OVERNIGHT APPLE FRENCH TOAST

Kelly Fisher of Rixeyville

INGREDIENTS:

	1 cup packed brown sugar
	½ cup butter or margarine
	2 T light corn syrup or pancake syrup
	2 large tart apples, peeled and sliced ¼" thick
	3 large eggs
	1 cup milk
	1 t vanilla
	9 ¾" slices day-old French bread

DIRECTIONS: In small saucepan, cook first three ingredients until thick, about 5-7 minutes. Pour into an ungreased 9" x 13" pan and arrange apples on top. In mixing bowl, beat eggs, milk (may need more eggs or milk if using thicker, drier bread) and vanilla together. Dip slices of bread into mix and soak for 1 or more minutes. Place over apples. Cover pan and refrigerate overnight. In the morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees.

If desired, sprinkle a little cinnamon over the bread. Bake uncovered for 35-40 minutes or until apples are soft and knife comes out clean when stuck in bread.

CREAMED EGGS

Bonita Zimmerman of Mount Solon

INGREDIENTS:

	6 T butter
	3 cups milk
	6 T flour
	Salt and pepper to taste
	6 hard-boiled eggs, chopped

DIRECTIONS: Melt butter in saucepan. Combine milk and flour and add to butter, stirring constantly until thick. Add salt, pepper and chopped eggs. Serve over buttered toast.

CRANBERRY SCONES

JoAnn Frazier Hensley of McGaheysville

INGREDIENTS:

	2 cups all-purpose flour
	7 t white sugar
	1 T grated orange zest
	2 t baking powder
	¼ t salt
	¼ t baking soda
	1⁄3 cup butter
	1 cup craisins
	¼ cup orange juice
	¼ cup heavy cream
	1 egg
	1 T milk
	3 t white sugar

DIRECTIONS: Preheat oven to 400 degrees and line a baking tray with parchment paper. Mix first six ingredients until combined. Cut in the butter until mixture resembles coarse crumbs and set aside. In a small bowl, combine craisins, orange juice, cream and egg. Add to the flour mixture and stir until well combined. Turn dough out onto a lightly floured surface and shape into an 8-inch circle. Cut in quarters and then cut each quarter in half. Place on the baking tray and brush with the milk, then sprinkle with 3 teaspoons sugar. Bake for 15 minutes or until golden. Serve warm with orange marmalade. 

CORNBREAD QUICHE

Margaret Ann Grout of Montclair

INGREDIENTS:

	2 small zucchini — slice one thin, grate the other
	Salt and pepper
	½ lb. hot sausage, browned and drained
	1 cup shredded cheddar cheese
	1 small box Jiffy cornbread mix, prepared as directed but not baked
	1 small chopped onion

DIRECTIONS: Preheat oven to 350 degrees. Grease a pie pan and line with zucchini slices. Salt and pepper the zucchini. Combine cooked sausage, cheese, grated zucchini and the prepared, unbaked cornbread mix. Add chopped onion. Pour mixture over sliced zucchini and bake for 40 minutes or until toothpick comes out clean. Serve with a fruit salad of red seedless grapes, pineapple chunks, blueberries and chopped, toasted pecans.

KRISPY KREME BREAD PUDDING WITH BUTTER RUM SAUCE

Kathleen Davis of Spotsylvania

INGREDIENTS:

	2 dozen plain Krispy Kreme doughnuts, fresh or day-old
	14-oz. can condensed milk
	2 4.5-oz. cans fruit cocktail, undrained
	2 eggs, beaten
	9 oz. raisins
	Pinch of salt
	1 or 2 t cinnamon
	½ cup butter
	16-oz. package confectioner’s sugar
	Rum to taste

DIRECTIONS: Butter a 9" x 13" glass dish. Cut each doughnut into six pieces and place in dish. Mix condensed milk, fruit cocktail, eggs, raisins, salt and cinnamon and pour over top. Allow to set until the doughnuts have soaked up as much of the liquid as possible. Bake for 1 hour at 350 degrees until center has jelled. To make sauce, melt butter and slowly stir in confectioner’s sugar. Add rum and heat until bubbly. Top bread pudding with sauce just before serving. 

BOUNTIFUL BRUNCH PIZZA

Dawn Zook of Chester Gap

INGREDIENTS:

	1 24-oz. pkg. frozen shredded hash brown patties, thawed and broken apart
	1 egg, beaten
	Salt and pepper to taste
	7 eggs
	½ cup milk
	1 cup chopped ham
	½ cup sliced fresh mushrooms
	¼ cup green onion slices
	¼ cup chopped green bell pepper
	1½ cups (6 oz.) shredded cheddar cheese

DIRECTIONS: Preheat oven to 400 degrees. Cover 15-inch pizza pan with parchment paper. For crust, combine potatoes, beaten egg, salt and pepper and mix well. Spread mixture into a 14-inch circle on pan and pat down with back of spoon. Bake 20 minutes and remove from oven. For egg topping, whisk remaining eggs and milk together. Season with salt and pepper. Microwave on high for three minutes and stir. Microwave an additional three minutes and stir. Spread cooked mixture evenly over crust and top with ham, mushrooms, green onion and bell pepper. Sprinkle with cheese. Return to oven and bake 10 minutes. To serve, cut in wedges with pizza cutter.