Mix and allow to soak:
1 1/2 Cups old-fashioned rolled oats
1 1/2 cups buttermilk
Combine well:
2 eggs
1/2 cup brown sugar
1/2 cup canola oil
Oat mixture
1 tsp. vanilla
In smaller bowl combine well:
1 1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
Gently fold wet and dry ingredients until just mixed. Add 1 cup fresh or frozen blueberries at the last moment if desired. Spoon into prepared muffin tins. Bake at 400 for 20 min.
Recipe from Debbie Fox
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Bagels
Ingredients:
1 1/2 cups warm water
1 1/2 teaspoons yeast
1 tablespoon sugar
1 tablespoon oil
2 teaspoons malt powder or syrup (I didn't use this)
2 teaspoons salt
4 – 4½ cups flour, (preferably unbleached bread flour)
Kettle water:
6 quarts of water
2 tablespoons malt syrup (again, didn't use)
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)
Whisk together water, yeast, sugar and malt and dissolve yeast.
Stir in two cup of flour, then salt and oil. Then remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let rest about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal.
Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 20-30 minutes.
Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 425 degrees F.
Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Remove bagel with slotted spoon allowing the dough to drip dry. Place on prepared baking sheet. Leave plain or sprinkle on topping of choice.
Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes.
Cinnamon Raisin Bagel:
1/2 Cup Raisin
1 T. Cinnamon
1 T. Sugar
Mix all ingredients when mixing in flour.
1 1/2 cups warm water
1 1/2 teaspoons yeast
1 tablespoon sugar
1 tablespoon oil
2 teaspoons malt powder or syrup (I didn't use this)
2 teaspoons salt
4 – 4½ cups flour, (preferably unbleached bread flour)
Kettle water:
6 quarts of water
2 tablespoons malt syrup (again, didn't use)
1 teaspoon kosher salt
Cornmeal for sprinkling (optional)
Whisk together water, yeast, sugar and malt and dissolve yeast.
Stir in two cup of flour, then salt and oil. Then remaining flour. Knead 10-12 minutes to make a very stiff dough. Cover and let rest about 10 minutes.
Meanwhile, line two large baking sheets with baking parchment and sprinkle generously with corn meal.
Divide dough in 10 to 12 sections and form into 10 inch long strips. Roll the ends together to seal and make a ring. Place on a very lightly floured surface near your stove. Let bagels rest 20-30 minutes.
Fill a large soup pot or Dutch oven three quarters full with water. Add the malt syrup and salt. Bring water to a boil. Preheat oven to 425 degrees F.
Prepare two more baking sheets. Line one with a kitchen towel, the other with parchment paper which has been sprinkled with cornmeal (optional). Reduce water to simmer and add bagels a few at a time. Allow to come to surface and simmer thirty seconds. Turn over and cook other side about 45 seconds (total 1 1/2 minutes). Remove bagel with slotted spoon allowing the dough to drip dry. Place on prepared baking sheet. Leave plain or sprinkle on topping of choice.
Place in oven, reduce heat to 425 F. and bake until done, about 17-22 minutes.
Cinnamon Raisin Bagel:
1/2 Cup Raisin
1 T. Cinnamon
1 T. Sugar
Mix all ingredients when mixing in flour.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Another great recipe from My Kitchen Cafe! I did some tweeking from the Original on: http://mykitchencafe.blogspot.com/2008/09/vanilla-pudding-cinnamon-rolls-with.html
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1/2 cup butter, softened to room temperature
2 cups brown sugar
5 teaspoons cinnamon
Frosting:
4 ounces cream cheese
1/4 cup butter, softened to room temperature
1 teaspoon vanilla
1 1/2 cups confectioner’s sugar
2 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. In bowl, mix 1/2 cup butter, 2 cups brown sugar and 5teaspoons cinnamon. Spread over top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
Vanilla Pudding Cinnamon Rolls with Cream Cheese Frosting
Rolls:
½ cup warm water
2 tablespoons active dry yeast
2 tablespoons sugar
3 ½ ounce package instant vanilla pudding
½ cup butter, melted
2 eggs
1 teaspoon salt
6+ cups flour
Filling:
1/2 cup butter, softened to room temperature
2 cups brown sugar
5 teaspoons cinnamon
Frosting:
4 ounces cream cheese
1/4 cup butter, softened to room temperature
1 teaspoon vanilla
1 1/2 cups confectioner’s sugar
2 tablespoons milk
In a small bowl combine water, yeast and sugar. Stir until dissolved. Set aside. In large bowl, take pudding mix and prepare according to package directions. Add butter, eggs and salt. Mix well. Then add yeast mixture. Blend. Gradually add flour; knead until smooth. Do not overflour the dough! It should be very soft but not sticky. Place in a greased bowl. Cover and let rise until doubled. Then roll out on floured board to 34 X 21 inches in size. In bowl, mix 1/2 cup butter, 2 cups brown sugar and 5teaspoons cinnamon. Spread over top. Roll up very tightly. With knife put a notch every 1 1/2 inches. Cut with thread or serrated knife. Place on lightly greased cookie sheet 1 inch apart. Cover and let rise until double again. Bake at 350 degrees for 15-20 minutes. Remove when they start to turn golden (don’t overbake). Frost warm rolls with cream cheese frosting (combine butter and cream cheese and mix well, then add vanilla and sugar and mix again, then add milk for desired consistency). Makes about 24 very large rolls.
Katie's Super Yummy Zucchini Muffins
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1/4 cup vegetable oil
1/4 cup applesauce
1/4 cup milk
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup grated zucchini
1 grated medium-sized apple (I didn't measure out how much this was)
1/2 cup semisweet chocolate chips
In a bowl, combine flour, sugar, baking soda, cinnamon and salt.. Combine the egg, oil, applesauce, milk, lemon juice, and vanilla; mix well. Stir into dry ingredients just until moistened. Fold in zucchini, apple, and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 20-25 minutes or until muffins test done.
Sausage and Eggs Breakfast Pizza
1 Pkg. Jimmy Dean Pork Sausage
1 Can Refrigerated Crescent Rolls
1 Cup Frozen Hash browns
4 oz (1 Cup) Sharpe Shredded Cheese
3 Eggs (lightly beaten)
3 T Milk
½ t. Salt
1 t. Black Pepper
3 T Diced Red and Yellow Pepper
¼ Cup Sliced Green Onions
2 T Grated Parmesan Cheese
In skillet cook sausage. Separate rolls into 8 triangles and place into ungreased 12” round rimmed pizza pan. Press dough together. Make dough 1” larger for crust. Sprinkle cook sausage over crust. Top with Hash Browns, peppers, onions and cheese. Stir Eggs, Milk, Salt and Pepper together and poor evenly over pizza. Sprinkle with Parmesan Cheese. Bake at 375 for 20 minutes.
1 Can Refrigerated Crescent Rolls
1 Cup Frozen Hash browns
4 oz (1 Cup) Sharpe Shredded Cheese
3 Eggs (lightly beaten)
3 T Milk
½ t. Salt
1 t. Black Pepper
3 T Diced Red and Yellow Pepper
¼ Cup Sliced Green Onions
2 T Grated Parmesan Cheese
In skillet cook sausage. Separate rolls into 8 triangles and place into ungreased 12” round rimmed pizza pan. Press dough together. Make dough 1” larger for crust. Sprinkle cook sausage over crust. Top with Hash Browns, peppers, onions and cheese. Stir Eggs, Milk, Salt and Pepper together and poor evenly over pizza. Sprinkle with Parmesan Cheese. Bake at 375 for 20 minutes.
Zucchini Bread
3½ Cups Flour
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
2 t. Baking Powder
½ t. Baking Soda
1 t. Salt
1 t. Cinnamon
½ t. Nutmeg
¼ t. Clove
2½ Grated Unpeeled Zucchini
1 Cup Sugar
4 Eggs
½ Cup Oil
2 T Grated Orange Zest
1 Cup Chopped Toasted Pecans or Walnuts
Sift Flour, Baking Powder, Baking Soda, Salt, Cinnamon, Nutmeg, and Clove into a bowl and set aside.
Combine zucchini, sugar, eggs, oil and orange zest and mix by hand until evenly blended. Add and mix dry ingredients to zucchini mixture. Fold in nuts.
Grease and flour 2- 8½” bread pans. Fill pans and bake at 350 for 50-55 minutes (until edges are brown and pull away from pan).
Bakes 2 loafs
From Sheri
Cheesy Breakfast Potatoes
2 lbs Frozen Hash Browns
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
¼ Cup Melted Butter
1 Pint Sour Cream
1 Can Cream of Celery
2 Cups Grated Cheese
Mix all together and then sprinkle with potato topper. Bake 350 for 45 minutes.
From Linda
Blueberry French Toast
12 slices of day old white bread, with crusts removed.
2 packages (8 ounces each) cream cheese
1 cup blueberries
Cut bread into one inch cubes. Place half in a greased 9 x 13 baking dish. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread.
Mix and Pour Over Bread:
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cover and Chill 8 hours or over night. Cover and Bake at 350 for 30 minutes
Sauce:
1 Cup Sugar
2 T Cornstarch
1 Cup Water
1 Cup Blueberries
1 T Butter
Mix Sugar and Cornstarch in Sauce pan, add water. Boil for 3 minutes over medium heat, stirring constantly. Stir in Blueberries, reduce heat and simmer for 8-10 minutes, until berries burst. Stir in Butter.
Make 6-8 Servings
From Sheri
2 packages (8 ounces each) cream cheese
1 cup blueberries
Cut bread into one inch cubes. Place half in a greased 9 x 13 baking dish. Cut cream cheese into cubes and place over bread. Top with blueberries and remaining bread.
Mix and Pour Over Bread:
12 eggs
2 cups milk
1/3 cup maple syrup or honey
Cover and Chill 8 hours or over night. Cover and Bake at 350 for 30 minutes
Sauce:
1 Cup Sugar
2 T Cornstarch
1 Cup Water
1 Cup Blueberries
1 T Butter
Mix Sugar and Cornstarch in Sauce pan, add water. Boil for 3 minutes over medium heat, stirring constantly. Stir in Blueberries, reduce heat and simmer for 8-10 minutes, until berries burst. Stir in Butter.
Make 6-8 Servings
From Sheri
Down to Earth Granola
4 Cups Old-Fashioned Oats
1 ½ Cups Sliced Almonds
½ Cup Packed Light Brown Sugar
½ t. Salt
½ t. Ground Cinnamon
¼ Cup Oil
¼ Cup Honey
1 t. Vanilla
1 ½ Cup Raisins or Dried Cranberries
Mix Oats, Almonds, Brown Sugar, Salt and Cinnamon in a bowl.
Heat Oil and Honey in a sauce pan, whisk in Vanilla. Poor over oat Mixture and mix gently all together.
Spread over a 15x10x1” baking pan. Bake at 300 for 40 minutes stirring very 10 minutes. Transfer to pan to cooling rack and cool completely. Add raisins.
Store in sealed container at room temp for up to 1 week.
Makes 9 (1 cup) Servings
From Sheri
1 ½ Cups Sliced Almonds
½ Cup Packed Light Brown Sugar
½ t. Salt
½ t. Ground Cinnamon
¼ Cup Oil
¼ Cup Honey
1 t. Vanilla
1 ½ Cup Raisins or Dried Cranberries
Mix Oats, Almonds, Brown Sugar, Salt and Cinnamon in a bowl.
Heat Oil and Honey in a sauce pan, whisk in Vanilla. Poor over oat Mixture and mix gently all together.
Spread over a 15x10x1” baking pan. Bake at 300 for 40 minutes stirring very 10 minutes. Transfer to pan to cooling rack and cool completely. Add raisins.
Store in sealed container at room temp for up to 1 week.
Makes 9 (1 cup) Servings
From Sheri
Cinnabon Cinnamon Rolls
Dough:
¼ cup butter melted
¼ cup water
½ package instant vanilla pudding (1/2 of a 3 oz. box)
1 cup milk
1 beaten egg
1 T sugar
½ t. salt
4 cups bread flour
2 ½ t. yeast
Filling:
½ cup butter, softened
1 cup brown sugar
2 t. cinnamon
Frosting:
4 oz. soft cream cheese
¼ cup soft butter
½ cup powdered sugar
2 t. vanilla
1 ½ t. milk
Place ingredients in bread Machine. Set on dough cycle. Once dough cycle is done, roll dough out into a 17X10 rectangle.
Spread often butter over dough. Sprinkle Brown sugar and cinnamon over butter. Roll tightly from long end, pinch seam close. Slice roll in 1” slices and place onto greased cookie sheet. Let rise until double (1 hour). Bake at 350 for 15-20 minutes. Frost and Serve.
From Sheri
¼ cup butter melted
¼ cup water
½ package instant vanilla pudding (1/2 of a 3 oz. box)
1 cup milk
1 beaten egg
1 T sugar
½ t. salt
4 cups bread flour
2 ½ t. yeast
Filling:
½ cup butter, softened
1 cup brown sugar
2 t. cinnamon
Frosting:
4 oz. soft cream cheese
¼ cup soft butter
½ cup powdered sugar
2 t. vanilla
1 ½ t. milk
Place ingredients in bread Machine. Set on dough cycle. Once dough cycle is done, roll dough out into a 17X10 rectangle.
Spread often butter over dough. Sprinkle Brown sugar and cinnamon over butter. Roll tightly from long end, pinch seam close. Slice roll in 1” slices and place onto greased cookie sheet. Let rise until double (1 hour). Bake at 350 for 15-20 minutes. Frost and Serve.
From Sheri
Basic Scones
From Sheri
3 ½ Cups Flour
Pinch of Salt
1 T Baking Powder
¾ Cup Cold Butter
½ Cup Sugar
1 Egg
½ Cup Milk
1 Egg (lightly beaten)
Combine Flour, Salt and Baking Powder. Cut in butter until mixture is crumbly. Stir in Sugar (and fruit or nuts if desired). Stir well. Add Egg and milk. Mix with large fork until mixture forms soft dough. Add more milk if needed (1 Tablespoon at a time).
Turn dough onto a floured surface and knead lightly for 30 seconds to form a smooth dough.
Divide dough in half and pat each half into a circle about ½ “ thick. Cut circle into wedges. Brush wedge with beaten eggs. Place oh hot baking sheet. Bake at 425 for 10 minutes.
Makes 12 scones
3 ½ Cups Flour
Pinch of Salt
1 T Baking Powder
¾ Cup Cold Butter
½ Cup Sugar
1 Egg
½ Cup Milk
1 Egg (lightly beaten)
Combine Flour, Salt and Baking Powder. Cut in butter until mixture is crumbly. Stir in Sugar (and fruit or nuts if desired). Stir well. Add Egg and milk. Mix with large fork until mixture forms soft dough. Add more milk if needed (1 Tablespoon at a time).
Turn dough onto a floured surface and knead lightly for 30 seconds to form a smooth dough.
Divide dough in half and pat each half into a circle about ½ “ thick. Cut circle into wedges. Brush wedge with beaten eggs. Place oh hot baking sheet. Bake at 425 for 10 minutes.
Makes 12 scones
Orange Rolls
From Sheri
1 Cup Warm Milk
3 T Melted Butter
½ Cup Sugar
1 ½ Cups Flour
3 Beaten Eggs
1 Yeast Cake
Mix Well and let rise 1 ½ hours.
Add
3 Cups flour
1t. Salt
Let rise until light
Divide dough in two equal parts and roll out ¼ “ thick and spread with:
¼ Cup Sugar
6 T Butter
Spread in 2 section. Roll up and slice. Place in miffin tins. Let rice until light. Bake at 375 for 10 minute. Remove from tins immediately.
Makes 3 Dozen
1 Cup Warm Milk
3 T Melted Butter
½ Cup Sugar
1 ½ Cups Flour
3 Beaten Eggs
1 Yeast Cake
Mix Well and let rise 1 ½ hours.
Add
3 Cups flour
1t. Salt
Let rise until light
Divide dough in two equal parts and roll out ¼ “ thick and spread with:
¼ Cup Sugar
6 T Butter
Spread in 2 section. Roll up and slice. Place in miffin tins. Let rice until light. Bake at 375 for 10 minute. Remove from tins immediately.
Makes 3 Dozen
Vanilla Pull Parts
24 Frozen Rhodes Roll (semi- thawed & cut in half)
1/2 box Cook and serve Vanilla Pudding
1/2 box Cook and serve Butterscotch Pudding
1/2 cup brown sugar
1/2 cup butter melted
1 tsp cinnamon
1/2 cup chopped pecans
-Mix dry pudding mix in a bowl
-Dip halved Rhodes Roll in to dry pudding mixture
-Place dipped rolls into bunt pan or 9x13 cake pan
-combine brown sugar, melted butter, cinnamon and pecans together and poor over pan
-Cover rolls and refrigerate over night
-Bake 350 for 30-35 minutes.
1/2 box Cook and serve Vanilla Pudding
1/2 box Cook and serve Butterscotch Pudding
1/2 cup brown sugar
1/2 cup butter melted
1 tsp cinnamon
1/2 cup chopped pecans
-Mix dry pudding mix in a bowl
-Dip halved Rhodes Roll in to dry pudding mixture
-Place dipped rolls into bunt pan or 9x13 cake pan
-combine brown sugar, melted butter, cinnamon and pecans together and poor over pan
-Cover rolls and refrigerate over night
-Bake 350 for 30-35 minutes.
Swedish Pancakes (Sweet Crepes)
4 eggs
1 cup milk
1 cup flour
2 T. Sugar
1/2 t. salt
Mix in blender.
Heat a crepe pan over medium heat until hot. Coat with vegetable oil or cooking spray. Pour about 1/4 cup of batter into the pan and tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter. Make 7-8 pancakes.
Buffed Oven Pancakes (aka: German Pancakes)
5 T. Butter
6 eggs
1 1/2 cup all-purpose flour
1 1/4 cup milk
1/4 t. salt
1 T. sugar
Melt Butter in 425 oven (3-5 mins.).
Add batter to hot pan
Bake for 25 Minutes
6 eggs
1 1/2 cup all-purpose flour
1 1/4 cup milk
1/4 t. salt
1 T. sugar
Melt Butter in 425 oven (3-5 mins.).
Add batter to hot pan
Bake for 25 Minutes
Shawna's Christmas Morning Cinnamon Rolls
2 c. scalded milk
1/2 c. butter/margarine
1 c. mashed potatoes (instant works great)
1/2 c. warm water
2 eggs
1 c. sugar
2 T. dry yeast
10 c. flour
1 t. salt
Put yeast and 1/2 c. warm water in a bowl and set aside. In microwave safe dish put 1/2 c butter and 2 c milk and melt butter while you scald the milk (about 4 mins). In mixer bowl, add 1 c mashed potatoes and scalded milk mixture and mix. Add eggs, sugar, salt, and 5 c. flour. Add yeast mixture and the rest of the flour and knead in mixer for 8 minutes. Take out of mixer and knead on lightly floured surface then put in oiled bowl, turning once. Cover and let double (45 mins - 1 hr).
Split dough in half and roll each out (about a fingernail thick) on a greased surface one at a time. Spread about 1/4 c softened butter on dough and sprinkle with cinnamon (as much as you like). Raisins & nuts are optional. Roll up and cut about 1 inch increments. Place on a greased cookie sheet and let rise for an hour. Bake at 350 for 14 mins.
Cream Cheese Frosting
8 oz cream cheese
1/2 c butter
3 c powdered sugar
1 t vanilla
Mix all ingredients and pour over warm rolls. If too thick, add milk 1 T at a time until desired consistency.
1/2 c. butter/margarine
1 c. mashed potatoes (instant works great)
1/2 c. warm water
2 eggs
1 c. sugar
2 T. dry yeast
10 c. flour
1 t. salt
Put yeast and 1/2 c. warm water in a bowl and set aside. In microwave safe dish put 1/2 c butter and 2 c milk and melt butter while you scald the milk (about 4 mins). In mixer bowl, add 1 c mashed potatoes and scalded milk mixture and mix. Add eggs, sugar, salt, and 5 c. flour. Add yeast mixture and the rest of the flour and knead in mixer for 8 minutes. Take out of mixer and knead on lightly floured surface then put in oiled bowl, turning once. Cover and let double (45 mins - 1 hr).
Split dough in half and roll each out (about a fingernail thick) on a greased surface one at a time. Spread about 1/4 c softened butter on dough and sprinkle with cinnamon (as much as you like). Raisins & nuts are optional. Roll up and cut about 1 inch increments. Place on a greased cookie sheet and let rise for an hour. Bake at 350 for 14 mins.
Cream Cheese Frosting
8 oz cream cheese
1/2 c butter
3 c powdered sugar
1 t vanilla
Mix all ingredients and pour over warm rolls. If too thick, add milk 1 T at a time until desired consistency.
Baked French Toast Casserole with Maple Syrup
1 loaf French bread (13 to 16 ounces) or Loaf of Texas Toast
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
Slice French 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. Makes enough for Baked French Toast Casserole.
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
Slice French 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. Makes enough for Baked French Toast Casserole.
Caramel and glazed Cinnamon rolls
DOUGH:
1 cup warm milk
1 1/2 teaspoons active dry yeast
1 egg (at room temperature)
2 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt
3 1/3 cups bread flour
FILLING:
Butter
Cinnamon
Sugar
CARAMEL SAUCE:
1/3 cup butter
1/2 cup brown sugar
2 tablespoons milk
Optional:
(1 cup chopped walnuts)
GLAZE:
1/4 cup butter, melted
1/2 cup brown sugar
3 oz Cream Cheese
Optional:
1/2 cup chopped walnuts
1/2 cup raisins
DIRECTIONS:
Dissolve yeast in warm milk and let sand 5-10 minutes. Add egg, butter, and sugar, salt. Add flour ½ a cup at a time. Kneed dough for 5-7 minutes. Let rise for 30-45 minutes.
In a medium sauce pan, melt 1/3 cup butter over medium-low heat. Stir in 1/2 cup brown sugar, 2 tablespoons milk and 1 cup walnuts. Stir constantly until well blended. Pour this sauce in a 9x13 inch pan; set aside.
Take risen dough on a lightly floured board, and roll the dough into a rectangle about 10x15. Rub dough with butter and sprinkle with brown sugar, cinnamon, nuts and raisins.
Roll the dough up tightly like a jelly roll, starting with the long side. Press the edges to seal. With a knife, or preferably a long piece of dental floss, cut the roll into one inch pieces. Place the pieces in the prepared pan on top of the caramel sauce.
Cover with a damp cloth and let rise in a warm place until double in size, about an hour and a half.
Preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven for 15 to 20 minutes, until brown. Remove from oven and turn upside down onto a platter. Let set for 15 minutes and then cover with glaze.
*Just as good with just caramel sauce or just glaze
Pancakes
1 ¼ Cups Flour
1 T. Baking Powder
1 T. Sugar
1 t. Salt
-Mix Well
1 Beaten Egg
1 Cup Milk
2 T. Oil
-Add to Mixture and Mix well.
Serves 2-3 adults
Heavenly Cloud Biscuit
2 Cups sifted four
1 Tablespoon sugar
4 t. baking powder
1/2 t. salt
1/2 Cup shortening
1 Beaten egg
1/3 Cup milk
-Roll out dough and cut pieces
-Bake at 450 degrees for 10-14 minutes
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