Sunday, October 2, 2011
Baked Pumpkin French Toast
Baked Pumpkin French Toast
1 loaf french bread, cut into thick slices
2 1/2 c. milk
1 Tbs. flour
1 1/2 tsp. vanilla
1 Tbs. sugar
3/4 c. pumpkin puree
1/4 tsp. cinnamon
1/4 tsp. cloves
1/4 tsp. salt
2 eggs
1 c. brown sugar
1/2 c. corn syrup
1/4 c. butter
2 Tbs. sugar
1 tsp. cinnamon
Grease a 9x13 baking dish. Slice the french bread into thick slices. Combine the next nine ingredients (milk through eggs) with a whisk. Set aside.
In a heavy saucepan over medium heat, combine the brown sugar, corn syrup and butter. Stir continuously until bubbly, about five minutes. Pour into bottom of baking dish.
Arrange the sliced french bread over the caramel. Squeeze as many slices into the pan as you can. Pour the milk mixture over the bread, cover and refrigerate for at least eight hours, or overnight. When ready to bake, uncover and sprinkle with the cinnamon/sugar mixture. Bake at 350 degrees for 50 minutes. Remove from oven and let set for five minutes. The french toast will be quite puffy, but will settle as it cools. Enjoy!
Saturday, July 2, 2011
Strawberry Country Cake
Friday, June 3, 2011
Ham and Cheese Pot Pie
Recipe adapted from kraftfoods.com
1 ham steak (6 oz.), chopped
HEAT oven to 400ºF
COMBINE first 5 ingredients. Microwave cream cheese spreadin microwaveable bowl on HIGH 1 min. or until completelymelted, stirring every 15 sec. Add to ham mixture; mix well.Spoon into 4 (6-oz.) ramekins.
UNROLL pie crust on lightly floured surface; roll to 12-inchcircle. Cut into 4 circles with 5-inch round cookie cutter. Cutleaves from about 1/4 of the trimmings with small cookie cutteror sharp knife; discard remaining trimmings.
BEAT egg and water until well blended; brush onto top edgeof ramekins. Top with pie crust circles; press gently onto toedges of ramekins to seal. Top with leaf cutouts; brush lightlywith egg wash. Discard any remaining egg wash. Placeramekins on baking sheet. Cut slits in crusts to vent.
BAKE 30 to 32 min. or until golden brown.
Enjoy!!
Monday, May 30, 2011
Peppy's Pita Bread
Sunday, May 1, 2011
Feta Cheese Foldovers
Recipe Courtesy: Allrecipes.com
Ingredients
- 8 ounces feta cheese, crumbled
- 3 tablespoons finely chopped green onions
- 1 egg, beaten
- 1 (17.5 ounce) package frozen puff pastry, thawed
- 1 egg yolk, beaten with 1 teaspoon water
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, blend feta cheese, green onions, and egg. Cut pastry into 12 (3 inch) squares. Place a mounded tablespoon of feta mixture in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Lightly brush pastries with the egg yolk mixture.
- Bake for 20 minutes in the preheated oven, or until golden brown. Serve warm or at room temperature.
Thursday, April 21, 2011
Hot Cross Buns
Wednesday, April 13, 2011
Chocolate Peanut Butter Bars
Thursday, March 31, 2011
Chewy Chocolate Brownies
from Taste of Home Healthy Cooking 2009
3 oz. semisweet chocolate, chopped
1 c. packed brown sugar
3 Tbs. unsweetened applesauce
1 egg
1 egg white
2 Tbs. canola oil
4 1/2 tsp. light corn syrup
2 tsp. vanilla extract
1 c. all-purpose flour
1/4 c. baking cocoa
1/2 tsp. baking soda
1/8 tsp. salt
In a microwave, melt chocolate; stir until smooth. Cool slightly. Meanwhile, in a large mixing bowl, beat the brown sugar, applesauce, egg, egg white, oil, corn syrup and vanilla. Beat in chocolate until blended. Combine the flour, cocoa, baking soda and salt; beat into brown sugar mixture just until blended.
Pour into a 9x13 baking pan coated with cooking spray. Bake at 350 degrees for 15-18 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Makes 18 brownies.
*I will admit that I fattened up my batch of brownies a bit with about 1/2 cup of Andes mint baking chips that were left over from Christmas. Yum.
(For those of you interested, each brownie has 125 calories and 4 g of fat. Without the addition of the mint chips, of course.)
Avocado Sauce
Avocado Sauce
from Taste of Home Healthy Cooking 2009
1 medium ripe avocado, peeled
1/2 c. fat-free sour cream
2 Tbs. minced fresh cilantro
2 tsp. lime juice
1 garlic clove, minced
1/8 tsp. salt
In a small bowl, mash avocado with sour cream, cilantro, lime juice, garlic and salt. Refrigerate until serving.
Baked Chicken Taquitos
Monday, March 21, 2011
Kathleen's Peanut Butter Icing
Friday, March 18, 2011
Morning Glory Muffins
Sunday, March 13, 2011
St. Patrick's Day Mini Cakes
Wednesday, March 2, 2011
Frosted Banana Bars
Frosted Banana Bars
(from Allrecipes.com)
Bars:
1/2 c. butter, softened
1 1/2 c. sugar
2 eggs
1 c. sour cream (or plain yogurt)
1 tsp. vanilla extract
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. mashed ripe bananas (2-3 bananas)
Frosting:
1 8 oz. package cream cheese, softened
1/4 c. butter, softened
1 c. powdered sugar
1/2 tsp. vanilla extract
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in eggs one at a time, then stir in sour cream and vanilla. Combine the flour, baking soda and salt. Stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan.
3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Allow bars to cool completely before frosting.
4. For frosting, cream together the cream cheese and butter. Mix in the vanilla, then gradually stir in the powdered sugar.
Store bars in the refrigerator.
Saturday, February 19, 2011
Lemon Bars
Monday, February 14, 2011
Truffles
Tuesday, February 1, 2011
Chocolate Mellow Bars
Sunday, January 23, 2011
No Knead Bread
Courtesy of Tamara Vitale
6C Flour
3C Cold water
1T Salt
1/2 tsp Rapid-rise yeast
Cornmeal for sprinkling
Combine flour, yeast, and salt in a large bowl. Stir in water till the mixture is blended. The dough will be loose and wet. Cover the bowl with plastic wrap and let the dough rise at room temperature 12 to 19 hours– the longer the better.
Flour your hands and sprinkle the top of the dough lightly with flour. Turn the dough over on itself a couple times. Form the dough into a ball using as little flour as possible. The dough will seem somewhat fluid but it will form a ball. (It's tempting to use a lot of flour here but don't. The dough should stay moist.)
Place the dough on a smooth-surface sprinkled with cornmeal or flour. Lightly dust the top of the dough with flour or cornmeal, then cover it with a smooth-textured towel. Let the dough rise until doubled (about 2 or 3 hours).
At least a half hour before the dough has finished rising, place a Dutch oven with a lid in the oven and preheat the oven to 450 degrees F. Remove the pot from the oven and carefully place the dough in the Dutch oven. Shake the pot to distribute the dough evenly. Replace the lid and bake for 45 minutes. Remove the lid and bake another 10 minutes or until the top is golden and the loaf sounds hollow when tapped. Cool completely before slicing.
Friday, January 21, 2011
Bacon Cheddar Scones
Monday, January 17, 2011
New York Cheesecake
Monday, January 10, 2011
Rolo Cookies
2 1/2 cups of flour
3/4 cups cocoa
1 tsp baking soda
1 cup sugar
1 cup brown sugar
1 cup butter
2 tsp vanilla
2 eggs
1 pkg Rolos
A bit of sugar for garnish (optional)
Directions:
Preheat oven to 375 degrees.
Unwrap the Rolo candies.
Beat sugars and butter until fluffy.
Add vanilla and eggs to mixture.
beat until combined.
Combine flour, cocoa, and soda.
Add flour mixture to fluffy mixture.
Shape about a teaspoon of dough around each Rolo.
Be sure to cover it completely.
You want it to be about the size of a golf ball.
Optional- Press one side of the dough ball into the leftover sugar. Place sugar-side up on a baking sheet, about two inches apart.
Bake 8-10 minutes.