Apple Brown Betty

Apple Brown Betty

Ingredients:
6 cups applesauce
1 cup brown sugar
2/3 cup flour
2 TBSP lemon juice
2 tsp cinnamon
1 tsp salt
2/3 cup margarine, melted

Put applesauce in a 9x13 baking dish.

Combine dry ingredients. Mix with melted butter until crumbly. Sprinkle
over applesauce.


Bake at 350 for 30 minutes.

Overnight Cinnamon Baked French Toast

Overnight Cinnamon Baked French Toast

Ingredients:
Casserole
1 Loaf French Bread (use 2 loaves gluten free cinnamon bread)
8 Eggs
2 C Whole Milk (can almond or soy milk)
1/2 C heavy cream (can use equal amount of almond or soy milk)
3/4 C Sugar
2 TBSP Vanilla

Topping:
1/2 C + 2 TBSP All-Purpose Flour (or gluten free flour)
1/2 C + 2 TBSP firmly packed Brown Sugar
2 tsp Cinnamon
1/4 tsp Salt
1/2 cup butter, cut in pieces

Instructions:
1. Grease 9x13 casserole dish.
2. Tear bread into chunks and evenly layout in dish.
3. Whisk together eggs, milk, sugar, and vanilla.
4. Pour evenly over bread.
5. Cover and store in fridge several hours or overnight.
6. In another bowl, mix 1/2 cup flour, 1/2 c brown sugar, 1 tsp cinnamon, and salt.  Add cut butter and mix in until it comes together. Store in fridge overnight.

7.  In the morning, preheat oven to 350.
8. Remove casserole and pre-made topping from fridge.
9. Crumble pre-made topping and sprinkle over the top of the casserole.
10. Combine 2 tbsp flour, 2 tbsp brown sugar and 1 tsp cinnamon.
11. Spread additional topping mixture over top to fill in any gaps.

12.  Bake for 45 minutes.

Serve with syrup and/or whipped cream.

Peach Cobbler

Peach Cobbler

Topping:
2/3 C Butter
1 1/2 C Flour
1 1/2 C Sugar
2 1/2 tsp Baking Powder
1/2 tsp Salt
1 C Milk
1 1/2 Eggs

Filling:
5 cans sliced peaches (or use peeled and sliced fresh peaches)
1 1/3 C Sugar
1 1/3 tsp Nutmeg
3/4 tsp Ground Ginger

Directions:
Preheat oven to 350.

Melt butter and pour in bottom of pan.  Combine 1 1/2 cup Flour, 1 1/2 cup Sugar, baking powder, and salt in bowl.  Add in milk and eggs.  Pour combined mixture over butter in pan (do not mix with butter in pan, pour on top).

In a separate bowl, combine peaches, 1 1/3 cup sugar, nutmeg, and ground ginger.  Pour peach mixture over topping in pan (do not mix in pan, pour on top).

Bake for 25-35 minutes.

Chewy Chocolate Chip Oatmeal Cookies

Easily converts to gluten free by substituting gluten free flour for the all purpose flour.

Ingredients
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour

1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup semisweet chocolate chips
Directions
Preheat the oven to 325 degrees F (165 degrees C).
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.