Cinnamon Toast Strata

3 Tbsp granulated Sugar
1 tsp cinnamon
soft butter to spread on bread
10-12 slices of bread....white, raisin, cranberry, fruit

6 eggs
2 C. milk
1 tsp vanilla

Grease 13"X 9" cake pan. Set oven to 350F.

Butter one side of half the bread, sprinkle with sugar and cinnamon mixed together.
Cover with unbuttered bread...like a cinnamon/sugar sandwich.

Cut each sandwich in 4 triangles.
Stand up in dish.
Beat eggs, milk, vanilla and pour all over bread. Let soak in. You can leave this over night in the fridge if you want.
Bake 35-40 minutes until golden. You can start by covering with foil so it doesn't brown too much.
Serve with syrup!! Delish!!

Rhubarb Crisp (or any fruit can be sustituted)

Rhubarb Crisp With Oat Crumble Crust

Rhubarb Mixture:

6	cups	Rhubarb
1/3	cup	Brown sugar
2	TBSP	Flour
1/2	TSP	Cinnamon

To Make Crisp: Place prepared Fruit in a 2-quart baking dish. Combine sugar, flour and cinnamon. Add to rhubarb and toss to coat.

Oat Crust:

1/2	cup	Butter, softened
1/2	cup	Brown sugar
1/2	cup	Flour
2/3	cups	Rolled Oats

To Make Crust: Mix crust ingredients with a pastry blender until crumbly. Sprinkle over rhubarb mixture. Bake at 350F for 45 minutes, until crisp is bubbling. Serves 8. (I usually double this recipe when I make it!!:o)

Jackie's Chocolate Chip Cookies

Jackie’s Chocolate Chip Cookies (YUM!)

3/4 cup sugar

3/4 cup brown sugar

3/4 butter, softened

2 eggs

1 1/2 teaspoons vanilla

3 cups flour

1 teaspoon salt

1 teaspoon baking soda

18 ounces semisweet chocolate chips (yes, the more the merrier)

Place sugar, brown sugar, butter, eggs, and vanilla in bowl. Use electric mixer. If you have a Kitchen Aid turn to Speed 2 and mix for 30 seconds. Stop and scrape bowl. Turn to Speed 4 and beat for 30 seconds.

Place flour, salt, and baking soda in the mixture, gradually on Stir speed for about 2 minutes. Increase to Speed 2 and beat for 30 seconds. Add chocolate chips on stir speed and mix until blended.

Drop by scoopfuls on baking sheet. Bake at 350˚ for 10 to 12 minutes. I like to do 10 minutes first. Then check and bake until just slightly brown or slightly undercooked. Remove from oven and cool on baking sheet for 2 minutes before removing to a cookie rack to cool.

Lemon Butter (great on toast!)

Lemon Butter

• 2 Tablespoons of soft butter
• 1 cup of sugar (you may need more sugar depending on how juicy your lemons are)
• 2 eggs
• juice of 2 lemons

Place ingredients into a glass jug and beat well using a whisk. (make sure you beat well or you will end up with small dobs of egg white throughout the butter)

Microwave for 3-4 minutes depending on your microwave wattage (I only needed to cook min for 2 1/2 minutes), stirring every minute.

Remove from microwave and beat well with a wooden spoon. The lemon butter is ready when it will leave a coating on a metal spoon.

Cool slightly and pour into a sterilized jar. Keep in the refrigerator - it will last about a week.

Goode Pumpkin Bread

Goode Pumkin Bread

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
16 ounces canned unsweetened pumpkin
3 1/2 cups flour
2 teaspoons salt
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon allspice
1 teaspoon cinnamon
1/2 teaspoon cloves
2/3 cup water

Directions
Preheat oven to 350 degrees. Butter and flour 2 9 by 5 loaf pans. Stir together sugar and oil. Stir in eggs and pumpkin. Combine dry ingredients in separate bowl. Blend dry ingredients and water into wet mixture, alternating. Divide batter between two loaf pans. Bake for 30 to 40 minutes or until cake tester comes out clean. Let stand 10 minutes. Remove from pans and cool.

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Shakerwood's Christmas Cookies

CHERRY CHOCOLATE KISSES

1 cup butter (no substitutes), softened
1 cup sifted powdered sugar
1/8 tsp salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup maraschino cherries (chopped) I prefer mine chopped quite fine, so I run them through my small food processor
granulated sugar
48 Hershey's chocolate kisses

Heat oven to 325 degrees F. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in flour until thoroughly mixed and then add cherries; mix well.

Shape dough into 1" balls and then roll in sugar. Place balls 2" apart on an ungreased cookie sheet. Bake 12 minutes. Remove from oven; press an unwrapped candy kiss on each cookie. Return cookies to oven and bake an additional 2 minutes or until cookies are lightly browned on the bottom. Transfer to wire racks; cool. Makes 48.

If you have just joined us, please visit the Christmas Quilt Along 2011 tab just under my header to see what today is all about.
Cathi

Peanut Butter Bars

Peanut Butter Bars

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
2 c. oatmeal

Cream together butter and sugars, add eggs, peanut butter, and vanilla. Mix dry ingredients together, and add to the butter mixture. Press into a large (10x15)
jelly roll pan or cookie sheet. Bake at 350 degrees for 15-20 minutes until lightly golden brown along the edges. Let cool.
Frost with peanut butter (this usually uses up the rest of my peanut butter jar), and then with Chocolate Frosting (recipe below).

Chocolate Frosting

6 T. butter, softened
6 T. cocoa
2 2/3 c. powdered sugar
2 tsp. vanilla
2-3 T. milk

Beat butter and cocoa until blended. Gradually add powdered sugar, vanilla, and milk.