Sticky Baked French Toast

This is the best baked french toast I have ever had! The sticky caramel really makes this dish divine!

1 day old loaf of french bread
5 T unsalted butter
1 C brown sugar
2 T corn syrup or Maple Syrup
1/2 C milk
5 large eggs
1 tsp vanilla extract
whipped cream and strawberries(optional)

Cut the french bread into 1-2" wide slices.
In a medium sized saucepan over a medium flame, put corn/maple syrup, butter and brown sugar. Stir until it all comes together and starts to bubble. Carefully pour the hot, sticky mixture into a well-buttered and possibly aluminum-foiled 13"x9" baking dish.

Arrange the thick slices of french bread over the mixture.In a big bowl, beat together eggs, milk and vanilla until light colored and a little bubbly. Pour the eggy mixture over the bread which is on top of the hot, sticky mixture.

Cover the baking dish and refrigerate overnight.

Heat the oven to 350°

Put the french toast dish in the oven and bake for 45 minutes. Loosen the sticky baked french bread from its hot, sticky bed and invert onto a platter or really big plate. Serve with whipped cream and strawberries!

Elvis Cookies - Peanut Butter Banana

We call these Elvis cookies because of Elvis' famous Peanut Butter Banana Sandwich. These are no ordinary cookie. They are peanut butter meringue cookies topped with banana frosting and sprinkled with chopped peanuts. They are a perfect combination of sweet and salty! If you love peanut butter you will love these!

4 large egg whites, at room temperature
1/4 teaspoon salt
3 cups confectioners' sugar, sifted
1 cup creamy peanut butter, at room temperature
2 tablespoons unsalted butter, at room temperature
3 tablespoons mashed ripe banana
1/4 teaspoon fresh lemon juice
1/2 cup salted peanuts, chopped

1. Position racks in the upper and lower thirds of the oven and preheat to 350°. Line 2 cookie sheets with parchment paper. Using an electric mixer, beat the egg whites with 1/8 teaspoon salt at medium-high speed until stiff peaks form, about 3 minutes. Gradually mix in 1 1/2 cups confectioners' sugar and beat until thick and glossy, about 2 minutes. Fold in the peanut butter until just blended.

2. Using a 1-inch ice cream scoop, place 16 mounds of the cookie mixture evenly on each prepared cookie sheet. Bake, switching and rotating the sheets halfway, until golden, 20 to 25 minutes. Let cool slightly on the sheets, then, using a metal spatula, transfer to a rack to cool completely.

3. Meanwhile, using an electric mixer, beat the butter with the remaining 1 1/2 cups confectioners' sugar and 1/8 teaspoon salt on medium speed until fluffy, about 5 minutes. With the mixer on low speed, beat in the banana and lemon juice.

4. Spread the banana frosting on the cooled cookies and sprinkle the peanuts on top.

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