Cinnamon Rolls
- Grandma's recipe (with powdered sugar icing), received via text message from my brother Craig
- I've tried a couple of other recipes and honestly, they're just ok. My quest for the perfect cinnamon roll recipe continues....
- Cinnamon rolls with orange-almond cream cheese frosting (I add neither the almond nor the orange zest to the frosting)
- Alton Brown's overnight cinnamon rolls (I'm not the only one who's not completely impressed)
Chocolate Chip Cookies with a couple of small modifications.
- I don't add the lemon juice,
- In my opinion, 2-2/3 c. of chocolate chips is excessive. 1 c. is plenty.
- The cinnamon is recommended.
Everyday French Toast
- Adjust an oven rack to lowest position and a second rack 5 to 6 inches from the broiler element. Preheat oven to 425. Generously spray bottom and sides of 18 x 13-inch rimmed baking sheet with vegetable oil spray.
- Whisk together 3 eggs, 1 T. vanilla extract, 2 t. packed brown sugar, 1/2 t. ground cinnamon, and 1/4 t. salt until cinnamon is dissolved and no streaks of eggs remain.
- Whisking constantly, drizzle in 2 T. melted butter. Whisk in 1 c. milk.
- Pour egg mixture into prepared sheet. Arrange 8 slices of hearty white sandwich bread (Pepperidge Farm Farmhouse Hearty White Bread is my favorite) in single layer over egg mixture, leaving small gaps between slices.
- Working quickly, flip slices in same order you placed them. Let sit and absorb remaining egg mixture, about 1 minute.
- Bake on lower rack until the slices are beginning to brown, about 10 or 15 minutes.
- Transfer sheet to the upper rack and turn on broiler. Broil about a minute until the tops of slices are golden brown. Watch carefully and rotate the sheet to prevent burning.