FAVORITE PANCAKES
1 1/4 cups sifted all-purpose flour
3 tsp. baking powder
1 tsp. sugar
1/2 tsp. salt
1 beaten egg
1 cup milk*
2 tbsp. salad oil
1 large loaf French or Italian bread
8 large eggs
3 1/2 cups milk or light cream
1 cup sugar
1 tablspoon vanilla
3 teaspoons cinnamon
1 teaspoon nutmeg
6-8 medium-sized cooking apples.
((Cortland,. Maclntosh, or Granny Smith)
1/4 of a stick butter
Slice bread into 1 1/2 inch slices.
Spray a 9 X 13 inch glass pan with corn oil or nonstick spray.
Place bread in glass dish, placing tightly together.
In separate bowl, beat together eggs, 1/2 cup sugar, milk,
and vanilla (by
hand, with a whisk, for about 30 seconds).
Pour one-half of egg-milk mixture
over bread.
Peel, core and slice apples.
Place sliced apples on top of bread to cover.
Pour balance of egg-milk mixture evenly over apples.
Mix remaining ½ cup sugar with cinnamon and nutmeg
and sprinkle evenly over
top of apples.
Dot with butter. Cover and refrigerate overnight.
Next day, preheat oven to 350 degrees.
Uncover dish and bake in oven 1 hour.
It will rise high and brown nicely.
Remove from oven and allow to rest
for 5 to 10 minutes before serving.
Cut into squares and serve warm with maple syrup.
Top with whipped cream and garnish with a sprig of fresh mint.
Blueberry Stuffed French Toast with
Wild Maine Blueberry Sauce
12 slices of Texas toast, frozen
10 ounces cream cheese
1 cup blueberries, fresh or frozen
10 eggs
1/3 cup maple syrup
2 cups milk
Wild Maine Blueberry Sauce:
1 cup water
1 cup sugar
2 Tablespoons cornstarch
2 cups blueberries, fresh or frozen
1 Tablespoon butter
Grease a 9 x 13 glass baking dish.
Remove the crusts from the bread and cube.
Place half these cubes in baking dish.
Cube the cream cheese and flatten each cube with your fingers.
Layer evenly on top of bread.
Sprinkle blueberries over the cream cheese.
Place remaining bread cubes over the blueberries.
Beat the eggs; add maple syrup and milk.
Pour mixture over bread and cheese,
attempting to moisten all bread cubes on top.
Cover and refrigerate overnight.
Bake at 350 degrees for 60 minutes.
Bake covered with foil for first 30
minutes;
uncover and bake until nicely browned.
Let cool a few minutes before cutting.
Cut into squares and serve topped with
Wild Maine Blueberry Sauce and garnished with orange slices.
Wild Maine Blueberry Sauce:
Mix together sugar and cornstarch in a 2 quart saucepan.
Add water and 1 cup of blueberries.
Cook over medium heat until thickened.
Add remaining blueberries and butter.
Continue cooking until butter melts and sauce is heated through.
Cinnamon-Raisin French Toast
1-cup whole milk
4 large eggs
4 tablespoons sugar
1/2-teaspoon vanilla extract
1/4-teaspoon salt
8 slices cinnamon-raisin bread
6 tablespoons butter
2 Granny Smith apples, peeled, cored, thinly sliced
Whisk milk, eggs, 2 tablespoons sugar,
vanilla and salt in 8-inch square baking dish.
Add bread and let soak until egg mixture is absorbed,
turning once, about 15 minutes.
Meanwhile, melt 2 tablespoons butter in heavy
small skillet over medium heat.
Add remaining 2 tablespoons sugar and apple slices.
Saute until apple slices are tender,
about 10 minutes. Keep warm.
Melt remaining 2 tablespoons butter on
heavy griddle over medium heat.
Add bread to griddle and cook until golden brown,
turning once, about 4 minutes per side.
Transfer French toast to plates.
Spoon warm sauted apples on top.
Drizzle with syrup and serve.
Puffy French Toast
1 egg
1 c. milk
1 c. flour (more if desired)
1 tsp. baking powder
1/4 tsp. salt
Combine egg and milk.
Add to flour and mix well.
Add baking powder and salt and mix.
Dip bread in mixture and fry in hot fat.
Serve with your favorite syrup.
Corn Flake Treats
1 1/4 cups corn syrup
1 cup sugar
1 cup peanut butter
4 cups corn flakes
2 cups peanuts (optional)
Bring corn syrup and sugar to a rolling boil.
Take off heat and add
peanut butter.
Mix well. Pour over corn flakes and peanuts.
Mix well.
Pour into a 9x13 inch dish.
Press smooth.
Cut into squares.
