Wednesday, September 29, 2010

recipe box Wednesday

Considering how many magazines get dropped in my mailbox each month (I am quite sure my mailman really loves me), I put blinders on when I pass the glossy covers of the offers of the month at the grocery store.  As I surely do not need another magazine.

But this one, this one grabbed me and jumped in my basket.  (sorry, this is not the cover of the current issue in store, which features an amazing looking cheesecake with chocolate ganache-but you get the idea!) To justify my purchase, I told myself I would send it to Heather, as I am sure she wouldn't have this very special issue in Bemidji.  Right.

But of course I had to REVIEW it before sending it out, and perhaps copy a couple of the recipes.  Right.

After marking nearly every page, I decided perhaps I should just own it, so I scooted back to Kortes and bought Heather a fresh copy and popped it in the mail.

It's a WONDERFUL publication.  No ads, and the recipes are from real people.  And of course, in this modern day, they also have a web-site, which I checked out and highly approve of.  You can fall down the recipe rabbit hole here:

Good lord.  What shall I make first?

I think this is the one I am going to try this weekend, it will take Charlie's Nutella and Bananas on Toast to a whole new level (and we will need a giant hike after we eat it to work off the calories....)

Nutella French Toast Strata (from the Fall/Winter issue of Mixing Bowl)

1 1 lb. loaf challah (or French bread, if you don't have challah)
3/4 c. Nutella
1 banana, thinly sliced
6 eggs, lightly beaten
2 c. half and half or light cream
1/2 c. maple syrup
1/4 c. sugar
3 Tbsp. hazelnut liquer (like Frangelico)
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 c. butter, melted
more maple syrup

Grease a 9 x 13 pan.  Cut challah ino 1/2 " slices.  Spread half of the slices with Nutelle, arrange bananas on top of them.  Top with rest of bread slices and place in pan in a single layer.  Whisk together remaining ingredients (except butter and last maple syrup) and pour over bread, cover and chill overnight.

In the morning, preheat the oven to 350.  Drizzle the melted butter over the top of the bread, cover pan with foil.  Bake for 15 min.  Remove foil and bake for 15 -20 min. more or until lightly browned.  Serve with maple syrup-makes 8-10 servings.

Holy mackerel I think I gained five pounds just typing this.  And I think I may use more than one banana, just to increase the fruity factor a little.  And maybe throw some toasted pecans on half of it.  Groan.


  1. Well that recipe is just all full of crazy. I may even have to make that.

  2. You are so funny. That magazine looks good, but why oh why did you have to show it to me? Had lunch with your favorite sister today. Delightful!


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