Rebecca's Garden Recipes

Monday, October 02, 2006


Oven- Dried Tomatoes

Why pay the price for sun-dried tomatoes when you can do the same in your oven. If you've never eaten them, dried tomatoes are like candy. The sugar content is concentrated and the flavor is explosive. I dry my tomatoes by the armloads so I can savory their sweetness right through the winter season!

Roma or paste tomatoes dry best. Cut them in half and place on cookie sheet with cut side up. Lightly sprinkle tomatoes with kosher or table salt. Place in 250-degree oven keep oven door propped open with wooden spoon. Cook 6-10 hours or until tomatoes are leathery but not dry. Store in a zippered bag. Place in freezer.

Sunday, September 24, 2006

Stuffed French Toast

Here's a great recipe for a large crowd or a brunch. The preparation can be done the night before saving you time in the morning. Pop into the oven and serve! Kids go crazy over it and adults tend to eat way more than they should!

Ingredients:

Caramel Sauce:
1 cup brown sugar
½ cup butter (1 stick)
2 teaspoons corn syrup
Egg Mixture
8 eggs
1 ¾ cups milk
1 ½ teaspoons of vanilla
Toast:
8 oz. tub cream cheese, softened
1 loaf French bread
Toppings of choice: Maple syrup, fruit, whipping cream, etc.

Start my making the caramel sauce

Add butter to the saucepan cook on medium high heat. As butter starts to melt, add corn syrup, then brown sugar. Cook on medium heat until all ingredients are well blended and begins to slightly bubble. Immediately remove from stove. DO NOT bring to rolling boil, because the caramel will harden into candy. Pour caramel sauce into a greased 9X13 casserole pan.
Next, slice the French bread loaf in ¾ inch thick pieces. Spread slices with cream cheese as if making sandwiches. Lay the sandwiches side by side into caramel sauce. Make egg mixture.

Egg mixture

Whisk together eggs, milk and vanilla, and pour over bread, being sure to coat each sandwich. You may proceed to cook French toast or you can store it overnight in the refrigerator.

Cooking

Bake in a preheated 350-degree oven for 40 minutes or until golden on top and egg mixture is firm.
Serve the French toast warm, flipping sandwich over on the plate with the caramel side up.
Top with warmed maple, whipped cream, or fresh berries or canned pie fillings.

Friday, September 22, 2006

Simple Salsa

5 cup chopped tomatoes
1 cup chopped white onion
1 green pepper chopped
1 red pepper chopped
½ bunch fresh cilantro, stems removed chopped
4 tablespoon red wine vinegar
2 tablespoon light olive oil
½ teaspoon salt
1/8 cup of sugar
3 cloves fresh garlic
1-2 jalapeño pepper to taste

Chop or process tomatoes place in medium bowl. Add the chopped onion, peppers, cilantro, and garlic. Mix well.
Drizzle four tablespoons of red wine vinegar, and then add the two tablespoons light olive oil.
Sprinkle ½ tablespoon of salt and 1/8th cup sugar. Mix well.

Add jalapeño (a little at a time) and taste. For more heat, add more jalapeno.