Peanut Butter Frosting

We put this on our brownies on Sunday. Yum--tasted like Reese's Peanut Butter Cups (but better). You only need to make 1/3 or 1/4 the amount of the original recipe for a 13x9 pan of brownies.

Next time I'll try:
2 TB butter, softened
1/4 cup creamy peanut butter
1/2 cup powdered sugar
milk to the consistency you want

Baked Caramel French Toast

Topping--combine these in a saucepan over medium heat until smooth, stirring constantly (do not boil):
1 cup firmly packed brown sugar
6 TB butter
1/3 cup heavy cream
1 TB light corn syrup

Grease a 9x13 dish and then pour the topping into it.

French Toast--whisk all but bread together:
3 eggs
1/2 cup milk
1 tsp vanilla
1/4 tsp salt
8 3/4" thick sliced French bread

Dip each slice of bread in egg mixture. Place bread over the topping. Cover and refrigerate 8 hours or overnight.

To serve: Preheat oven to 400 degrees. Bake uncovered 20-25 minutes or longer, until golden brown. Invert onto plates. Yummy with raspberries and whipped cream on top!

Magic Shell

I want to try this: homemade magic shell fudge sauce

Oven Omelets

A perfect brunch dish!

16 beaten eggs
1 cup milk
1 cup half & half (I usually just use whole milk)
6 T. mayonnaise
2 T. flour
2 cups shredded cheddar cheese
2 cups chopped ham
chopped green onions, 1 bunch

mix and match these optional items to your own taste:
sliced mushrooms
browned ground sausage
browned chopped bacon

blend first five ingredients and pour into greased 9x13
add fillings

Bake at 325 degrees for 35-40 minutes (puffs up really high and takes a little longer to bake, in my experience)

Licorice Caramels

I've never made these myself, but they're yummy! Even if you don't usually like black licorice, these are very mild.

1 can sweetened condensed milk
1 cup butter
1 t. licorice or anise oil
2 cups sugar
1/2 t. black coloring
1 1/2 cups white karo syrup
1/2 t. salt

Mix all ingredients except flavoring and coloring. Cook to 250 (firm ball). Stir constantly. Remove from heat and add flavoring and color. Pour into 9x13 pyrex pan that is buttered.

(We sometimes like to cook it to 260, we then crack it instead of wrapping individual pieces in wax paper. It is harder and can stick to teeth, but fun to chew on!)

(from sil Heidi)

Christmas Almond Pastry

Ingredient #1: hubby who is really good at rolling out dough!!!
Shape into candy canes or wreaths if desired. (Ours were sprinkled with green and red sugar crystals in the pictures.)





Basic Dough:
2 sticks softened butter
3/4 c. sugar
2 c. warm milk

4 1/2 tsp. yeast
1/2 c. lukewarm water
1 TB sugar

1 tsp salt
2 eggs
6-8 cups flour (usually 7 1/2 c. works)

Place butter & sugar in bowl. Add warm milk and stir until butter melts. Let stand while mixing yeast with water & sugar. Let stand for 5 minutes. Mix everything together with remaining ingredients, adding flour a cup at a time until dough doesn't stick to the sides of the bowl. Knead. Cover and let rise until double. Meanwhile, make fillings.

Cream Filling:
Heat to boiling on medium heat in saucepan:
2 c milk

Mix these together in a bowl, stirring after dry ingredients first:
1 tsp. salt
2/3 c. sugar
6 TB flour
2 tsp. vanilla
2 egg yolk

Add a little warm milk, then mix with heated milk and stir and cook till thick. Cover with plastic wrap and cool filling to room temp before spreading.

Almond Filling:  (this is how Hans likes it--I like double this almond filling)
1 stick butter, softened
3/4 c sugar
3/4 c rolled oats
2-3 tsp. almond extract

Divide dough into 4 parts. Shape first dough portion by rolling it into a rectangle about the size of a cookie sheet. Spread ¼ of cream filling on the center of the pastry then sprinkle with ¼ of almond filling. Cut slits in the long ends of the dough. Braid the dough by folding and stretching alternating strips of dough over the filling. Repeat with the other three portions of dough. Cover and let dough rise until double in bulk. Bake at 375 degrees for about 20 minutes.

Almond Icing:
2 cup powdered sugar
4 TB milk or cream
2 tsp almond flavoring
Drizzle on baked pastry and sprinkle sliced almonds on top if desired.

Thanksgiving Tips

Don't need cranberry bread (so many starches)
Keep rolls small
Relish tray for munching while cooking!
Make enough gravy