Kneaders Chunky Cinnamon French Toast

1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (You can substitute this recipe for Cinnamon Swirl Bread – but leave out the raisins. Or you could use any store bought cinnamon swirl bread)

8 eggs
3 cups milk
1 Tablespoon brown sugar
3/4 teaspoon salt
1 Tablespoon vanilla
2 Tablespoons butter

Butter a 9 x 13 glass baking dish generously. Place the bread flat in the baking dish. Mix all remaining ingredients, reserving the butter and pour over the bread.  (Update: I actually didn't pour over the bread.  It worked out better to dip the bread thoroughly in the egg mixture, then place flat in the baking dish – too eggy the other way.)   Cut butter into pieces and dot over the top. Cover. Refrigerate over night or at least one hour (I think an hour is plenty, and if you still decide to pour the egg mixture over the top, you do not need all of it). Bake 45-50 minutes at 350 degrees. Serves 8.

Kneaders Caramel Syrup

Sticky Buns

Brenda



24 frozen Rhodes rolls

1 c. brown sugar

1 c. chopped nuts

1 pkg. butterscotch pudding (not instant)

1 stick butter



Cut frozen rolls in ½ and place in a buttered Bunt pan, side by side, for a snug fit. Sprinkle nuts, sugar and pudding over rolls. Melt butter and pour over the top. Let rise several hours or overnight. Bake at 350 ° for 45 minutes. Cover with foil the last 20 minutes of baking.

Gingerbread Waffles/Pancakes

2 cups all-purpose flour (wheat flour works great in these)
1/4 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom (leave this out if you don't have it - not worth a trip to the store :)
1/4 teaspoon ground cloves
4 large eggs (I usually do 2 eggs and 3 egg whites)
6 tablespoons unsalted butter, melted and cooled (or veg oil)
1 cup whole milk (I use skim milk)
1/2 cup sour cream, plus more for serving (I use Greek yogurt in the batter and as a topping, too)
3 tablespoons unsulfured molasses

Mix dry ingredients together; mix wet ingredients together. Use in your waffle iron or on your pancake griddle.

Top with a dollop of sweetened sour cream/Greek yogurt and some lingonberry jam or leftover cranberry sauce. Also super good with maple syrup, or any other berry jam variety (we're partial to the little bite the yogurt and tart berries give to the spicy sweet pancakes).

*Great way to use up that extra bit of molasses and cranberry sauce from the holidays. :)
- Robyn

Dutch Babies

1/4 c. butter

5 eggs

1 c. flour

1 c. milk

1 lemon

1/2 c. powdered sugar

syrup









Preheat oven to 400 degrees. In 9 x 13" baking pan, melt butter in heating oven. In a blender, whisk eggs for 1 minute on high. Add milk and blend. Slowly add flour until well blended. Remove pan from oven and pour batter from blender promptly. Bake for 20 minutes. Cut into 6 pieces and serve while still hot, with powdered sugar sprinkled on top, squeeze a slice of lemon over sugar and top with syrup.