Easy French Bread

Makes 2 loaves

2 packages yeast

4 cup luke warm water

8 cups sifted flour

2 T sugar

4 t salt

Dissolve the yeast with sugar and salt in water. Add enough flour until you have a soft, rather sticky dough. Cover with waxed paper and let rise in a warm spot until almost double in bulk. Punch it down and spank hard. Divide runny dough in two and place each part in a greases loaf pan. Cover and let rise again until it reaches the top pan. Brush the tops with melted butter and bake about one hour (or less) until golden brown. Brush with butter again and turn out of pan. Bake at 400 F.

Blueberry French Toast

Makes six to eight servings

1 (8 oz) loaf French Bread

4 eggs

1/2 cup milk

1/4 t baking powder

1 t vanilla

4 1/2 cups fresh or partially thawed frozen blueberries

1/2 cup sugar

1 T (heaping) cornstarch

1 t cinnamon

2 T melted butter

Slice the bread diagonally into 10 to 14 slices 3/4 inch thick. Arrange in a single layer in a 9-13-inch dish. Whisk the eggs, milk, baking powder and vanilla in a medium bowl until smooth. Pour gradually over the bread, turning to coat completely. Chill, covered with plastic wrap, for 8-hours. Combine the blueberries, sugar, cornstarch and cinnamon in a bowl and mix well. Spread evenly in a buttered 9x13-inch baking dish. Place the bread wettest side down over the blueberries. Brush with the melted butter. Bake for 20 to 25 minutes or until golden brown. Garnish with confectioners sugar. Bake at 450 F.

Buttermilk Syrup

Buttermilk Syrup

1 ½ c sugar

¾ c buttermilk

½ c butter

½ t baking soda

2 t vanilla

2 T corn syrup

Combine all ingredients except soda. Bring to a boil, and cook on low boil for 5-6 minutes. Reduce heat and add soda. Cook on low boil for 2 more minutes.

Raised Waffles

½ c warm water

1 pkg. yeast

2 c warm milk

½ c butter

1 t salt

1 T sugar

2 c flour

2 eggs

¼ t baking soda

Use a large mixing bowl. (Batter will double in volume.) Put water in mixing bowl and sprinkle in the yeast. Dissolve for 5 minutes. Add milk, butter, salt, sugar, and flour to the yeast mixture and beat until smooth and blended. Cover bowl with plastic wrap and let it stand overnight at room temp. Just before cooking waffles, beat in the eggs and soda and stir until well mixed. The batter will be very thin. Pour about ½ to ¼ c batter into a very hot waffle iron. Bake until they are golden and crisp

Crème Brulee French Toast

½ c butter

1 c brown sugar

2 T. corn syrup

1 loaf Texas Toast

5 eggs

1 ½ c half and half

1 t vanilla

¼ t salt

In a small sauce pan melt butter, sugar and corn syrup over medium heat until smooth. Pour over large jelly roll pan and spread to cover. Line bread on pan in single layer. Mix remaining ingredients. Pour over bread. Cover and refridgerate overnight. Bake at 350 for 45 minutes. (Remove immediately from pan to prevent sticking.) Serve with ½ c. butter melted with 1 cup syrup.

Pancakes

(I know this sounds plain, but for some reason these are really good. – They are thinner and denser than most.)

2 c flour

2 t baking powder

2 t sugar

1 t salt

¼ c melted butter

2 c milk

3 eggs lightly beaten

Mix dry ingredients. Add milk and eggs. Beat until blended but small lumps are still visible. Fold in melted butter. Pour in round circles on skillet.

Serve with whipped cream, syrup and fresh strawberries