Baked French Toast

1 stick of melted butter
1 cup brown sugar
-Combine together and smooth over the bottom of a 9x13 glass pan

1 loaf bread (the recipe calls for texas toast, but I never have it so I just use regular bread)
-Put 2 layers of toast in the 9x13 pan on top of butter/sugar mixture

6 eggs
1 tsp cinnamon
1 1/2 cup milk
1/2 tsp salt

Pour over bread. Bake uncovered at 350 degrees for 30-45 min or until it looks like French toast. Take out and flip over to see the brown sugar sauce-no syrup needed.

Cinnamon Rolls

These are the best and simply the EASIEST rolls ever. I just put all the ingredients in my kitchen aid (after raising the yeast of course) attach the dough hook and let it knead for about 5 to 7 minutes. Then roll, rise once, bake, frost, and sit and get fat with goodness!

Cinnamon Rolls

Ingredients

• 1/4 cup warm water
• 1/4 cup butter, melted
• 1/2 (3.4 ounce) package instant vanilla pudding mix
• 1 cup warm milk
• 1 egg, room temperature
• 1 tablespoon white sugar
• 1/2 teaspoon salt
• 4 cups bread flour
• 1 (.25 ounce) package active dry yeast
•  
• 1/4 cup butter, softened
• 1 cup brown sugar
• 4 teaspoons ground cinnamon
• 3/4 cup chopped pecans
•  
• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 cup confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 teaspoons milk

Directions

1.     In the pan of your bread machine, combine water, melted butter, vanilla pudding, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.

2.     When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.

3.     Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4.     Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Pumpkin Pancakes

I've tried a couple of pumpkin pancake recipes lately. This one is the best so far.


Ingredients:

2 cups all-purpose flour

3 Tbs brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground allspice

1 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1 1/2 cup milk

1 cup pumpkin puree

1 egg

2 Tbs veg. oil

2 Tbs vinegar


Directions:

1. In a bowl mix together the milk, pumpkin, egg, oil and vinegar. In separate bowl combine all the dry ingredients. Stir the dry ingredients into the pumpkin mixture until just combined.

2. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approx. 1/4 cup for each pancake. Brown on both sides.


Makes about 12 pancakes.


Notes:

- Batter will be thick; don't thin with extra liquid or will dilute the pumpkin/spice flavor.

- Cook slowly on low-med heat (4) to insure insides fully cooked without overcooking outsides. Pancakes will be dark.

- Batter does not taste good - but pancakes do.

- I didn't have allspice so I used 1 tsp cinnamon + 1 tsp pumpkin pie spice

Crepes... great for breakfast or dinner!

This is a recipe from Food for Tots. Very easy!

2 eggs

2 cups milk

1 1/2 tablespoons melted butter

1 cup flour (sometimes I use half white and half wheat)

1 1/2 teaspoons sugar

1/2 teaspoon salt

1. In a medium bowl beat eggs well with a fork.

2. Add milk and butter to the eggs.

3. In a separate bowl combine flour, sugar, and salt.

4. Add flour mixture to egg mixture and stir until evenly mixed.

5. Pour onto a hot buttered griddle or crepe pan. Use 1/3 cup for an adult, 1/4 for a child.*

6. Cook over medium heat until first side is lightly browned then turn and cook other side until set.

Yield: 10-12 crepes

*I use an electric griddle and I don't put down butter first, I've never had problems. The book suggests spraying your spatula with a nonstick spray to make turning easier, I've never tried that, but it makes sense! Lastly, it's MUCH easier to use a ladle to pour and spread thin the batter.... you can still do a child and adult size if you want, but my kids devour these, so I don't put forth any effort to make a smaller size.

-We put yogurt in the middle and garnish with whipped cream and fruit, sometimes even a drizzle of good syrup (real maple or fruit... they're worth the money!). I'll also cook up some eggs and bacon to round everything out. This makes a great dish no matter the time of day!