More recipes from the kitchen of
Cassie’s Creations

This recipe does require some advance preparation, but it is well worth the effort.  If you start the bread soaking the night before, it can be popped in the oven in the morning while you are squeezing fresh orange juice, making the coffee, and frying up some bacon. 

Sticky-Bun French Toast

French Toast:
4 eggs, beaten  
¾ cup half and half
1 ½ teaspoons of brown sugar
1 teaspoon vanilla extract
8 slices thickly cut French bread
 
Topping:
¼ cup butter (1/2 stick)
¼ cup brown sugar
¼ cup honey
¼ cup maple syrup
½ cup chopped pecans

Mix eggs, cream, sugar and vanilla together and pour into a 9x13 inch casserole dish.  Place the bread slices in the liquid, turn once to coat sides. Cover and chill in the refrigerator overnight, or for at least eight hours.  Remove from the refrigerator and turn bread one last time in egg mixture assure maximum coverage before placing on top of the sauce.

Melt butter in a sauce pan, add brown sugar; stir until sugar has dissolved slightly. Add honey, maple syrup and pecans, mix and pour into a 9x13 inch pan.  Arrange the bread slices on top. Bake at 350 degrees for 30-35 minutes or until puffed and golden brown.

When serving, remove each French toast slice to a plate by turning it over so that the sticky topping with pecans is on top.

Serves four 

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Here’s an Asian inspired, easy recipe from the kitchen of Cassie’s Creations

This recipe is fast and easy to prepare especially because most of the ingredients should be in your pantry and refrigerator. You can increase the number of portions by doubling the recipe, but this presentation is a perfect lunch or dinner for two people.  Add a plate of cool fresh fruits like orange slices and lychee nuts which gives you sweet and hot flavors at the meal.  Serve with cold beer like Chinese Tsing Tao.

 Noodles with Spicy Peanut Sauce

½ lb of pasta noodles, thin like linguine or Vermicelli
  
2 tablespoons of Sesame seeds
¼-1/2 tablespoon crushed red pepper, to taste
1 clove garlic, finely chopped
¼ cup sesame oil
½ cup peanut butter, smooth style
¼ cup soy sauce
3 tablespoons rice wine vinegar

¼ cup sliced green onion
¼ cup of rough chopped peanuts, preferably unsalted

While the pasta is cooking, add the next seven ingredients together into an electric blender and pulse into a sauce, just until thoroughly combined.  Cook pasta al dente, drain completely and let cool slightly – do not rinse. While pasta is still warm stir in sauce to coat noodles and turn onto a platter.  Garnish with chopped green onions and peanuts.

Serve immediately, while noodles are slightly warm, or at room temperature.  Can be made ahead and stored in the refrigerator, however If the dish is refrigerated bring to room temperature and re-stir gently before service.

Serves Two