Easy-As-Pie French Toast Batter

This recipe is great. because you now have quick-fix french toast every morning for a week, or less if you share. This is modified from a very popular restaurant recipe.

4 eggs
2/3 cup whole milk
1 teaspoon vanilla
1/3 cup sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
(bread)
(oil or cooking spray)

1. Blend eggs, milk, vanilla, sugar, salt, and cinnamon. (Store in fridge for up to 1 week.)
2. Dip bread in batter for 30 seconds on either side. Scrape off excess batter.
3. Grill over medium heat on greased skillet until browned.

Suggestions: Serve hot, with maple syrup, chocolate syrup, powdered sugar, and whipped butter.

Hot Chocolate Syrup

Things that make you go mmm... This is the makings of the hot chocolate of the gods. Plus, this will make you enough for the month--or the week if you dare to share. After all, it is a bonified, modified "Grandma's Secret Hot Chocolate Recipe." Dare you take the time to make such a sinfully sweet treat? Yes, yes you do.

1 cup unsweetened cocoa powder
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon vanilla
(x cups whole milk)

1. In a medium size pot, wisk together cocoa, sugar, salt, vanilla, and 2 cups water.
2. Place on medium-high heat and bring to simmer.
3. Wisk every 30 seconds for about 5 minutes, or until mixture thickens to a syrup. Adjust heat as needed to avoid boiling.
4. Pour into sealed container. (Store in fridge for up to 1 month.)
5. Stir in about 2 tablespoons syrup per cup whole milk. Microwave 1-2 minutes and stir.

* Suggestions: Serve hot chocolate with marshmallows, whip cream, and chocolate pieces. Cream is highly recommended.

Candy Corn Rice Krispies

Delicious childhood treat--for the holidays! Modified from The Original Rice Krispies Treats Squares.

6 cups Rice Krispies cereal
3 tablespoons real butter
1 (10 ounce) package marshmellow creme
vanilla
pumpkin candy corn

1. Melt 3 tbsp butter in a large pot over low heat.
2. Stir in 10 ounces marshmellow cream until completely melted.
3. Add vanilla.
4. Remove from heat and quickly stir in 6 cups cereal until well coated.
5. Press mixture firmly and evenly into a greased 13x9x2 pan using a buttered spatula.
6. Press down pumkin candies firmly into the center of each imaginary rice krispie.
6. Let cool and cut into squares.

Sweet Potato Brownies

Be sweet to your body with these amazingly moist, chewy, and chocolaty brownies. Tastes nothing like sweet potatoes. ^_^ Similar to Tana Begley's famous brownies. Modified from Sweet Potato Brownies.

50 min / 20 min prep - 16 servings

1/2 cup butter, softened (about 1 stick of butter)
1 1/2 cup sugar
5 eggs
1 1/2 teaspoons vanilla extract
3/4 cup flour
1/2 cup oatmeal
1/2 cup baking cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sweet potatoes, mashed*

* Easiest way to make this is to peel and microwave a sweet potato about 6 minutes.

1. Preheat oven to 250°F. Grease a 9" x 13" baking pan.
2. Mix the butter and sugar.
3. Add the eggs one at a time, scraping the bowl and mixing after each addition.
4. Fold in the rest of the ingredients.
5. Spread batter in pan.
6. Bake 25 minutes or until a toothpick inserted into the center of the brownies comes out clean.

Suggestions: Cover finished brownies with Texas Sheet Cake sauce, 1/4 cup pecans, or 1/4 cup chocolate chips. Serve with whipped cream or icecream.

Baklava Muffins

A delightful treat that brings the same flavors with less fat and sugar. From Baklava Muffins.

35 min / 20 min prep - 6 servings, 12 muffins

FILLING
1/2 cup walnuts, chopped
1/3 cup sugar
1 1/2 teaspoons cinnamon
3 tablespoons butter, melted

MUFFINS
1 cup flour
7 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 large egg
3 tablespoons unsalted butter, melted
1 cup buttermilk
2 tablespoons buttermilk

TOPPING
1/2 cup honey

1. Preheat oven to 400F degrees.
2. Mix all the filling ingredients together in a small bowl, set aside.
3. In a large bowl, mix together the flour, baking powder, baking soda and sugar.
4. Mix the egg, melted butter and buttermilk.
5. Make a well in the dry ingredients and add gently mix in the wet ingredients.
6. Fill 12 miffin cups 1/3 full, add a scant tablespoon of filling, cover with more muffin mixture until 2/3 full.
7. Sprinkle any remaining filling on top of the muffins.
8. Bake for 15 minutes.
9. Put the muffins onto a rack to cool and drizzle with honey (it may be easier to drizzle the honey if it has been warmed first).

Spiced Apple Muffins

A low-fat, super moist, healthy treat. Modified from Tripple Hitter Muffins.


40 min / 20 min prep - 12 muffins

1/4 cup vegetable oil
1/2 cup brown sugar
1 egg
2 3/4 cup grated apple
1 cup all-purpose whole wheat flour
3/4 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt

1. Preheat oven to 400 oF (200 oC).
2. In a large bowl, whisk together oil and sugar. Beat in egg, then apples.
3. In another large bowl, whisk together flours, baking powder, cinnamon, nutmeg and salt.
4. Fold dry ingredients into wet, until just mixed.
5. Grease muffin tray. Spoon batter to the very top of muffin cups.
6. Bake 18-20 minutes or until a toothpick or cake tester comes out clean when inserted in a muffin.

Suggestions: Add nuts, raisins, or dates. Top finished muffins with icing, perhaps an apple butter cream icing or a white icing with walnuts.

Coconut Gelatin

A popular Chinese dessert. From Coconut Gelatin Dessert, Coconut Gelatin Squares, and this inspiration.

VERSION 1
1 envelope unflavored gelatine
1 cup boiling water
5 tablespoons sugar
1 cup unsweetened coconut milk, room temperature
1/4 teaspoon almond extract

VERSION 2
6 tbsp unflavored gelatin
2 cups water
3/4 cup sugar
3 cups sweetened coconut milk
1 cup fresh milk
5 egg whites

VERSION 1
1. Mix gelatine and sugar in a bowl, and add boiling water, stirring untildissolved. Then stir in coconut milk and flavoring.
2. Pour into an 8-inchsquare cake pan and chill until set.
3. Cut into rectangular ordiamond-shaped serving pieces to serve.

VERSION 2
1. In medium saucepan, soak gelatin in cold water for 5 minutes. Bring gelatin mixture to boil. Add sugar and lightly stir until sugar is dissolved. Add coconut milk and fresh milk. Mix well and let cool.
2. Lightly beat egg whites until stiff. Add to gelatin and mix well. Pour into 8-9" square pan. Refrigerate for four hours or until gelatin is set.
3. To loosen gelatin from pan, place bottom of pan in warm water for 1-2 minutes. Cut gelatin into 1-1/2" squares. Serves 8.

Faerie Fruit Ice Tea

A light, refreshing ice tea made with any flavor you want. It tastes alot like Aquafina tea. Only faeries could have made a drink so magical!


4 tea bags, any flavor
1/3 cup sugar (or 6 tbsp)
2 qt water

1. Bring 2 qt water to boil in a tea kettle or pot. Take off heat and brew 4 tea bags in water until temperature cools off from boiling to warm.
2. Pour sugar into a 2 qt pitcher and then add tea. Move the tea bags to the pitcher. Mix well and refrigerate.
3. Serve chilled.

Suggestions: Raspberry, peppermint, green tea, and white tea have all worked well. Store with large slices of fruit such as grapefruit, lemons, limes, oranges, strawberries, kiwis, etc. Garnish with mint sprigs or fruit.

Cookie Dough Truffles

From Heather's Safe to Eat Raw Chocolate Chip Cookie Dough and a comment by Bunnymn.

8 min / 8 min prep

1 cup butter
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda (optional)
3/4 cup brown sugar
1 (3 1/2 ounce) box instant vanilla pudding
1/4 cup milk
1 teaspoon vanilla extract
2 cups chocolate chips
semi-sweet chocolate

1. In large bowl cream butter and sugar until light in color. Add pudding and combine well. Stir in vanilla and milk. Add baking soda (optional) and flour 1/2 cup at a time until combined. Stir in chocolate chips.
2. Chill the dough, then roll dough into 1 inch balls and chill them for a couple hours. Dip in melted semi-sweet chocolate and chill again.
3. Serve or store in the refrigerator or freezer.

Note: For just regular cookie dough balls, after stirring in chocolate chips simply store in refrigerate or freeze in small scoops in freezer. You can choose to leave out the baking soda, but it adds a nice flavor to the dough, and the cook finds she misses it when it is not there.

Chewy Chocolate Chip Cookies

From Carol's Soft and Chewy Chocolate Chippies.

25 min / 15 min prep

2 1/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1 cup butter or margarine (softened)
1/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla
1 (4 ounce) package instant vanilla pudding (I use instant pudding mix)
2 large eggs
1 (12 ounce) package chocolate chips
1 cup nuts (optional)

1. Preheat oven to 375°.
2. Mix flour with baking soda in a bowl and set aside.
3. In a large bowl, combine butter, sugars and pudding mix.
4. Beat until smooth and creamy.
5. Beat in eggs; gradually add flour mixture.
6. Stir in chips and nuts.
7. Roll into balls and flatten slightly or drop by teaspoon full on a non greased cookie sheet.
8. Bake at 375° for 8-10 minutes.

Note: You may use instant chocolate pudding instead of vanilla pudding for a chocolate chocolate chip cookie.

Vanilla Cream Dream Cupcakes

A buttery delight. From Kittencal's Easy One-Bowl Vanilla Cupcakes and Kittencal's Really Easy Buttercream Frosting/Icing.

40 min / 13 min prep

FROSTING
6 tablespoons butter, softened (no substitutions)
3 tablespoons whipping cream, unwhipped (35%)
1 teaspoon vanilla
3 cups powdered sugar (or see substitues)
food coloring (optional)

CUPCAKES
2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup shortening (best is plain Crisco)
1 cup half and half cream (or milk)
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon vanilla (or 1 1/2 teaspoons almond extract)
3 eggs

FROSTING
1. In a bowl, beat together the butter, whipping cream and vanilla until smooth (about 3 minutes).
2. Add in icing sugar; beat very well until smooth, adding more if necessary to achieve desired consistency.
3. Refrigerate until ready to use.

CUPCAKES
1. Set oven to 350 degrees.
2. In a large bowl, beat all ingredients on medium speed of an electric mixer, scraping the bowl constantly, until well blended for about 30 seconds.
3. Beat on high speed for 3 minutes.
4. Pour into paper-lined muffin cups, filling half full.
5. Bake for 20-22 minutes, or until the cupcakes test done. Immediately remove from pans.
7. Cool completely before frosting.

Suggestions: Add in 1/2 cup mini chocolate chips, nuts, or coconut into the batter. Or use chocolate icing.

Apple Cream

A cold juicy drink for summer-time apple-juice lovers.


Apple Juice
Great Value Extra Creamy Whipped Cream Topping
Mulling Aspen Spices

1. Mix apple juice, whipped cream, and spices in a cup.
2. Top with whipped cream sprinkled with spices.

Alterations: Use orange-apple juice, add a cinnamon spice stick, a spicy mint or cinnamon candy stick or candy cane, serve warm.