’s got to be the most peaceful place on this or any other planet.
French Toast Praline Casserole
- 8 eggs
- 1 1/2 cups half-and-half
- 1/3 cup maple syrup
- 1/3 cup light brown sugar, packed
- 10-12 slices soft bread, 1 inch thick
Generously butter a 13 X 9 inch casserole dish;.
Mix the eggs, half and half, maple syrup,and sugar in a large bowl.
Place the bread slices in the prepared casserole dish and cover with the egg mixture: cover with plastic wrap and let soak overnight in refrigerator.
Preheat oven to 350 degrees; remove the casserole from refrigerator.
Make the Topping: melt the butter in a saucepan; add sugar and maple syrup and cook for 1 to 2 minutes; stir in pecans;.
1 lb. hot pork sausage
1 can cheddar cheese soup (Campbell’s recommended)
1 1/2 cans water
3 c. biscuit mix (Bisquick recommended)
Brown and drain sausage. Mix cheddar soup and water with biscuit mix and sausage. Drop by teaspoonful into small muffin pans. Bake at 350 degrees for 12 minutes or until brown. Makes 18 large muffins or gaboodles of mini muffins. Delicious!