I wanted to share some of my favorite recipes. 
I hope you enjoy them!  --Sue Ann

Praline French Toast

 

Melt and pour into 9" x 13" pan:

3/4 Cup brown sugar

1/2 Cup butter(1 stick)

1/2 Cup maple syrup

1/2 - 3/4 Cup pecan pieces

Set this pan aside

 

Whip together:

6 eggs

1 Cups Half & Half Cream (I have used milk, it works fine just not quite as rich)

1 T. brown sugar

2 t. vanilla

 

Slice a loaf of French bread into 8-10 pieces - these will be thick slices and dredge slices through the egg mixture, let pieces soak a bit as you do this.  Place slices on top of syrup mixture in 9 x 13.  When slices are all arranged in pan, pour remaining egg mixture over bread slices (but not too much)k...this will be absorbed by morning. 

 

Put in fridge overnight and bake for 35-45 minutes at 350 till puffy and lightly browned. 

 
 
Quiche Lorraine

 

8 slices of cooked and crumbled bacon

1 cup (4 oz.) shredded Swiss cheese

1/3 cup finely chopped onion

4 eggs

2 cups heavy whipping cream

 

Line Pie dish with Pie crust. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in whipped cream and pour into quiche dish.

 

Bake 15 minutes at 425 degrees. Reduce oven temperature to 350°F. Bake about 30-45 minutes longer or until knife inserted in center comes out clean.

Let stand 10 minutes before cutting.

 

*Can add tomatoes, mushrooms, asparagus, etc. 
 
 

Sue Ann’s Granola

 

Mix together in a BIG Roasting Pan:

 

42 oz.    Oats (not quick cooking)

20 oz.    Wheat Germ

14.5 oz. Sunflower Kernels

8 tsp.    Cinnamon

9.6 oz    Box Dry Milk

2 cups    Brown Sugar

16 oz.    Sliced Almonds

14 oz.    Coconut

2.5        Cups cooking oil (I use canola)

2.5        Cups honey

4 tsp      Vanilla

 

Heat together in a microwave safe bowl, until warm and combined; cooking oil & honey, add vanilla after taking out of the microwave. 

 

Pour over the oat mix and bake for 30 minutes at 300 degrees. Stir once after 15 minutes.   After it has cooled, store in airtight container, or it may be frozen.


 

Blueberry French Toast

8 oz. cream cheese
12 slices white bread
1 1/2 C. frozen blueberries
12 eggs
2 C. milk
1/3 C. maple syrup

Thickly spread cream cheese on 6 slices of the bread. Place bread on the bottom of a greased 9 x 13 inch baking dish (cream cheese side up).

Evenly distribute blueberries on top of the cream cheese. Cube up the remaining 6 slices of bread. Sprinkle evenly over the blueberries.

Combine eggs, milk and syrup together and blend well. Pour over the breadcrumbs. Refrigerate overnight.

Bake at 350°F. for 1 hour. Cover with foil for the 1st 1/2 hour. Remove cover and bake for 30 more minutes or until center is set.

Cut into squares and serve with syrup. 
  
 

Cinnamon French Toast Bake

 
1/4 cup butter, melted
2 (12.4 ounce) cans Pillsbury(R) Refrigerated Cinnamon Rolls with Icing
6 eggs
1/2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
Icing from cinnamon rolls
Powdered sugar
1/2 cup maple syrup, if desired
 
Heat oven to 375 degrees.  Pour melted butter into ungreased 13x9-inch (3-quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into 8 pieces; place pieces over butter in dish.

In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. sprinkle with pecans; drizzle with 1 cup syrup.

Bake at 375 degrees for 20 to 28 minutes or until golden brown. Cool 15 minutes.

Meanwhile, remove covers from icing; microwave on Medium (50%) for 10 to 15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar.

If desired, spoon syrup from dish over individual servings. Serve with the additional 1/2 cup maple syrup.

 

 

Classic Belgian Waffles

Makes 10 waffles

1-1/2 cups water
 1/2 cup milk
 

2-1/4 teaspoons active dry yeast (one packet)

3 cups sifted flour

¼ teaspoon salt

3 large eggs, separated + 1 egg white

1/3 cups sugar

8 tablespoons unsalted butter- melted and cooled

2 teaspoons vegetable oil

2 teaspoons vanilla extract

 

Heat ½ of the water to lukewarm, 105-110 F. Dissolve the yeast in the water with a pinch of the sugar from the recipe; let stand 5 to 10 minutes, until the mixture begins to foam.

 

Put the flour and salt into a large bowl; stir to blend and reserve. Add the egg yolks, one of the egg whites, and remaining sugar to the yeast mixture; stir to blend. Add the remaining water, milk, melted butter, oil, and vanilla; stile until the mixture is smooth. Stir the liquid mixture into the flour mixture and beat until the mixture is smooth.

 

Beat the egg whites until stiff peaks form. Fold the egg whites gently into the batter. Let the batter stand for 1 hour, stirring every 15 minutes.

 

Preheat your Waffle Maker. For best results do not open maker during cooking process.

   

 

Sour Cream Coffee Cake


Cream together

¾ C.  Oleo

1 ½  C. Sugar          

3 Eggs

¾ t. Salt

1 ½ t. Baking Powder

1 ½ t. Baking Soda

1 ½ t. Vanilla

3 C. Flour

1 ½ C. Sour Cream 16 oz.

 

Topping

¾ C. Brown Sugar

1 ½ t. Cinnamon

½ C. Nuts

 

Put ½ batter in greased 9x13 pan.  Sprinkle on 12 of topping, spread on remaining batter, top with remaining topping

 

Bake at 350 for 55-60 minutes.


 

Blueberry Coffeecake

 

Mix together

2 c. flour

1 c. sugar

2 t. baking powder

1/2 t. salt

1/2 t. baking soda

 

Add 1/2 C. softened butter and mix in with a fork.

 

In separate bowl mix

1 egg

1 c. milk

1 t. vanilla

 

Mix liquid mixture in with flour mix...allow it to stay a little lumpy.

Carefully fold in 1 cup blueberries (frozen or fresh).

 

Put into greased 9 x 13 pan, make topping of:

 

1/4 c. butter 

1/2 c. sugar

1/3 c. flour

1 t. cinnamon

 

 and sprinkle it on top of batter in pan. Bake at 350 for 35-40 minutes