Kim Weeks | Pharr, TX | Great for breakfast, on ice cream/yogurt.
- 12 cups hearty oats (I use Malt o’Meal)
- 4 cups walnuts
- 4 cups almonds
- 1 1/2 cups maple syrup
- 1 cup coconut oil
- 3 cups coconut
- 1 1/2 cups brown sugar
- 1/4 cup salt
Mix together and spread on baking pan. Bake in 275° oven for 40 minutes. Cool and add
- 4 cups raisins
- 4 cups dried cranberries
Place in glass jar (not airtight).
>> Baked Caramel French Toast
Debra Taylor | San Lorenzo, CA | I served this recipe at a GMC 49ers rally in Columbia, CA at the 49er RV Park that my husband, Terry, and I hosted about 10 years ago. The rally’s theme was Bastille Day, so needless to say, everything served that week-end was “French”.
- 1 cup packed brown sugar
- 6 tablespoons butter or margarine
- 1/3 cup whipping (heavy) cream
- 1 tablespoon light corn syrup
- 3 eggs
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 8 (3/4-inch-thick) diagonal cut slices French bread
Spray 13×9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, mix topping ingredients. Cook over medium heat, stirring constantly, until smooth. DO NOT BOIL. Spread topping in baking dish.
In shallow bowl, beat eggs with fork. Beat in milk, vanilla and salt. Dip bread slices into egg mixture, making sure all egg mixture is absorbed; arrange over topping in dish. Cover; refrigerate at least 8 hours or overnight.
When ready to bake, heat oven to 400°F. Uncover baking dish; bake 20 to 25 minutes or until bubbly and toast is golden brown. Remove from oven; let stand 3 minutes.
Place large heatproof serving platter upside down over baking dish; turn platter and baking dish over. Remove baking dish, scraping any extra caramel topping onto toast. Serve immediately.