Spiced Pumpkin Pancakes by Marla

1 1/4 c of flour

3 TB sugar

2 Tsp baking powder

1 1/4 tsp of pumpkin pie spice

3/4 tsp. of salt

1 1/3 c whole milk

3/4 c. canned pumpkin

4 large eggs seperated

1/4 c melted butter 

1 tsp vanilla

whisk first five ingredients in large bowl to blend.

Whisk milk, pumpkin, egg yolks, melted butter and vanilla in seperate bowl. blend well. 

Add pumpkin mixture to dry ingredients; whisk just until smooth. 

Using electric mixer beat egg whites in anther medium bowl until stiff but not dry. Fold whites into batter in 2 additions. Gril about 1 1/2 minutes per side.

Monkey Bread by Taya

In a Large pan melt 4 TB  Margarine or Butter

Add:
2 C of warm water
1/2 c of Sugar
2 TB yeast

Let Stand for 5 Minutes

Add
1 TB salt
3 C flour
2 beaten eggs

beat until smooth. Add 3 cups of flour. Stir with a spoon until flour is mixed in. Cover and let rest for 1 hour. Melt 1/2 cup of margarine in bundt pan or bread loaf pans.
Roll dough out until 1/2 inch thick. Cut with biscuit cutter about 30. Coat both sides of rounds with melted margarine. Stand rounds on sides until pan is full. Let rise for an hour. Bake at 350 degrees for 30 minutes or until golden brown. Serve Warm

PERFECTLY CHOCOLATE CHIP COOKIES - MARLA

2 1/4 flour
1/3 baking cocoa
1 tsp of baking soda
1/2 salt
1 cup softened butter
3/4 sugar
3/4 brown sugar
1 tsp vanilla 
2 eggs
2 cups of semi sweet

heat oven to 375.
stir together flour, cocoa, baking soda and salt.
In a large bowl, beat butter, sugars and vanilla until creamy.
Add eggs. 
Gradually add flour mixture.
Stir in Chocolate chips.

Bake for 8-10 minutes.
about 5 dozen.

GOLDEN CRESCENT ROLLS (BY SIS ROGERS)

7 TSP DRY YEAST
1 1/8 CUPS OF WATER (110-115)

3/4 CUP OF SUGAR
3 JUMBO EGGS
1 STICK OF SOFTENED BUTTER
1/4 CUP CRISCO
1 1/2 TSP OF SALT
6 CUPS OF FLOUR

IN LARGE BOWL PUT SUGAR, EGGS, BUTTER, SALT, CRISCO, AND 3 CUPS OF FLOUR.

WARM WATER IN MEASURING CUP TO 110- 115 
ADD YEAST STIR WELL TO DISSOLVE YEAST.

ADD REMAINING FLOUR.
MIX WITH HANDS AND THEN KNEAD LIGHTLY.
PUT IN BUTTERED BOWL.
PLACE IN WARMED OVEN UNTIL DOUBLED ABOUT 1 1/2 HOURS

PUNCH DOUGH DOWN.
DIVIDE IN HALF

ROLL EACH PART INTO A 12 INCH CIRCLE

SPREAD WITH BUTTER
CUT INTO 12 WEDGES.

ROLL EACH WEDGE INTO CRESCENT. 


PLACE POINT DOWN ON BUTTERED COOKIE SHEET.
LET RISE ABOUT 1 HOUR UNTIL DOUBLED.

BAKE AT 350 -375 FOR 8-10 MINUTES.

MAKE 24 ROLLS.

FRESH GINGER MUFFINS BY MARLA

FRESH GINGER MUFFINS (TEA PARTY MUFFINS)

1-3 OZ PIECE OF UN PEELED GINGER ROOT
3/4 C & 3TB OF SUGAR
2 TB OF LEMON ZEST
8 TB OF UNSALTED BUTTER
2 LARGE EGGS
1 CUP OF BUTTER MILK
2 CUP FLOUR
1/2 TSP SALT
3/4 TSP OF BAKING SODA


PREHEAT OVEN TO 375 

WASH ROOT AND CUT INTO CHUNKS. FOOD PROCESS GINGER TO TINY PIECES OR MINCE BY HAND. MEASURE OUT 1/4 C . PUT GINGER AND 1/4 C OF SUGAR IN A SMALL SKILLET AND COOK OVER MED HEAT STIRRING TO MELT SUGAR AND MAKE MIXTURE HOT (JUST A COUPLE OF MINUTES)

IN A SMALL BOWL WHISK LEMON ZEST AND 3TB SUGAR. ADD TO GINGER MIXTURE.

PUT BUTTER IN STAND MIXER. BEAT BUTTER THEN ADD REMAINING 1/2 C SUGAR AND BEAT UNTIL SMOOTH. ADD EGGS AND MIX THEN BUTTERMILK AND BEAT TO BLEND. ADD FLOUR SALT AND BAKING SODA AND BEAT JUST UNTIL SMOOTH. ADD GINGER LEMON MIXTURE AND BEAT TO MIX WELL. SPOON BATTER INTO PREPARED MUFFIN TIN. 

BAKE FOR 18-20 MINUTES.

COCONUT RICE BY MARLA

COCONUT RICE:

1  14 OZ OF COCONUT MILK
1 1/4 C WATER
3-6 TSP OF SUGAR
PINCH OF SALT
1 1/2 C JASMINE RICE

COMBINE FIRST 4 INGREDIENTS IN SAUCEPAN AND STIR TO DISSOLVE SUGAR.
ADD RICE.
BRING TO A BOIL OVER MEDIUM HEAT.
COVER, REDUCE HEAD AND SIMMER FOR 18-20 MINUTES UNTIL RICE IS TENDER.
GARNISH WITH TOASTED COCONUT.

ORANGE ROLLS FROM TAYA

ORANGE ROLLS
3 TB YEAST
1/2 CUP OF WARM WATER
*******************
1 CUP OF SOFTENED BUTTER
4 EGGS
1/2 SUGAR
2 TSP SALT
- THEN ADD 2 CUP OF WARM MILK
MIX
**********
THEN ADD YEAST MIXTURE
***********
7 1/2 U FLOUR
MIX WITH DOUGH HOOK FOR ABOUT 10 MINUTES
*******
LET DOUBLE IN A GREASED BIG BOWL FOR 45 MIN
********
DIVIDE IN 4
SPREAD ORANGE MIXTURE
CUT IN 12 SLIVERS
THEN ROLL LIKE A CRESCENT
LET RISE FOR 30 MINUTES THEN BAKE IN OVEN AT 350 OR 375 

*ORANGE MIXTURE*
3/4 C  MELTED BUTTER
1 C SUGAR
2 MED GRATED ORANGE PEEL.

Blueberry Muffins

To Die For Blueberry Muffins

Rated: Submitted By: Colleen Photo By: NeeterBug Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 8

"Big blueberry flavor warrants big muffins, so fill the cups right up for oversized muffins that will please everyone. The cinnamon-sugar streusel is the crowning glory."

Ingredients:

1 1/2 cups all-purpose flour 3/4 cup white sugar 1/2 teaspoon salt 2 teaspoons baking powder 1/3 cup vegetable oil 1 egg

1/3 cup milk 1 cup fresh blueberries 1/2 cup white sugar 1/3 cup all-purpose flour 1/4 cup butter, cubed 1 1/2 teaspoons ground cinnamon

Directions:

1.	Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2.	Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3.	To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4.	Bake for 20 to 25 minutes in the preheated oven, or until done.

Congo Bars from Here is the recipe...

Congo Bars

Adapted from Grandma Dickson (from here is the recipe.blogspot.com )

2 ½ cups all-purpose flour (11.25 ounces if you use a scale)

2 ½ tsp. baking powder

½ teaspoon salt

2/3 cup butter (5 3/8 ounces) at room temperature

3 eggs at room temperature

2 ¼ cups light brown sugar (18.5 ounces if you use a scale)

1 tsp. vanilla

1 12-ounce package chocolate chips

1 cup chopped nuts, optional

Preheat oven to 375 degrees.

In a bowl whisk together flour, baking powder, and salt. (Or you could sift the ingredients, if you are that type of baker.  I’m not.)  Set aside.

In a mixing bowl cream brown sugar and butter together until well combined.  Add eggs, one at a time, making sure each is incorporated before adding the next.  Add vanilla and beat until mixture is smooth and no lumps of sugar remain.  Don’t get carried away mixing here.  If you beat until everything is light and fluffy the Congo bars will be too cake-like.

Add flour mixture and mix just until combined.  Add chocolate chips and mix again until chips are evenly dispersed.

Spray a jelly roll pan with cooking spray.  Spread dough evenly on pan – much easier imagined than accomplished – and bake for 18 minutes, or until congo bars resemble the picture above.

Remove pan from oven, place on cooling rack and cool until firm enough to cut.

Pizza Dough from Hobble Creek Kitchen

I am not saying this is going to be easy folks, but you will make the best pizza you have ever had and it is going to cheaper than going to Brick oven.

The dough (this is a doubled recipe 4 12 inch pizzas)

1 c warm water

1 t yeast

2 t sugar

1 1/2 c cold water

2 t olive oil

2 1/2 t salt

6 to 7 c high gluten flour

( in a stand mixer) dissolve yeast and sugar in the warm water. Mix salt in 2 c of the flour. Add proofed yeast mixture, cold water and oil and mix (should be like pancake batter). Switch to dough hook and start adding more flour. Add enough flour till you have a stiff dough. Knead for about 5 min, till dough is elastic. When you roll in into a ball and pinch the middle between your fingers, it should only relax a little when you let go, if it goes right back to form, keep kneading. Now here is where you must have patience. Cut the dough into two pieces, roll them into a ball and put them into pam sprayed ziplock and put them into the fridge for TWO DAYS MINIMUM! They have to raise in the fridge for two days! The dough should get to about double is size.

So you have waited, your pizza day has come. Hopefully you have already gone to costco and got their perfect pizza cheese blend, is mozz, provolone, and cheddar. Sauce time:

1 large can crushed tomatoes

1 small can tomato paste

3 t salt

2 t sugar

1-2 t pepper (your preference on spice)

1/4-1/2 t cayenne pepper

2 garlic cloves minced

2 t basil leaves

1/2 -1 t oregano

Mix that all together in a sauce pan and heat to mix all the flavors together, what you don't use you can save for next week.

Your pizza stone should be on the bottom rack of the oven. Turn you oven to its highest setting, mine is 500. You need to heat the oven for a least 30, so the stone is nice and hot.

Time to shape the pizzas, best to use you hands. Hard to describe really, but know that it isn't easy, and you pizzas probably won't be too pretty. If you use the pizza screens, they are helpful in stretching out the dough. My sister-in-law only uses the individual screens because the dough is difficult to stretch. The warmer the dough, the easier it is to shape, so pull the dough out of the fridge about an hour before shaping.

add sauce
add cheese

add toppings

If you are using a screen, set right on the stone and after about 7 minutes remove the screen and let the pizza sit on the stone. If you shaped you pizza on the pizza peel, (make sure you use corn meal) then shake the pizza right onto the stone. They take about 10-12 minutes to cook. Check them to see when the crust is browned.

It is good, I don't know if I will ever buy a pizza again. My sister makes dough every week and always has dough in her fridge ready to go for when her family craves pizza. I know this post was way to long, any questions, just post them on the comment board and I will answer them.

Big Chocolate Cookies

http://hereistherecipe.blogspot.com/2008/10/strobel-cookies.html?pfstyle=wp

here is the recipe: Strobel Cookies

I’ve been trying to find the perfect chocolate chip cookie recipe since I was 12 years old. In my search I have tested nearly every permutation of ingredients: butter, margarine, or shortening; ground oatmeal or not; milk chocolate or dark; Nestle, Hershey, or Ghirardelli; baking powder or soda; large eggs or extra-large eggs, and on and on. I have made six versions of the Neiman Marcus recipe and every version of the Mrs. Fields recipe floating around on the web. About 7 years ago I settled on a recipe that I had tweaked over time. It contained all the ingredients you would find in the Toll House recipe, just in the proportions that worked best for me, and we loved the cookies. Lots of people loved the cookies - I became known as “the Cookie Lady” at the school. One morning I caught my daughter baking a batch for the Spanish teacher to make amends for some unruly behavior. My other daughter sold these cookies at school to pay for her class trip to Wasington, D.C. and had enough left over to buy a digital camera. One day during an especially discouraging nursing clinical I contemplated quitting nursing school and opening a cookie cart in front of the hospital.

The only problem with my cookie recipe is that it required some shortening in addition to butter. I know that Crisco eliminated all trans fat from their shortening last year, but this wasn’t about health issues. It was about using shortening. Serious cooks don’t use shortening. They use real butter. Unsalted butter. But I could never get the right texture using just butter.
This past summer the New York Times ran an article on the best chocolate chip cookie in New York City, along with a recipe. Imagine my excitement – I was already planning on going into New York the very next day to take my nursing boards. But now I had reason to celebrate. The New York Times had found the perfect cookie for me! If ever there was incentive to finish a test in a hurry I had found it. I was in and out of that testing center in just under an hour. The walk down Manhattan and across the Brooklyn Bridge took longer than my test. Finally we found Jacques Torres’ chocolate shop, tucked away in a tiny little boutique on the edge of Brooklyn. I would like to report that I met my chocolate chip cookie Nirvana in that shop, but I did not. The cookies were good, but that is because they were warm. Otis Spunkmeyer cookies taste good warm. Nevertheless, I decided to try the recipe from the New York Times. It was good, but with a few tweaks of my own I like it better. Is it better than my tried and true favorite? Maybe….

Chocolate Chip Cookies
16 ounces all-purpose flour (3 1/2 cups)
1 ¼ teaspoons baking soda
1 ½ teaspoons baking powder
1 ½ teaspoons kosher salt OR 3/4 teaspoon table salt
1 ¼ cups unsalted butter (2 ½ sticks)
10 ounces dark brown sugar (1 ¼ cups)
8 ounces granulated sugar (1 cup plus 2 tablespoons)
2 large eggs
2 teaspoons vanilla extract
1 ¼ pounds chocolate chips (I prefer Ghirardelli)
Sift (or whisk together) flour, baking soda, baking powder, and salt into a bowl. Set aside.
Using a mixer with a paddle attachment, cream butter and both sugars together until blended. Don't go crazy here, just make sure everything is incorporated. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined. Stir in chocolate chips.
Preheat oven to 350 degrees. Using a size 20 ice cream scoop (approximately ¼ cup) form dough into balls, *place on cookie sheet and bake 18 to 20 minutes, or until light golden brown but still soft. Let cookies rest on cookie sheet for only 1 or 2 minutes, then gently remove from tray and place directly on counter top until set enough to eat. Don't even bother with a cooling rack. Best enjoyed with a tall glass of cold milk.
Notes on the recipe: Size matters. Anything smaller than ¼ cup produces an inferior cookie. Milk or dark? You decide. I use half milk and half dark.
 *These cookies always taste better if you freeze the dough first and cook them from the frozen state – just add a couple of minutes to the baking time. The dough keeps well for about a month in the freezer – just form into balls before freezing. Toasted walnuts or pecans are fabulous.
Update on 3/29/09: For those of you who have been using this recipe, I want you to know I've made a few little tweaks. First, I cut back on the flour from 3 3/4 cup to 3 1/2 cups and I no longer cream the butter and sugars for 5 minutes. I found that just a nice little mix gives the cookie a better, less cakey texture (and it's easier too!). Also, please use dark brown sugar, Domino brand if you can. Light brown sugar just doesn't have enough flavor. Finally, I made a fortuitous discovery the other day. I removed two packages of butter from the freezer to soften. When I came back several hours later, the package of Trader Joe's butter had practically melted through the wrapper. The Land O' Lakes butter was perfectly softened, but not melted. Long story short, apparently all butter is not created equal, and, in my humble opinion, Land O' Lakes butter makes the best cookie (sorry Trader Joe's).
Equipment Update: If you have been looking for a really great cookie scoop, I LOVE the Vollrath 1 5/8 ounce Yellow NSF Certified Food Disher. Mine has been used at least once a week for several years and shows no signs of giving up. It makes the perfect size cookie if you like to bake 12 cookies at a time and is perfectly dishwasher safe. It's only $9.81 cents plus shipping from Restockit.com. (I did not get paid for this endorsement, darn it.)
https://www.restockit.com/1-5-8-Ounce-Yellow-NSF-Certified-Food-Disher-(13-0627).html
Here is the link to the NY Times article:
http://www.nytimes.com/2008/07/09/dining/09chip.html?scp=3&sq=chocolate%20chip%20cookie&st=cse

Chewy Ginger Cookies (Marla)

Chewy Ginger Cookies
3/4 C. canola oil
1 cup sugar
1 Egg
1/4 cup molasses
2 cups flour
1/2 t. salt or 1t. kosher salt (I like kosher better)
1 1/2 t. baking soda
3 t. ground ginger, or two t. freshly grated and one t. ground
1 t. cinnamon
1/2 t. clove or allspice
Combine the wet ingredients and then the dries and mix all together. Spoon about a
tablespoon size and roll in sugar and Bake at 350 for about 12 minutes. They will fall
slightly after coming out of the oven.
I also add about a half teaspoon of cardamom and about a half teaspoon of black
pepper because I like them really spicy.

Strawberry Shortcake

Strawberry Shortcakes
Adapted from Claudia Fleming and Russ Parsons
Update: Weights have been added! Er, or at least the ones I jotted down.
Serves 6
1 2/3 cups (224 grams) all-purpose flour
3 1/2 tablespoons (50 grams) sugar
1 tablespoon plus 1/2 teaspoon (20 grams) baking powder
2 hard-boiled egg yolks
1/8 teaspoon salt
6 tablespoons (84 grams) cold unsalted butter, cut into 1/2-inch cubes
2 teaspoons lemon or orange zest (optional)
2/3 cup (168 grams) plus 1 tablespoon heavy cream
Shortcake assembly
1/2 pound strawberries, washed, hulled and quartered
2 tablespoons (25 grams) sugar
1 tablespoon lemon juice
1 cup whipping cream, beaten to soft peaks
In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine. Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.
Turn the dough out onto a lightly floured work surface and gather into a shaggy mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.
Using a sharp knife, cut the circle into 6 wedges and arrange on a parchment-lined baking sheet. Alternately, you can use a cookie cutter to make shapes of your choice. Chill for 20 minutes (and up to 2 hours).
Preheat oven to 350°F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar. Bake until risen and golden brown, 18 to 20 minutes. Turn the pan around halfway through to ensure even cooking.
While the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes. (If the strawberries are extremely firm, do this 30 minutes in advance.)
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.

English Toffee by Jackie Sands

Grease the cookie sheet with butter

 

Recipe

2 cups sugar

1 TLSP white Karo syrup

1LB butter

½ cup water1/2 cup chopped unblanched almonds (don’t cup to finely)

 

Topping:

Large Hersey Chocolate bar Broken in pieces

½ cup finely chopped walnuts

 

Mix sugar, water, butter, syrup, cover and bring slowly to boiling point.  Remove cover and stir occasionally.

 Add almonds and then stir constantly as mixture cooks down.  Cook until it darkens somewhat and you see a puff of smoke (275 degrees).

Pour out on buttered cookie sheet with sides (jelly roll pan) DO NOT scrape pan just hold it upside down until it stops dripping.

Place chocolate bits on top of warm candy to melt.  As it melts spread chocolate to cover smoothly.  Sprinkle with chopped walnuts.  Cool. Break in pieces and store in box (no tin) in a dry place.

 

Mini Cornbread Mini- Muffins (PW)

Recipe: Blueberry Corn Mini-Muffins

Prep Time: 10 Minutes  |  Cook Time: 12 Minutes  |  Difficulty: Easy  |  Servings: 24

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• Muffins
• 1 cup Yellow Corn Meal
• 1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 2 Tablespoons Sugar
• 1 cup Buttermilk
• 1/2 cup Milk
• 1/2 teaspoon Baking Soda
• 1 whole Egg
• 1/4 cup Shortening (Melted)
• 1/2 teaspoon Vanilla
• 8 ounces, weight Dried Blueberries
• VANILLA BUTTER
• 1 stick 1/2 Cup Butter, Softened
• 1 whole Vanilla Bean
• 2 Tablespoons Sugar

Preparation Instructions

Preheat oven to 400 degrees. Combine corn meal, flour, salt, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried blueberries (you can use a little more or a little fewer if you'd like.)
Pour into a greased mini-muffin pan, trying to make sure blueberries stay evenly distributed. Bake for 10 minutes or so, or until golden brown.
To make the vanilla butter, combine the softened butter, the caviar from the vanilla bean, and the sugar. Stir until totally combined, then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

Moist Pumpkin Spice Muffins (PW)

Recipe: Moist Pumpkin Spice Muffins (With Cream Cheese Frosting)

Prep Time: 20 Minutes  |  Cook Time: 25 Minutes  |  Difficulty: Easy  |  Servings: 12

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• Muffin Ingredients:
• 1 cup All-purpose Flour
• 1/2 cup Sugar
• 2 teaspoons Baking Powder
• 1-1/2 teaspoon Cinnamon
• 1/4 teaspoon Ground Ginger
• 1/2 teaspoon Nutmeg
• 1/2 teaspoon Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• 1/2 cup Evaporated Milk
• 1 whole Egg
• 1-1/2 teaspoon Vanilla
• 1/2 cup Golden Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Nutmeg
• _____
• FOR FROSTING:
• 1/4 cup Softened Butter
• 4 ounces, weight Cream Cheese
• 1/2 pound Powdered Sugar
• 1/2 teaspoon Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

Cinnamon Baked French Toast (PW)

Recipe: Baked French Toast

Prep Time: 15 Minutes  |  Cook Time: 1 Hour  |  Difficulty: Easy  |  Servings: 12

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• FRENCH TOAST
• 1 loaf Crusty Sourdough Or French Bread
• 8 whole Eggs
• 2 cups Whole Milk
• 1/2 cup Whipping (heavy) Cream
• 3/4 cups Sugar
• 2 Tablespoons Vanilla Extract
• Topping
• 1/2 cup All-purpose Flour
• 1/2 cup Firmly Packed Brown Sugar
• 1 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1 stick Cold Butter, Cut Into Pieces
• Fresh Fruit (optional)

Preparation Instructions

Grease 9 x 13-inch baking pan with butter. Tear bread into chunks (or cut into cubes) and evenly distribute in the pan.
Mix together eggs, milk, cream, sugar, and vanilla. Pour evenly over bread. Cover tightly and store in the fridge several hours or overnight.
In a separate bowl, mix flour, brown sugar, cinnamon, and salt. Add nutmeg if desired. Add butter pieces and but into the dry mixture until mixture resembles fine pebbles. Store in a Ziploc in the fridge.
When you're ready to bake the casserole, preheat oven to 350 degrees. Remove casserole from oven and sprinkle crumb mixture over the top. (If you're using fruit, sprinkle on before the crumb mixture.) Bake for 45 minutes for a softer, more bread pudding texture. Bake 1 hour or more for a firmer, less liquid texture.
Scoop out individual portions. Top with butter and drizzle with maple syrup.

Lemon Blueberry Pancakes (PW)

Recipe: Lemon Blueberry Pancakes

Prep Time: 10 Minutes  |  Cook Time: 10 Minutes  |  Difficulty: Easy  |  Servings: 4

Print Recipe 3"x5" Cards 4"x6" Cards Full Page

Ingredients

• 1-1/2 cup Cake Flour
• 1 Tablespoon (additional) Cake Flour
• 1/4 teaspoon Salt
• 1 Tablespoon (heaping) Baking Powder
• 3 Tablespoons Sugar
• 1-1/2 cup Evaporated Milk (more If Needed)
• 1 whole Lemon (more If Needed)
• 1 whole Large Egg
• 1-1/2 teaspoon Vanilla
• 2 Tablespoons Butter, Melted
• Zest From 1 Lemon
• 1 cup Heaping Blueberries
• Extra Butter
• Maple Or Pancake Syrup

Preparation Instructions

Heat heavy skillet or grill over medium low heat.
In a medium bowl, mix flour, salt, baking powder, and sugar. Set aside.
In a separate bowl, mix evaporated milk, juice of 1 lemon (more if lemon isn't very juicy), and lemon zest. Allow to sit for five minutes, then add egg, vanilla, and melted butter. Mix to combine.
Pour wet mixture into dry ingredients. Stir gently to combine. Splash in more evaporated milk if mixture is overly thick. Stir in blueberries. Again, check to make sure mixture isn't overly thick.
Melt butter in heated skillet. Drop batter by 1/4 cup measures and fry pancakes on both sides until golden.
Serve with softened butter and warm syrup.