Caramel Apple French Toast

Caramel Apple French Toast

Angela Smeed makes this every Conference weekend for breakfast. She gave me the recipe the week before conference, so I thought we'd try it! It was DELICIOUS, and it looks so beautiful when it's served!!

Make the night before your breakfast
4 large Granny Smith apples
1 tsp. cinnamon
sugar to taste
3/4 cup brown sugar
3 T light corn syrup
3 T butter
3/4 cup walnuts or pecans
12 slices of firm white bread (Texas Toast)
3 eggs beaten
1 1/4 cup milk
1 tsp. vanilla
1/4 tsp. nutmeg

1. Peel, core and slice apples. Pour 1/2 cup of water over apples. Simmer 4-5 minutes until apples are softened. Drain apples, place in bowl. Gently mix in cinnamon and sugar.
2. Set aside apples. In the same skillet, combine brown sugar, corn syrup, and butter. Cook and stir over medium heat until sugar melts and mixture comes to a slow boil. Pour into a 9x13 baking dish. Sprinkle with nuts.
3. Place 6 slices of bread on top of syrup and nuts. Divide apples among bread slices and top with remaining 6 slices.
4. Whisk together eggs, milk, vanilla, and nutmeg. Pour over apple sandwiches. Cover and refrigerate overnight.
5. In the morning, preheat oven to 325 degrees and bake uncovered for 40 minutes.
6. Remove from oven cover with a serving platter and invert (so caramel and nuts are on top). Cut each sandwich in half diagonally and serve with vanilla sauce.
Serves 12

Vanilla Sauce
1/2 cup sugar
1 T cornstarch
2 T butter or margarine
1 T vanilla

1. Mix sugar, cornstarch and 1 cup water in a small saucepan. Cook stirring often, over medium heat until thick and bubbly.
2. Remove from heat, add butter and vanilla.
3. Stir until butter melts.

Pumpkin Waffles

Pumpkin Waffles

This recipe is courtesy of Valerie Salin...love her down home recipes! These are awesome as is, but I like a little sweeter waffle, so I add 1-2 T of sugar to the batter. 

Mix dry ingredients:
2 c. flour
2 T. baking powder
1 T. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt

Mix wet ingredients:
4 egg yolks (set aside egg whites)
1 c. pumpkin
1 T. vanilla
1 1/2 c. milk
1/2 c. butter melted
 

Combine wet and dry ingredients. Beat egg whites in metal bowl until stiff peaks form. Gently fold in egg whites. 

Buttermilk Syrup

1 stick of butter
1 c. buttermilk (or milk and tsp. vinegar)
2 c. sugar
2 T. light corn syrup

Bring to a boil then remove from heat. Add 2 tsp. vanilla and 2 tsp. baking soda. Let sit a few minutes before serving--will be frothy at first.

Cream Cheese Pumpkin Muffins

These are FABULOUS if I do say so myself:)

Batter:
2 1/4 c. flour
1 1/2 tsp cinnamon
1 tsp baking soda
1/2 tsp coriander
1/2 tsp salt
2 eggs
2 c. sugar
1 c. canned pumpkin
1/2 c. oil
1/2 tsp vanilla

Cream ingredients. Add dry ingredients. Mix til combined.

Filling:

6 oz. cream cheese
1egg
1 T. sugar

Topping:
3/4 c. flaked coconut
1/2 c. pecans (optional)
1/4 c. sugar
1/2 tsp cinnamon

Spoon batter into 24 muffin tins filling 1/2 full. Spoon cream cheese mixture evenly over and spread more batter over. Sprinkle on topping. Bake at 350.

Pumpkin Spiced Cream Cheese Breakfast Rolls

Pumpkin Spiced Cream Cheese Breakfast Rolls

from the Picky Palate

2 packages/cans Crescent Rolls (or your favorite cinnamon roll dough)

half a block of cream cheese (4oz), softened

1/4 c brown sugar

1/4 c canned pumpkin

1/4 tsp cinnamon

1/8 tsp ground nutmeg

1.  Preheat oven to 350 degrees F. Layout crescent rolls to form one long rectangle.   Mix cream cheese, brown sugar, pumpkin, cinnamon and nutmeg; beat until well combined.  Spread mixture over dough leaving a 1/2 inch border around edges.  Roll up, then cut into 1 inch pieces.  Place around 2 9 inch greased cake pans.

2.  Bake for 28-30 minutes or until rolls are golden brown. Frost rolls while still warm with cream cheese frosting recipe.

Frosting

Half a block of softened cream cheese

1/2 cup powdered sugar

1/2 tsp vanilla

1 T canned pumpkin

1.  Mix all ingredients into a large bowl until smooth.