Sunday, July 12, 2009

Creme Brulee French Toast

1 loaf texas toast
1/2 cup butter
1 cup brown sugar
2 TBS corn syrup
5 eggs
1 1/2 cup half and half
1/4 tsp salt
1 tsp vanilla

butter syrup recipe (I use the Magleby's syrup recipe)

In a small saucepan melt butter, sugar, and corn syrup over medium heat until melted. Pour mixture into greased jelly roll pan. Spread to cover surface. Place 12 slices of bread on top in pan. Mix eggs, cream, salt, and vanilla. Spoon over each slice of bread. Cover and refrigerate over night. Bake uncovered at 350 for 30 minutes. Remove from pan and serve with strawberries or other fresh berries and syrup.

Butter Syrup:
1 1/2 cup butter
3 cup maple syrup
melt together and serve over toast

Magleby's Syrup
1 cup butter
1 cup buttermilk
2 cup sugar
2 T corn syrup

Melt together to low boil in a very large pan. Add 1 tsp baking soda. Boil 3 minutes. Remove from heat. Add 1 tsp vanilla.

Pork Burritos

1 boneless pork roast (2-4 lbs)
1 can diced tomatoes with green chilis undrained
1/4 cup chili powder
3 TBS minced garlic
2 TBS lime juice
2 TBS honey
1 TBS chopped seeded jalapeno pepper
1 tsp salt

flour tortillas (preferably the uncooked kind)

Cut roast in half and place in a crock pot. In a blender combine the rest of the ingredients (except the tortillas of course) and process until smooth. Pour over roast. Cover and cook on low for 8-10 hours or until meat is tender. Shred pork and put in tortilla. Top with chopped avocado and sour cream.