Breakfast French Toast

Ingredients

• 2 cups slivered almonds
• 6 eggs
• 2 cups milk
• 1/4 cup and 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon almond extract
• 2 teaspoons vanilla extract
• 24 thick slices French bread
• 1/4 cup and 2 tablespoons canola oil or coconut oil
• 1/4 cup and 2 tablespoons butter
• confectioners' sugar for dusting

Directions

this recipe is for 12 servings it can be scaled down if needed

1. Place almonds in a small saucepan over low heat. Tossing frequently, toast until lightly browned, 5 to 10 minutes. Remove from heat, and set aside.
2. In a large bowl, whisk together eggs, milk, flour, salt, baking powder, almond extract and vanilla extract. Soak bread slices in the mixture until saturated. Place slices in a shallow pan. Refrigerate slices approximately 1 hour.
3. Heat canola oil and butter in a large skillet over medium heat. One at a time, press one side of soaked bread slices in the almonds to coat. Fry bread slices on both sides until golden brown. Dust with confectioner's sugar before serving,

Granola

Ingredients

• 8 cups rolled oats
• 1 1/2 cups wheat germ
• 1 1/2 cups oat bran
• 1 cup sunflower seeds
• 1 cup finely chopped almonds
• 1 cup finely chopped pecans
• 1 cup finely chopped walnuts
• 1 1/2 teaspoons salt
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 3/4 cup honey
• 1 cup vegetable oil
• 1 tablespoon ground cinnamon
• 1 tablespoon vanilla extract
• 2 cups raisins or sweetened dried cranberries

Directions

1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or aluminum foil.
2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl. Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out evenly on the baking sheets.
3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then stir in the raisins or cranberries before storing in an airtight container.

Carolei Phelps Granola

*Crunchy Granola* 
 
 4 cups rolled oats 
 1 cup wheat germ 
 1 cup chopped walnuts or silvered almonds 

(we used almonds and used 1 - 1 1/2 cups) 
 1/2 cup coconut 

(Mom used the finely grated kind at Sprouts) 
 1/2 cup sesame seeds (we didn't use these) 
 1/4 cup brown sugar or replace with honey
 1 Tb. cinnamon 
 1/4 tsp. salt 
 1/3 cup almond oil (I bet coconut oil would be good 

too) 
 1/3 cup honey (we used agave, if you use agave reduce to 1/2 the amount)
 1/3 cup water 
 1 (6 oz) pkg. dried sweetened cranberries or other dried fruits (we didn't 
 use these) 
 
 1. Heat the oven to 300 degrees. In a large bowl stir together the oats 
 wheat germ, nuts, sesame seeds, brown sugar, cinamon, and salt.  Make a well 
 in the dry ingredients and add the oil, honey, and water.  Toss the mixture 
 until it is well comvined, then spread it evenly on a cookie sheet. 
 
 2. Bake the granola until lightly browned, about 40 mins. stirring every 10 
 mins. to keep the mixture from sticking.  Let it cool completely, then stir 
 in the cranberries or dried fruit.  Makes about 7 cups. 

Oreo Truffles

Ingredients

• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided (not double stuff)
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted or Almond Bark is what I use

Directions

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. put into the freezer for awhile (maybe 10 minutes) so the chocolate will stick better to the cookie mixture
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
4. 
   My favorite batch is the one where I add crushed BUTTERFINGER to the Peanutbutter Oreo cookie mixture. I use about 2-3 regular sized candy bars to 1 pkg Oreos. There are so many options with this recipe...nutter butter, mint oreos try different things

Double Layer Pumpkin Cheesecake Pie

Ingredients

• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup white sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 (9 inch) prepared graham cracker crust or a shortbread cookie crust
• 1 (8oz) can  pumpkin pie filling
• 1/2 teaspoon ground cinnamon
• 1 pinch ground cloves
• 1 pinch ground nutmeg
• 1/2 cup frozen whipped topping, thawed

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time, fold in the sour cream. Remove 1 cup of batter and spread into bottom of crust; set aside.
3. Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust. I baked this in a water bath at 350 for 1 hr (till the middle jiggles like jello), then turn off the oven, prop the door open and let the cheesecake sit for another hour, I promise you it will not crack at all. I used a 10in springform pan
4.  then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.

Shortbread crust

Ingredients

• 1 cup butter
• 1/2 cup confectioners' sugar
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Stir together flour and baking powder; blend into butter mixture. Pat into a 9 inch pie plate.
3. Bake in preheated oven for 12 to 15 minutes, or until edges are lightly browned.

Feta Cheese Foldovers

Ingredients

• 3 tablespoons thinly sliced green onion
• 8 ounces feta cheese I used flavored feta cheese
• 1 egg
• 1 (17.5 ounce) package frozen puff pastry, thawed
• 1 egg yolk

Directions

1. In a small bowl, beat egg yolk with 1 teaspoon water.
2. Crumble cheese, and blend with green onions and egg.
3. Cut pastry into twelve 3 inch squares. Place a mounded tablespoon of filling in the center of each square. Moisten edges with water, and fold pastry over filling to form a triangle. Press edges together firmly with a fork to seal. Brush tops lightly with egg mixture. Cover, and chill until ready to bake.
4. Bake at 375 degrees F (190 degrees) for 20 minutes, or until golden brown. Serve warm, or at room temperature.

**variations might be to add some spinach, or sundried tomatoes and basil

Soft Gingersnap Cookies

Ingredients

• 1 1/2 cups butter (no substitutes), softened
• 2 cups sugar
• 2 eggs
• 1/2 cup molasses
• 4 1/2 cups all-purpose flour
• 3 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cloves
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• Additional sugar

Directions

1. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in molasses. Combine the flour, baking soda, cinnamon, ginger, cloves, salt and nutmeg; gradually add to creamed mixture. Refrigerate for 1 hour or until dough is easy to handle.
2. Roll into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 8-12 minutes or until puffy and lightly browned. Cool for 1 minute before removing to wire racks.