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Recipes
Praline French Toast
By RogRot
1) Lightly grease a 9" x 13" pan or shallow 2-quart casserole
- Glaze
- 1/2 cup butter
- 1 cup brown sugar
- 2 tablespoons honey, maple syrup or corn syrup
- Bread
- French or Italian bread sliced 1/2" thick, enough to cover the bottom of a 9" x 13" pan
- Custard
- 1 1/2 cups whipping cream, half and half, milk, or fat-free half and half
- 5 large eggs, or 1 1/4 cups egg substitute
- 1/2 teaspoon flavor: pralines & cream, eggnog, vanilla-butternut, Amaretto, or your choice; OR 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Topping
- 1/2 cup brown sugar
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
Gramma Kaldahl’s Molasses Bread
By RogRot
Place in breadmaker in order listed
- 1 c. water
- 2 T. Shortening
- 1/4 c. sugar
- 1 tsp. salt
- 2 T. Dark Molasses
- 1/4 c. rye flour
- 1/2 c. Graham flour
- 2 c. white flour
- 1 1/2 tsp. yeast
Monte Cristo Sandwiches
By RogRot
•In a medium bowl, whisk eggs and milk until well combined
- 6 eggs
- 1/2 cup milk
- 1/2 pound thinly sliced deli turkey
- 1/2 pound thinly sliced deli ham
- 8 (1-ounce) slices Swiss cheese
- 16 slices egg bread (challah)
- 4 tablespoons (1/2 stick) butter
Cherry Cream Cheese Bars
By RogRot
Begin by preheating your oven to 350 degrees F
- Cheesecake Layer:
- 1 cup butter, softened
- 2 cups sugar
- 1 teaspoon kosher salt
- 4 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 2 cans (21 ounce each) cherry pie filling
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 egg
- Glaze:
- 1 cup confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 - 3 tablespoons milk
Very Good Pecan Pie
By RogRot
Cream butter, sugar, & salt
- 1 c. sugar (192 g.)
- 1 c. white Karo syrup (350 g.)
- 2 eggs
- 1 1/2 c. chopped pecans (174 g.)
- 1 tsp. vanilla
- 1/2 stick butter (115 g.)
- 1/4 tsp. salt
Rhubarb Strawberry Slush
By RogRot
Cook rhubarb in water until tender
- 8 c. rhubarb
- 2 qts. Water
- 2 small pkg. strawberry jello
- 3 c. sugar
- 4 c. strawberries
- 12 oz. can frozen lemonade
- 7 -Up or Ginger Ale as desired
Strawberry-Banana Smoothies
By RogRot
Place fruit in blender; add yogurt & milk; cover & blend until smooth (1 to 2 min
- 1 c. frozen (thawed) strawberries
- or 2 c. fresh strawberries
- 1 ripe banana
- 2 (8oz.) nonfat strawberry yogurt
- 1 c. lowfat or skim milk
Perfect Pie Crust
By RogRot
5. Lightly dust clean, dry work surface with flour
- 1 c. (2 sticks) unsalted butter, chilled, plus more for pie plate
- 2 1/2 c. all-purpose flour, plus more for rolling out dough
- 1 tsp. salt
- 1 tsp. sugar
- 1. Cut each stick of butter into eight pieces, refrigerate until needed. Place flour, salt, and sugar in a large mixing bowl, and mix together
- 2. Add chilled butter. Use pastry blender, cut butter into flour mixture; mixture should resemble coarse meal, size of small peas.
Old Fashioned Bread Pudding
By RogRot
Combine milk & butter in sauce pan & scald
- Sauce:
- 3 c. bread crumbs
- 2 c. milk
- 1/4 c. butter
- 1/4 c. sugar
- 2 eggs, beaten
- 1/4 tsp. salt
- 1 tsp. vanilla
- 1/2 tsp. cinnamon, scant
- 1/2 c. raisins
- 1 c. brown sugar
- 3/8 c. butter
- 1/2 c. plus 2 T. cream
- pinch of salt
Fried Cinnamon Puffs
By RogRot
1. Measuring carefully, place milk, eggs, butter, salt, flour, 2 T
- 3/4 c. milk
- 2 eggs, beaten
- 1/4 c. butter, softened
- 1 tsp. salt
- 3 c. all-purpose flour
- 2/3 c. sugar, divided
- 3 tsp. ground cinnamon, divided
- 1 1/2 tsp. active dry yeast
- Vegetable oil for deep-frying