Recipes (Sweet)

STUFFED FRENCH TOAST 16 slices Nickles Cinnamon Swirl Bread (or similar bread) Cream cheese (about 8 T.) 4 eggs 1 c. half & half 1 tsp. vanilla Dash of salt Cream cheese spreads more easily if bread is partially frozen. Take frozen bread out of freezer about 30 minutes before spreading. Mix eggs, half & half, vanilla, and salt. Let stand while bread is thawing. Spread cream cheese lightly on one slice of bread, cover with another slice (making a sandwich). Cut diagonally. Repeat with remaining bread slices. Lightly grease bottom of large electric skillet. Begin with heat at 250 degrees. When skillet is hot, dip each “sandwich half” in egg mixture and roll about 4 times, then place in skillet. Cook until golden brown, flip to other side. Raise heat to 300 degrees. Best served immediately, with maple syrup. May be kept in warm oven up to 20 minutes. Do not cover as this makes the toast soggy. Serves 6 – 8.

BAKED GERMAN APPLE PANCAKE Pancake mixture: 4 large eggs (at room temperature) 3/4 cup milk 3/4 cup flour 1/2 tsp. salt 1 tsp. baking powder Apple filling: 3 Granny Smith apples, peeled and sliced thin 1 tsp. lemon juice 1/3 cup granulated sugar 1/4 cup brown sugar, firmly packed 1 tsp. cinnamon Mix lemon juice with sliced apples, add sugars and cinnamon; mix thoroughly, microwave for 2 minutes to soften slightly, set aside. Heat oven to 400°. Place 9”x13” glass baking dish in oven to preheat. Mix pancake ingredients until frothy. Place 4 T. butter in preheated baking dish. Place in oven until butter is melted. Spread apples over butter, pour pancake mixture evenly over apples. Bake for 25 minutes. Serve immediately. Serves 4. VANILLA CREAM SAUCE: 1 cup firmly packed brown sugar, 1 cup light Karo Syrup, 1 cup heavy whipping cream. Heat over medium-high heat until boiling. Remove from heat and add 1 tsp. vanilla.

FRENCH TOAST BAKE WITH BLUEBERRIES 10 cups torn French bread 4 to 6 oz. cream cheese 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 8 eggs 3 cups milk 1 tsp. vanilla 6 T. butter, melted and cooled slightly 1/4 cup maple syrup 1-1/2 cups fresh blueberries (and/or chopped peaches) Heat oven to 325 degrees. Spread half of bread pieces over bottom of greased 9"x13" glass baking dish. Dot with cream cheese "pinches." Sprinkle with cinnamon and nutmeg, then cover with remaining bread pieces. Mix eggs, milk, vanilla, butter and syrup; pour evenly over bread. Press down to moisten all bread. Bake 30 minutes. Remove from oven and cover with blueberries. Return to oven and bake 30 to 40 minutes longer or until golden brown and puffy. Check center for doneness. Serve warm with maple syrup. Serves 8.

PEACHY ENGLISH MUFFIN FRENCH TOAST 4 English muffins, split 3 large eggs 3/4 C. milk 1/4 C. maple syrup 1 tsp. almond extract 1/2 tsp. salt 1/2 tsp. vanilla Dash ground nutmeg 6 T. butter, divided 1 16-oz. can sliced peaches in heavy syrup, drained 1 10-oz. jar apricot preserves Arrange muffin halves in a single layer in a lightly greased 9”x13” baking dish. Whisk together eggs, milk, syrup, salt, extracts, and nutmeg; pour over muffins. Cover and chill 8 hours. Melt 2 T. butter in a large nonstick skillet; add half of muffins, and cook over medium heat 2 to 3 minutes on each side or until lightly browned. Remove from skillet and keep warm. Repeat procedure with remaining muffins and 2 T. butter. Melt remaining 2 T. butter in skillet; add peaches, and cook over low heat 2 to 3 minutes, stirring occasionally, or until thoroughly heated. Stir in preserves; cook, stirring often, until hot and bubbly. Pour mixture over muffins, and sprinkle with powdered sugar. Serves 4.

CHOCOLATE CHIP POUND CAKE 1 box Pillsbury Yellow Cake Mix with pudding in the mix 1/2 c. sugar 1 3.9-oz. box Instant chocolate pudding mix 4 large eggs 3/4 c. vegetable oil 3/4 c. water 1 c. sour cream 1 tsp. vanilla 1 6-oz. pkg. semi-sweet chocolate chips Preheat oven to 350. In large bowl, combine cake mix, sugar, and pudding mix. Stir with wire whisk to remove lumps. Add eggs, oil, water, and sour cream, stirring until smooth. Stir in vanilla and chocolate chips. Put in a greased bundt pan and bake for 1 hour or until toothpick comes out clean when tested. Let set in pan 15 minutes or until cool.

CHOCOLATE CHIP COOKIES 1-1/2 c. butter, softened 1 c. brown sugar 1 c. sugar 6 oz. vanilla pudding mix 1-1/2 tsp. vanilla 3 eggs 1-1/2 tsp. baking soda 5-1/2 c. all-purpose flour 1-1/2 c. semi-sweet chocolate chips 1 c. chopped walnuts (optional) Cream sugars, pudding mix and butter. Add eggs, vanilla and soda. Mix well, add flour. Stir in chocolate chips and nuts. Roll dough into golf-ball size balls and place on cookie sheets. Bake at 375 degrees for 8-10 minutes.

YELLOW CAKE MIX COOKIES 1 box Duncan Hines yellow cake mix 1/2 c. vegetable oil 2 eggs 2 c. * (see below) Preheat oven to 350 degrees. Lightly grease cookie sheet(s). In large bowl, mix together cake mix, oil, and eggs. Stir in . Roll dough into golf-ball size balls and place on cookie sheet(s). Bake 14 minutes or until cookies are very lightly brown on edges. Let stand 5 minutes and then remove to wire racks to cool. This can be 2 cups or a combination of the following: white chocolate chips, chopped pecans (raw or toasted with salt), coconut, peanut butter chips, butterscotch chips, etc.

EASY PUMPKIN COFFEE CAKE 1 box Duncan Hines yellow cake mix 1 1# can pumpkin 1/2 c. brown sugar 1/2 c. oil 3 eggs 1 tsp. pumpkin pie spice 1/2 c. chopped pecans (optional) Topping: 1/2 c. sugar 1/4 c. butter, softened 1/2 c. flour 1 tsp. cinnamon Preheat oven to 350 degrees. In a large bowl combine cake mix, pumpkin, brown sugar, oil, eggs, nuts, and pumpkin pie spice. Blend at low speed until completely moistened (about 1 minute). Beat 2 minutes at medium speed. Spread batter in a greased and floured 9”x13” pan. In a medium bowl combine sugar, flour, butter, and cinnamon (mixture will be crumbly). Sprinkle evenly over batter. Bake at 350 degrees for 45 minutes.

BAKED OATMEAL 2 c. oatmeal (not quick-cooking) 2 c. milk 4 eggs 1/4 c. vegetable oil (canola) 2/3 c. brown sugar, firmly packed 1 T. baking powder 1 tsp. salt 1 tsp. ground cinnamon Mix all ingredients in bowl. Spray 7"x11" glass baking dish with non-stick cooking spray, and pour mixture into it. Refrigerate overnight. Bake at 350 degrees for 45 minutes or until set in middle (don't overbake). Serve plain or with a little half & half and sliced fresh strawberries or peaches. Yield: 6

BLINTZ SOUFFLE 1 dozen frozen cheese blintz 1-1/2 c. sour cream 1 stick butter 1 tsp. vanilla 4 eggs 1/2 c. sugar 1/4 c. orange juice Melt butter in bottom of 9”x13” baking dish. Roll blintz in melted butter, lining bottom of baking dish with them. In blender, mix remaining ingredients and pour over blintz. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. Serve warm. Serves 8 – 10.