Sunday, June 14, 2009

Punch lebanese - Our wedding punch

After Zac and I got engaged, I started looking around for punch recipes. I am not a huge fan of Sprite (or ginger ale or any of those) and so the standard punch recipes wouldn't do me much good. This punch was served at a friend's wedding and I got the recipe from Martha Johnson, one of the ladies from church. It's soooo yummy and makes a lot of punch. (The whole recipe makes 34 8-oz servings. Half a recipe will fill a large punchbowl.) I've considered freezing batches of it just to keep around. Mmmm...


2 large (46 oz) cans pineapple juice
1 can frozen orange juice (prepared with 3 cans water)
8 oz real lemon juice
2 Tbsp vanilla extract
3 Tbsp almond flavoring
8 cups water
4 cups sugar


Mix all ingredients together and add ice. (Or serve with an ice ring)

Creme brulee french toast

I got this recipe from my friend, Leigh, and it has got to be one of the best breakfast foods ever! And perfect for a Saturday night - it has to sit in the fridge for 8+ hours, so it's perfect for popping in the oven on Sunday morning. YUM!!

A few notes:

Zac and I decided that next time, we're going to sprinkle chopped pecans in the pan before adding the sugar mix. I'll let you know how it turns out. :)

You can usually find challah or some sort of egg bread in the bakery section of the grocery store. I made my own, I'll post the recipe soon. I also think this would probably be good with one of the hawaiian breads you can buy.

UPDATE!! I made this today for Father's Day breakfast (at Zac's request) and added about 1 cup chopped pecans to the sugar mix. I also used a cinnamon swirl bread. It makes the taste different, but VERY yummy!! And the cinnamon bread might be easier to find at the grocery store...try it out! :)


1 loaf challah/egg bread
1/2 cup butter
1 cup brown sugar, packed
2 Tbsp corn syrup
5 large eggs
1 cup half-and-half
1 tsp vanilla


In a small, heavy saucepan melt butter with brown sugar and corn syrup.

In a bowl, whisk together eggs, half-and-half, and vanilla.

Slice bread in thick slices, and remove the crust.

Pour the sugar mixture in a greased 9x13 pan. Arrange the bread slices, over sugar mix, in one layer inside the baking dish, squeezing slightly to fit.

Pour the egg mixture over the bread. Cover and refrigerate for 8 hours or overnight.

Bake at 350° F for 35-40 minutes or until puffed and pale golden. Serve immediately.

Remove ALL pieces from pan and turn them sugar side up onto a plate. The sugar solidifies when it cools and is next to impossible to remove at that point.

Sunday, June 7, 2009

Delicious strawberry shortcake

Yum!! I live with two strawberry junkies so I was trying to find a yummy recipe that would be perfect for all the summer strawberry goodness! (Christine, I will make this for you whenever you come to visit!) I found this recipe on All Recipes and messed with it just a tad, based on some of the comments. Super yummy!!

Couple of things: when you make pastry dough (biscuit, pie, etc) you have to blend the butter/shortening into the flour. What this lady did instead of cutting it in was to freeze the butter, grate it and then stir it into the flour. I would never have thought of that, but it worked really well! So, the directions will call for that. But if you want to go old school with a pastry cutter/fork, feel free.


2 cups all purpose flour
1/2 tsp salt
1 Tbsp baking powder
5 Tbsp sugar, divided
1/2 cup butter, frozen
1 egg, beaten
1/2 cup cold half-and-half
1/2 tsp vanilla
Beaten egg white or melted butter (optional)
Strawberries, macerated with sugar/Splenda
Cool Whip or whipped cream


Combine flour, salt, baking powder and 3 Tbsp of sugar.

A little at a time, grate the butter into the flour mix. Toss gently to combine after each butter addition.

Combine egg, half-and-half, and vanilla. Stir into flour/butter mix until combined.

Shape dough into six biscuits and place on greased cookie sheet. Brush tops with an egg wash/butter and sprinkle with remaining sugar. (If you're lazy like me, just spray them with Pam spray and then sprinkle on the sugar - it works!)

Bake at 425° for 12-14 minutes, till barely browned. Let cool 5-10 minutes. Top with macerated strawberries and Cool Whip or whipped cream. YUM!!!