Recipes
Oatmeal Cookie Pancakes
|
1 cup old fashioned oats
1 cup flour
½ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ cup (2 oz.) chopped walnuts
¾ cup sour cream
¾ cup whole milk
2 large eggs
1 teaspoon vanilla
½ stick butter, melted |
Mix dry ingredients in bowl. In another bowl, mix the wet ingredients. Whisk the wet ingredients into the dry until just combined. Stir in the melted butter.
Cook on a medium hot griddle brushed with butter.
Praline French Toast
1 loaf of unsliced French bread Praline Topping
8 large eggs ½ pound (2 sticks) butter
2 cups half & half 1 cup packed brown sugar
1 cup milk 1 cup chopped pecans
2 Tbs. sugar 2 Tbs. light corn syrup
1 tsp. vanilla extract ½ tsp. ground cinnamon
¼ tsp. ground cinnamon ½ tsp. ground nutmeg
¼ tsp. ground nutmeg
Dash salt
Praline Topping
Maple Syrup
Slice French bread into 1 inch slices. Arrange slices upright in a generously buttered 9 x 13 inch baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half & half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk/egg mixture (dip them into the mixture also). Cover with plastic wrap or foil and refrigerate overnight.
Next day, preheat oven to 350 degrees F.
Combine all ingredients of Praline Topping in medium bowl and blend well. Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and light golden. Serve with warmed maple syrup.
6 – 8 servings.
Limestone Inn Granola
6 cups rolled oats
2 cups slivered almonds
2 cups cashews
1 ½ cups coconut
½ cup brown sugar
1 cup wheat germ
2 teaspoons cinnamon
2 teaspoons salt
½ cup vegetable oil
1 14 oz. can sweetened condensed milk
Mix together and spread out on large baking pan. Bake at 280 – 300 degrees until lightly browned, at least 1 hour, stirring every 15 minutes.
