Hawaiian Dinner Rolls

Soft sweet Hawaiian Dinner Rolls. Delicious and easy to make with step by step directions with photos.

Yield: 16 Rolls

Calories per serving: 175
Fat per serving: 6

Ingredients

• 1/4 cup Milk, Warmed Under 110 degrees.
• 1/4 cup Butter, Melted
• 1/3 cup Brown Sugar
• 2 1/4 teaspoons Active Dry Yeast Or 1 Packet
• 20 ounce Canned Crushed Pineapple
• 2 whole Eggs, Beaten
• 4 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
• 1 teaspoon Sea Salt
•  Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls

Cooking Directions

1. Butter a medium sized bowl and set aside.
2. Place milk, melted butter, brown sugar and yeast in a mixer fitted with a dough hook. Mix ingredients until well combined. Allow mixture to sit for about 5-7 minutes until bubbly.
3. Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
4. Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and egg to yeast mixture. Mix until well combined.
5. Add 4 cups flour and sprinkle salt evenly over the top of dough. Knead dough on medium-low until most of the flour has been absorbed.
6. Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes. If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.
7. Place dough in a buttered bowl and cover with plastic wrap or a damp towel and place in a warm draft free area. Allow to double in size about 1-1 1/2 hours.
8. Butter a 9"x13" pan and a 8" round cake pan, set aside.
9. Gently remove risen dough from bowl and divide in half. Divide each half into 8 pieces.
10. Gently form each piece of dough into a smooth ball by pulling edges under and pinching. Place 12 rolls evenly spaced in 9"x13" pan and 4 rolls in cake pan. Cover rolls with plastic wrap or a damp towel.
11. At this point rolls can be stored in the refrigerator for up to 2 days. Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.
12. If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.
13. Preheat oven to 350 degrees.
14. Bake rolls for 25-30 minutes until golden brown.
15. Brush hot rolls with butter and allow to cool.
16. Store rolls in an airtight container.

Tiana's Famous Beignets

3 cups flour

1/3 cup sugar

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. nutmeg

1 cup buttermilk

1/3 cup water

1 egg, beaten

1/2 tsp. vanilla

Vegetable oil for frying

powdered sugar for dusting

In a medium bowl, combine 2 3/4 cups of the flour with the sugar, baking powder, baking soda, salt and nutmeg. Whisk together. In a large bowl, whisk together buttermilk, water, egg, and vanilla. Stir in the flour mixture. Use some of remaining flour to dust work surface. Place dough on it and pat into a large 1/2 inch thick square, Dust the top with more flour it sticky. Slice the dough into 2 1/2 inch squares. Heat oil. Carefully drop 3 squares at a time into hot oil. Fry them for 3 minutes, turn them over, and continue frying for 3 more minutes. Use a slotted spoon to transfer to a wire rack and set on top of paper towels to drain. Dust with powdered sugar.

Charlotte's Coffee Cake

Butter for greasing pan

Cinnamon Filling:

1/3 cup brown sugar

4 Tbsp. softened butter

 2 Tbsp. flour

1 Tbsp. cinnamon

Coffee Cake:

3 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 1/2 cups sugar

1/2 cup butter, softened

3 eggs

2 tsp. vanilla

16 oz sour cream

powdered sugar

Heat the oven to 350*. Grease a Bundt pan, making sure you get into all the grooves. Combine the ingredients for the cinnamon filling in a bowl and blend them with your fingers. In another bowl, combine flour, powder, soda, and salt. Set both mixtures aside. In a large bowl, use a wooden spoon to mix the sugar into the butter until soft and smooth. Beat in the eggs one at a time. Then beat in the vanilla and sour cream. Add the flour mixture a little at a time, beating well after each addition. Spoon half of the batter in pan and sprinkle the cinnamon filling on top. Pour in the remaining batter. Drag a knife back and forth to swirl. Bake the coffee cake for 50-60 minutes. Let the cake cool in the pan for 10 minutes. Then invert on wire rack and cool. Dust with powdered sugar.

Banana French Toast

1 lb. loaf french or Italian bread cut into thick slices
1-2 large bananas
3 eggs
1/2 cup milk
1-2 Tbsp. butter
1-2 Tbsp. vegetable oil

First, cut a wide deep slit through the top crust of each bread slice. Stuff each pocket with 3-4 banana slices. In a shallow dish, whisk together eggs and milk. Heat the butter and oil in a large skillet over medium high. Dip each bread in the egg mixture, turning to coat both sides. Cook the french toast 2-3 minutes on the first side till golden brown. Then flip and cook for additional 2-3 minutes. Serve with butter, and maple syrup.

Gluten Free – Dairy Free Maple Pecan Scones

Summary: This recipe is from the cookbook “Fresh from Elizabeth’s Kitchen: Gluten-free & Allergy-free Recipes”

Ingredients

1 1/2 cups plus 2 teaspoons Organic All Purpose Baking Mix from The Pure Pantry or 1 1/2 cups Elizabeth’s Flour Blend (see cookbook, Fresh from Elizaebeth’s Kitchen), plus 2 teaspoons baking powder
1/2 tsp sea salt
1 cup of gluten free oats
1/4 cup butter or butter alternative
3 tablespoons maple sugar or coconut sugar
2 tablespoons maple syrup
1 egg or egg replacer
1/2 cup half and half or So Delicious Coconut Creamer
1/2 teaspoon maple extract
1/2 cup chopped pecans

Glaze
1 1/2 cups powdered sugar
1 teaspoon maple extract
1 tablespoon milk of choice
Instructions

Preheat the oven to 400 °F.

In a food processor or blender, finely grind oats. Or, alternatively, you may use gluten-free oat flour.

In large bowl, combine flour, baking powder, salt, oat flour, and sugar.

Cut butter into small pieces and add. Blend butter with your fingers until resembles course meal. Add maple syrup, beaten egg, cream and maple extract, stirring just until dry ingredients are moistened. Stir in pecans. Dough will be sticky.

Lightly dust a work surface and hands with gluten-free baking mix or rice flour. Turn dough out onto work surface. Knead lightly and pat dough into an 8 inch circle shape and place on parchment paper on a baking sheet. Score top of circle with knife, creating 10 wedges but not cutting all the way through dough. Or, using a large spoon drop approximately ¼ cup dough onto greased cookie sheet, 3 inches apart.

Bake for 25 minutes or until scones are golden brown. Cool completely. If you created the 8 inch circle, cut into 10 scones.

Prepare frosting by sifting powdered sugar into medium bowl. Add maple extract and milk and blend with mixer. Spread glaze over scones and let set.

Cinnamon Rolls by Paula Deen

Ingredients
Dough:

* 1/4-ounce package yeast
* 1/2 cup warm water
* 1/2 cup scalded milk
* 1/4 cup sugar
*
* 1/3 cup butter or shortening
* 1 teaspoon salt
* 1 egg
* 3 1/2 to 4 cups all-purpose flour
*

Filling:

* 1/2 cup melted butter, plus more for pan
* 3/4 cup sugar, plus more for pan
* 2 tablespoons ground cinnamon
* 3/4 cup raisins, walnuts, or pecans, optional
*

Glaze:

* 4 tablespoons butter
* 2 cups powdered sugar
* 1 teaspoon vanilla extract
* 3 to 6 tablespoons hot water

Directions

Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Park Avenue Strawberry Bread presented by A Park Avenue Mansion
A moist and flavorful loaf, perfect for breakfast or afternoon tea.

1 10-oz. package frozen strawberries, thawed
2 eggs
3/4 cup oil
1 cup sugar
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon

Preheat oven to 325 degrees

Puree strawberries in a food processor or blender; set aside. Beat together the eggs and oil. In a separate bowl combine the sugar, flour baking soda and cinnamon. Add the eggs and oil mixture to the dry ingredients and mix well. Blend in the strawberries. Pour into a greased and floured loaf pan. Bake at 325° for approximately 60 minutes or until done. Cool on a rack in the pan for a few minutes, then turn loaf out of pan to cool completely before slicing.
Makes 1 loaf

Strawberry & Cream Cheese Sandwich

Ingredients

* 1 tablespoon reduced-fat cream cheese, (Neufchâtel)
* 1/4 teaspoon honey
* 1/8 teaspoon freshly grated orange zest
* 2 slices very thin whole-wheat sandwich bread
* 2 medium strawberries, sliced

1. Combine cream cheese, honey and orange zest in a bowl. Spread bread with the cheese mixture. Place sliced strawberries on 1 piece of bread, top with the other.

Nutrition

Per serving: 128 calories; 4 g fat (2 g sat, 1 g mono); 8 mg cholesterol; 18 g carbohydrates; 2 g added sugars; 4 g protein; 3 g fiber; 191 mg sodium; 63 mg potassium.

Nutrition Bonus: Vitamin C (25% daily value), Vitamin C (90% dv), Folate (67% dv), Iron (20% dv).

1 Carbohydrate Serving

Exchanges: 1 starch, 1 fat

Deceptively Delicious French Toast

Ingredients

4 large eggs
2 Tbsp. banana puree (or substitute your choice)
1/4 tsp. cinnamon
4 slices whole-wheat bread
non stick cooking spray
2 tsp. trans-fat-free soft tub margarine spread
(optional)
- Serve with maple syrup, confectioners sugar, or fresh fruit
- For a healthier version add flax seed meal



Directions
1. In a shallow bowl, whisk eggs, puree, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds to 1 minute ( any longer and the bread will get soggy.)

2. Coat a nonstick griddle or large nonstick with cooking spray and set it over medium-high heat. When the margarine sizzles, add the soaked bread slices (sprinkle with flax seed if you like) and cook until golden brown on the outside, 2 to 3 minutes per side. Serve warm with syrup, confectioners' sugar, or fruit.

Number of Servings: 4

Deceptively Delicious Banana Bread

Ingredients

nonstick cooking spray
3/4 c whole wheat flour
1/2 c all purpose flour
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 c packed brown sugar
1/4 c canola oil
1 1/2 c well mashed banana
1/2 c cauliflower puree
1 tsp vanilla extract



Directions
Steam cauliflower and puree 1/2 c, set aside.
Preheat oven to 350.
Spray a 9x5 loaf pan with nonstick spray.
In a zip lock, mix flours with baking soda, baking powder, salt, and cinnamon. Set aside.
In lg bowl, mix the sugar and oil with a wooden spoon til well combined. Mix in egg whites if using, then banana, cauliflower puree, and vanilla. And flour mixture and mix til just combined.
Pour batter into pan, bake til a toothpick comes out clean...55-60 minutes. Let cool on a rack for 5 minutes then turn out onto rack to cool before serving.
Enjoy!
From Jessica Seinfeld's book, Deceptively Delicious, a MUST HAVE if you love to cook and have children or picky eaters in the house!

Number of Servings: 20

Deceptively Delicious chocolate chip pumpkin muffins

Ingredients

1 can pumpkin
1/2 cup brown sugar
1 tsp vanilla
1/2 tsp salt
1.5 tsp baking soda
2 1/4 cup whole wheat flour
1/3 cup canola oil
1/2 cup water
1/2 cup chocolate chips



Directions
Mix it all up and bake in 12 pre-sprayed muffin tins at 350 for 23 minutes

Deceptively Delicious Recipes - Blueberry Lemon Muffins

Ingredients

* Nonstick cooking spray
* 1/2 cup firmly packed light/dark brown sugar
* 4 tbsp margarine, chilled
* 1 cup lemon low fat yogurt
* 1 cup blueberries
* 1/2 cup yellow squash puree
* 1/4 cup egg substitute
* 2 tsp pure lemon extract
* 1 tsp grated lemon zest
* 2 cups all-purpose flour
* 1 tsp baking powder
* 1 tsp baking soda
* 1/2 tsp salt



Directions
* Preheat the oven to 350 degrees. Coat a 12-cup muffin tin with cooking spray or line with paper baking cups.
* In a large bowl, beat the sugar and the margarine with a wooden spoon. Stir in the yogurt, blueberries, yellow squash puree, egg, lemon extract, and lemon zest.
* Add the flour, baking powder, baking soda, and salt. Stir just to combine, but do not over mix - the batter is supposed to be lumpy.
* Divide the batter among the muffin cups. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted in the center, 13 to 16 minutes. Turn the muffins out onto a rack to cool.
* Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze up to 1 month.

Number of Servings: 12

Deceptively Delicious Peanut Butter and Jelly Muffins

Ingredients

non stick cooking spray
1/2 cup natural peanut butter (creamy)
1/2 cup carrot puree
1/2 cup firmly packed light or dark brown sugar
2 tbsp trans fat-free soft tub margarine spread
1/2 cup nonfat plain yogurt
1 large egg white
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup strawberry preserves



Directions
1. Preheat the oven to 350. Spray a 12 cup muffin tin with cooking spray or line with baking cups.
2. In large bowl, beat the peanut butter, carrot puree, sugar, and margarine with a wooden spoon until well combined. Stir in the yogurt and egg white.
3. Add the flour, baking powder, baking soda, and salt. Stir until just combined, but do not over mix - there should be lumps in the batter.
4 .Divide the batter among the muffin cups and drop a spoonful of preserves on top of each.
5. Bake until the tops of the muffins are lightly browned and a toothpick comes out clean when inserted into the center, 20 - 25 minutes. Turn the muffins out onto a rack to cool. (Don't flip them over or the jelly will fall out! I learned this the hard way)
6. Store in an airtight container at room temp for up to 2 days, or wrap individually and freeze for up to 1 month.

Number of Servings: 12

Apple Coffeecake Muffins

Yield: 12 muffins

Filling:
1 Small unpeeled apple, finely chopped
1/4 c Chopped walnuts
2 T Butter or margarine, melted
1 T Granulated sugar
1 t Cinnamon

Batter:
1 1/2 c 100% bran cereal
1 1/2 c Milk
1 Egg
1/2 c Packed brown sugar
1/3 c Vegetable oil
2 c All-purpose flour
1 T Baking powder
1 t Allspice
1/2 t Salt

Grease large muffin tins or line with paper baking cups. Combine all filling ingredients; set aside.
Combine cereal and milk; let stand 5 minutes. Stir in egg, brown sugar and oil. Mix remaining ingredients in large bowl. Stir cereal mixture into dry ingredients, stirring just until moistened.
Spoon half of batter into muffin cups. Top each with 1 T apple filling, pressing gently into batter. Spoon remaining batter on top.
Bake at 400F (200C) for about 20 minutes or until firm to the touch. Cool in pans 5 minutes; remove muffins and cool on rack. Store in airtight container.

Glazed Strawberry Lemon Streusel Muffins

Yield: 12 Servings

MUFFINS
1 1/2 c Flour
1/2 c Sugar
2 ts Baking Powder
1 ts Cinnamon
1/4 ts Salt
1/2 c Milk
1/2 c Melted Butter Or Margarine
1 Egg
1 1/2 c Quartered Fresh Strawberries
1 ts Grated Lemon Peel

LEMON STREUSEL TOPPING
1/2 c Chopped Pecans
1/2 c Brown Sugar
1/4 c Flour
1 ts Cinnamon
1 ts Grated Lemon Peel
2 tb Melted Butter Or Margarine

LEMON GLAZE
1/2 c Confectioners' Sugar
1 tb Fresh Lemon Juice

Preheat oven to 375øF, prepare pans. Prepare Lemon Streusel Topping and set aside. In a bowl combine flour, sugar, baking powder, cinnamon and salt. In another bowl combine milk, butter and egg. Stir dry mix into wet mix until just combined. Fold in strawberries and lemon peel. Spoon into pans. Sprinkle with Lemon Streusel Topping and bake for 20 to 25 minutes or until done.
Remove from pans, prepare Lemon Glaze and drizzle over warm muffins.
LEMON STREUSEL TOPPING: In a medium bowl, combine chopped pecans, brown sugar, flour, cinnamon, grated lemon peel and melted butter or margarine. Stir this mixture until crumbly.
LEMON GLAZE: In a small bowl, combine Confectioners' sugar and lemon juice, stir until smooth.

Olive Garden Breadsticks

1 Loaf unfrozen bread dough - (if frozen, thaw in bowl at room temp)
Pam or oil
Garlic powder
Dry oregano leaf -- rub between fingers

When dough is soft enough to knead, spray your fingers with Pam or oil and knead just until you can shape into cigar-sized pieces (about 8 to 10). Place these 3" apart on Pam-sprayed cookie sheets. Let rise in warm place until doubled - about 1-1/2 hours. Then holding Pam about 8" from sticks, lightly spray top of each and then dust with garlic powder and oregano. Bake at 375~ about 20 to 25 minutes or until golden brown. Cool in pan on rack to serve within a day or two.

Olive Garden Breadsticks are just brown and serve soft breadsticks. Brown in the oven and spread liquid margarine over them, then sprinkle with garlic salt.

Cream Cheese Danish Heart

Yield 1 heart - 12 servings
2 cups all-purpose flour
1 / 4 cup sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1 / 2 teaspoon salt
1 / 4 cup water
1 / 2 cup sour cream
1 / 4 cup butter or margarine
1 large egg

Cream Cheese Filling:
1 (8-ounce) pack cream cheese
1/3 cup sugar
1 teaspoon vanilla extract

Powdered Sugar Glaze:
1 cup powdered sugar
2 to 3 tablespoons milk
1 teaspoon vanilla extract
2 drops red food coloring

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream, and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with plastic wrap; refrigerate 2 to 24 hours.

Remove dough from refrigerator; roll to 16- x 8-inch rectangle. Spread evenly with Cream Cheese Filling. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form a large heart; pinch ends together. Place on greased baking sheet. With a sharp knife, cut 1/3 through heart at 1-inch intervals, alternating from side to side to resemble a heart. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake at 375 F for 20 to 25 minutes. Remove from sheet; cool on wire rack. Drizzle with Powdered Sugar Glaze.

Cream Cheese Filling: In a bowl, combine 1 (8-ounce) pack cream cheese, softened; 1 / 3 cup sugar; and 1 teaspoon vanilla extract. Stir until smooth.

Powdered Sugar Glaze: In a bowl, combine 1 cup powdered sugar, sifted; 2 to 3 tablespoons milk; and 1 teaspoon vanilla extract. Stir until smooth. Add 2 drops red food coloring; stir until well blended.

Nutrition Information Per Serving, Serving size : 1 / 12 of recipe (86 g)
Calories : 280, Total fat : 13 g, Saturated fat : 8 g, Cholesterol : 55 mg, Sodium : 210 mg, Carbohydrates : 36 g, Dietary fiber : <1 g, Sugars : 18 g, Protein : 5 g
Source: Fleischmann's Yeast, a division of Burns Philp Food, Inc.

Honey Bunnies
Yield: 6 bunnies

Dough
1 / 3 cup evaporated milk
1 / 4 cup water
1 / 4 cup honey
1 / 4 cup butter or margarine
1 large egg
1 / 2 teaspoon salt
2-1 / 3 cups bread flour
2 teaspoons (1/2 ounce or 4 1/2 tsp) Fleischmann's Bread Machine Yeast

Raisins for eyes

Honey Glaze
4 tablespoons honey
2 tablespoons butter or margarine

Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
Or, combine ingredients, as usual, beat 2 minutes at medium speed of electric mixer and knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes

When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 6 equal pieces. Roll each to 20-inch rope. Divide each rope into 1 (12-inch), 1 (5-inch), and 3 (1-inch) strips. Coil 12-inch strip to make body; coil 5-inch strip to make head. Attach head to body; pinch to seal. Shape remaining 3 strips into ears and tail; attach to head and body. Place on greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 45 minutes.

Bake at 375 F for 12 to 15 minutes or until done. Remove from sheet to wire rack. Brush with Honey Glaze while warm. Insert raisins for eyes. If desired, brush again with Honey Glaze before serving.

Honey Glaze:
In a small saucepan, combine honey and butter. Cook over low heat until butter melts, stirring occasionally.

Nutrition Information Per Serving: Serving size: 1 bunny (4.5 ounces)
Calories 410; Total fat 14 g; Saturated fat 8g; Cholesterol 70 mg; Sodium 340 mg; Carbohydrates 63 g; Dietary fiber 1g; Sugars 24 g; Protein 9g

Fluffy Cinnamon Rolls

Ingredients

* 7 1/2 cups all purpose flour
* 2/3 cup sugar
* 2 pkgs quick-rising yeast
* 2 tsp. salt
* 1 cup skim milk
* 1/2 cup water
* 1/2 stick butter, cut up
* 2 eggs, at room temperature
* Filling:
* Approximately 1/2 stick butter, melted
* 1 cup sugar mixed with 2 tsp. ground cinnamon
* Brown Sugar Icing:
* 1 cup powdered sugar
* 1/3 cup brown sugar, packed
* 3 Tbsp. butter, melted
* 1/2 tsp. vanilla
* 4 or 5 tsp. skim milk


Method

Reserve 1 cup of the flour. In a large bowl, mix remaining flour, sugar, yeast and salt. In microwave oven, heat milk, water and butter until mixture reaches 120 to 130 degrees; mix into dry ingredients. Stir in eggs and enough of the reserved flour to make a moderately soft dough. Knead on a floured surface until smooth and elastic, 5 to 10 minutes. Cover and let rest 15 minutes. Roll out dough on a lightly floured surface to form a 14x20 inch rectangle. For Filling, brush with approximately 1/2 stick melted butter and sprinkle with cinnamon-sugar mixture. Roll up from the long side. Moisten and pinch the seam closed, forming a tube. Using a sharp knife, cut into fifteen, 1 1/4" slices. Arrange on a greased cookie sheet with sides or a jelly roll pan, in five rows of three, placing cut sides of rolls up. Cover and let rise in a warm, draft-free place about 60 minutes or until doubled in size. Bake at 375 degrees about 20 to 25 minutes or until lightly browned. While still warm, spread with Brown Sugar Icing: Combine powdered sugar, brown sugar, melted butter, vanilla, and enough milk to make of spreading consistency.

Slow Cooker French Toast Bake



The Ingredients.

--1 whole loaf of bread (I made a gluten-free raisin bread)
--1 dozen eggs
--2 t vanilla
--4 cups of milk (1 used 3 cups of soy, and 1 cup of heavy cream)
--1/4 t salt
--2 t cinnamon
--1/4 cup brown sugar
--1/4 cup walnuts, or other desired nuts (optional. I did not use nuts this time.)

The Directions.

I used a 6 qt Smart-Pot Crock-Pot for this. I'd recommend a 5 or 6qt for this dish. If you have a smaller crockpot, scale back a bit. Maybe only use 1/2 a loaf of bread.

Grease the inside of your crockpot very well with butter, shortening, or cooking spray. Slice your bread into large slices (if it's already sliced, just dump it in) and place the bread into the crockpot.

In a large bowl, whisk the eggs, milk, brown sugar, salt, cinnamon, and vanilla together. Pour on top of the bread.

Cover and cook on low for 6-8 hours. This is done when the bread has soaked up all of the liquid and the egg has cooked (you can tell because you'll see bits of cooked egg stuck to the bread). The bread will expand---it's like one of those spongy foam things that come in the capsules and turn into a dinosaur. Very cool.

After 8 hours, I had a bit of liquid left in the crockpot, but the bread on top was browned nicely and the egg was done. I took the lid off and went hunting for the camera, and then checked email, and then watered the garden. 30 minutes had passed before I remembered that I had left the lid off of the crockpot, and that it was still plugged in. BUT! all the moisture was gone and the french toast was perfect.