"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

LYNETTES BAKED FRENCH TOAST Recipe

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This recipe for LYNETTES BAKED FRENCH TOAST, by , is from The WOODY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMY (MOLENKAMP) DEVROU
Added: Wednesday, July 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
*I C. BROWN SUGAR
1/2 C. MARGARINE
1/4 C. MAPLE SYRUP

**16 SLICES ENGLISH MUFFIN BREAD
6-8 OZ. CREAM CHEESE

***6 LG. EGGS
1 1/2 C. MILK
1 TSP. VANILLA

Directions:
Directions:
* MELT THESE INGREDIENTS TOGETHER UNTIL BROWN SUGAR IS DISSOLVED AND MARGARINE IS MELTED. POUR IN THE BOTTOM OF LARGE JELLY ROLL PAN.

**MAKE INTO SANDWICH AND PLACE ON TOP.

***MIX WITH HAND BEATER AND POUR OVER SANDWICHES. BAKE 45 MINUTES AT 350. GARNISH WITH SOUR CREAM AND OR READY WHIP. FRESH FRUIT AND HERBS OF YOUR CHOICE. CAN BE MADE AND REFRIGERATED OVER NIGHT.

 

 

 

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