Insanely Delicious French Toast

Eggs
Milk
Vanilla
Panko
Cinnamon
Challah
Crisco
Butter
Maple syrup
Fresh fruit puree – optional (blueberries, strawberries, raspberries, etc.)

Mix eggs, milk and a good splash of vanilla in a wide, flat bowl. Place Panko is another wide, flat bowl. Sprinkle Panko with cinnamon and mix together. Slice bread in 1-inch thick slices. Melt a little Crisco and butter in a skillet over medium heat. Soak bread slices in egg mixture and then coat with Panko. Fry in skillet until browned on both sides. Keep warm in 200-degree oven until serving with butter, syrup and/or pureed fruit.

5-STAR APPLE PIE

adapted from Grandma Ople's Apple Pie - allrecipes.com

pie dough for double crust 9-inch pie

1/2 cup butter

3 tablespoons all-purpose flour

1/2 cup white sugar

1/2 cup firmly packed brown sugar

1 teaspoon cinnamon

1/2 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

2-4 tablespoons water

8-10 Granny Smith apples - peeled, cored, quartered, sliced crosswise

1. Preheat oven to 425 degrees.
2. Melt butter in a heavy saucepan. Stir in flour to form a paste. Add white sugar, brown sugar, cinnamon, nutmeg, vanilla and water. Bring sauce mixture to a boil; reduce heat and simmer for 5 minutes, stirring occasionally.
3. Reserve a small amount of sauce mixture and set aside.  
4. Place the bottom crust in glass pie plate.
5. In a large bowl, pour remaining sauce mixture in saucepan over apples and stir to coat evenly. Pour apples over crust in pie plate; distribute apples to mound slightly in the middle to fill evenly to sides.
6. Cover apples with top crust and crimp edges with fork. Make slits in top crust to vent pie. Brush top crust with reserved sauce mixture, being careful not to let it run over edges.
7. Place pie on large baking sheet, if desired. Bake 15 minutes at 425 degrees. Reduce temperature to 350 degrees, and continue baking for 40-45 minutes, or until top is nicely browned.
8. Cool slightly before serving, or serve at room temperature. Top with ice cream or whipped cream, if desired.

SWEET POTATO PUDDING

4 cups grated, raw sweet potatoes

1 1/2 cups sugar

2 eggs, beaten

1/2 cup melted butter

1 1/2 cups milk

1 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees.  In a large bowl, toss sweet potatoes and sugar to mix.  Add beaten eggs, melted butter, milk and nutmeg.  Pour into a heavy casserole dish and bake covered at 375 degrees for 30 minutes.  Remove cover and bake for another 30 - 45 minutes, until lightly browned and crisp on top.

PAM'S SAVORY CRANBERRIES

1 12-oz. bag fresh cranberries

1 c. water

1 c. sugar

1/4 c. dark rum 

1 tbsp. Dijon mustard

1/4 tsp. cinnamon 

Boil cranberries and sugar until the berries pop; add the rum and mustard. Stir and serve warm or cold.

CRANBERRIES N' AMARETTO

1/4 c. butter

1 12-oz. package fresh cranberries

2 c. granulated sugar

2 tbsp. lemon juice

1/2 c. amaretto

2 tbsp. orange marmalade

2 tsp. grated lemon zest

Melt butter in a large saucepan over medium heat. Add cranberries, sugar, and lemon juice; stir well to combine. Bring to a boil; reduce heat, and simmer, uncovered, 10-15 minutes or until cranberries begin to pop. Remove from heat; stir in amaretto, marmalade and lemon zest. Serve with pork or turkey.

BRANDIED CRANBERRY SAUCE

1 pound (4 cups) fresh cranberries

3/4 cup real maple syrup or maple-flavor syrup

1/2 cup brandy

1/2 cup sugar

finely grated zest and juice of 1 orange

dash of cinnamon

dash of ginger

dash of cardamom

Rinse cranberries and remove damaged berries.  In a medium saucepan, combine cranberries, maple syrup, brandy, sugar, orange zest and juice, cinnamon, ginger, and cardamom.  Bring to boil, stirring to dissolve sugar.  Reduce heat to medium. Continue simmering, stirring constantly, until all berries have popped and the sauce is a velvety juice, about 6-7 minutes. Serve cold with roasted turkey, meats, or on sandwich.

SMELLS LIKE CHRISTMAS

1 cinnamon stick

10 whole cloves

1 teaspoon whole allspice

1 1/2 tablespoons pickling spice

1 orange, cut in half

Place spice ingredients in a spice bag or piece of cheesecloth tied with a string.  Place spice bag and orange in 1 quart of boiling water.  Simmer on top of stove, being careful to keep covered with water.  Can be reused for several days, if kept covered with water.  The whole house will smell like Christmas.

PRETZEL SPARKLERS

1 pkg. pretzel rods

white chocolate

red, white and blue sprinkles

 

Melt chocolate and dip pretzel rods in chocolate to coat about halfway up one end; shake sprinkles lightly over chocolate while holding over wax paper to catch leftover sprinkle for reuse.  Lay coated pretzels on a second sheet of wax paper to dry.  Great Fourth of July snack or dessert for the kids – and grown-ups too!

SUGAR AND SPICE PECANS

3/4 cup sugar

1 egg white

2 1/2 tablespoons water

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1/4 teaspoon grated nutmeg

2 pounds fresh pecan halves

Combine first 8 ingredients in a very large bowl; mix well with wire whisk.  Add pecans; stir until evenly coated.  Spread pecans into a greased 15x10x1” jellyroll pan.  Bake at 275 degrees for 50-55 minutes; stir once while baking.  Remove to waxed paper while still warm; cool.  Store in an airtight container.  These make a great gift in pretty cellophane bags tied with ribbons.  Serve in a bowl for snacking, in salads, or on top of ice cream.

FIRECRACKER CAKE

1 box white cake mix

1/2 c. red, white, and blue sprinkles (2 ounces)

Cool Whip

Fresh strawberries

Fresh blueberries

 

Prepare cake mix as directed on the box.  Gently stir sprinkles into prepared cake batter with about ten strokes of the spoon; pour into a 13 x 9-in. pan and bake according to directions on the box.  After cake has cooled, frost top with Cool Whip.  Decorate frosted top of cake with alternating stripes of sliced strawberries and whole blueberries, leaving stripes of white in between each row.  Keep cake refrigerated until serving, and refrigerate leftovers.

MOTHER’S DAY QUICHE

1 unbaked pie crust round

1 cup fresh mushrooms, sliced

  OR any veggie, meat or seafood

2 tablespoons butter

1 cup cubed Swiss cheese

1 1/2 cups half & half

1 cup grated Swiss cheese

3 eggs

1/4 cup white wine

1/4 teaspoon salt

1/8 teaspoon freshly grated nutmeg

Preheat oven to 375 degrees.  Place pie crust in a quiche pan with a removable bottom.  Poke holes in the bottom of the crust with a fork; bake for 5 minutes. Remove crust to cool.  Sauté mushrooms in butter; spread over crust.  Place cubed Swiss cheese over mushrooms.  Scald half & half and cool slightly; add grated cheese.  In a small bowl, beat eggs with a fork until blended.  Add wine, salt, and nutmeg to eggs and blend.  Add egg mixture slowly to half & half mixture and stir to mix. Place quiche pan on a baking sheet.  Pour egg mixture into crust, taking care not to over fill.  Bake for 35-40 minutes, until golden brown and set in the middle.  Remove and serve warm or at room temperature.  Refrigerate leftovers to reheat.

GRANDMA ROSE’S HOSKA

Mix together in a small bowl:

1 1/2 pkgs. dry yeast

1 tbsp. sugar

1 tbsp. flour

a little water – 110 degrees

Heat together until melted and bubbling:

1 c. milk

1 stick + 2 tablespoons butter

3/4 c. sugar

Sift together in a large bowl:

4-6 cups flour

1 tsp. salt

1 tsp. mace

1 tsp. cardamom

Beat together:

4 medium eggs

Add:

3/4 c. golden raisins

In the large bowl, make a well in center of the flour mixture; add butter and milk mixture and stir with wooden spoon.  Add yeast mixture and most of egg mixture (save some to brush on top of bread before baking).  Add raisins and mix well, turning and scraping sides of bowl until clean.  Turn out onto a floured surface.  Knead well for 10 minutes, until dough is very smooth and in a ball.  Place dough into large, lightly greased bowl to rise for about 2 hours.  Punch down the dough; divide into 3 large pieces, 3 small pieces, and 1 small piece for top.  Roll pieces of dough on kneading surface until each is about 12 inches long.  Braid three large pieces together; pinch ends together and tuck under slightly.  Roll three small pieces together; pinch ends together and tuck under.  Place small braid on top of large braid.  Take remaining small roll and twist both ends until it is has a spiral appearance; place twisted roll on top of small braid.  Place dough loaf on baking sheet and brush all over with remaining beaten egg.  Let rest while oven heats to 350 degrees.  Bake until brown and hollow-sounding when tapped

CHEESE WAFERS

2 sticks (1/2 pound) butter

2 cups grated sharp cheddar cheese

Mix above with hands and add:

2 cups flour

1 dash hot sauce

Mix above with hands and add:

1 cup crushed Rice Krispies

Preheat oven to 350 degrees.  Roll mixed dough into balls about the size of large marbles and flatten with a fork on ungreased baking sheets.  Bake for 15-20 minutes until just brown on edges.  Cool and remove from baking sheet.  Store in airtight container until ready to serve.  Can be frozen in airtight container for later use.  Great served with cocktails or to accompany soup or salads.  Makes 3 dozen.

JOLLY HOLIDAY SNACK MIX

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Ingredients:

·      Quaker Oat Squares (or Chex cereals) - 2 boxes!

·      Cinnamon Teddy Grahams

·      Chocolate Teddy Grahams

·      Cheez-Its

·      Snyder’s Pretzel Snaps

·      Mini Nutter Butters

·      Mini Oreos

·      Snyder’s Pretzel Dips – White Crème

·      Dry Roasted Peanuts

·      Salted Cashews

·      Salted Almonds

·      Craisins

·      Yogurt Raisins

·      Hershey’s or Nestle’s Butterscotch Chips

·      Christmas Red & Green M & M’s – use one or more

o   Plain

o   Peanut

o   Peanut Butter

o   Mint

Make:

Mix all ingredients in a big bowl. Store in airtight container.

Share:

This is a great combination for lots of flavors associated with Christmas. Add or delete items as you choose. One batch makes lots!

Fill decorated cellophane gift bags for: teacher, mailman, hairdresser, hostess gifts, house guests, party favors, children, grandchildren, class parties, neighbors and friends.

CoraCooks.com 

LIBBY'S FAMOUS PUMPKIN PIE

3/4 cup granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

2 large eggs

1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin

1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

Whipped cream (optional)http://www.coracooks.com/2011/11/classic-pumpkin-pie-with-little-flair.html

MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

POUR into pie shell.

BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Link back to Cora Cooks 

TURKEY GOBBLERS

large sugar cookies - homemade or purchased, softer is better
1 pkg. Nabisco Mallomars or Pinwheels
1 can chocolate frosting
1 tube Betty Crocker Yellow Decorating Icing
1 tube Betty Crocker Red Decorating Icing
1 tube Betty Crocker Yellow Decorating Icing
1 tube Betty Crocker White Decorating Icing
1 tube Betty Crocker Black Decorating Gel
1 Ziploc bag
scissors

Cut off about ½-inch piece from one side of a sugar cookie. Place some of the chocolate icing into the Ziploc bag and cut the corner. Pipe some chocolate to the trimmed cookie and stand it up on the edge of a second sugar cookie. Next, cut one Mallomar cookie in half with a sharp knife. Pipe some icing on the cut side and back of the Mallomar and place it against the front of the top cookie. Using a generous amount of chocolate icing, squeeze a mound of icing in front of the Mallomar body to form the head. Allow the icing to dry a bit before continuing. Place cookie on its back and pipe the outline of feathers on the sugar cookie above the body with red and/or yellow icing. With yellow icing, pipe a small beak on face and yellow feet on either side of the head. Using the white icing, pipe two eyes above the beak and then dot the center with black gel. Finally, pipe red icing over the top of the beak and down one side to form the snood.

DOUBLE-STUFFED TURKEYS

1 pkg. Double Stuff Oreos
1 bag candy corn
1 bag Reese’s Peanut Butter Cups
1 box Whoppers
1 can white icing
1 can chocolate icing
1 tube Betty Crocker White Decorating Icing
1 tube Betty Crocker Red Decorating Icing
1 tube Betty Crocker Yellow Decorating Icing
1 tube Betty Crocker Black Decorating Gel
small writing tips for icing tubes
2 Ziploc sandwich bags
scissors
toothpicks

Gently pull apart one Oreo – do not break! Place some of the White Icing into a Ziploc bag Spread a generous amount of White Icing on one side of the cookie and replace second side. Carefully press the tips of 6 pieces of candy corn into the icing between the cookies. Place a large amount of the Chocolate Icing in the Ziploc sandwich bag; squeeze the icing into one corner of the bag and cut off the corner of the bag. Squeeze some of the chocolate icing on top of a second Oreo, near the edge. Stand the Oreo with Candy Corn on top of the icing on the second cookie and hold firmly – use more icing if it won’t stand up on its own. Cut a small slice from one side of the Peanut Butter Cup; squeeze some chocolate icing on the top side and the place it cut side down against the standing Oreo to form the body. Squeeze some chocolate icing onto the Whopper and place it on top of the Peanut Butter Cup to make the head. Place one piece of Candy Corn on each side of the body for the wings, using a bit of icing to secure. Cut the tip of one piece of Candy Corn, squeeze icing onto the flat side and place it on the face for a beak. Use the Decorating Icing tubes to pipe on two white eyes with black decorating gel dots in the center. Use the red icing to pipe a snood over the Candy Corn beak. Use the yellow icing to pipe two feet at the base of the body on top of the Oreo. Use toothpicks to shape icing, if necessary. Allow turkeys to dry for and hour or so before moving. Double-Stuffed Turkeys can be used for place card holders or decorative and edible favors at each place at the table.

TURKEY SUGAR COOKIES

several large sugar cookies (body)
1 can chocolate icing
1 bag candy corn (feathers)
1 tube Betty Crocker Yellow, Orange or Red Decorating Icing with writing tip (feet and beak)
1 tube Betty Crocker Black Decorating Gel with writing tip
1 bag M&M’s or chocolate chips
1 Ziploc sandwich bag
scissors

Place some Chocolate Icing in the sandwich bag and cut one corner of the bag for a tip. Squeeze some icing on top of the cookie around the edge. Place about 7 pieces into the icing to form feathers. Choose two matching M&M’s for eyes and attach them to the cookie with icing and pipe two black dots in the center of each M&M – or use chocolate chips. Pipe the beak beneath the eyes and the feet at the bottom of the cookie with your choice of yellow, orange or red icing. Allow cookies to dry for about an hour for the icing to set.

TURKEY FEATHER APPETIZERS

1 cantaloupe (body)
1 red pepper (feet and snood)
1 yellow pepper (head)
1 orange pepper (wings)
2 raisins (eyes)
red seedless grapes (skewers*)
cheese cubes (skewers*)
toothpicks
short bamboo skewers

Wash and dry the cantaloupe, peppers and grapes. Cut a small slice on the bottom of the cantaloupe. Place the cut side down on a serving plate or tray. Wash the peppers and grapes. Cut each of the peppers into the turkey parts and cut the remaining pieces to use for the skewers. Secure each of the turkey parts to the cantaloupe with toothpicks or skewers. Use raisins secured with toothpicks for eyes. Thread red grapes, cheese cubes and pepper pieces onto skewers. Cover and refrigerate skewers and assembled turkey body separately until ready to serve. Place fruit, pepper and cheese skewers around back of cantaloupe for feathers just before serving.
*Note: choose tidbits of food for skewers based on what your guests would like - grapes, cheese, marshmallows, cantaloupe, celery, grape tomatoes, apples, cantaloupe, pineapple, etc. Remember that some cut fruits may need to be dipped in a lemon juice and water mixture to prevent browning.

EASY RECIPE - MAKE YOUR OWN INDIAN TRAIL CRANBERRY ORANGE SAUCE

1 bag (12 oz.) fresh cranberries

1 whole orange including peel/rind, seeds removed

1 cup sugar

Chop all ingredients in a food processor or a food grinder and stir to mix. Refrigerate until ready to use. Be sure to let it drain a while to remove the excess liquid before mixing it with Jello.