1 9-inch pie crust, unbaked
1 Tablespoon butter
12 bacon slices, fried and crumbled
2 cups Italian blend shredded cheese (or mozzarella cheese)
4 eggs
2 cup heavy cream
¾ teaspoon salt
1/4 cup flour
3/4 cup milk
1/3 cup pumpkin
2 teaspoons sugar
1/8 teaspoon salt
1/4 teaspoon cinnamon
3 eggs
1 tablespoon butter or margarine
9 slices bread
Mix batter. Coat a grill with butter or margarine. Dip bread into batter. Cook for about five minutes on each side.
Filling:
3 oz. cream cheese, softened
1/4 c. Vermont maple syrup
1/4 c. ground pecans
3/4 tsp. cinnamon
1/4 tsp. ground cloves (optional)
For dipping:
3 eggs
1 c. milk or heavy cream
2 tsp. vanilla
dash of cinnamon
1 tsp. sugar
butter for frying
powdered sugar
additional maple syrup for serving
In a small mixing bowl, combine filling ingredients and mix thoroughly with a fork. Spread 4 slices of bread generously with filling and top with remaining slices to make “sandwiches.”
In a flat dish, combine dipping ingredients. Beat well with a fork or whisk.
Heat a griddle or frying pan over medium-high heat. Dip sandwiches into custard, turning once to coat both sides. Drain each slightly and place on the hot, buttered griddle or frying pan Fry sandwiches over a moderate heat until they are golden brown on both sides, adding more butter as necessary when you turn the sandwiches.
To serve, cut each sandwich in half diagonally. Place both pieces on a warmed plate and sprinkle Stuffed French Toast with powdered sugar.
A hot greased griddle is best for cooking pancakes. Pour 1/4 cup batter onto griddle and cook until bubbles form and bottom is brown. Turn and brown the other side. Serve with warm pure Maple syrup. If preferred, omit the pecans from the batter and add to the syrup. Heat and pour over pumpkin pancakes.
Preheat oven to 350 degrees. Lightly grease a 13x9-inch glass baking dish with 2 teaspoons of the butter. In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.
The Grape Nuts Flakes Cereal makes this coffee cake so tasty and moist!
3 cups Grape Nuts Flakes, lightly crushed
1-1/2 cups firmly packed brown sugar, divided
1-1/2 tsp. ground cinnamon, divided
4 cups all-purpose baking mix (like Bisquick)
1-1/4 cups plus 2 Tbsp. milk, divided
3 eggs
1/4 cup oil
1-1/4 cups powdered sugar
1 Pound ground beef
4 1/2 cups water
1 cup ketsup
2 teaspoons prepared mustard
14 oz.pkg. elbow macaroni
24 oz. VELVEETA Cheese Spread, cut up
Brown meat in large skillet or pan; drain. Add water,
ketsup, and mustard. Bring to a boil. Stir in
macaroni. Reduce heat to medium-low; cover.
Simmer 10 minutes or until macaroni is tender.
Add VELVEETA Cheese; stir until melted.
(You may cut this recipe in half for a smaller
crowd.)
In a 3 quart casserole dish, mix all ingredients using only
1/2 of the cheese. Sprinkle the remaining cheese on top.
Bake in 350 degree oven till heated through and
cheese is melted on top.
