Friday, June 22, 2007

Overnight Caramel French Toast

This recipe came from an old issue of Taste of Home. It is so delicious and great for company. You mix it up the night before and bake in the AM. Hope you enjoy it as much as my family does.

1 cup packed brown sugar
1/2 cup
butter or margarine
2 tablespoons
light corn syrup
12 slices bread
1/4 cup
sugar
1 teaspoon
cinnamon, divided
6
eggs
1 1/2 cups
milk
1 teaspoon
vanilla

In small saucepan over med heat, bring brown sugar, butter and corn syrup to a boil, stirring constantly. Remove from heat and pour into a greased 13 x 9 baking dish. Top with 6 slices of bread.

Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the bread. Place remaining bread on top. Sprinkle with remaining cinnamon-sugar mixture; set aside.

In a large bowl, beat egg, milk, vanilla and remaining cinnamon. Pour over bread. Cover and chill for 8 hours or overnight.

Remove from fridge 30 minutes before baking. Bake, uncovered, at 350* for 30-35 minutes.

By Lynn M.

Tuesday, June 12, 2007

Fudgy Chocolate Frosting

This is also great heated and served over ice cream. So if you have any extra after frosting your cake…or make up a batch just for ice cream!

1 8 oz package cream cheese, softened
1/4 cup butter, softened
3 T milk
3 cups sifted confectioner’s sugar
2/3 cup unsweetened cocoa
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract

Beat the cream cheese, butter, and milk in a medium bowl, mix on medium speed until smooth. Add confectioner’s sugar, cocoa, and salt. Beat until blended. Reduce mixer speed to low, add the vanilla and beat just until smooth. Cover and refrigerate for at least 30 minutes before using.

By Lynn M.