Marilee’s French Toast & Caramel Syrup

Marilee’s French Toast

6 eggs

1 ½ C. Milk

Juice of 1 Med Orange

2 TBSP. Vanilla

1 TBSP. Sugar

Zest of 1 Lemon

½ tsp. Cinnamon

Pinch of Nutmeg

Pinch of Salt

1” thick bread

Soak in mixture.  Cook on Griddle with Butter.  About 3 min. of each side

Caramel Syrup

1 C. Heavy whipping cream

1 C. Corn Syrup

1 C. Brown Sugar

2 tsp. Vanilla

Cook on stovetop until sugar is dissolved.

Grandma's Stuffing

Grandma's Stuffing

MaNon Watson

3 medium onion, chopped

3 C. chopped celery

1 1/2 C. melted margarine

14 C. dry bread (about 1 1/2 loaves)

3/4 C. water with bouillon or broth

2 tsp. poultry seasoning

1 tsp. sage

1 1/4 tsp. pepper

salt

Sprinkle with water, stuff in turkey.

Garlic-Herb Croutons Recipe

Sourdough Garlic-Herb Croutons

Recipe from OurBestBites.com

6 C bread cubes

2 1/2 T extra virgin olive oil

2 T real butter

1/2 t kosher salt

1/2 t granulated onion

1 t granulated garlic

1 t dried oregano leaves

1 1/2 t dried parsley

optional: 1-2 T crumbled Parmesan cheese

Preheat oven to 350 degrees. Line a baking sheet with foil and set aside.

In a small bowl combine salt, onion, garlic, oregano, and parsley and set aside. Melt butter in the microwave until completely melted and then combine it with the olive oil. Place bread cubes in a large bowl and pour the butter/oil mixture over the bread cubes making sure to distribute evenly over the cubes in a small drizzle. (Don't dump it all in one place!) Immediately use your hands to toss making sure to coat each bread cube with the butter mixture. Sprinkle the herb mixture over the bread cubes, again, making sure to distribute it evenly and use your hands to coat well.

Spread cubes in a single layer on the foil lined baking sheet. Place in oven and cook for 10-20 minutes, stirring and flipping every 5 minutes. Time varies depending on the type of bread used and size of cubes. The croutons should be golden brown. Generally, they will take 15-20 minutes.

When finished, remove from oven and immediately toss with Parmesan cheese if desired. Let cool completely.. Store in an airtight container.

Garlic Herb Braid

Garlic Herb Braid

4 to 4-1/2 cups all-purpose flour
3 tablespoons sugar
2 packages (1/4 ounce each) quick-rise yeast (I used SAF instant yeast) = 4 ½ tsp.
2 teaspoons dried basil
1-3/4 teaspoons dill weed
1-1/2 teaspoons salt
3/4 teaspoon garlic powder
3/4 teaspoon dried rosemary, crushed
3/4 cup 2% milk (I used skim)
1/2 cup water
1/4 cup butter, cubed
1 egg
1 tablespoon butter, melted
　
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings.
In a small saucepan, heat the milk, water and cubed butter to 120°-130°.
Add to dry ingredients; beat just until moistened.
Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes.
Divide dough into thirds. Shape each into a 15-in. rope.
Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under.
Cover and let rise until doubled, about 25 minutes.
Bake at 375° for 20-25 minutes or until golden brown.
Brush with melted butter. Remove from pan to a wire rack to cool. Yield: 1 loaf(16 slices).

Hot Rolls

Hot Rolls
From: MaNon Watson

2 Cups scalded milk (microwave for about 3 minutes)
2 teaspoons salt
1/2 C. shortening
1/3 C. sugar
1 TBSP. Yeast
1 well beaten egg

Combine milk, shortening, salt, and sugar then cool to lukewarm. Then add yeast & egg. Gradually stir in enough flour (5 to 6 cups) to form soft dough. Cover & let rise. Mix down & let rise again. Put into rolls let rise. Bake 400 degrees for about 20 minutes.