EGG NOG FRENCH TOAST

This is a DELICIOUS recipe and spin off the real thing. We will make this a tradition in our home every year from now on. Go ahead and try it, you will be happy you did!!!!

2 eggs
1 1/2 cups egg nog (I used light and it worked perfectly)
1 1/2 tsp cinnamon
1 tsp pumpkin pie spice
1 cup flour

Mix all ingredients together and submerge bread in the mixture and cook on the stove or griddle like you would normal french toast. YUMMY!!!!

6 Week Bran Muffins

6 Week Bran Muffins
This recipes makes a TON: 5 1/2 dozen. So it's best to cut the recipe in half.

5 cups flour
1 tsp salt
4 cups all bran cereal (looks like twigs)
2 cupsbran flakes cereal (you can use generic store brand)
2 C. raisins (or dried berries of your choice, optional)
2 cups boiling water
5 tsp baking soda
2 cups sugar
1 cup butter
4 eggs
1 quart (4 cups) buttermilk

In large bowl mix together flour and salt. Stir in all bran and bran flakes. Add raisins. Set aside.
Mix boiling water and bakin soda. Set aside to cool.
In large bowl (with lid, ice cream buckets work great) cream butter and sugar. Stir in eggs one at a time. Beat well with hand mixer. Stir in buttermilk and soda/water mixture. Sitr in bran/flour mixture. Cover tightly with lid. Refrigerate for 12 hours (or more) before baking. When ready to bake, drop by spoonfuls into muffin papers. DO NOT stir mixture. Bake at 375 degrees for 15-20 minutes or until lightly brown on top.

The mixed, uncooked batter is good in your refrigerator for up to 6 weeks. These are delicious and packed with fiber!!!!!

Creamy Potato Soup and Homemade French Bread Soup Bowls

I found these recipes a couple of years ago on the Studio 5 (anyone from Utah will know what this means) website. It is my FAVORITE potato soup recipe.

French Bread Soups Bowls

Ingredients:
2 ½ cups warm water
3 tablespoons sugar
2 packages dry active yeast (4 1/2 tsp)
1 tablespoon salt
5 tablespoons oil
6 cups all-purpose flour

Method:
Preheat Oven to 400 degrees. In a large bowl or the bowl of an electric bread mixer, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and half of the flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2 or 3 times to coat with flour. Divide into 8 to 10 equal parts, depending on size of bowls desired. Form into large balls and place in small foil pans (small pot pie pans work well). Allow dough bowls to rise for 20 minutes. Bake for 25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup.
Makes 8 to 10 bowls.


Creamy Potato Soup
Ingredients:
3 14 oz cans beef broth
1 cup minced onion
1 cup chopped celery
5 potatoes, peeled and diced
2 large carrots, peeled and chopped
4 cups cream or milk (cream works best)
½ cup butter
½ cup all-purpose flour
¼ cup white cooking wine
2 teaspoons seasoned salt
¼ cup chopped Italian parsley
Created Parmesan or cheddar cheese, for garnish

Method:
In a large soup pot, bring broth to a boil over medium-high heat. Add onion, celery, potatoes, and carrots. Boil, covered, for about 10 minutes, until vegetables are tender. Stir in the cream. In a separate bowl, melt butter in the microwave on high power. Add flour and stir to make a roux. Once roux is mixed well, add slowly to hot soup, stirring vigorously with a wire whisk until roux is gone. Bring to a slow rolling boil over medium heat. Soup will thicken to a nice creamy texture. Add cooking wine, seasoned salt, and parsley. Let simmer for about 20 minutes. Garnish with grated cheese.

Serves 8 to 10
Jill McKenzie - Author "52 Weeks of Proven Recipes for Picky Kids"