Celebrationgoddess's Blog

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Meow, Baa, Oink April 30, 2011

Filed under: Uncategorized — celebrationgoddess @ 10:48 am

SO MUCH FUN SATURDAY – (the greatest day of the week!)

I wanted to share some cool pics with you from the farm I went to on Easter. This is my brother-in-laws family. The Stewart farm of 325 acres that has been in the family for 200 years/7 generations!!!! It was really unique. With an 1868 brick house, barns and even a smoke house that had been redone recently.


We all shared a yummilicious brunch, mimosas, had an Easter egg hunt around the property, and got to pet all the wonderful farm animals. The piggies were squealing and running around their pen (yes of of course I was scratching their heads). And lots of new life is all around. The Stewarts have the cute little boy (pictured with the eggs), the calico farm cat is preggers (perhaps I’ll be able to get one of those little kitties to replace my Boots), and the baby lambs that were kicking up their heels were only 3 weeks old! Their mama was eyeballing us and the lambie boy kept butting our hands. Those boys are tough even at a young age eh?


I even got some fresh brown eggs from the hens to make some French toast with!

French Toast Casserole and Mimosas

Ok I think everyone can figure out how to make a mimosa right? You take a champagne flute, you pour in some champagne and then add in some OJ. Ta da!


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup


Slice bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

  • 1/2 pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg

Combine all ingredients in a medium bowl and blend well.

Laugh, learn and liven up your taste buds!