1 large loaf French Bread (about 16 slices) or two mini loaves
CREAM CHEESE FILLING
1 (8 oz) cream cheese, softened
1/2 Cup sugar
1/2 Cup pumpkin puree
1 tsp vanilla
- 4 eggs
- 1 Cup half and half
- 1/3 Cup sugar
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1 Cup pumpkin puree
- 2 T butter
- Butter a 9 x 13 baking dish. Slice bread into ½ inch slices stacking two pieces on top of each other and place in dish.
- Beat cream cheese until smooth. Add ½ Cup sugar, 1 tsp vanilla and salt. Optional – add 1/2 Cup of pumpkin puree, beat to combine.
- Lay out 8 pieces of bread. Divide cream cheese mixture over bread. Spread on slice of bread and top with another slice of bread to create cream cheese stuffed French toast.
- Make the pumpkin mixture by beating the eggs. Add the rest of the ingredients and whisk together. Pour over stuffed French toast.
- Top each piece of French toast with half a slice of butter.
- Cover with plastic wrap and refrigerate over night, or for several hours.
- In the morning bake uncovered at 400 degrees for 25-30 minutes.
- Serve with warm maple syrup and a dollop of whipped cream! I also add pecans fresh from our farm!
Bonfire season always has room for more S’mores, but what if you don’t have the outdoors?
With busy schedules and urban lifestyles not everyone has the luxury of roasting marshmallows fireside to create S’mores. This is a childhood treat that my mom made for us girls and everyone can enjoy. Oh so simple and Oh so Dee-lish.
•1 large box of Golden Grahams cereal
•1 package (12 oz) milk chocolate chips
•3 1/2 Cups small marshmallows
•2/3 Cup light Caro syrup
•2 Tbsp butter
•1 tsp vanilla
Butter 9 x 12 baking dish, add 1 box of Golden Grahams cereal, and set aside. Heat syrup, chocolate chips, and butter over stove until melted. Add vanilla and remove from heat. Fold in marshmallows and pour over cereal. Mix until cereal is thoroughly coated with melted chocolate and marshmallow. Press firmly into dish with spatula, cool, and cut into squares.
Change in leaf colors and crisp autumn air brings with it our annual Hallows Harvest Party! A seasonal reminder that the end of farm season is near. It is a time of grateful celebration and a moment to relax and enjoy around the farm. The fall cook-out was a yearly gathering started by Uncle Glenn that Mark and I have continued in the spirit of tradition.
Bonfire fun was accompanied by Ragged Edge whose sounds were the perfect backdrop to an enjoyable farm evening. Food, friends and fun! Later this week I will post the recipe for smore’s bars. Back by popular request, these bars were so Dee-lish that I missed out on having one before they were gone.