Hawaiian French Toast         -

• 1 pound loaf of Hawaiian sweet bread (or rolls), such as King’s Hawaiian
• 5 large eggs                                                    
•  ¼ cup milk
• 1 teaspoon vanilla extract                              
•  ½ teaspoon ground cinnamon
• zest of a lemon, lime or tangerine                  
•  butter, as needed for griddle or pan

Recipe for Hawaiian Bread

This recipe makes a 1-1/2 pound loaf.

Ingredients

2-1/2 cups all-purpose flour
1/4 cup white granulated sugar
3/4 teaspoon table salt
3 tsp or 1 packet regular bread machine yeast

1/3 cup warm evaporated milk (or scalded and cooled regular milk)
1/3 cup pineapple juice, room temperature (drained from a can of pineapples is OK)
1 large egg, beaten
2 teaspoons vanilla extract
1/4 teaspoon lemon extract

1/8 tsp ginger (optional)
2 tablespoons butter

Directions

1. In a mixing bowl, stir together the dry flour, sugar, salt and dry yeast. Mix well.  

2. Warm evaporated milk to 100-F, or scald regular milk to 170-F and cool to 100-F before  proceeding.

3. Place warm milk (100-F) and pineapple juice in measuring cup. Beat egg and stir into the liquid.     Stir Vanilla and Lemon extract into liquid. Melt butter and stir into liquid, mixing well.

4. Make a well in the top of the dry flour mixture. Pour in the warm milk mixture.

5. After dough has mixed for a few minutes, add a little water or flour as needed to form a smooth ball of dough.  Let rise double, knead to shape loaf. Put it greased pan, Bake 350 degrees for 30 minutes.

 

Coconut Syrup-Greystone Manor              

Breakfast is quite possibly my favorite to cook!  Simple menus, always yummy! This recipe is from my cousin Angie.

Ingredients:
2 c. heavy cream               2 c. light corn syrup
2 c. Sugar                        6 t. coconut flavoring

Directions:
Bring cream, corn syrup, and sugar to a boil. Boil for 1 minute. Add coconut flavoring. Store in refrigerator.  **TRY WITH BANANA PANCAKES or FRENCH TOAST OR ADD PINEAPPLE JUICE to PANCAKES, WAFFLES.

Sour Cream-Lemon Pie  

YUMMY!

Ingredients

• Pastry for single-crust pie (9 inches)
• 1 cup sugar
• 3 tablespoons plus 1-1/2 teaspoons cornstarch
• 1 cup milk
• 1/2 cup lemon juice
• 1 tablespoon grated lemon peel
• 3 egg yolks, lightly beaten
• 1/4 cup butter, cubed
• 1 cup (8 ounces) sour cream
• 1 cup heavy whipping cream, whipped

Directions

• Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate; trim to 1/2 in. beyond edge of plate. Flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
• In a large heavy saucepan, combine sugar and cornstarch. Gradually stir in milk and lemon juice; add egg yolks and lemon peel. Cook and stir over medium heat until thickened. Stir in butter and cool to room temperature. Stir in sour cream and pour filling into pie shell. Top with whipped cream. Store in the refrigerator. Yield: 8 servings.

Irish Coddle       

I love filling my menu with seasonal meals.  This is a winner around St. Patty's Day!

    1/4 pound bacon, chopped

• 1 pound sausages* (I use Bratwurst) 
• 1 1/2 cups water
• 2 chicken bouillon cubes  
• 3 pounds potatoes**
• 1-2 medium onions, thickly sliced
• 4 tablespoons chopped fresh parsley
• Salt and pepper to taste (light on salt)

Method:

Preheat oven to 300 degrees.

Chop bacon and stir fry until crisp; drain bacon on paper towels, set aside. Drain excess fat from pan, add sausages and cook until browned; drain sausages on paper towels, cut each link into 4-5 pieces and set aside. Drain excess fat from pan, add water and chicken bouillon to pan; bring to a boil; crush bouillon cubes and scrape to deglaze pan.

Peel potatoes, if desired; cut into chunks or thick slices. Layer potatoes, onions and sausages in Dutch oven; sprinkle with bacon and chopped parsley; sprinkle with fresh ground pepper and a small amount of salt to taste; pour boiling bouillon over potatoes, cover tightly and bake 2 hours.   Notes:
In Western tradition, this classic Irish dish is great for cooking Dutch-oven. Try it on your next camping trip - better yet, it makes an easy dish for dinner tonight. Nutrition analysis was calculated for 8 servings. Recipe serves 6-8

This recipe works well in a crock-pot. Reduce water to 1 cup, if desired.

Irish or Dublin Coddle is a classic dish considered fondly as comfort food. Filling and easy to make, it dates back to 18th century. In early days the amount of sausage and bacon used in the dish was an indicator of the family prosperity; the wealthier the family the more plentiful the sausage. Today, nutrition wisdom, dictates restraint in the amount of sausage and bacon - enough for flavor without over stretching the calorie and fat gram budget for the day.

* Irish sausage is traditionally a finely ground pork, mild seasonings, often with egg and bread crumbs or oatmeal and longer than a German bratwurst. ** 8-9 medium russet potatoes or about 20-25 small red potatoes

 

Lemon Zucchini Bread–           

Another great recipe, you can't even tell this is zucchini bread! Thanks Kris!

4 cups all-purpose flour                      4 eggs

1-1/2 cups sugar                                 1 1/4 cups milk

 1 package (3.4 ounces) instant lemon pudding mix

1 cup vegetable oil                             3 T lemon juice

1 1/2 tsp baking soda                          1 tsp lemon extract

1 tsp baking powder                           2 cups shredded zucchini

1 tsp salt                                              1/4 cup poppy seeds

 2 tsp grated lemon peel

 In a large bowl, combine the flour, sugar, pudding mix, baking soda, baking  powder and salt. In another bowl, whisk the eggs, milk, oil, lemon juice and  extract. Stir into dry ingredients just until moistened. Fold in the  zucchini, poppy seeds and lemon peel. Pour into two greased

9in x5in x3 in  loaf pans. Bake at 350 degrees for 50-55 minutes or until a toothpick  inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 Yield: 2 loaves     

Zucchini Bread                                     

I have tried a lot of zucchini bread recipes!  But none are as moist as my mom's recipe :)

Beat 4 eggs

4 cups shredded zucchini (no blender) Mom always peels hers

                (If short on zucchini, can add mashed banana)

3 cups flour                                         2 ½ cups sugar

1 ¼ cup oil

1 T + 1 tsp vanilla                              1 T cinnamon

1 ½ tsp salt                                         1 ½ tsp baking soda

½ tsp baking powder                      1 cup chopped nuts (optional)

Blend all ingredients on low Speed 1 minute scraping bowl. Beat on Medium speed 1 minute. Pour into pans. Can put paper in bottoms of pans and then grease them.  Sprinkle with cinnamon sugar. Bake until tooth pick comes out clean.  Cool ten minutes and remove from pans.

Bake 325 degrees.

Cupcakes:    25 minutes  (approx. 42 cupcakes)                   2- 9x5x3inch pans:   50 minutes-1 hour

6-8 mini loaves:  35-45 minutes

Cinnamon Sugar Caramel Popcorn

One of my Favorite sweet popcorn recipes I got from a friend. Our family LOVEs popcorn.

Ingredients:
1 stick of butter
1/4 c corn syrup
1/4/ C. popcorn kernels
1 C. brown sugar
1/2 t. salt
1 t. vanilla
cinnamon and sugar mixture
white chocolate for drizzling

Directions:
1. preheat oven to 250
2. Using air popper, make popcorn.   Place in large bowl
3. Melt butter in a med saucepan over med heat. Add in brown sugar, corn syrup and salt; stir until well combined.  Bring to a boil, stirring constantly with a wooden spoon. Once caramel mixture comes to a rapid boil, let boil for 5 min without stirring. Stir in vanilla
4. Gradually pour the caramel mixture into the popcorn mixing well. Spread on cookie sheet and sprinkle generously with cinnamon and sugar mixture.
5. Bake about 30 min, stirring often. Remove from oven and sprinkle with a little more sugar mixture.

Note: It is optional to drizzle with melted white chocolate. I used about a half cup of Peters melted white chocolate.  I just put it in a glass dish in the microwave for 2-3 min. You can purchase it at Funfinity in Orem. Also you may want to double the recipe, as this makes quite a small amount. Enjoy!

Pumpkin Chiffon Pie                     

If pumpkin pie isn't your thing, this is a lighter version that may be just right. This recipe is from John's Grandma, Virginia Taylor

1 cup canned pumpkin

2 or 3 eggs

½ cup sugar plus another ½ cup sugar

1 cup milk (can use evaporated)

2 T butter

½ tsp salt

1 envelope Knox Gelatin (soften in ¼ cup cool water)

½ tsp ginger

1 tsp cinnamon

¼ tsp nutmeg

1 baked pie shell

Heat pumpkin until warm (low heat). In a different bowl mix egg yokes, sugar, milk, butter, salt, and spice.  Beat slightly.  Add to the warm pumpkin.  Stir and cook to the consistency of custard.  Add env.  of gelatin that has been previously softened in ¼ cup cold water.  Stir until mixed and dissolved.  Refrigerate until chilled.  Beat egg whites until stiff.  Add ½ cup sugar.  Fold this mixture into the thickened mixture in the fridge.  Pour into baked pie shell and refrigerate at least 3 hours.

Cashew Cookies                

A carmel like, rich, nutty cookie :)

1/2 cup butter/margarine

1 egg

1 tsp vanilla

3/4 tsp baking powder

1/4 tsp salt

1 cup brown sugar

1/3 cup sour cream

2 cups flour

3/4 tsp soda

1 3/4 cup cashews

Cream butter, sugar, egg, vanilla and sour cream.  Add rest.  Bake at 350 degrees for 10 min. Cool then frost.

Frosting:

1 stick real butter browned and cooled

3 T canned milk

1/4 tsp vanilla

2 cup powdered sugar

Olive Garden Chicken Gnocchi Soup         

I love CopyKat Recipes, and I love Olive Garden.  It's a good combo :)

Ingredients

• 1 tablespoons extra virgin oil
• 4 tablespoons butter
• 4 tablespoons flour
• 1 quart half and half
• 1/2 cup celery, finely diced
• 1 cup onion, finely diced
• 2 minced garlic cloves
• 2 14 ounce cans of chicken broth if you enjoy thick soup, use one can
• 1 cup carrots, finely shredded
• 1 cup chicken breasts, cooked and diced (you can use a rotisserie chicken)
• 1 package gnocchi, cooked  (you can find these in gourmet/pasta section of the grocery store - you may want to cut the gnocchi in half if it is large, or purchase the mini size if available)
• 1 cup of fresh spinach coarsely chopped
• 1/2 teaspoon salt
• 1/2 teaspoon thyme
• 1/2 teaspoon parsley
• 1/4 teaspoon nutmeg (optional)

Instructions

Saute the onion, celery, and garlic in the butter and olive oil over medium heat until the onion becomes translucent. Add the flour and make a roux. Let the butter and flour mixture cook for about a minute before adding 1 quart of half and half.

Cook gnocchi according to package directions.

Into the roux, add in the carrots and chicken. Once the mixture becomes thick, add the chicken broth. Once the mixture thickens again, add the cooked gnocchi, spinach, and seasoning; simmer until soup is heated through.  Before serving season to taste by adding additional salt.