Strawberry and Cream Cheese Stuffed French Toast

1 loaf french bread
1/2 C melted butter
3/4 C brown sugar
1/2 C corn syrup

8  oz cream cheese
1 egg
1/3 C sugar
1/2 C strawberry jam

8 eggs
1 C milk
cinnamon

Fresh Strawberries 
Powdered sugar
 
1. Combine the butter, brown sugar and corn syrup.
2. Slice up your bread. You want the pieces to be about 1/2 inch thick.
3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of the pan.
4. Smooth it all out, so it covers the bottom entirely.
5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices in half, still turned out great! You can have them touch each other, just not overlap.
6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread.
7. Layer more bread over the top of the cream cheese filling.
8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk them around until well combined. Pour over the top of the bread. 
9. Sprinkle the top of the bread with some cinnamon.
10. Cover and refrigerate overnight.
11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 15 minutes of cooking. 
12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. This is the middle of the winter after all! Just be sure they have had a chance to thaw.

Cinnamon Roll Cake

Jamie Cooks it Up!

CAKE:
3 C flour
1/4 t salt
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk
1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined. 
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan. 
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfulls onto the cake batter. 
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. 
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. 
8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Egg Nog Sugar Cookies

2 1/4 C flour
1 tsp baking powder
1 tsp nutmeg
1/2 tsp cinnamon
dash of salt
1 1/4 C sugar
3/4 C butter, softened
2 egg yolks
1 tsp vanilla
1/2 C egg nog

FROSTING:

4 T butter, softened
2 1/2 C powdered sugar
6 Tb egg nog
1 tsp vanilla
1/4 tsp nutmeg
dash salt

1. Preheat your oven to 300 degrees.
2. Into a medium-sized mixing bowl place 2 1/4 cup flour, 1 teaspoon baking powder, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and a dash of salt. Toss the ingredients around a bit with a fork to be sure they are combined. 3. In your stand mixer or large mixing bowl, cream together 1 1/4 cups sugar and 3/4 cup softened butter. They should get nice and fluffy for you after a minute or so.
4. Add 2 egg yolks. (Just the yolks, now). Mix until well combined.
5. Add 1 teaspoon vanilla, 1/2 cup egg nog and then mix.
6. Add the dry ingredients and mix just until combined.
7. Spray a large cookie sheet with cooking spray and scoop the soft (and kind of sticky) dough onto the sheet. I sprayed some cooking spray into the cookie scoop I used as well.
8. Bake for 20-22 minutes, or until the tops of the cookies spring back when lightly tapped.
9. Remove the cookies onto a wire rack and allow them to cool completely.
10. To make the frosting, place 4 tablespoons softened butter into a small mixing bowl. Add 2 1/2 cups powdered sugar, 1 teaspoon vanilla, 6 tablespoons egg nog, 1/4 teaspoon nutmeg and a dash of salt. Beat until smooth and glossy.
11. Frost your cookies, then allow them to sit on the counter for about 15 minutes so the frosting can set up a bit. 

Blackberry Pie

• 4 cups fresh blackberries
• 1/2 cup white sugar
• 1/2 cup all-purpose flour
• 1 recipe pastry for a 9 inch double crust pie
• 2 tablespoons milk
• 1/4 cup white sugar

Instructions:

1. Preheat oven to 425 degrees F (220 degrees C).
2. Combine 3 1/2 cups berries with the sugar and flour. Spoon the mixture into an unbaked pie shell. Spread the remaining 1/2 cup berries on top of the sweetened berries, and cover with the top crust. Seal and crimp the edges, and cut vents in the top crust for steam to escape.
3. Brush the top crust with milk, and sprinkle with 1/4 cup sugar.
4. Bake in the preheated oven for 15 minutes. Reduce the temperature of the oven to 375 degrees F (190 degrees C), and bake for an additional 20 to 25 minutes, or until the filling is bubbly and the crust is golden brown. Cool on wire rack.

 Posted by James Gleed

Grandma’s Sweet Buttermilk Cornbread

 

• 2½ cups (420 grams) Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but omitting oil*
• ½ cup (1 stick/113 grams) unsalted butter, such as Land O Lakes®, melted
• 2 large eggs (mine weighed 101 grams total w/o shells), lightly beaten
• 1 cup (240 ml) organic buttermilk*
• Shortening to prepare pan, such as organic palm shortening by Spectrum®
• Special Equipment
• 8-inch square, 2-inch high cake pan, preferably nonstick
• *Organic buttermilk is called for in this recipe as it is pure, all-natural and gluten-free with no wheat-derived thickeners. Because buttermilk is called for in this recipe, prepare Homemade Cornbread Mix by Wicked Good Kitchen™ with baking soda option. The oil is omitted because this recipe for cornbread calls for an entire stick of melted butter providing adequate fat. By preparing the cornbread mix without oil, it will be shelf stable and keep in the pantry. When the mix is prepared with oil, it must be stored in the refrigerator.

Preparation

Arrange oven rack in lower third of oven and preheat oven to 375ºF. Lightly grease an 8-inch square metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Square Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment about 3½ inches in length additionally at each side of pan. This will allow 1¾ inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing cake from pan and to transfer to cutting board to cut into even squares after cooling. 

 

In a large bowl, place Homemade Cornbread Mix by Wicked Good Kitchen™, prepared with baking soda but without oil. (When measuring by volume with cups, take great care to very lightly spoon mix into cup and level off for accuracy in measuring 420 grams. This is essential for this recipe. Otherwise, your cornbread will have too much mix and will be dry.) Create a well in the center.

Add butter, eggs and buttermilk to mix; blend until well combined. (I like to start with a fork then switch to a rubber spatula.) Scrape bottom and sides of of bowl with rubber spatula as necessary to ensure mixture is well combined and only a few lumps remain. Allow batter to stand for a full 3 minutes. This will allow the flours to absorb the liquids for a moist and tender crumb as well as provide a good rise. With a rubber spatula, carefully scrape and pour the lightly bubbled batter into prepared pan. Smooth top evenly with rubber spatula.

Bake in preheated oven until a toothpick inserted into center comes out clean, about 25 to 30 minutes. Do not overbake or cornbread will be dry. Cool cake in pan on wire rack for 10 minutes. Transfer cake to wire rack. Turn right side up onto wire racks (using an additional rack to flip); cool. Cut into 9 large squares for serving.

- See more at: http://wickedgoodkitchen.com/grandmas-sweet-buttermilk-cornbread/#sthash.vReeg6P6.dpuf

Cinnamon Roll Pancakes

For Pancakes: 

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 Tablespoon canola oil
• 1 large egg, lightly beaten 

• (OR use a boxed pancake batter) 

• Cinnamon Filling:
• 1/2 cup butter, melted
• 3/4 cup packed brown sugar
• 1 Tablespoon ground cinnamon 

• Cream Cheese Glaze:
• 4 Tablespoons butter
• 2 ounces cream cheese
• 1 1/4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Prepare Cinnamon Filling first: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside. (You want this to rest and ‘set up’ while your preparing the other ingredients. Its best if it gets a little thicker, you dont want it liquidy)
2. Prepare Pancake batter: In a medium bowl whisk together flour, baking powder and salt. Whisk in milk, oil and egg just until batter is moistened. (a few small lumps are fine)
3. OR If using a boxed mix, prepare according to package directions.
4. Prepare Cream Cheese glaze: In a medium glass or microwave-safe bowl, heat the butter and cream cheese until melted. Whisk together until smooth, then whisk in powdered sugar and vanilla. Set aside.

Pineapple Sunset Layer Cake

• 1 package yellow cake mix
• 1 can (11 ounces) mandarin oranges, drained
• 1 can (20 ounces) unsweetened crushed pineapple, drained
• 1 package (3.4 ounces) instant vanilla pudding mix
• 12 oz Cool Whip

Instructions

Prepare cake batter according to the directions on the box. Beat in oranges until blended. Pour into two greased and floured 9-in. round baking pans.

Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes and then transfer from the pans to wire racks to cool completely.

Combine the drained pineapple and dry vanilla pudding mix. Fold in the Cool Whip. Spread some of the frosting on the top of one layer. Then put the other layer of cake on top of that. Spread the remaining frosting on the top and sides of the cake. Garnish with mandarin oranges, if desired.

Store in the refrigerator!