Baked French Toast

I think I might make this Christmas morning because I can put it together the night before and just bake it in the morning.

Ingredients
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices (day old is best)
6 eggs
1 1/2 cups milk
1 cup half-and-half cream
2 teaspoons vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup butter
1 1/3 cups brown sugar
3 tablespoons light corn syrup

Directions
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
Bake in preheated oven, uncovered, for 40 minutes.

Toffee

The one recipe Christmas wouldn't be complete with out.

1 Cup real butter
1 1/3 cup sugar
1 T Corn Syrup
3 T water
8 oz milk chocolate
1 cup finely chopped toasted almonds


Melt butter in a heavy 2 quart saucepan

Add sugar corn syrup and water and cook until hard crack stage (300 degrees or as mom says cook until it is the same color as an old penny)

Immediately pour into a 9X13 pan. While still warm spread milk chocolate on top. Sprinkle almonds on top and lightly press into melted chocolate. When completely cool break into pieces and store in covered container.

Strawberry Cream Squares

Thanksgiving is coming up. We can't take the risk of being caught without this recipe.

Ingredients
2 (3 oz) pkg. strawberry gelatin
2 (10 oz) pkg. frozen sliced strawberries
2 Large ripe bananas
1 (13 1/2 oz) can crushed pineapple
1 cup sour cream
2 cups boiling water

Directions
Dissolve gelatin in 2 cups boiling water. Add frozen strawberries; stir occasionally until thawed. Add crushed pineapple and bananas, finely diced. Pour half into 8x8x2 inch pan. Chill until firm. Spread evenly with sour cream. Pour remaining gelatin on top. Chill into firm. Cut into squares.

Letter Pretzels

I think most every summer when we were in the throes of boredom mom pulled out this recipe to keep us entertained for the afternoon. I was thrilled to find it and use it with my kids.

1 package yeast

1 1/2 cup warm water

1t salt

1T Sugar

4 cups flour

Mix all ingredients. Knead until elastic and shape into whatever shape you like. Brush with beaten egg (or butter) and sprinkle with salt. Place on a foil lined cookie sheet and bake at 425 for 12-15 minutes.

Grandmas Enchaladas

Grandmas Enchaladas

Sauce:
1 lb. ground beef – cooked, drained, then add:
4 c. beef or chicken broth (can use boullion cubes and water)
3 T. mild chili powder (pure chile pd)
¼ t. garlic powder
1 t. cumin
Bring to a boil then stir in 2 T. cornstarch mixed in 2 T. water
1 can tomato sauce and 1 can prepared enchilada sauce may be added.
Simmer about 15 minutes.

To assemble fry tortillas in oil till soft. Dip tortilla in enchilada sauce and put on plate. Spoon on hamburger and more sauce. Add shredded cheese. You can make as many layers as you want. Top with shredded lettuce and a fried egg.

Speedy Brownies

This is my favorite Brownie recipe to make.  It's fast, easy, and I usually have all the ingredients.  I usually mix the chips into the batter.  It's also good with nuts but for some reason, I usually need to increase the baking time about 10 min.

2 Cups Sugar

1 3/4 cups flour

1/2 cup cocoa powder

1 tsp salt

5 eggs

1 cup oil

1 tsp vanilla

1 cup chocolate chips

Combine first seven ingredients until smooth.  Pour into a grease 9 x 13 pan.  Sprinkle with chocolate chips.  Bake at 350 for 30 min or until a toothpick inserted near the center comes out clean.

White Almond Sour Cream Cake

Often considered the quintessential wedding cake, it has a very subtle almond taste. Really you can use this recipe to make most any kind of cake varying the flavoring and the cake mix. This is the cake I made for mom at the 2007 reunion

1 (18 ounce) box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1 1/3 cups water
1/8 cup vegetable oil
1 teaspoon vanilla
1 teaspoon almond extract
1 cup sour cream
4 large egg whites

Directions
1Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2Add the remaining ingredients and beat on medium speed for 2 minutes.
3Pour into greased and floured cake pans, filling each pan a little over half full.
4Lightly tap cake pans on counter to bring air bubbles to top.
5Bake in preheated 325° F oven until cake tests done. (about 35 minutes for 8 inch rounds)

Makes 2 8 inch round cakes