Peach French Toast Bake

FOUND IT: In a July issue of USA Weekend

I'm sorry I didn't share this earlier, as we've made it multiple times during peach season.

Ingredients:

• cooking spray
• About half a loaf of a hearty bread, cut into large cubes
• 4 eggs
• 4 egg whites
• 1 cup milk
• 1 tsp vanilla
• 5 cups sliced peaches
• 2 tbsp brown sugar, packed
• 1/4 tsp cinnamon (or more)
• 1 1/2 cups light yogurt (plain or vanilla)
• 3/4 cup maple syrup

Coat a 9x13 baking dish with cooking spray, then spread the cubes of bread out in the pan. 

Whisk together the eggs, egg whites, milk and vanilla, then pour that mixture over the bread. Scatter the peach slices evenly over the bread and eggs, and sprinkle them with the brown sugar and cinnamon. Cover the dish with plastic wrap and refrigerate overnight.

Bake for 40 minutes at 350, and serve topped with the yogurt and maple syrup.

Wisconsin Cherry Muffins

FOUND IT: At Cooks.com.
MODIFIED IT: To make it slightly healthier.

I probably should've found this recipe a month earlier, because we're already at the end of cherry season. With that said, if you have some pitted, tart cherries left (or you froze some, like I did), this is a nice use for them.

Ingredients:

• 1 3/4 cup flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup butter
• 1/3 cup brown sugar
• 1/3 cup Splenda
• 1 egg
• 1 cup skim milk
• 1 cup pitted cherries, chopped (I didn't chop them.)

Combine the flour, baking powder, baking soda and salt. In a separate bowl, cream the butter, brown sugar and Splenda, then add the egg, then the milk. Combine wet and dry ingredients and stir until combined. Finally, fold in the cherries.

Bake at 400 for 15-20 minutes.

Cornmeal Pancakes

FOUND IT: On the lid of a container of Dannon Light & Fit Yogurt.

These pancakes were made by request, and will likely be requested again. They're light, fluffy and have a great flavor.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/3 cup raisins, plumped (I omitted this)
• 1 1/2 cups Dannon Light & Fit Yogurt, Vanilla or Strawberry*
• 2 large eggs
• 1/4 cup canola oil

* - Normally I don't mention specific brands in my recipes, but in this case I think it might be important. The Light & Fit Yogurt has a more liquidy texture to it that probably helps here...the batter will be thick, so you'll need all the liquid you can get.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt, then stir in raisins (if using). In another bowl, whisk together the yogurt, eggs and oil. Combine the two, stirring until blended.

Heat a skilled or griddle to roughly medium heat, and grease lightly. Scoop pancake batter onto griddle in roughly 1/4 cup increments. Cook roughly 3 minutes on one side, then flip and cook a minute or so on the other.

I served them with maple syrup and fresh strawberries, you can serve them with whatever your heart desires.

Pumpkin Waffles

FOUND IT: At my friend Erin's blog about her adventures in Alaska.

I always love a good pumpkin recipe. This one makes a lot, so cut it in half if you're only feeding 2-4 people.

Ingredients:

2 1/2 cups all-purpose flour
1/3 cup packed light brown sugar
2 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
4 large eggs, separated
2 cups well-shaken buttermilk (Skim milk works.)
1 cup pumpkin, canned or fresh
3/4 stick (6 tablespoons) unsalted butter, melted

Sift together flour, brown sugar, baking powder and soda, salt, and spices. Whisk egg yolks in a large bowl with buttermilk, pumpkin, and butter until smooth. Whisk in dry ingredients just until smooth. In a mixing bowl with a whisk attachment, whisk the egg whites until they hold soft peaks. Folk them gently into the waffle batter, until just combined. Brush waffle iron lightly with oil and spoon batter (about 2 cups for four 4-inch Belgian waffles) into waffle iron, spreading quickly. Cook according to manufacturer’s instructions. Transfer waffles to rack in oven to keep warm and crisp. Make more waffles in same manner.