12 tsp. maple syrup
12 slices cinnamon raisin bread
10 large eggs
1 1/4 cup milk
1 tsp. cinnamon
2 tsp. vanilla
sugar
cinnamon
Preheat oven to 400. Place 12 foil cupcake liners in cupcake pan. Place 1 tsp. maple syrup in each foil liner.
Tear 1 slice of bread into smaller pieces and place in one of the cupcake liners. Repeat for all 12.
Mix eggs, milk, cinnamon, and vanilla extract well with wire whisk.
Pour equally into each of the cupcake liners. Let sit 5 minutes so that bread can absorb the egg mixture. While this is standing, mix together the cinnamon and sugar and sprinkle 1/2 teaspoon over each cupcake.
Bake for 25 minutes until puffed and golden.
Can be assembled the night before and kept in the refrigerator overnight. Also can be baked ahead and warmed in the morning.
Barbara's Breakfast Scramble
12 eggs, beaten
½ c. flour
1 tsp baking powder
½ tsp. salt
1 lb. grated cheddar/Jack cheese
½ c. melted butter
2 4-oz. cans diced green chiles
1 pt. small curd cottage cheese
a large package ham, bacon, or sausage
mushrooms, artichokes, green pepper (optional)
Cook meat. Mix all ingredients together. Place mixture in 9x13 pan, buttered. Refrigerate.
Next morning, bake at 350 degrees for 35 minutes.
½ c. flour
1 tsp baking powder
½ tsp. salt
1 lb. grated cheddar/Jack cheese
½ c. melted butter
2 4-oz. cans diced green chiles
1 pt. small curd cottage cheese
a large package ham, bacon, or sausage
mushrooms, artichokes, green pepper (optional)
Cook meat. Mix all ingredients together. Place mixture in 9x13 pan, buttered. Refrigerate.
Next morning, bake at 350 degrees for 35 minutes.
Squash Crisp
Bake any kind of squash or pumpkin, or a combination of different varieties. To bake: Cut in half, scoop out seeds, place on baking sheet cut side down, add an inch or so of water and bake at 350 until easily pierced with a fork. Scoop out and mash. Put squash into a buttered baking dish. (Size of baking dish depends on how much squash you baked.)
Crisp topping: (amount for 9x9 pan)
Blend together: 1 stick of butter
1 cup brown sugar
1 cup flour
Put topping onto squash, spread evenly and bake at 350 about 20-30 minutes, until topping begins to bubble at sides.
Crisp topping: (amount for 9x9 pan)
Blend together: 1 stick of butter
1 cup brown sugar
1 cup flour
Put topping onto squash, spread evenly and bake at 350 about 20-30 minutes, until topping begins to bubble at sides.
Chocolate Cherry Fudge
1/3 cup finely chopped maraschino cherries, well drained
1/2 cup butter
3 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup evaporated milk
1/3 cup pecan pieces, toasted*
1 teaspoon almond extract
Line 8-inch square pan with foil.
Remove excess moisture from chopped cherries using paper towels; set aside.
In medium microwave-safe bowl melt butter in microwave at HIGH (100%) for 1 minute or until melted. Stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1 1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Makes about 4 dozen pieces.
*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.
1/2 cup butter
3 2/3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1/4 cup evaporated milk
1/3 cup pecan pieces, toasted*
1 teaspoon almond extract
Line 8-inch square pan with foil.
Remove excess moisture from chopped cherries using paper towels; set aside.
In medium microwave-safe bowl melt butter in microwave at HIGH (100%) for 1 minute or until melted. Stir in powdered sugar, cocoa and evaporated milk until well blended. Microwave at HIGH 1 1/2 minutes; stir vigorously. Microwave at HIGH an additional 30 seconds at a time, until mixture is hot, slightly thickened and smooth when stirred. Do not boil.
Stir in chopped cherries, pecans and almond extract.
Spread mixture into prepared pan. Cover; refrigerate until firm.
Remove foil; cut into squares.
Makes about 4 dozen pieces.
*To toast nuts, place in a shallow baking pan. Bake at 350°F (175°C) for 10 to 15 minutes or until nuts are lightly browned, stirring occasionally. Cool. Or, place in skillet over medium heat and toast almonds, stirring constantly, until golden in color. Be careful not to burn nuts.
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