Episode 61 Happy Thanksgiving

Happy Topper Hat is complete. Made with cascade 220 in purple for brim and purple gray for the body of the hat.
Jen Lucas Mystery Shawl KAL working on clue 2
Woolly Wormhead Mystery Hat KAL
Started a Traveling Sock circle with some gals from the Knitters Brewing Company Podcast.
Going to cast on Today
Roar Hat using my handspun for Gerry
Finished spinning my Gale’s Art show special in Corridale
Now spinning my On the Round Batts
I also wanted to take part in small business Saturday so I purchased some Moments Yarn (similar to Kid Silk Haze) from Miss Babs on great discount. Also went to Over the Rainbow yarn shop and got a set of 16inch circular needles.
We also went to a craft fair Saturday morning at the Samoset Resort. I purchase a few surprise for my swap partner in a couple of swaps I am in this coming month.
Food For Thought:
  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup


Slice French bread into 20 slices, 1-inch each. Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

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November 2012
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