French Toast

1c. half-and-half
3lg. eggs
2T. honey, warmed in microwave for 20 seconds
1/4tsp. salt
8 (1/2-inch) slices day-old or stale country loaf, brioche or challah bread
4T butter

In medium size mixing bowl, whisk together the half-and-half, eggs, honey, and salt. You may do this the night before. When ready to cook, pour custard mixture into a pie pan and set aside.

Preheat oven to 375 degrees F. Dip bread into mixture, allow to soak for 30 seconds on each side, and then remove to a cooling rack that is sitting in a sheet pan, and allow to sit for 1 to 2 minutes.

Over medium-low heat, melt 1 tablespoon of butter in a 10-inch nonstick saute pan. Place 2 slices of bread at a time into the pan and cook until golden brown, approximately 2 to 3 minutes per side. Remove from pan and place on rack in oven for 5 minutes. Repeat with all 8 slices. Serve immediately with maple syrup, whipped cream or fruit.

*Recipe from Alton Brown

Banana Chocolate Chip Muffins

1-1/2c. flour
1/3c. sugar
1/4c. brown sugar
1/2tsp. baking powder
1/2tsp. baking soda
1/2tsp. salt
2 eggs
1/2c. melted butter, cooled
1/2c. milk
2 ripe bananas, mashed
1tsp. vanilla
1/2 to 1c. chocolate chips

In large bowl, mix flour, sugar, brown sugar, baking powder, baking soda, and salt in bowl. Set aside.

In separate bowl, beat eggs. Stir in melted butter, milk, bananas, and vanilla. Add to the flour mixture, stirring just until dry ingredients are moist. Add chips.

Bake at 350 degrees for 20-22 minutes.

Pumpkin Coffee Cake

Topping:
1/4 c. dark brown sugar
1/4 c. sugar
1/2 tsp. cinnamon
2 T. cold butter or margarine
1/2 c. pecans, chopped
Cake:
1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 c. (8oz) sour cream
1/2 c. canned pumpkin
1 tsp. vanilla extract
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. pumpkin pie spice
1/4 tsp. salt

In a small bowl, combine sugars and cinnamon. Cut in the butter until mixture resembles coarse crumbs. Stir in pecans; set aside. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the sour cream, pumpkin, and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream mixture. Beat on low just until blended. Spread the batter into two greased and floured 8-in. round baking pans. Sprinkle with topping. Bake at 325 degrees for 40-50 minutes or until a toothpick inserted near the center comes out clean.

*I cut the cake recipe in half since I didn't have 2 pans. I still put the full topping on the cake and it was extra yummy!*

Vanilla Ring Cake

1 c. shortening
2 c. sugar
4 eggs
2 T. vanilla extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. buttermilk

In a large bowl, cream shortening and sugar until light and fluffy, about 5minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, and baking soda; add to the creamed mixture alternately with buttermilk, beating well after each addition.

Pour into a greased and floured 10-inch flouted tube pan. Bake at 350 degrees for 55-65minutes or until a toothpick inserted in the center comes out clean. Cool for 10minutes before removing from pan to a wire rack to cool completely.

Drizzle
1 c. confectioners' sugar
1 to 2 T. milk
1/2 tsp. vanilla extract

Combine ingredients and drizzle over cake.

*If I would have had it, I would have used clear vanilla so the drizzle was white, but all in all, it was great. We had it for breakfast and with a tall glass of milk, couldn't ask for more!*

Strawberry Banana Crepes

Crepe
1 c. all-purpose flour
1 T. sugar
1/2 tsp. ground cinnamon
1-1/2 c. milk
2 eggs
1 to 2 T. butter

Filling
1 pkg. (8oz) cream cheese, softened
1 carton (8oz) frozen whipped topping, thawed
1/2 c. confectioner's sugar

Topping
2 c. sliced fresh strawberries
2 medium firm bananas, sliced
1/4 c. sugar, optional

In large bowl, combine flour, sugar, cinnamon, eggs, and milk. Cover and refrigerate for 1 hour.

In an 8-in. non-stick skillet, melt 1 tablespoon butter . Stir batter; pour about 2 tablespoons into center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to wire rack.

Repeat with remaining batter, adding butter to skillet as needed. When cool, stack crepes with paper towel or waxed paper in between.

In large mixing bowl, beat the filling ingredients until smooth. Spread 2 rounded tablespoons on each crepe; roll up. In a large bowl, combine topping ingredients; spoon over crepes.

French Breakfast Muffins

1/3 c. shortening
1 egg
1/2 c. sugar
1-1/2 c. flour
1/2 c. milk
1/2 tsp. salt
1/4 tsp. nutmeg
1-1/2 tsp. baking powder
1/2 c. butter or margarine, melted
cinnamon sugar

Mix thoroughly shortening, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg in separate bowl. Alternate flour mixture with milk into egg mixture. Divide dough into muffin tin. Bake at 350 degrees for 20-25 minutes or until toothpick comes out clean.

Roll each muffin in melted butter then in cinnamon sugar.

*I use twice as much nutmeg. Also, I made mini-muffins and get between 24-36 muffins. They cook in 15 minutes*