There's SO much to keep us busy during these beautiful Fall days and we hope you're enjoying every moment. No matter where we roam however, we all love coming back to our own cozy homes, don't we?
This week's Cookbook of the Week is all about celebrating the harvest season at home. Whether you like to stoke up a crackling fire or lay a favorite quilt across your lap, settle into a comfy chair with a a good book or maybe stitch up a little embroidery project, we know you'll find some inspiration in...
With a bushel of recipes just right for this time of year, memories that'll warm your heart, a whole chapter of Autumn crafts and tips to add cozy touches to your home, this cookbook is sure to brighten up Fall!
Let's take a look inside...
With 10 chapters in all, they cover all your favorites kinds of recipes, plus bonus goodies like Campfire Classics, filled with open-air favorites, and Homestyle Halloween with lots of spooky & fun treats to celebrate, Homemade Harvest is so much more that just a regular cookbook.
You'll even get some canning & preserving recipes in Harvest Pantry, not to mention the fair-food-inspired recipes in Fall Festival Favorites. Old-Fashioned Memories and the craft chapter, Home Sweet Homemade, are terrific chapters to book-end all the goodies in the middle!
Want to hear even more about the chapters inside?
Vickie takes you on a tour...watch our video below!
Here's a recipe from the Farmhouse Breakfast chapter.
We hope you and your family will enjoy it!
Make-Ahead Pumpkin Pie French Toast
This recipe was shared by Jennifer Yandle of Indian Trail, North Carolina...thanks, Jennifer! She writes, "I combined several different French toast recipes to suit my family’s tastes. They love anything with pumpkin, so the pumpkin pie spice was a must. It’s a great Sunday morning breakfast…it can bake while you get ready for church. It’s also super-easy for husbands to whip up so Mom can sleep in just a bit on Saturday morning!"
1 loaf French, Italian, challah
or Hawaiian bread, cut into
1-inch slices
3 eggs, beaten
1/2 c. egg substitute
1 c. half-and-half
1-1/2 c. milk
1/4 t. salt
1 t. vanilla extract
1 T. pumpkin pie spice
1/2 c. brown sugar, packed
1 to 2 T. butter, sliced
Arrange bread slices in the bottom of a greased 13"x9" baking pan. Whisk together eggs, egg substitute, half-and-half, milk, salt, vanilla and spice.
Stir in brown sugar; pour mixture over bread slices. Refrigerate, covered, overnight. Dot top with butter and bake, uncovered, at 350 degrees for 40 to 45 minutes. Serves 8.
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