Hawaiian French Toast

Hawaiian French Toast

Favorite sliced bread
Toasted coconut
Crushed Frosted Flakes
6 Eggs
1 Tbs. Cinnamon
1 tsp. Vanilla
3 Tbs. Milk or Heavy Cream
Butter

Mix together eggs, vanilla, cinnamon & milk for dipping.  In a separate bowl mix equal parts, frosted flakes and toasted coconut.  Spread coconut mixture onto a plate.

Dip your bread into the egg mixture and then press into the coconut/frosted flake spread.  Butter hot pan and fry bread on both sides and top with a little butter and maple or buttermilk syrup.  Enjoy!

Buttermilk Syrup

1 cup of butter
2 cups of sugar
1 cup of buttermilk
2 Tbs. corn syrup
2 tsp. baking soda
2 tsp vanilla

In a large pot combine butter, sugar, buttermilk and corn syrup and bring to a boil.  Boil for 3 minutes and remove from heat.  Add vanilla.  Let cool.  Mixture will thicken as it cools.

Penne Lucana

This is a copy cat recipe from one of our favorite Italian restaurant, Il Lucana.

1 package of Penne Pasta (I prefer rigatoni)
2 Italian Sausages
Pepperoni
Favorite jar of Pasta sauce ( I use Bertolli organic with olive oil, basil & garlic)
Fresh mozzarella cheese

Boil/drain your pasta.  Dump into a 9X13 pan.  Cook sausages in skillet with a little water until water evaporates.  Continue adding water and turning sausages until cooked all the way through.  Remove from pan and slice into medallions.  Return medallions back to pan to caramelize for 1 minute.  Remove from pan and mix in with the pasta in the 9X13 pan.  Dollop pasta sauce over pasta and sausage.  Layer pepperoni over the top (generously) sprinkle with shredded mozzarella and bake at 350 until cheese is melted.

Peanut Butter Blossoms

48 Hershey Kisses
1/2 cup shortening
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
2 Tbs. milk
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking soda
1/2 tsp salt
granulated sugar

Preheat oven to 375*

Beat shortening and pb in large bowl until well blended.  Add 1/3 cup sugar and brown sugar; beat until fluffy.  Add egg, milk and vanilla; beat well.  Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

Shape dough into 1 inch balls.  Roll in sugar; place on ungreased cookie sheet.

Bake 8-10 min. or until lightly browned.  Immediately press a chocolate into the center of each cookie.  Remove from pan and let cool on rack.  Makes 4 dozen cookies.

Canned Apple Pie Filling

4-5 cups of sliced apples
3/4 cup water
1 Tbs. lemon juice
1 cup Sugar
1/8 tsp walt
1/2 tsp. cinnamon
2 Tbs. corn starch

Boil apples until barely tender.  Add sauce to apples and bring to a boil.  Place apple mixture into canning jars, and and water bath for 25 minutes.  Just pour this filling into a pie shell and bake.  It's better than the store bought apple pies.

(Carol Hansen)

Pear Pie

Mix together:
6 medium pears, sliced
3 Tbs. lemon juice
1/2 cup sugar
1 Tbs. flour

Place in unbaked pie shell and top with crumble topping.

1/2 cup flour
1/2 cup sugar
1/2 tsp. ginger
1/2 tsp cinnamon
1/4 tsp mace
1/4 cup butter

Bake @ 425* for 30 - 40 minutes

(Carol Hansen)

Lemon Meringue Pie

1 1/2 cup sugar
1/3 cup plus 1 Tbs. corn starch
1 1/2 cups water
3 egg yolks, slightly beaten
3 Tbs. butter
2 tsp. grated lemon peel
1/2 cup lemon juice
2 drops of yellow food coloring (optional)

Need one baked pie shell.  Preheat oven to 400*

Mix sugar & cornstarch in large saucepan.  Stir in water gradually.  Cook over medium heat, stirring constantly, until mixture thicken and boils.  Boil and stir 1 minute.  Stir at least half of the hot mixture gradually into egg yolks and blend quickly with a whire whisk.  Blend into hot mixture in saucepan.  Boil and stir 1 minute.  Remove from heat; stir in butter, lemon peel, lemon juice and food color.  Pour into pie shell.

Spoon meringue onto hot pie filling, carefully sealing meringue to edge of crust.  Bake until light brown, about 10 minutes.  Let cool.

(Carol Hansen)

Cherry Pie

1 Qt. cherries
3 Tbs. flour
2 cups sugar
1 Tbs. vinegar
1 tsp. almond extract
Red food coloring, if desired

Cook over medium heat until mixture comes to a boil.  Check for desired tast and thickness.

*She loves freezing pitted bing cherries and making Bing Cherry Pie. 

(Carol Hansen)