Croissant French Toast

Best French toast ever, period.  Wish I could claim to have invented it, but that honor goes to my mother-in-law Jeanne.  Apparently there was a morning where some old croissants were the only bread around, and the rest is history.  They become tender without losing their structure, they brown beautifully, and of course they're chock full of buttery goodness.

These don't require top-notch croissants -- we've used ones from Costco and Food Lion so far.  You want to halve them through the equator, so you expose a lot of the inside surface.  If they're small, you can cut them not-quite-through, so you get a butterfly shape.  The rest of the recipe is pretty standard.  You just want to dunk them into the custard, let the excess drip off, and then put them in the pan.  If you leave them soaking, (1) you'll need more custard and (2) they may fall apart.

Heat a griddle or 12" skillet over medium.  In a medium bowl, whisk

1. 3 eggs
2. 1 c milk
3. 1 T sugar
4. salt, cinnamon, and nutmeg to taste

Into this mixture, dip

1. croissants, halved

Fry croissants in batches in a few tablespoons of butter until nicely browned on both sides.  Hold in warm oven until ready to serve.  Serve with syrup or cinnamon sugar.

Mom's meringue cookies

These were a Christmas tradition growing up -- airy shells of sugar filled with chocolate. They're delicate, crispy-crumbly, mostly dry but just a bit chewy in the middle. The recipe comes from my mother and her mother, and who knows before that. Prep is pretty simple and the ingredients are few, which may explain why Mom made hundreds of these for teacher gifts, family gatherings, and holiday parties.

In the bowl of a stand mixer, whip to until very foamy, but not yet beginning to peak (about 1 minute)

1. 2 egg whites

Any fat at all (greasy bowl, trace of yolk, etc) will keep the whites from reaching the appropriate volume.  Slowly add sugar, and whip at high speed until soft-to-medium peaks (this may take several minutes)

1. 2/3 c sugar (4 5/8 oz)

At medium speed, whip just until incorporated

1. 1 t vanilla extract
2. 1 t cream of tartar (can be omitted in a pinch)

With a rubber spatula, fold in

1. 1 c chocolate chips (6 oz)
2. 1/2 c pecans, chopped to the size of the chips (optional; I leave these out)

Portion out by level tablespoons into 3 dozen cookies on two well-buttered cookie sheets. (Parchment paper or a Silpat is even better.) The cookies don't spread, but will approximately double in volume when baked, so leave about 1.5" between. Place sheets in a preheated 350 F oven and immediately turn off the heat. Leave cookies in the closed oven overnight or at least 8 hours. They will be dry and crisp, but not browned.

My mother-in-law says that her mother made these with chopped berries, so I may try that next!

Strawberry Cake

Strawberry Cake comes from my wife's Grandma Rose, who produces all manner of good ol' Southern treats.  I shouldn't be surprised, but Paula Deen makes an almost identical recipe (though she uses a cream cheese frosting).  This cake is alarmingly pink but supremely delicious.

Mix together

1. 1 box white cake mix (18.25 oz)
2. 1 small box strawberry Jell-O (3 oz.)
3. 3/4 c vegetable oil
4. 4 eggs

Stir in

1. 1 c strawberries, thawed (from frozen sweetened strawberries, juice reserved)

Pour into a greased 9 x 13 pan and bake at 350 F for 35-40 minutes or until done. (Can also be baked as two 9" rounds, although baking time may have to be adjusted.)

In an electric mixer, cream

1. 6 T butter (3/4 stick)

Gradually add

1. 1 lb. powdered sugar (~4.75 c)
2. 1/4 c juice from frozen strawberries
3. 1 t vanilla

Slowly add about half the sugar, then half the juice and all the vanila, then the rest of the sugar. Add enough additional juice to reach frosting consistency. Allow cake to cool to room temperature before frosting, so frosting doesn't melt!