There’s nothing fancy or particularly special about this French toast. It’s one of those staple foods that nearly every household makes, but it’s also comfort food full of childhood memories. Crisp edges, melting butter and plenty of maple syrup make it a favorite. I add some vanilla and spices too. Add a cup of coffee and I could be happy with this for breakfast, lunch or dinner.
Oh, how I wish I could pull this out of the computer screen. I made them last night, ate two and I’ve been craving more ever since. I’d had a bag of frozen roll dough tucked in my freezer for a while now, waiting for the perfect inspiration. It was worth the wait.
I found a recipe for Apple Pull Apart Rolls and tweaked it. I swapped out brown sugar for white, increased the sweet gooey stuff, added pecans and spiced it up a bit. Oh my! These are fit for Christmas morning. But they’re easy enough for a plain old Tuesday night. [Read more…] about Apple Pecan Sticky Rolls
This Honey Apple Ham Glaze couldn’t be easier. Stir a few ingredients together and pour it over your ham. It makes a big difference in the flavor and is so simple.
Honey Apple Ham Glaze
- ½ stick butter
- ½ cup apple juice or apple cider
- ⅓-½ cup honey
- 1-2 Tbs. corn syrup or use extra honey if you prefer
- 2-3 Tbs. brown sugar
- ¼ tsp. nutmeg
- cloves optional
- Melt the butter in the measuring cup and add the remaining ingredients until blended.
- You can also stick some cloves in the ham if you like.
I ended up with about 1½ cups of glaze. I don’t think you could really mess this up. Use the sweet, fruity ingredients you have in your kitchen. There was plenty of liquid after the ham cooked. I covered the ham tightly with foil to bake it. It tasted delish!
As I’m typing this, I’m thinking it would be great poured over the top of cut-up sweet potatoes and baked. Yum!
I love pumpkin pie. I will eat many pieces of it, even having it for breakfast. Pumpkin is a vegetable, right? I do like my pie spicy though and this one takes care of that.
What you’ll need:
1 can pumpkin
3/4 cup sugar
2 1/2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
1/4 tsp. allspice
1 2/3 cup milk (or 12 oz can evaporated milk)
1 unbaked pie shell
Beat the eggs with a whisk. Add the sugar and then pumpkin, mixing well. Add the spices and mix until the spices are well distributed. Add the milk and mix. (I used 2/3 cup of half and half and 1 cup of milk) Pour the great smelling mixture into an unbaked pie shell. Sometime I’ll share how to make a very easy homemade crust, but I was too lazy for that this time so I used a Pillsbury refrigerated crust.
Bake the pie at 425 degrees for 15 minutes. Turn the heat down to 350 degrees and bake another 45-50 minutes or until a knife comes out clean. Try not to eat it all yourself.