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Stuffed French Toast

Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Stuffed French Toast
Print Recipe
French Toast Stuffed with Cream Cheese and made with Cinnamon Rasin Bread.
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Servings Prep Time
4 30 minutes
Cook Time
20 minutes
Ingredients
Servings:
Instructions
  1. Preheat the oven to 300 degrees F.
  2. Lay the bread on a flat work surface. Spread 4 slices with a heaping tablespoon of cream cheese, and top each with the remaining slices of bread.
  3. In a large bowl, whisk together the eggs, milk, brown sugar, vanilla, and cinnamon.
  4. Place the bread flat in a casserole dish and cover with the egg mixture. Let soak* for 5 to 10 minutes.
  5. Heat a large skillet over medium-high heat. Melt 2 tablespoons of the butter in the pan. Add as many slices of soaked bread to the pan as will fit in 1 layer, and cook until golden brown, about 4 minutes per side.
  6. Remove from the pan, place on a baking sheet and keep warm in the oven.
  7. Melt the remaining 1 tablespoon of butter in the pan and cook the remaining bread.
  8. Sprinkle the French toast with powdered sugar and serve immediately with syrup.
Recipe Notes
  • NOTE: If using fresh bread, do not soak longer than 5 minutes, as the bread will get too soggy.
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Old Fashioned Sweet Potato Pie

Old Fashioned Sweet Potato Pie
Print Recipe
Sweet Potatoes at their best!
Prep Time
45 minutes
Prep Time
45 minutes
Old Fashioned Sweet Potato Pie
Print Recipe
Sweet Potatoes at their best!
Prep Time
45 minutes
Prep Time
45 minutes
Ingredients
Servings:
Instructions
  1. Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs one at a time. Add next 6 ingredients; mix well.
  2. Pour into pie shell. Bake in a 425 degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.
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Chocolate Lava Muffins

Chocolate Lava Muffins
Print Recipe
These chocolate muffins are elegent and easy to make.
Prep Time
20 minutes
Prep Time
20 minutes
Chocolate Lava Muffins
Print Recipe
These chocolate muffins are elegent and easy to make.
Prep Time
20 minutes
Prep Time
20 minutes
Ingredients
Muffins
Sauce
Servings:
Instructions
  1. Preheat oven to 375 degrees.
  2. Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.
  3. In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer.
  4. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.
  5. Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess.
  6. Spoon mixture into pan using a 4-ounce scoop or ladle.
  7. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.
  8. While muffins are in oven, melt the ice cream in a small saucepan. Stir in the espresso powder. Serve over warm muffins.
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Chocolate Espresso Cheesecake

Chocolate Espresso Cheesecake
Print Recipe
A chocolate lover's dream cake!
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Chocolate Espresso Cheesecake
Print Recipe
A chocolate lover's dream cake!
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Crust
Filling
Glaze
Servings:
Instructions
Crust
  1. Preheat oven to 350 degrees.
  2. In food processor, add cookie crumbs and grind into fine crumbs. Add butter and blend until smooth. Press crust into bottom of 9-inch springform pan. Chill while preparing filling.
Filling
  1. In large bowl with electric mixer, beat cream cheese until smooth. Add white and brown sugars and mix well.
  2. Add sour cream and ricotta and blend well. Add eggs one at a time and beat until mixture is smooth.
  3. Add melted chocolate, espresso, vanilla, and almond extract. Blend until mixture is very smooth. Pour mixture into springform pan.
  4. Bake approximately 1 hour. Turn off oven and crack door about 1inch. Leave cake in oven for 1 hour then remove and cool to room temperature.
Glaze
  1. In small saucepan, melt chocolate and butter over low heat and stir until smooth. Add pecans and stir until coated. Pour glaze over top of cheesecake and smooth to edges. Let some run over edges if you like. Chill until firm and cut into wedges to serve.
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Buttermilk Pecan Pie

Buttermilk Pecan Pie
Print Recipe
This is one of our favorite recipes for the holiday season. Hope you like it too.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Buttermilk Pecan Pie
Print Recipe
This is one of our favorite recipes for the holiday season. Hope you like it too.
Servings Prep Time
8 60 minutes
Servings Prep Time
8 60 minutes
Ingredients
Servings:
Instructions
  1. Cream butter and sugar, adding 1/2 cup sugar at a time. Blend in vanilla. Beat in eggs, one at a time.
  2. Combine flour and salt; add to creamed mixture a little at a time.
  3. Stir in buttermilk. Sprinkle pecans in bottom of pie crust; pour custard mixture over pecans.
  4. Bake at 300 degrees for 1 1/2 hours.
  5. Best served at room temperature with sweetened whipped cream.
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Mexican Wedding Cakes (Russian Tea Cakes)

Mexican Wedding Cakes (Russian Tea Cakes)
Print Recipe
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar.
Prep Time
30 minutes
Prep Time
30 minutes
Mexican Wedding Cakes (Russian Tea Cakes)
Print Recipe
Light, crunchy, round, buttery balls, with chopped nuts in them, coated with confectioners sugar.
Prep Time
30 minutes
Prep Time
30 minutes
Ingredients
Servings:
Instructions
  1. Cream butter with powered sugar. Add flour gradually, beating well after each addtion. Add nuts and vanilla, blend well.
  2. Shape into balls and place on ungreased cookie sheet.
  3. Bake in a 325 oven for 15 - 18 minutes. Roll in powered sugar immediately after taking out of oven.
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