Lime French Toast

From:  Michelle Cox

1/4 c. butter
1/4 c light corn syrup
4 TB frozen limeade concentrate*
1/2 c light brown sugar, packed
Zest of 2 limes
1 1/2 c. milk
5 eggs
1 TB vanilla
Dash of salt
1 loaf French bread cut into 1” slices

Spray lightly a 9X13 baking dish with non-stick spray.

In a medium saucepan, over low heat, place the butter, brown sugar, syrup, limeade and zest. Cook until butter and sugar have barely melted (3-5 minutes). Pour into the baking dish.

In a bowl, mix eggs, milk, vanilla and a dash of salt.

Arrange the bread slices in one layer over the syrup mixture and pour the egg mixture over the bread. Cover and refrigerate overnight.

Half hour before baking, remove the French toast dish from the refrigerator. 

Bake at 350 degrees, uncovered, for 35 minutes or until golden brown.

Serve with whipping cream and strawberries.

VARIATION:
* Instead of frozen limeade, use 1/3 cup of key lime juice and 3 TB of sugar

Belgian Waffles

From: Bobbi Johnson

2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
2 Tbsp. sugar
1/2 teaspoon vanilla extract
4 Tbsp. unsalted butter, melted
2 cups milk
non-stick cooking spray

1. Preheat the waffle iron according to the manufacturer's instructions. 
2. In 1 medium bowl sift together flour, baking powder, and salt. Set aside. 
3. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow. 
4. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine. 
5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix. 
6. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute. 
7. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix! 
8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid. Close and cook as per manufacturer's instructions until golden brown, about 2 to 3 minutes. Serve immediately.

Easy Cinnamon Bubble Bread

Rhodes white frozen rolls
1/2 c. butter; melted
2/3 c. sugar
1 T. cinnamon
Optional:  chopped pecans to spread on bottom of pan before placing the rolls

1. In a small bowl, mix together the cinnamon and sugar.
2. Roll each piece of frozen dough in the melted butter and then in the  cinnamon sugar mixture.
3. Place them in a greased baking dish, sprinkle remaining cinnamon and sugar over the top; following the directions on the back of the roll package for rising.
4. Bake at 350 degrees for 15-20 minutes.
5. Remove from oven and let cool and frost

Frosting

8 oz. cream cheese

1 cube butter; softened

1 lb. powdered sugar

1 tsp. lemon juice

1 tsp. vanilla

1. Beat together the cream cheese and butter.
2. Slowly add the powdered sugar and mix well.
3. Beat the mixture together on high for 10 minutes; don't skimp on the mixing!
4. When you are almost done with mixing, add the lemon juice and vanilla.

Raspberry Jam

From:  Grandma Fern

3 cups mashed raspberries
2 cup water
1 pkg. raspberry kool-aid
1 pkg. MCP pectin
5 c. sugar
1/2 tsp. butter

1. Combine fruit and water in large pot.
2. Add kool-aid and pectin; stir well
3. Heat until it begins to boil; add sugar and stir well
4. Bring to a full boil; where you can't stir the boil down.
5. Boil for 3 MINUTES; 
6. Add butter and cool 3-4 minutes then skim off foam from top
7. Pour into sterile jars and seal with lids and rings per canning instructions
8. Turn upside down for 5 minutes to distribute seeds if needed.

Makes est. 6 small (8oz) jars or 3-ish (16oz) jars

**Note:  2 Costco flats of berries = 3 batches  (4 - 6oz containers of raspberries = 3 cups)

Honey Butter

1 pound real butter
1/4 cup honey
1/2 tsp. cinnamon
1/2 tsp. vanilla

1. Cut the butter into chunks and place in bowl.  Beat on low speed until smooth.
2. Add honey, cinnamon, and vanilla and beat until well combined; about 5-7 minutes
3. Remove butter from bowl and spoon onto parchment paper or plastic wrap.  Roll into a log and chill for 2 hours.

Best served on fresh scones!!!!