Caramel French Toast
1 cup packed brown sugar
1/2 cup butter
2 tablespoons light corn syrup
12 slices of thick-sliced bread
1/2 cup sugar
2 teaspoons cinnamon
6 eggs
1 1/2 cups milk 1 teaspoon vanilla
Bring brown sugar, butter and corn syrup to a boil over medium heat. Pour into greased 9×13 inch pan. Top with 6 slices of bread. Mix cinnamon and sugar together. Sprinkle with half of the sugar and cinnamon mixture. Add 6 more slices of bread. In a large bowl, whisk eggs, milk and vanilla. Add remaining cinnamon and sugar to egg mixture. Pour over bread. Cover and refrigerate overnight.
Before baking, let stand at room temperature for 30 minutes. Uncover and bake at 350º for 35-40 minutes. When done flip upside down on individual plates. Also very good served cold with Cool Whip.
Ultimate Coffee Cake
16-18 frozen unbaked dinner rolls
3 ounce package butterscotch pudding (not instant)
1/2 cup packed brown sugar
1/2 cup pecans, chopped
1 stick butter, melted
The night before, put frozen buns into greased bundt pan. Sprinkle dry pudding over rolls. Sprinkle brown sugar and pecans over pudding. Pour melted butter over all. Put plastic wrap tightly over pan overnight (8-10 hours.) at room temperature. Preheat oven to 350º. Bake for 30 minutes. Remove from oven, cool 5 minutes. Turn pan over onto serving dish.
Pineapple Cheesecake
Crust:
1 3/4 cup graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine
Filling:
12 ounces cream cheese, softened
1/2 teaspoon vanilla
1/2 cup sugar
1/8 teaspoon cinnamon
2 eggs, slightly beaten
20 ounce can crushed pineapple, well drained
Topping:
1 cup sour cream
3 tablespoons sugar
1 teaspoon vanilla
Mix graham cracker crumbs, and sugar together. Add butter and mix well. Press into a springform pan.
Bake at 375º for 5 minutes. Cool. For filling, cream together the cream cheese and vanilla; gradually add the eggs, sugar and cinnamon. Stir in the drained pineapple and pour into the cooled crust. Bake at 325º for 35 minutes.
For topping, combine sour cream, sugar and vanilla. Spread onto hot cake and return to oven for 5 minutes. Remove from the oven and cool at room temperature. When cool, chill in refrigerator, preferably overnight.
Happy Cooking
