BAKED FRENCH TOAST
10 slices French bread thinly sliced 3 oz softened cream cheese
1/4 cup melted butter 1 cup milk
1/3 cup maple syrup 3 eggs (beaten)
1 tablespoon sugar 1 1/2 tablespoons cinnamon
1-teaspoon vanilla
Heat oven to 400 degrees. Spread cream cheese on both sides of bread. Put bread in a 9 x 13 inch baking pan. Sprinkle cinnamon evenly over bread. Stir remaining ingredients together well. Pour over bread and bake 18-20 minutes. Serve with syrup of choice. Also good with apricot jam on first layer. Top with second layer sliced cream cheese bread.
NIGHT-BEFORE FRENCH TOAST CASSEROLE
1 (10 oz) long, thin loaf French bread 1/4 cup sugar
1 cup brown sugar 1 tablespoon vanilla
1/2 cup butter 2 tablespoon butter
2 tablespoons corn syrup or pancake syrup
3/4 teaspoon salt
8 eggs
3 cups milk
1/2 teaspoon cinnamon
Combine brown sugar, 1/2 cup butter and syrup. Cook until dissolved. Pour into a 9 x 13 inch baking pan. Cut bread into slices to fill dish. Beat eggs, milk, 1/4 cup sugar, salt and vanilla in large bowl. When thoroughly mixed pour over bread in dish. Bread will float on top of liquid. Cut the 2 tablespoons of butter into 5 pats and cut each pat into 4 pieces. Dot each piece of bread with a piece of butter. Sprinkle with cinnamon. Cover and refrigerate overnight or up to 36 hours. Place dish, uncovered, in cold oven. Turn oven temperature to 350 degrees (325 if using glass pan) and bake 45 to 50 minutes or until bread is puffy and light brown. Remove from oven; allow to set 5 minutes. Bread will rise to top with a custard on bottom of dish, similar to bread pudding.
NUT BREAD
4 cups flour 1 1/2 teaspoons salt
1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder
2 eggs 1 cup white sugar
1 cup brown sugar 2 cups sour milk
1 cup pecans
Mix all ingredients and pour into two greased and floured loaf pans. Bake for 1 hour and 350 degrees. (Pans can be sprayed with Pam instead of greased and floured)
BATTER ROLLS
1 1/2 cups warm water 1 1/2 teaspoons salt
2 packages dry yeast 1/3 cup soft shortening
4 cups sifted flour 1 egg
1/4 cup sugar
Pour water in a large mixing bowl, add yeast and let stand a few minutes. Then stir to dissolve. Add half the flour, the sugar, salt, shortening and egg. Beat with mixer about one to two minutes. Add rest of flour and stir by hand until the flour disappears. Scrape down the batter from sides of bowl. Cover bowl with wax paper and let rise in warm place until double, about 30 minutes. Grease 1 1/2 dozen large muffin tins. Stir down batter in 20-25 strokes and spoon into muffin tins, filling half full. Let rise in warm place until batter reaches tops of tins, about 25 minutes. Bake 10-15 minutes in 350 degrees oven.
PERFECTLY EASY DINNER ROLLS
1 cup warm water 2 pkg active dry yeast
1/2 cup butter, melted 1/2 cup sugar
3 eggs 1 teaspoon salt
4 to 4 1/2 cups flour
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix (some flour may not be needed). Cover and refrigerate 2 hours or up to 4 days. Grease a 9 x 13 inch baking pan. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces. Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until doubled in volume, about 1 hour. Preheat oven to 375 degrees. Bake until rolls are golden brown, about 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
SALLY LUNN BATTER BREAD
1 pkg active dry yeast 1/2 cup warm water
1 cup warm milk 1/2 cup butter, softened
1/4 cup sugar 2 teaspoons salt
3 eggs 5 1/2 to 6 cups flour
In a mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and let rise in a warm place until doubled, about one hour. Stir the dough down. Spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about one hour. Bake at 400 degrees for 25 to 30 minutes or until golden brown. Remove from pan to wire rack.
EVERYDAY WAFFLES
1 3/4 cups flour 3 teaspoons baking powder
1/2 teaspoon salt 2 egg yolks
1 3/4 cups milk 1/2 cup salad oil
2 stiffly-beaten egg whites
Beat egg whites until stiff. In a separate bowl, mix remaining ingredients. Add egg whites to batter. Bake in a waffle-maker.
FAVORITE PANCAKES
1 1/4 cups flour 3 teaspoons baking powder
1 tablespoon sugar 1/2 teaspoon salt
1 beaten egg 1 cup milk
2 tablespoons salad oil
Sift together dry ingredients. Add egg, oil and milk. Stir just until moistened. Fry on hot griddle. OPTION: When undersides of pancakes are nicely browned, sprinkle about 2 tablespoons drained blueberries over each pancake. Turn and brown other side.
GOLDEN CORN BREAD
1 cup Quaker yellow corn meal 1 cup flour
1/4 cup sugar 4 teaspoons baking powder
1/2 teaspoon salt 1 cup milk
1 egg 1/4 cup oil
Combine corn meal, flour, sugar, baking powder and salt. Add milk, egg and oil. Beat until fairly smooth. Bake in greased 8-inch square baking pan in preheated 425 degree oven for 20 to 25 minutes.
RED LOBSTER BISCUITS
2 cups Bisquick 1/4 cup margarine or butter
2/3 cup milk 1/4 teaspoon garlic powder
1/3 cup mild Cheddar cheese, shredded
Mix Bisquick, milk and cheese until soft dough forms. Beat vigorously 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 10 minutes or until golden brown. Mix butter and garlic powder together and brush over warm biscuits before serving.
REFRIGERATOR SPOON ROLLS
1 pkg dry yeast 1/2 cup cooking oil
2 cups warm water 1 teaspoon salt
1/4 cup sugar 4 cups self-rising flour
1 egg, slightly beaten
Dissolve yeast in warm water. Add all other ingredients and beat until well mixed. Place in airtight covered container and store in refrigerator. As needed, spoon into greased muffin tins and bake at 350 degrees about 20 minutes. This dough can be kept a week and remember - NO RISING TIME required.
PECAN MUFFINS
1/3 cup melted butter 1/2 cup brown sugar
1/2 cup flour 2 eggs, beaten
1/2 cup sugar 1 cup chopped pecans
1 teaspoon vanilla
Mix all ingredients and spoon into greased muffin pan. Bake 25 minutes at 350 degrees. Makes 12 muffins.
DROP BAKING POWDER BISCUITS
2 cups sifted flour 3 teaspoons baking powder
1/2 teaspoon salt 1/3 cup shortening
1 cup milk
Sift together dry ingredients. Blend in or cut in shortening. Knead 10-12 strokes. Bake on ungreased baking sheet at 450 degrees for 12 to 15 minutes. Makes 16 biscuits.
MONKEY BREAD
3 cans buttermilk biscuits 1/2 cup sugar
1/2 teaspoon cinnamon
Cut biscuits into quarters and roll in sugar/cinnamon mixture. Pile in a greased and floured bundt pan.
Melt one stick butter. Add 3/4 cup sugar and 3/4 teaspoon cinnamon. Heat until sugar melts and then pour over the biscuits. Bake at 350 degrees for 30-35 minutes. Let stand 10 minutes, then invert on cake plate.
ZUCCHINI BREAD
3 eggs, beaten 1 cup oil
2 cups sugar 2 cups zucchini, peeled & shredded
3 cups flour 1 teaspoon baking soda
1/2 teaspoon baking powder 1 teaspoon salt
1 teaspoon cinnamon 1 cup nuts (optional)
Mix well and pour into two loaf pans. (You may have to use three pans if they are small). Bake for 50 minutes at 350 degrees.
BANANA NUT BREAD
1/3 cup butter 1 1/4 teaspoon cream of tartar
2/3 cup sugar 1/2 teaspoon salt
2 eggs 1 cup nuts
1 3/4 cup flour 1 cup mashed bananas
3/4 teaspoon baking soda
Cream butter and sugar and add eggs; mix well. Add bananas and fold in sifted ingredients. Add nuts. Pour mixture in 4 x 8 loaf pan which has been sprayed with Pam and bake for 45 minutes at 350 degrees.
BEER BUNS
4 cups Bisquick 1 can beer
4 tablespoons sugar
Mix all ingredients and fill greased muffin pan 2/3 full. Bake at 425 degrees until brown.
BUTTER CRESCENT ROLLS
1 cake (or 1 pkg dry) yeast 3 well-beaten eggs
1 1/4 cups lukewarm water 3/4 cups melted butter
1/4 cup sugar 4 cups unsifted flour
1 teaspoon salt
Crumble yeast into water and stir to dissolve. Add sugar, salt, eggs, butter and flour. Stir until smooth. Dough will be sticky. Cover tightly and refrigerate overnight. Take portion you intend to bake and roll 1/4 inch thick into pie-shaped wedges. Roll pieces, beginning at wide edge. Place pointed side down onto greased baking sheet. Cover and let rise for 2 hours. Bake at 400 degrees for 10 to 15 minutes. Brush with melted butter when done. Dough keeps for 5 to 6 days. Makes 3 to 4 dozen.
MELT-IN-YOUR-MOUTH PECAN ROLLS
1/2 cup packed brown sugar 1/2 cup butter, softened
1/4 cup corn syrup 2 tubes (8 oz each) crescent rolls
2/3 cup chopped pecans 1/4 cup sugar
1 teaspoon
In a small bowl, combine brown sugar, butter and corn syrup. Spread in two greased 8-inch square baking pans; set aside. Unroll each tube of crescent roll dough into a rectangle; seal seams and perforations. Combine pecans, sugar and cinnamon; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; seal edges. Cut each roll into 16 slices. Place cut side down in prepared pans. Bake at 375 degrees for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates. Yield: 32 rolls
OVERNIGHT COFFEECAKE
2 cups flour 1 teaspoon butter flavor
1 teaspoon baking powder 1 teaspoon vanilla
1 teaspoon baking soda 1/2 cup brown sugar
1 teaspoon cinnamon 1 tablespoon flour
1/2 teaspoon salt 1/2 teaspoon cinnamon
1/2 cup brown sugar 1 tablespoon butter
1/2 cup granulated sugar 1/2 cup chopped nuts
2/3 cup vegetable shortening
2 large eggs
1 cup buttermilk
Sift together flour, baking powder, baking soda, cinnamon, and salt; set aside. Cream brown sugar, granulated sugar, and shortening; blend in eggs, flour mixture, buttermilk, butter flavor and vanilla. Place in greased 9 x 13 inch baking pan. Combine remaining ingredients; sprinkle over dough. Cover and refrigerate overnight. In morning, uncover and bake at 350 degrees for 30 minutes.
EASY DROP DANISH
1/4 cup butter, softened 2/3 cup milk
2 tablespoons sugar 1/4 cup preserves or jelly
2 cups Bisquick
Mix butter, sugar, and Bisquick till crumbly. Stir in milk till dough forms. Beat 15 strokes. Drop by rounded tablespoon onto greased cookie sheet, about 2 inches apart. Make a shallow well in center of each with back of spoon. Fill with 1 teaspoon preserves or jelly. Bake at 350 degrees for 10 to 15 minutes until golden. Drizzle with glaze. Makes 12. GLAZE: Beat 2/3 cup powdered sugar, 1 tablespoon warm water, and 1/4 teaspoon vanilla. Drizzle over Danish.
POTATO PUFFS
1 cup cold mashed potatoes 1/4 cup milk
1 cup flour 2 eggs
2 teaspoons baking powder
Mix together into a batter and fry by spoonfuls in deep fat like doughnuts.