November
 2012 

Raspberry-Cinnamon French Toast          

Raspberry-Cinnamon French Toast

Ingredients:

• 12 slices cinnamon bread, cubed
• 5 eggs, beaten
• 1-3/4 cups milk
• 1 cup packed brown sugar, divided
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup slivered almonds
• 1/4 cup butter, melted
• 2 cups fresh raspberries

Directions:  

1. Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top.
3. Bake, uncovered, at 400° for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Chocolate Pecan Bars  

Chocolate Pecan Bars

Ingredients:

• 2/3 Cup softened butter
• 1/3 Cup Sugar
• 2 Cups All-Purpose Flour

Filling:

• 6 ounces semisweet chocolate, chopped
• 1-1/4 cups light corn syrup
• 1-1/4 cups sugar
• 4 eggs, lightly beaten
• 1-1/4 teaspoons vanilla extract
• 2-1/4 cups chopped pecans

Glaze: 

• 4 ounces semisweet chocolate, chopped
• 1-1/4 teaspoons shortening

Directions:  

• In a small bowl, cream butter and sugar until light and fluffy. Beat in flour. Press into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 12-15 minutes or until golden brown.
• Meanwhile, in a large saucepan, melt chocolate with corn syrup over low heat; stir until smooth. Remove from the heat. Stir in the sugar, eggs and vanilla. Add pecans.
• Spread evenly over hot crust. Bake for 25-30 minutes or until firm around the edges. Cool on a wire rack.
• In a microwave, melt chocolate and shortening; stir until smooth. Drizzle over bars. Yield: 4 dozen.