Apple-Craisin French Toast

1 cup brown sugar
1/2 cup butter
2 tablespoons corn syrup
2 baking apples, peeled and sliced (Granny Smith are good)
1/2 cup craisins (dried cranberries)
5 eggs
1 1/2 cups milk
1 teaspoon vanilla
1 loaf French bread, cut in 1” slices
1/2 teaspoon cinnamon

Cook the brown sugar, butter and syrup in a small pan on top of the stove until smooth. Pour into a 9x13-baking pan. Spread apples slices and craisins over the syrup. Place the bread on top of the apples and craisins. Beat together eggs, milk and vanilla. Pour over the bread. Dust top with cinnamon. Cover and refrigerate overnight. Bake uncovered for 45 minutes at 350. Cut in squares and serve on platter topped with apples, craisins and syrup from pan.

Makes 6-8 servings.
Recipe Source

Six Week Bran Muffins

2 cups water, boiling
5 tsp baking soda
1 cup shortening
2 cups sugar
1 tsp salt
2 cups raisins
4 eggs
1 quart buttermilk
5 cups flour
4 cups all-bran cereal
2 cups Bran Flakes

Add soda to boiling water. Cream shortening and add sugar and eggs one at a time,
beating after each addition. Stir in buttermilk, flor, and salt. Add water and soda.
Mix cereals and raisins in large bowl. Add butter mixture and milk mixture. Store in
well covered container in refrigerator. When ready to bake, spoon into well greased
muffin tins without stiring. Bake at 375 for 20 minutes. Makes 5 doz. Batter will keep
in refrigerator for six weeks.

Oh Boy Waffles

2 cups flour
2 TBSP baking powder
1 tsp salt
2 eggs
2 cups milk
1 TBSP vegetable oil

Mix dry ingredients together. In separate bowl, combine liquid ingredients. Mix together
and pour into hot waffle iron.

German Pancakes

6 eggs, beaten
1 cup milk
1 cup flour
1/8 tsp salt
6 TBSP margarine

Preheat oven to 425 degrees.
Put margarine or butter in a 9x13 oblong pan in preheated oven. Let melt until it sizzles.

Beat eggs until lemony color. Add other ingredients and pour into sizzling butter. Baker for
20-25 minutes.

Favorite Pancakes

1 1/4 cups sifted flour
3 tsp baking powder
1 TBSP sugar
1/2 tsp salt
1 egg, beaten
1 cup milk
2 TBSP salad oil
Sift together dry ingredients. Combine egg, milk, and salad oil in seperate bowl. Add to dry
ingredients; stirring just until moistened.
Note: For thinner pancakes add 2 TBSP more milk.

Crepes

1 1/2 cups milk
1 cup flour
2 eggs
1 TBSP vegetable oil

In a bowl combine milk, flour, eggs, and salt. Beat with a rotary beater till well mixed.

Baking Powder Biscuits

2 cups flour
1 TBSP baking powder
1/2 tsp salt
1/4 cup shortening
2/3 cup milk

Mix flour, baking powder, salt, and shortening together until mixture is crumbly. Add milk. Knead lightly and roll into 1/4" circle. Cut into biscuits. Bake at 450 degrees for 10 minutes.

Almond Poppyseed Muffins

3 1/2 cups warm water
4 eggs
2 cups sugar
1 3/4 cups evaporated milk (13 oz can)
1/4 cup milk
2 cups vegetable oil
3 1/2 tsp baking powder
1/2 tsp salt
4 cups flour
1 tsp vanilla extract
1 tsp almond extract
1/2 cup poppy seeds

Preheat oven to 325 degrees. Line 30 muffin cups with paper liners.

In a large mixing bowl beat together the eggs, sugar, evaporated milk, milk, and vegetable oil. Sift together the baking powder, salt, and flour. Gradually add the flour mixture to the egg mixture beating until well combined. Add the vanilla and
almond extracts and the poppy seeds. Stirring only until well combined. Using a 1/3 cup measuring cup, pour the batter into the muffin cups. Bake for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Makes 30 muffins.