Just made a bunch of these for the family reunion, except that I made them into ice cream sandwiches!
The caterers even liked them!
8 ounces butter (1 stick)
1 cup brown sugar
1 egg
1 cup flour
1/2 tsp baking powder
1 tsp salt
1 tsp black walnut extract
1/2 tsp garam masala
1/2 tsp cinnamon
1/2 tsp cardamom
Variations:
While warm from the oven sprinkle with additional Cinnamon Sugar!
1/2 cup white chocolate chips
1/2 cup macadamian nuts
Bake 350 for 12 minutes
Beat eggs in mixer with your dough attachment along with melted butter. (Microwave 1 stick of butter in microwave for 1 minute in a bowl. Add slowly to your mixer as you beat eggs for 2-4 minutes on medium high.) Add extracts to egg mixture. In a separate bowl mix all dry ingredients. Slowly add to egg mixture.
Bake for 10-15 minutes in a 9×9 inch square pan.
So awesome!
These taste magical. The spices make this a wonderful blondie! I love them for ice cream sandwiches!
6 eggs
1 cup sour cream
1 tsp cardamom
1 tsp cinnamon
1 tsp nutmeg
1 tsp garam masala
1/2 tsp salt
1/4 cup brown sugar
15 slices bread (croissants, texas toast, raisin bread). Many recipes recommend removing crust, but I like the crusts.
Combine eggs, cream and spices beat well. Dip bread slices and add to buttered baking dish.
Top first layer with sprinkle of brown sugar and another layer of dipped bread and sprinkle remaining brown sugar on top. Bake at 325 degrees for 30 minutes.
Serve with powdered sugar or maple syrup or butterscotch or carmel sauce or chocolate sauce.
Serve with Crispy Bacon, Hot Black Coffee with Whipped Cream! Enjoy your treat!
This is a breakfast fit for a King, I mean husband. Serve my wonderful daughter breakfast in bed. She woke up happy.  Adapted from Robert Quarry’s recipe book “Simply Wonderful Recipes for Wonderfully Simple Foods”. Dennis came across a few cookbooks at an auction, and I love this guy’s book. It is wonderful little paperback.
8-12 slices thick bread – 1 inch thick, Texas Toast
4 eggs beaten
1 cup half and half
1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp cardamom
1/2 tsp real vanilla extract
Butter or margarine
Heat oven to 400 degrees.  Beat eggs and seasonings and half and half together.
Dip bread slices in egg mixture and place in glass baking dish. Pour remaining egg mixture over bread and allow to absorb all.
Fry bread slices in butter until golden brown turning only once. Drain on paper towels. Then place in baking dish in 400 degree oven and allow to puff up, about 5 minutes.Â
If needed drain again on paper towels.
Serve immediately with powdered sugar and one or more of the following sauce toppings. Â
Butter Pecan Topping
½ cup butter
½ cup brown sugar
1 tsp vanilla
1 cup chopped pecans
Extra halves for garnishing
Combine all ingredients in saucepan until melted together. Serve over French Toast.Â
Raspberry Coulis
1 cup raspberries
1/2 lemon juice
powdered sugar to taste
Blend until smooth, then drizzle on top of french toast. If you do not like seeds, don’t forget to strain.
Or
Blueberry and Blackberry Sauce
3 T balsalmic vinegar
1 cup blueberries
1/2 cup blackberries
1/2 cup brown sugar
1/2 cup maple syrup
juice of 2 lemons
2 T butter
Mix together in a saucepan, allow to simmer to reduce. This sauce will thicken as it cools.  Remove from heat and add the butter.
Or
Chocolate Sauce:Â Drizzle a small amount of Chocolate Sauce over the french toast.
Your guests can choose their own toppings: Butter Pecan, Raspberry Coulis, Blueberry/Blackberry Sauce and/or Chocolate Sauce. They will feel they have died and gone to heaven.Â
Don’t forget to serve with bacon and hot coffee.
This makes a wonderful Valentine’s Day Brunch or Mother’s Day Brunch.
Pan fry pork chops and to brown and finish baking in the oven for 10 minutes at 350 degrees.
Mix Cardamon Pear Butter with Pork Gravy and serve with mashed potatoes.
So, so good.
If you are out of Cardamom Pear Butter,
Heat oven to 350 degrees
3 pears, cut in half, peel and core
1 T olive oil (you could use walnut oil)
1 T butter
1 cup chardonnay
1 tsp cardamom
1 tsp salt
Fry the pears, round side down until nicely browned, turn and add wine, cardamom and salt.
Cover, put in oven for 20 minutes until fork tender.
While your pears are poaching, fry your pork chops until brown on 4 minutes on both sides, then place them in the oven to finish cooking.
Serve pear and chop on a plate. Drizzle the plate with the pear juice. Garnish with a sprinkle of toasted pine nuts.
