This breakfast bake topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."
It's so hard for this die-hard squash lover to resist buying up all the squash in sight with rock-bottom prices like .59, .69, and .79 cents a pound! I came
Let me tell you from bottom layer to top layer pie crust, chocolate chip cookie dough, cake icing, vanilla ice cream, rainbow chip cake, more cake icing and sprinkles. Big, fat, rainbow sprinkles!
