At home, Kim knows what it’s like to please really tough recipe critics – her two children. How does she balance the desire to feed her kids the trendy, healthy foods she loves while pleasing their finicky palates? Flexibility is the name of the game. As well as a balance of new foods alongside tried and true favorites.
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Crunchy almonds top this sweet raspberry make-ahead breakfast bake.
Heat oven to 325°F.
Spread bread cubes onto 2 ungreased baking sheets. Place onto separate oven racks. Bake, rotating baking sheets halfway through bake time, 25-30 minutes or until dry and just beginning to turn light golden brown. Cool completely.
Spray no-stick cooking spray onto bottom and up sides of 13x9-inch glass baking pan or casserole dish.
Combine all bread mixture ingredients except toasted bread cubes and raspberries in bowl. Beat with whisk until well mixed. Add bread cubes to egg mixture; toss until well coated. Add raspberries; gently stir into bread mixture until evenly distributed. Spread mixture into prepared baking pan. Cover securely with plastic food wrap. Refrigerate at least 8 hours or up to 24 hours.
Combine brown sugar, 1/2 cup butter and corn syrup in bowl until smooth; stir in almonds. Place into resealable food container; refrigerate up to 24 hours.
Heat oven to 350°F.
Crumble topping over bread mixture. Bake 40-50 minutes or until puffed and golden. (Do not over bake.) Let stand 5 minutes before serving.
Dietary Fiber: 4g
This is a 'make-again' recipe! So delicious, and great, because you can prepare ahead!
This was great and easily halved for a smaller group.
Looks delicious!! BUT, it's a lot easier to be a great cook when you don't have to care about the health effects of your cooking. This would be a fantastic recipe if it were re-invented as something much less than 650 calories and (gasp!) 37 grams of fat per serving!!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3780
© 2014 Land O'Lakes, Inc.
I’m something of a traditionalist. My family tends to gravitate toward the same desserts every year for our holiday celebrations – sugar cookies, something pumpkin, and something with chocolate…but this year, I was feeling like trying something new. Enter Cranberry Pavlova. This recipe is part of our 2014 Holiday Brochure, and I was in love at first bite.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Life gets extra busy this time of year. Like everyone else, my family has the normal action-packed schedule…work, basketball practice, piano lessons, gymnastics, homework…not to mention, fitting in holiday activities like baking cookies, shopping, cutting down the tree… More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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