Baked French Toast

Baked French Toast 1 loaf of French Bread 1 cup brown sugar 1/2 cup butter 2 tablespoons corn syrup (Molasses if you like a 'deeper' taste) 6 large eggs 2 cups milk (you can substitute 1/2 cup of the milk for heavy cream) 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon ground nutmeg Dash of cloves Vegetable oil spray a baking dish about 9" x l3" or so. Slice the bread to 3/4-inch thick. Cook the sugar, butter, and corn syrup in a pot until it is liquid and syrup-like. Pour this mixture into your prepared baking pan. Place the bread in a layer, one deep, over the syrup mixture. Beat together the eggs, milk (milk and cream), vanilla, and spices. Pour over bread. Cover with plastic wrap and refrigerate overnight. Bake the next morning in a 325 degree oven for approximately 20-30 minutes or until hot through, browning on top, and bubbly. Serves 6-8. With the sugar/butter layer, you might not even need more syrup on it when served!

Sweet Potato Biscuits

Sweet Potato Biscuits 1 cup cooked and mashed sweet potatoes 1 tablespoon softened butter 1 tablespoon granulated sugar 1/2 teaspoon baking soda 1 cup buttermilk 2 cups all purpose flour 1 teaspoon salt Preheat oven to 400 degrees. Line baking sheet with parchment or use vegetable oil spray to grease. Beat sweet potatoes, butter, and sugar until well blended. In another bowl, combine the baking soda in the butter milk and then add to the potato mixture. Stir together the salt and flour and add to the mixture. Gently combine to just mix. Roll out to approximately 1/2-inch thickness on floured board. Using a small cookie cutter, round works best, cut and place biscuits on prepared baking sheets. Bake for approximately 12-15 minutes or until golden brown. Should yield about 2 dozen biscuits depending the size cookie cutter you used. For sweeter biscuits, increase the sugar to 1/2 cup and add 1 teaspoon vanilla extract, 1/2 teaspoon of cinnamon, dash of cloves, nutmeg, and ginger to taste. Mix as already directed. Whip together an egg white and tablespoon of sugar and glaze the tops of the biscuits before baking.

Simple Lemon Cookies

Lemon Cookies 1/2 cup butter, softened 1 cup granulated sugar 2 tablespoons lemon juice 1 teaspoon lemon extract Freshly-grated lemon zest 2 cups all purpose flour Preheat the oven to 350 degrees. Cream butter, sugar, lemon juice, extract, and zest in a mixing bowl. Slowly stir in the four. Drop teaspoonfuls of dough (or use a cookie scoop) onto parchment-lined baking sheets. Bake for 10-12 minutes until golden. Makes about 3 dozen cookies. Remember, a lemon drizzle of glaze is not over the top!