Breads & Rolls

Georgia Pecan Muffins

Summary

Yield
12 Muffins
SourceAnn Moore (1992)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

2 c
flour
4 T
sugar
1 T
baking powder (and 1 tsp.)
1⁄2 t
salt
2
eggs, beaten
1 c
milk
1⁄4 c
butter or margarine (melted)
1⁄2 c
pecans, finely chopped

Instructions

Combine flour, sugar, baking powder and salt; make a well in center of mixture. Add eggs and milk; stir just until dry ingredients are moistened. Add butter and pecans; stir until just blended. Spoon batter into greased muffin tins, filling 3/4 full. Bake at 425° for 20 minutes, or until lightly browned. 

Baked French Toast with Berries

Summary

Yield
6 Servings
SourceBetty Sheridan (2004)
Prep time
50 hours, 5 minutes
Cooking time
30 minutes
Total time
50 hours, 35 minutes

Ingredients

1⁄2 lb
French bread (cut into 3/4-inch slices)
4
eggs (beaten)
2 c
milk
1⁄4 c
granulated sugar
1 T
vanilla
2⁄3 c
all-purpose flour
1⁄3 c
packed brown sugar
1⁄2 t
cinnamon
1⁄4 c
butter
1 c
blueberries, fresh or frozen
1 c
strawberries, sliced
 
Whipped cream or vanilla yogurt

Instructions

Lightly grease 3-quart rectangular baking dish. Arrange bread slices in dish. In large bowl, stir together eggs, milk, granulated sugar and vanilla. Slowly pour over bread. Press lightly with back of large spoon to moisten bread. Cover and chill in refrigerator 8 to 24 hours. Combine flour, brown sugar and cinnamon. Using pastry blender or fork, cut buffer into mixture until it resembles small peas. Cover and chill in refrigerator for up to 24 hours. When ready to bake, preheat oven to 350°. Sprinkle blueberries over bread; sprinkle flour mixture over berries. Bake, uncovered, for 25 to 30 minutes, or until knife inserted comes out clean. Let stand 5 minutes. Cut into squares; top with strawberries and whipped cream or yogurt. 

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