(5) Cranberry-Apple French Toast Casserole

This recipe got mixed reviews on the CL website. Some said it was soggy, others said it was dry (go figure). Ours bordered on the soggy side (in the middle, at least), but the flavor was delish!! It was SWEET and a little gooey. We had bacon along side and the salt helped cut the sweet. This would be nice on a brunch buffet as a little something sweet!

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Cranberry-Apple French Toast Casserole

Yield: 12 servings
Source: Cooking Light, November 2007

This prep-ahead casserole, which turns extra dinner rolls and cranberry sauce into a brunch or dessert treat, is especially welcome if you are entertaining houseguests for the long holiday weekend. While we enjoyed the tartness of the Granny Smith apples, any baking apple will do. Serve with apple wedges.

2 tablespoons butter
2 cups diced Granny Smith apple (about 2 apples)
1/4 teaspoon ground cinnamon
Dash of ground cloves
1/4 cup packed brown sugar, divided
1 pound dinner rolls, quartered
Cooking spray
1/2 cup sweetened dried cranberries
1 1/4 cups apple juice
1 1/4 cups 1% low-fat milk
3/4 cup whole-berry cranberry sauce
1/2 teaspoon grated lemon rind
1/4 teaspoon ground nutmeg
6 large eggs, lightly beaten
1/4 cup sliced almonds, toasted

Preheat oven to 250°.

Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.

Place quartered rolls on a jelly-roll pan; bake at 250° for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.

Preheat oven to 350°.

Uncover dish, and sprinkle with almonds. Bake at 350° for 55 minutes or until golden.

CALORIES 270 (28% from fat); FAT 8.5g (sat 2.9g,mono 3.6g,poly 1.2g); IRON 2mg; CHOLESTEROL 112mg; CALCIUM 103mg; CARBOHYDRATE 41.9g; SODIUM 265mg; PROTEIN 7.7g; FIBER 2.4g

(101) Apple Brown Betty

I had never had this dish before, so I was curious to try it. I must say, it was quite tasty! I like that this recipe only makes 6 servings. So many times, desserts serve a TON of people and I always end up picking at the leftovers (hello, hips!) or throwing them out. I love the topping on this one, too! Will make this again!

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Apple Brown Betty

In this variation of the humble dessert, two types of apples are used so it's not too sweet or tart.

Yield: 6 servings
Source: Cooking Light, January 2005

2 cups sliced peeled Granny Smith apple (about 3/4 pound)
2 cups sliced peeled Rome apple (about 3/4 pound)
1 tablespoon fresh lemon juice
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup 1% low-fat milk
1 tablespoon molasses
1 teaspoon vanilla extract
2 ounces day-old Italian or French bread, torn into 1/2-inch pieces
Cooking spray
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup chilled butter, cut into small pieces

Preheat oven to 350°.

Combine first 3 ingredients in a large bowl. Sprinkle apple mixture with granulated sugar, cinnamon, and nutmeg; toss well. Combine milk, molasses, and vanilla in a medium bowl. Add bread to milk mixture; toss to combine. Add bread mixture to apple mixture; toss to combine. Spoon bread mixture into an 8-inch square baking dish coated with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and brown sugar; cut in chilled butter using a pastry blender or 2 knives until mixture resembles small pebbles. Sprinkle brown sugar mixture over apple mixture. Bake at 350° for 40 minutes or until golden and bubbly. Serve warm.

Nutritional Information
Calories: 256 (30% from fat), Fat: 8.4g (sat 4.9g,mono 2.3g,poly 0.5g), Protein: 2.4g, Carbohydrate: 44.1g, Fiber: 2g, Cholesterol: 21mg, Iron: 1.2mg, Sodium: 139mg, Calcium: 47mg

(39) Autumn Apple and Spinach Salad

Super easy and very flavorful! I'm not normally one for raw onion, but it was excellent in this salad. The dressing was a surprise too! It doesn't have any oil, but it's not needed. Just the right amount of tang. I'll make this one again for sure!

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Autumn Apple and Spinach Salad

Yield: 6 servings (serving size: about 1 1/3 cups)
Source: Cooking Light Magazine, October 2004

2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup thinly vertically sliced red onion
8 cups bagged prewashed baby spinach (about 8 ounces)
1 large, firm, sweet-tart apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese

Combine first 6 ingredients, stirring well with a whisk.

Combine onion, spinach, and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.

Nutritional Information
Calories: 60 (29% from fat), Fat: 1.9g (sat 1g,mono 0.5g,poly 0.1g), Protein: 2.7g, , Carbohydrate: 9.4g, Fiber: 2.2g, Cholesterol: 4mg, Iron: 1.3mg, Sodium: 251mg, Calcium: 76mg