Banana Stuffed French Toast

Ingredients

4 tablespoons butter

1/4 cup light brown sugar

Pinch ground cinnamon

3 ripe bananas, peeled, cut into 1/2-inch-thick rounds

4 ounces cream cheese, room temperature

1 large unsliced loaf French bread, bread cut into

8 slices

4 large eggs

1/2 cup heavy cream

1 1/2 cups whole milk

2 teaspoons ground cinnamon

1 teaspoon rum extract

Nonstick cooking spray

Confectioners' sugar, for garnish & Maple syrup

Directions

Preheat oven to 350 degrees F.
Melt butter in a heavy bottomed skillet over medium heat. Once butter is melted add the brown sugar and pinch of cinnamon.

Stir with a wooden spoon until the sugar melts into the butter and becomes a sauce.

Add bananas and toss together.

Let cook until the bananas are soft and incorporated into the sauce.

Remove to a bowl and let cool completely.

Once cool, add cream cheese and mash with a wooden spoon.
Using a paring knife, cut a 2-inch-long slits in 1 side of each bread slice, cutting 3/4 of way through bread and creating pocket that leaves 3 sides of bread intact.

Divide banana mixture equally among the bread pockets.

In a large bowl, add eggs, heavy cream, milk, cinnamon and rum and whisk to combine.

Pour mixture into a 13 by 9-inch casserole dish.

Put the bread into the egg mixture and let soak for 3 minutes, turning occasionally.

Remove the bread from egg mixture, using a spatula, letting the excess drain off.
Spray a wire rack with nonstick spray and put the rack on a baking sheet.

Put the bread on the rack and transfer to the oven.
Bake the French toast until it is golden brown and filling is hot, about 25 minutes.

Serve with confectioners' sugar and maple syrup! Enjoy!

DONUTS

SHORT CUT DONUTS WITH GLAZES


1 package refrigerator biscuit (10 in pkg.)

Preheat oil in deep fryer. Cut centers out of biscuits with a 1 inch cutter. Fry 3 donuts at a time for 1 1/2 minutes; turn and fry 1 1/2 minutes more. Fry donut holes for about 2 minutes, turning once. Drain on absorbent paper. Makes 10 donuts and holes.

MAPLE GLAZE:
1 c. sifted powdered sugar
3 or 4 tbsp. maple syrup

Combine powdered sugar with maple syrup, stirring until smooth. Dip donuts and holes in glaze. Sit on rack to drain.

FRUIT GLAZE:
2 tbsp. grape, apricot or peach jam
1 c. powdered sugar
1 or 2 tsp. milk

Put jam in a glass jar and microwave on high for 15 seconds; stir to melt. Stir in powdered sugar, adding milk and stirring until smooth. Dip donuts and holes in glaze. Drain on rack.

CHOCOLATE GLAZE:
1/2 c. chocolate chips
1 tbsp. light corn syrup
2 tbsp. milk

Combine chocolate chips, syrup and milk in a 2 cup glass cup; microwave on high for 1 to 1 2/3 minutes; stir until melted. Dip donuts and holes in glaze.

Some other maple frosting recipes
Maple frosting4 1/2 cups powdered sugar
1/2 cup margarine
4 tablespoons milk
2 tablespoons maple flavoring

or

1/2 cup butter, room temp
1/4 cup milk
2 cups powdered sugar
1 teaspoon maple flavoring

MAPLE FROSTING
1/4 c. Crisco
1/2 tsp. salt
1/4 c. maple blend syrup
2 tsp. vanilla
3 c. confectioners' sugar
1/4 c. milk

Combine Crisco, salt, syrup, vanilla and 1 cup of sugar. Add milk and remaining sugar alternately. Mix until smooth and creamy. Add more sugar to thicken or milk to thin, if needed for good spreading consistency.


DONUTS FROM SCRATCH

Ingredients for Doughnuts

4 cups all-purpose flour
1 teaspoon instant dry yeast
1 1/4 cups 2% milk, warmed up to 105 °F
6 tablespoons unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 large 1 large egg yolk
4 cups vegetable oil, for frying

Maple Cream Filling
8 ounces cream cheese, room temperature
1/2 cup sifted icing sugar
1/3 cup pure maple syrup
1 teaspoon vanilla extract

Maple Glaze
1 cup sifted icing sugar
2 tablespoons pure maple syrup
2 tablespoons milk

Directions for Doughnuts

1.For doughnuts, stir ¾ cup of flour, yeast and ¾ cup milk together until blended, cover with plastic wrap and let rise for an hour.

2.In a large mixing bowl using electric beaters, or in a stand-up mixer fitted with the paddle, add remaining 3 ¼ cups flour, butter, sugar salt and spices and blend for 1 minute on low speed. Combine the initial flour, milk and yeast mixture, with the remaining milk, egg and egg yolk and beat on medium-low speed until batter is smooth and thick. Place dough in a lightly oiled bowl, cover with plastic and let sit until doubled in volume, about 1 hour.

3.On a lightly floured surface, roll out dough to ½-inch thick. Cut doughnuts with a 3-inch cutter and place on a parchment lined baking tray. Cover with a tea towel and let doughnuts rest 15 minutes.

4.Heat oil in a deep pot to 365 °F. Set a doughnut onto a slotted spoon and set gently into oil. Let cook until brown on one side, then carefully turn over. Remove doughnut with slotted spoon and place on a plate with paper towel to cool. Make a few doughnuts at a time, but take care not to overcrowd the pot (to prevent oil from cooling, resulting in greasy doughnuts).

Maple Cream Filling

1.For cream, beat cream cheese until soft and beat in icing sugar, maple syrup and vanilla until smooth. Spoon batter into a piping bag fitted with a plain tip. Insert tip into side of doughnut and pipe in cream filling. Repeat with remaining doughnuts.

Maple Glaze

1.For glaze, beat all ingredients until smooth, adjusting consistency with milk, if needed. Dip each doughnut halfway into glaze and let dry for 10 minutes on a cooling rack before serving.

Vanilla Glaze

In a mug, microwave half of cup of milk with a teaspoon of butter (you'll use this later)

In a bowl mix:
1 cup of powdered sugar
2 Tablespoons of the milk mixture
1/4 teaspoon of lemon
1/4 teaspoon of vanilla extract
If you a really thin glaze, just add a little more of the milk mixture.


Chocolate Glaze

Use the milk mixture from above.
In a bowl mix:

1 cup of powdered sugar
2 Tablespoons of Hershey Cocoa
3 Tablespoons of the milk mixture from above.

Put a slightly warm donut face down in the chocolate glaze, turn slightly and remove. Perfect!

Crepe Cake

1 1/2 cup(s) flour
3/4 teaspoon(s) salt
1/3 cup(s) granulated sugar
6 eggs
2 cup(s) whole milk
5 tablespoon(s) melted butter
3 cup(s) Deep Chocolate Pudding
1 teaspoon(s) confectioners' sugar

Directions
Combine the flour, salt, and granulated sugar in a large bowl.
Whisk in the eggs until smooth and shiny, about 3 minutes.
Slowly pour in the milk, while whisking, and add the butter.
Mix until smooth.
Let batter rest for 20 minutes.
Heat an 8-inch nonstick skillet over medium-high heat.
Add enough batter to make a thin layer on the bottom of the pan (3 tablespoons batter) and cook until the edges turn golden brown, about 30 seconds.
Flip the crepe and cook until crepe is golden brown, about 15 more seconds.
Transfer to a plate; cover with waxed paper.
Repeat with remaining batter to make 24 crepes.
To assemble, place a crepe on a serving plate and spread with 2 tablespoons chocolate pudding. Top with another crepe and repeat until all the crepes have been used.
Do not spread pudding on the top layer. Sprinkle with confectioners' sugar.
Serve immediately or refrigerate up to 2 hours.
Let sit at room temperature for 15 minutes before serving.

Breakfast Casserole

1 - 1 1/2 browned sauage
1/2 cup diced ham
1/2 cooked bacon (crumble)
1 lb pkg hash browns
Combine and pour into 9x13 pan

7 egss (beaten)
1 1/2 cup milk
1 T mustard
1 t. pepper
1/2 t. salt
Combine and pour over top of meat & hash browns

1 cup grated cheese
Sprinkle cheese on top.
Bake 350 for 45-1hr

Ham and Cheese Breakfast Quiche

Ingredients

2 (12 ounce) packages frozen hash brown potatoes
1/3 cup butter, melted
1 cup cooked diced ham
1 cup shredded Monterey Jack cheese
2 eggs
1/2 cup heavy whipping cream

Directions
Preheat oven to 425 degrees F (220 degrees C).
Squeeze any excess moisture from the potatoes and combine them with the melted butter or margarine in a small bowl. Press this mixture into the bottom and sides of an ungreased 10 inch pie pan.
Bake at 425 degrees F (220 degrees C) for 25 minutes.
Remove pan from oven and arrange the ham and cheese evenly over the potatoes. In a separate small bowl, beat together the eggs and the cream. Pour this over the ham and cheese.
Return pan to oven and bake for 425 degrees F (220 degrees C) for 30 minutes, or until the custard has completely set.

I have started making different Quiche in muffin tins. (and different cassrole breakfast dishes, too!)
Great for for quick and easy morning breakfast~at anytime. And the individual muffin size is perfect!

French Toast

French Toast

Ingredients
2 tablespoons light corn syrup

1/2 cup butter

1 cup packed brown sugar

1 (1 pound) loaf unsliced white bread, with crust trimmed

5 eggs

1 1/2 cups milk

1 tablespoon vanilla extract

1/4 teaspoon salt
Directions

Combine light corn syrup, butter and sugar in saucepan; simmer until syrup-like. Pour mixture over the bottom of a 9"x 13" pan.
Slice bread into 12-16 slices; place over the syrup. Layer as needed.
Beat together the eggs, milk, vanilla, and salt. Pour over bread. Cover with saran wrap. Refrigerate overnight.
Bake in a preheated oven 350 degree F (175 degrees C) for 45 minutes.
Cut into squares. Invert and serve.

I got this at ALLRECIPES.COM

Scrambled Egg Nests

SCRAMBLED EGG NESTS



Ingredients
1 (3 1/2-cup) bag frozen shredded potatoes, defrosted (I USED 1 CARTON OF DEHYDRATE HASHBROWNS)
1/3 cup vegetable oil or butter
1/2 teaspoon salt
1/4 teaspoon pepper
6 eggs
2/3 cup milk
1/2 cup finely diced onions
1/3 cup finely diced bell peppers
3/4 cup diced cooked breakfast sausage Shredded Cheddar
Chopped parsley for garnish (optional)

Instructions
Heat the oven to 400°.
In a large bowl, toss together the potatoes, 1/4 cup of the oil or butter, salt, and pepper.
Spoon about 1/3 cup of the potato mixture into each cup of a 12-serving muffin tin.
Press the mixture into the bottom and up the sides of each cup, then bake until golden brown, about 30 to 35 minutes.
Remove the nests from the oven and allow them to cool.
Meanwhile, whisk together the eggs and milk.
Heat a large nonstick saute pan over medium-high heat.
Add the remaining oil or butter to the pan and heat.
Add the onions and peppers to the pan and saute until both are soft and the onions are slightly golden, about 2 to 3 minutes.
Add the sausage and cook until heated through.
Add the egg mixture and stir until the eggs have set and small curds have formed. Season with salt and pepper to taste.
Remove the potato nests from the muffin tin and place them on an ovenproof platter or cookie sheet.
Fill each cup with some of the egg mixture, top with a sprinkling of the cheese, and place the nests in a 375° oven until the cheese is melted, about 2 to 3 minutes.
If you like, garnish each nest with a little parsley.
Serve warm.

ENJOY! WE DID THIS MORNING!

French Breakfast Puffs

So I don't feel so good, can you tell?? I looking for comfort food!! And I am going to try to get the energy to make some, to make me feel better, atleast that's my plan. Let ya know if these foods do the trick!

This is a recipe from Pioneer Woman.

French Breakfast Puffs

3 cups flour

3 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon ground nutmeg

(I used cinnamon as I'm not a nutmeg fan)

1 cup sugar

2/3 cup shortening (Crisco)

2 eggs

1 cup milk

1 1/2 cups sugar

3 teaspoons cinnamon

2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray.

In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture.

Eat. Faint.

Banana Muffins

Preheat oven to 375 degrees

2 cups flour
1/2 cup sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1 medium ripe banana, mashed
1 egg
1/2 cup milk
1/3 cup vegetable oil
1 tsp. vanilla

*In a mixing bowl, combine flour, sugar, baking powder, soday, salt, and cinnamon. Make a well in the center.

*Combine remaining ingredients; pour into well and mix ingredients all at once. Mix until dry ingredients are moistened.

*Spoon into muffin pans. Bake for 15 to 20 minutes.



Yield: 10 to 12 muffins.....depends on how big you like them.

Recipes

I just got this email with tons of recipes!!! So here is the link: http://www.50plusfriends.com/cookbook/
Wow! APPETIZERS, BEVERAGES, BREADS, CAKE & FROSTING, COOKIES & DESSERTS, COOKING FOR A CROWD, CROCK POT, BREAKFAST, FISH & MEAT & GAME, JAMS!! "GIFTS IN A JAR", so much more! Its a cool site! A lot of hard work!!

Monkey Bread

3 {12 ounce} packages refrigerated biscuit dough.

1 cup white sugar.

2 teaspoon ground cinnamon.

1/2 cup margarine/butter.

1 cup packed brown sugar.

1/2 cup chopped walnuts {optional}.

1/2 cup raisins {optional}.

------------------------

1. Preheat oven to 350 degrees.

2. Grease one 9 or 10 inch tube pan.

3. Mix white sugar and cinnamon in a plastic bag.

4. Cut biscuits into quarters, shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nus and raisins, arrange them in and among the biscuit pieces as you go along.

5. Melt the margarine/butter and brown sugar in a small saucepan over medium heat. Boil for 1 minute. Pour over biscuits.

6. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

Crustless Egg, Spinach & Canadian Bacon Bake

4 Eggs
1 pkg. (10 oz) frozen chopped spinach, thawed, well drained
1 small onion, chopped
9 slices Oscar Mayer Ready to Serve Canadian Bacon, cut into bite-size pieces
1 pkg. (3.5 oz) Athenos Reduced Fat Crumbled Feta Cheese with Basil and Tomato

Preheat oven to 350

Beat eggs lightly in medium bowl. Add spinach, onions, & canadian bacon; mix well.

Spoon evenly into 12 medium muffin cups sprayed generously with cooking spray, filling each cup 2/3 full. Use fork to break up larger crumbles of cheese; sprinkle evenly over batter in cups.

Bake 25 to 30 minutes or until golden brown. Serve warm

Pumpkin pancakes

*1 1/2 c all purpose flour
*2 tbsp baking powder
*2 tbsp firmly packed light brown sugar
*1 tsp salt
*2 tsp cinnamon
*1 tsp allspice
*1 1/2 c canned evaporated milk
*1 c solid-pack canned pumpkin
*2 large eggs, lightly beaten
*1 1/2 tsp vanilla
*1/4 c bacon drippings--liquid but not hot
maple syrup, honey, or fresh fruit to go on them.

1. Into large bowl sift together flour, baking powder, brown sugar, salt, cinnamon, and allspice.
2. Stir in milk, pumpkin, eggs, vanilla and bacon drippings and stir batter until well combined.
3. Preheat greased griddle and pour batter on griddle until golden and cooked through. Serve with toppings.

These were pretty good. I had a hard time with them--but I am also VERY impatient. They had a different consistency than I was use to--so it really confused me. But they were worth it!!!