Bechamel Sauce

Posted in Home on February 25th, 2011 by The Frugal Gourmom

I use this basic sauce in everything from Biscuits ‘n’ Gravy to Lasagna to Macaroni & Cheese – it’s so versatile and creamy….and easy.

Ingredients

To make 4 cups of bechamel sauce:

  • 4 cups of milk (I don’t recommend using skim)
  • 4 tbsp flour
  • 4 tbsp butter
  • salt/pepper
  • a pinch of freshly grated nutmeg

Instructions

  1. Melt the butter in a saucepan.
  2. Add the flour and whisk until incorporated. Cook for about a minute while whisking.
  3. SLOWLY and GRADUALLY whisk in the milk.
  4. When all is incorporated, keep on medium heat and continue to stir occasionally while bringing to a boil. It will thicken.
  5. Taste it and add salt/pepper so it has flavor and doesn’t taste like hot milk (blech) – grate in the nutmeg and you are done!
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Make-ahead Baked French Toast

Posted in Home on November 24th, 2010 by The Frugal Gourmom

This recipe came from my mom’s best friend. It is soooo good and so easy to make. I had it at her house one time as a kid and still remember it to this day.  A friend needed the recipe, so I thought I’d put it up for everyone to enjoy. I haven’t made it in a while, so sorry…no photos today.

Ingredients

1 cup light brown sugar

6 tbsp butter

1/3 cup chopped walnuts

1 loaf of crusty bread (like French or Italian) sliced about an inch to an inch and a half thick.

5 whole eggs

1 tsp vanilla extract

1 1/2 cups milk

1 tsp cinnamon

Combine the brown sugar, butter and walnuts so it’s a crumbly consistency. Spread in the bottom of a 9×13 pan.

Add the slices of bread on top of the sugar/butter/nut mixture in a single layer.

Combine the eggs, vanilla and milk – pour over the bread slices.

Sprinkle with cinnamon and cover the pan. Let sit overnight in the fridge.

In the morning, uncover the pan and bake at 350 degrees for about 30 minutes.

When you serve it, flip the pieces over so the sugary, buttery, nutty goodness is on the top of the slice and oozes down the sides. Mmmmm.

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