banana bread- Lisa L

 

French Toast Bake

PREPARE THE DAY BEFORE SERVING!

5tbs butter
2lg baking apples (peeled, cored, sliced)
1c firmly packed dk brown sugar
1tsp cinnamon
8 1"thinck slices lg fr bread
3 large eggs
1cmilk
1tsp vanilla
2tab drk corn syrup


In skillet, melt butter. 
add apples and cook until tender. 
add brown sugar and corn syrup and cinnamon to apples.  cook until sugar dissolves. 
Pour apple mixture into 9x13 baking dish and spread evenly.  arrange bread slices in single layer on top of apple mixture.

In bowl whisk eggs, milk and vanilla.  Pour over bread slices. 
cover with plastic wrap and refrigerate overnight.

Next day- heat oven to 375.  Remove plastic and bake 30-35 minutes cool 5 minutes and invert onto serving platter

Danish Puffs

1/2 cup butter- softened
1 cup flour
2 tablespoons water
1/2 cup butter
1 cup water
1 cup water
1 teaspoon almond extract

1 cup flour
3 eggs
powder sugar glaze
(below)


Heat oven to 350. cut 1/2cup butter into 1 cup flour until particles are size of small peas. Sprinkle 2 tablespoons water over flour mixture, mix with fork. gather pastry into ball, divide into halves. pat each half into rectangle 12x3 inches, on ungreased cookie sheet. rectangles should be about 3 inches apart.

heat 1/2 cup butter and 1 cup water to rolling boil. remove from heat. quickly stir in almond extract and 1 cup flour. stir vigorously over low heat until mixture forms a ball, about 1 minute. remove from heat. add eggs. beat until smooth and glossy. spread 1/2 of the topping over each rectangle. bake until topping is crisp and brown about 1 hour, cool(topping will shrink and fall, forming the custardy top). spread with powdered sugar glaze, sprinkle with nuts

*** 2 coffee cakes

Powdered Sugar Glaze
mix 1.5 cups powdered sugar, 2 tablespoons margarine or butter, softened, and 1.5 teaspoons vanilla. stir in 1-2 tablespoons warm water, 1 teaspoon at a time, until smooth and of desired consistency

Overnight Caramel Pecan Rolls

2 pkg active dry yeast
1/2 cup warm water
2 cups lukewarm milk (scalded then cooled)
1/3 cup granulated sugar
1/3 cup vegetable oil or shortening
3 teaspoons baking powder
2 teaspoons salt
1 egg
7 cups flour

dissolve yeast in warm water in large mixing bowl, Stir in milk, 1/3 cup sugar, the oil, baking powder, salt, eg and 3 cups of the flour. beat until smooth. mix in enough remaining flour to make dough easy to handle.

turn dough onto well floured surface, kneed until smooth and elastic, 810 minutes. place in greased bowl; turn greased side up. Cover; let risein warm place until double, about 1.5hours. dough is ready if indention remains when touched

heat brown sugar and 1/2 cup margarine until melted; remove from heat. stir in corn syrup. divide mixture between 2 baking pans 13x9x2 inches. sprinkle each with 1/2 pecan halves (I do not use this)

punch down dough; divide into halves. roll 1 half into rectangle, 12x10. spread with 2 tablespoons of the margarine. mix 1/2 cup sugar and the cinnamon; sprinkle half of the sugar mixture over rectangle. roll up, beginning at 12 inch side. pinch edge firmly to seal. stretch roll to make even.

cut roll into 12 1 inch slices. place slightly apart in 1 pan. Wrap pan tightly with heavy duty aluminum foil. repeat with remaining dough. refrigerate at least 12 hours but no longer than 48. (to bake immediately, do not wrap. let rise in warm place until double, about 30 minutes. bake as directed below)

heat oven to 350. remove foil from pans. bake until golden 30 to 35 minutes. Immediately invert pan on heatproof serving plate. let pan remain a minute so caramel drizzles over rolls

Sauce for pans ingredients:
1 cup packed brown sugar
1/2 cup margarine or butter softened
2 tablespoons light corn syrup
1 cup pecan halves

Rub on the dough
4 tablespoons margarine
1/2 cups granulated sugar
1 tablespoon plus 1 teaspoon ground cinnamon

Peanut butter and jelly muffins

Ingred:
1/2 cup natural PB- creamy
1/2 cup carrot puree
1/2 cup firmly packed light or dk brown sugar
2 tbl soft tub margaine spread
1/2 cup nonfat plain yogurt
1 large white egg
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2tsp salt
1/2 cup low sugar- strawberry, blueberry or grape preserve

Directions:

• preheat oven at 320 coat 12 cup miffin pan with spray or with cupcake liners
• in lrg bowl beat PB, carrot puree, sugar, margarine with wooden spoon, until well combined. stir in yogurt and egg white
• add flour, baking powder, baking soda, and salt. stir in until just combined but do not overmix. There should be some lumps in the batter.
• divide the batter among the muffin cups and drop a spoon full of preserve on top of each.
  
• bake until tops of muffins are lightly browned. about 20-25 minutes

(Jessica Seinfeld- Deceptively Delicious)

Hash Brown Bake

2lb cubed frozen potatoes (partially thawed)
1 can cream of Mushroom soup (I use cream of chicken)
1 med. chopped onion
1 stick of melted butter
2 cups shredded ched. cheese
1 tb chopped parsley
1lb cooked cubed ham

Mix everything together
spread in 13x9 pan
bake uncovered 375 for an hour!