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Recipes
Apple Toffee French Toast with Apple Syrup
By Violet_61
Place half of the bread cubes in a greased 13 X 9-inch baking pan; top with apples
- FRENCH TOAST:
- 8 cups French Bread, cut into 1-inch cubes
- 3 tart apples, peeled, and chopped
- 8 oz cream cheese
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1/4 cup apple juice
- 2 tsp vanilla, divided into the cream cheese mixture and the egg mixture
- 1/2 cup English toffee bits
- 5 eggs
- 3/4 cup milk
- APPLE SYRUP:
- 1 cup sugar
- 2 tblsp cornstarch
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 cups apple juice
- 2 tblsp lemon juice
- 5 tblsp butter
Applesauce Bread
By Violet_61
Dot Yarbough
- 2 cups flour
- 1 cup sugar
- 1 egg
- 1 cup applesauce
- 1/2 cup margarine, room temperature
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp allspice
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp cloves
- 3 tbsp cocoa, unsweetened
- 1 cup raisins and chopped nuts
Baked French Toast
By Violet_61
Prepare night before serving
- 1 loaf Challah or Hawaiian Sweet Bread
- 8 large eggs
- 3 cups Plain or Vanilla Mountain High Yogurt
- 2 tblsp maple syrup
- 1/4 cup sugar
- 1 tsp kosher salt
- 1 1/2 tsp cinnamon
Breakfast Compote
By Violet_61
from Delano Farms
- 2 cups green or red grapes
- 2 cups sliced strawberries
- 1 cup melon, cubed
- 3 peaches or nectarines, cubed
- 1 pint blueberries
- 3 tbsp. honey
- 1/4 cup fresh orange juice
- 1 tsp cinnamon
- 2-3 tbsp. sour cream or plain Greek yogurt
Creamy Mexican Salad Dressing
By Violet_61
Mix sour cream and salsa. If you desire, add cilantro
- 1 cup sour cream
- 1/2 to 3/4 cup salsa
- Optional: Cilantro
Corn Casserole-Pat
By Violet_61
Bake at 350° for 45 minutes in a greased 2 quart casserole dish
- Mix together in a bowl:
- 1 can Cream of Celery Soup
- 8 oz carton of Sour Cream
- (can use low fat versions)
- Layer:
- 1 can French style green beans-drained
- 1 can corn-drained
- 1/2 cup diced onion
- 1 can sliced water chestnuts-drained
- Sour/Cream mixture
- 1/2-1 cup shredded cheese
- 1 tube crumbled Rize Crackers mixed with butter
Avocado Buttermilk Ranch Dressing
By Violet_61
Can be used as a salad dressing or as a dipping sauce
- 1 cup buttermilk
- 1 large avocado-peeled & seeded
- 1 garlic clove
- 1 small green onion or 1/2 of a large green onion-sliced
- 2 tsp lime juice
- 2 tbsp. dill (optional)
- 3 tbsp. cilantro-chopped
- salt and pepper to taste
Carrot Cake
By Violet_61
from Aunt Vi
- FROSTING:
- 1 1/4 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 cup sugar
- 3/4 cup oil
- 1 tsp vanilla
- 1/2 cup chopped nuts
- 2 jars strained carrots baby food (4 oz. size) or 1 jar junior carrots baby food
- 1 1/2 cup powdered sugar
- 3 oz cream cheese-softened
- 1/4 cup butter-softened
- 1 tsp vanilla
Baked Egg Custard
By Violet_61
No big, bold flavors here--this dessert is deliciously delicate
- 3 slightly beaten eggs
- 1/4 cups sugar
- 1/4 tsp salt
- 2 cups milk, scalded
- 1/2 tsp vanilla
- Ground or freshly grated nutmeg
Beet (Roasted) Hummus
By Violet_61
from Bridgett Blaque
- 3 cloves garlic
- 1/3 cup chopped roasted beets
- 1 cup white (cannellini) beans
- 2 tbsp lemon juice
- 2 tbsp olive oil
- coarse salt and pepper to taste