So goodbye Recipe Group........for now.
FRENCH TOAST GOODNESS
Erica Hyland
4 Tbsp. corn syrup
1 Cup Butter (2 Sticks)
2 Cups Brown Sugar (Packed )
1 Loaf Sweet French Bread , croissants
or raisin bread
10 Farm Fresh Eggs
1 3/4 Cups Half and Half
2 tsp. Vanilla
1/2 tsp. Salt
Cinnamon
Combine the syrup, butter and brown sugar in a small saucepan and simmer until the sugar is completely dissolved. Stir constantly until the mixture is smooth and not too thick. Pour into a greased 9"x13" baking dish pan. Pyrex or stoneware then set aside. Layer the bread on the syrup in the baking pan; you will need about 12 slices of bread, 6 per layer. In a large bowl beat together eggs, milk, vanilla, salt and cinnamon. Pour over bread. Cover and refrigerate overnight.
In the morning remove from refrigerator while oven is preheating to 350 degrees. Bake uncovered for about 45 minutes or until golden brown. Serves 12.
Strawberry French Toast
Leesa Huckabee
1-10 oz package frozen strawberries, thawed.
1/2 Cup sugar
2 Tbsp. cornstarch
1/2 cups sliced almonds
8 oz. cream cheese
2 Tbsp. Sugar
1 tsp. vanilla
Italian bread loaf ( approx. 15"x5" )
3 beaten eggs
2 Tbsp. Milk
1/4 tsp. ground nutmeg
Drain strawberries, reserving liquid. Add water to measure 1 cup. Combine sugar and cornstarch in saucepan; gradually adding liquid. Cook on med/low, stirring constantly, until mixture is clear and thickened. Stir in strawberries and almonds. In a bowl combine cream cheese, sugar and vanilla, mixing until well blended. Cut bread into 1 1/2" slices. Cut slit through crust of each slice to form pocket. Fill each pocket with 1 rounded Tbsp. of cream cheese mixture. Dip each slice of bread into combined egg, milk and nutmeg. Grill both sides in margarine or butter until golden brown. Serve with strawberry mixture as topping.
Easy Cinnamon Rolls
(Semi-Homemade)
Julie Copfer
1 loaf frozen bread dough, thawed (I use Rhodes brand)
2 Tbsp. melted butter
2/3 cup brown sugar
2/3 cup chopped walnuts or pecans
1 tsp. ground cinnamon
1/3 cup heavy cream
2/3 cup sifted confectioner's sugar
1 Tbsp. Milk
dash of vanilla
Roll dough into a rectangle, about 8"x6" inches, Brush with melted butter. Combine brown sugar, chopped nuts and cinnamon. Sprinkle over dough. Starting at the long end, roll up, jelly roll fashion; moisten edges and seal.
Cut roll into 20 slices. Place rolls, cut side down, into two 8 inch lightly buttered round cake pans. Let rise for about 1 1/2 hours until doubled. Pour heavy cream over the rolls and bake at 350 degrees for 25 minutes.
Combine confectioners sugar, milk and vanilla, adding more sugar or milk if necessary (double this part) Drizzle over rolls while slightly warm.
Makes 20 yummy cinnamon rolls. (On a side note, Julie made this for recipe group twice! The first time, she went to get them after rising and the whole pan was gone, literally gone! She found the empty pan in the trash. Jeff had eaten the first batch lock stock and barrel. That's how good they are!!)
Dream Syrup
JaLynne Murray
1 Cup sugar
1/2 Cup real butter
1/2 Cup Buttermilk
1/2 tsp. baking soda
1 tsp. vanilla
Combine all ingredients except vanilla in a large pan as it tends to bubble up very high. Cook until it thickens, 3 to 5 minutes. It should be a very light carmel color. Remove from heat and add vanilla. Serve warm. This makes enough for a small family for 1 breakfast. I usually double or triple it and store in the fridge, warming it when ready to serve.
French Toast
JaLynne Murray
4 eggs
2 Tbsp. Buttermilk or Cream
1 tsp. cinnamon
1/2 cup butter
1 loaf french bread
Slice bread 1 1/2 to 2" wide. In a bowl beat eggs, cinnamon and buttermilk together. Melt butter and lightly butter both sides of the bread. Pour egg mixture into a flat pan that does not make a deep area. Lightly coat both sides of the bread in the egg mixture taking care not to coat the sides. Grill on a non-stick pan using the med/low temperature setting. Serve with Dream Syrup.
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