Kneaders Overnight French Toast

 This is my traditional Christmas morning breakfast and I have a fear this recipe will disappear from the internet so I decided I had better get it on our blog.

I only make half of the egg mixture and dip the cut pieces of bread in the mixture and put slices in prepared pan. I will spoon on a little extra egg mixture after its all loaded on the pan if I think some areas need a little extra. Dumping the whole amount listed below on the slices of bread is WAY TOO MUCH in my opinion.

I also need more than one pan. I usually end up using a 9x13 and a square 9x9 for one loaf of bread. 

While baking, with about 15 minutes left,  I flip the pieces over so both sides can get a little browned.

 

Kneaders Overnight French Toast

Ingredients
1 loaf Kneaders Chunky Cinnamon bread, sliced in to eight pieces
8 eggs
3 cups milk
1 tablespoon of brown sugar
¾ teaspoon salt
1 tablespoon vanilla
2 tablespoons butter

Directions
Step 1 – Generously butter a 9×13-inch glass baking dish. Set butte aside.
Step 2 – Place bread in baking dish.
Step 3 – Combine remaining ingredients in a mixing bowl until completely blended.
Step 4 – Pour egg mixture over bread.
Step 5 – Cut butter into small pieces and sprinkle over bread.
Step 6 – Cover and refrigerate overnight, or for at least 4 hours.
Step 7 – Bake uncovered for 45 to 50 minutes at 350 degrees.
Step 8 – Serves six to eight people.

Caramel Syrup:

• 1 cup brown sugar
• 1 cup heavy whipping cream
• 1 cup corn syrup

Mix ingredients in saucepan on medium heat until sugar is dissolved.  Stirring occasionally. 

Store unused syrup in fridge.

Christmas Marshmallow Fudge

4 1/2 c sugar
1/2 c butter
1 tall can milk

Boil above ingredients for 10 minutes, stirring constantly

Pour over:
1 pkg chocolate chips
1 giant hershey bar
6 oz marshmallows
2 tsp vanilla
1 c. nuts (optional)

stir together until well blended, pour into buttered pan.

Christmas Pastry-Wrapped Salmon Ring

15 1/2 oz can pink salmon
1 1/2 cup soft bread crumbs
2 eggs
1/2 cup finely chopped celery
2 Tbsp finely chopped green pepper
2 Tbsp finely chopped onion
1 Tbsp lemon juice
1 8-oz pkg crescent rolls
Sour cream and chives

Grease 5 cup ring mold. In bowl, drain and flake salmon, removing skin and bones. Add bread, eggs, celery, pepper, onion, and lemon juice. Separate rolls into triangles. Arrange triangles in ring mold alternating points and wide ends so dough drapes over center and outside edges of mold. Pat dough lightly to line mold. Pack salmon mixture into mold. Fold end of dough to cover salmon and press to seal. Bake 375 for 30 minutes. Loosen edges. Invert to serving platter. Serve with sour cream. 4-6 servings.

Layered Mint Chocolate Fudge

1 12 ounce package semi-sweet chocolate chips
1 14 ounce can sweetened condensed milk
2 teaspoons vanilla extract
1 cup mint chocolate chips

In heavy saucepan, over low heat, melt chips with 1 cup sweetened condensed milk; add vanilla. Spread half the mixture into wax paper-lined 8 or 9 inch square pan; Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.

In heavy saucepan, over low heat, melt mint chips with remaining sweetened condensed milk. Spread on chilled chocolate layer; chill 10 minutes longer or until firm.

Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm.

Divinity

2 and 2/3 cups sugar
2/3 cup corn syrup
1/2 cup water
2 egg whites
1 tsp vanilla

Cook sugar, corn syrup, and water on the stove to hard ball stage. Beat the egg whites in a mixer until VERY stiff. Gradually pour sugar mixture in a small stream into egg whites with mixer running. Add vanilla. Mix until it loses its shine and sets up.

Christmas Salad

Bottom:
1 large pkg. lime jello, mix as directed on the box. Set in 9x13 pan

Middle:
1 small pkg. lemon jello dissolved in 1 c. hot water.
1/2 lb. marshmallows - stir til melted in jello
1 8 oz pkg cream cheese - softened gradually
add lemon jello mixing well -
8 oz cool whip - fold in, pour on jello

Top:
1 lg pkg cherry jello

Chill til set

Christmas Dutch Mustard Pickles

2 qts cucumbers, peeled and cut up
1 qt small pickling onions, peeled
1 qt large onions, trimmed, peeled and cut up
1 large head cauliflower, cut up
2 sweet red peppers (for Christmas coloring)
1 cup salt
1 gal water

Soak vegetables overnight in brine. Bring to a boil then drain. Pour dressing over, bring to a boil, simmer 15 min. Pack in clean hot jars, seal. Process in boiling water bath for 30 minutes.

Aunt Erva's Candy

Carmelize 1 cup sugar in a frying pan over low heat.

Slowly add 1/3 cup water, a little at a time, and stir until the sugar is dissolved in the water.

In another sauce pan combine 6 cups sugar, 1 can Canned Milk, 1/4 cup corn syrup, bring to a boil over medium low heat, being careful not to scorch.

Gradually add the camelized sugar. Cook to soft ball. Add 1/4 cup butter. Cool completely. Chill twelve hours, mold, dip in chocolate.