From the kitchen of: Mrs Davidson
Ingredients
½ cup unsalted butter
1 cup brown sugar
1 tsp cinnamon
12 slices of white bread
6 eggs
1 ½ cups whole milk
Directions
1. Whisk together eggs and milk.
2. Melt butter and pour over bottom of baking dish.
3. Sprinkle with sugar and cinnamon.
4. Place bread, 2 slices deep, across dish.
5. Pour egg mixture over top, spread to make sure all bread is covered.
6. Refrigerate overnight.
7. Bake at 350 for 45 minutes.
8. Flip onto platter, cut slices and serve.
2 eggs
¾ cups sugar
½ cup vegetable oil
¼ cup vanilla
2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
¾ cups chopped walnuts, pecans, or hazelnuts (optional)
1. Preheat your oven to 350°,lightly grease, flour a 9-by-5-inch loaf pan.
2. In a heavy-duty mixer with the paddle attachment, beat together the butter and sugar on medium speed until creamy.
3. Add the bananas and eggs and beat until smooth.
4. Add the vegetable oil until combined.
5. In a bowl, stir flour, baking soda, baking powder, salt, nuts (optional).
6. Add dry ingredients to the banana mixture and beat until all combined.
7. Pour the batter into the prepared pan. It should be no more than twothirds full. Bake the loaf until dark golden brown (45-50 minutes).
8. After taking the bread out from the oven wait 10 minutes to cut.
From the kitchen of: Tina Dunn
From the kitchen of: Olivia Spark
Ingredients
1 ½ cups flour
3 ½ tsp baking powder
½ tsp salt
1 tbs sugar
1 ¼ cup milk
3 tbs melted butter
1 egg
1 cup blueberries
Directions
1. Whisk dry ingredients (flour, baking powder, salt, and sugar) in a bowl.
2. Add egg, milk, butter to dry ingredients and mix until fully combined.
3. Add the blueberries to the pancake mix.
4. Turn the stove on medium heat and grease a non-stick frying pan.
5. Put 1/4 cup of batter onto the pan and cook until golden-brown.
From the kitchen of: Patty Conforti
Ingredients
6 large eggs
2 cups milk
1 tsp salt
1 lb breakfast sausage
1 cup grated cheddar cheese (or your favorite cheese)
3 slices of bread, cubed (or pieces torn from inside a baguette)
Directions
1. Lightly butter a 9 x 13” baking dish.
2. Cook sausage and slice on a diagonal into bite size circles.
3. Whisk together eggs, milk and salt.
4. Spread bread cubes across the bottom of the greased baking dish.
5. Layer sausage rounds, then grated cheese.
6. Pour egg mixture over all. Cover and refrigerate overnight.
7. Bake at 350 for about 45 minutes, until bubbly and lightly browned and firm in the center.
From the kitchen of: Susan Fernandez
1 ½ cup of flour
3 tablespoons of sugar
3 tablespoons of melted butter
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
1 cup milk
1 teaspoon vanilla
2 eggs
1. Add flour, sugar, salt, baking powder, and baking soda to a bowl and whisk to combine.
2. Melt butter, combine well with milk. Then add eggs, vanilla and combine.
3. Combine wet ingredients with dry and stir till smooth.
4. Spray or lightly butter frying pan or griddle.
5. Heat pan or griddle on medium low flame.
6. Using a soup ladle, ladle batter onto pan
7. Once you see large bubbles on most of the pancakes, flip, and cook until both sides are golden brown.
8. Repeat steps 6 and 7 until all batter is finished.
9. Enjoy!
Ingredients
2 large eggs
2 cups all-purpose flour
1 ¾ cups milk
½ cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
nonstick cooking spray
Directions
From the kitchen of: All recipes
1. Preheat a waffle iron according to the manufacturer’s instructions.
2. Whisk eggs in a large bowl until light and fluffy.
3. Add flour, milk, and vegetable oil and mix to combine.
4. Whisk in sugar, then mix in baking powder, salt, and vanilla just until smooth, being careful not to overmix.
5. Spray the preheated waffle iron with nonstick spray.
6. Pour batter onto the hot waffle iron and cook until golden brown and the iron stops steaming, 3 to 5 minutes.
From the Kitchen of: Emma Aliaj Ingredients
1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water
1. Preheat the oven to 325 degrees F.
2. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
3. In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
4. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
From the kitchen of: Café Delights
Ingredients
1 cup unsalted butter melted and cooled.
2 tablespoons vegetable oil
1 ¼ cup of white sugar
1 cup packed light brown sugar.
4 large eggs at room temperature
1 tablespoon pure vanilla extract
¾ teaspoon salt
1 cup all-purpose flour
1 cup good quality cocoa powder
1 cup mini chocolate chips
Directions
1. Preheat oven to 350 F
2. Lightly grease an 8x12 inch pan with nonstick spray. Line with parchment paper and set to the side.
3. Combine melted butter, white sugar, and brown sugar together into a medium sized bowl. Whisk well until combined. Add the eggs and vanilla and beat until the mixture is lighter in color (1-2 minutes).
4. Sift in flour, cocoa powder and salt. Gently fold the dry ingredients into the wet ingredients until just combined (overmixing can affect the texture of the brownies).
5. Fold in the chocolate chips.
6. Pour batter into the tin and distribute it evenly.
7. Bake for 25-30 minutes.
From the kitchen of: Marisa Petro
Ingredients
1 box Duncan Hines Devil’s Food cake mix
½ cup vegetable oil
2 large eggs
1 cup confectioners’ sugar for rolling
Directions
1. Preheat the oven to 350º
2. In a large bowl, stir Duncan Hines cake mix, oil,eggs until well combined.
3. Shape dough into 1-inch balls.
4. Roll each ball in the confectioner’s sugar until well coated.
5. Place dusted dough ball 2 inches apart on an ungreased cookie sheet.
6. Bake in a preheated oven for 8-10 minutes or until the center is just set.
From the kitchen of: Erren’s Kitchen
Ingredients
9 tablespoons butter salted or unsalted
32 ounces semisweet chocolate or dark chocolate, chopped
3 tablespoons golden syrup or light corn syrup
8 ounces chocolate chip cookies crunchy style not soft
1½ cups mini marshmallows
1. Put the chocolate in a heat-safe mixing bowl.
2. Melt the butter, and golden syrup or light corn syrup in a saucepan.
3. Once the butter melts, add it to the chopped chocolate and leave to sit a few minutes to melt the chocolate. Once the chocolate is soft enough, whisk the chocolate and butter mixture until smooth and glossy.
4. Scoop out about 1⁄4 of the melted mixture and spread it into the bottom of a 9-inch square silicone cake pan.
5. Put the cookies into a zip lock bag and then break them into chunks a rolling pin.
6. Fold the cookie pieces into the remaining melted chocolate mixture in the mixing bowl, and then add the marshmallows.
7. Add the mixture to the pan and spread it with a rubber scraper.
8. Top with chopped nuts (if you are using them)
9. Refrigerate for 2 – 4 hours to set and cut into squares to serve.
From the kitchen of: Cate Taylor
2 ¼ cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired
1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt
2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally
3. Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in chocolate chips and nuts
4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart
5. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container
