By the time you read this article, we will have returned from our three-day, Elderberries trip to Charleston, Mo. The Azalea Festival is going to be a fun three days, and I hope that there are still a few azaleas to view.

By the time you read this article, we will have returned from our three-day, Elderberries trip to Charleston, Mo. The Azalea Festival is going to be a fun three days, and I hope that there are still a few azaleas to view.

The “Bear” is going, and I know the reason is “biscuits and gravy,” but he is doing better and will enjoy the trip.

We had some baked French toast this week, and he enjoyed that. Try it out, as it is fairly simple to make and quite good.


Baked French Toast
1⁄4 cup butter or margarine, melted
2 cans (12.4 ounces) Pillsbury Cinnamon Rolls with icing
6 eggs
1⁄2 cup heavy whipping cream
2 teaspoons ground cinnamon
2 teaspoons vanilla
1 cup chopped pecans
1 cup maple syrup
1⁄2 cup extra maple syrup, if desired
 Garnish: Icing from cinnamon rolls, powdered sugar.

Heat oven to 375 degrees. Pour melted butter into ungreased 13x9-inch (3 quart) glass baking dish. Separate both cans of dough into 16 rolls; set icing aside. Cut each roll into eight pieces; place pieces over butter in dish. In medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended; gently pour over roll pieces. Sprinkle with pecans, drizzle with 1 cup syrup. Bake at 375 degrees for 20 to 28 minutes or until golden brown. Cool 15 minutes.

Meanwhile, remove covers from icing; microwave on medium (50 percent) for 10-15 seconds or until drizzling consistency. Drizzle icing over top; sprinkle with powdered sugar. If desired spoon syrup from dish over individual servings. Serve with the additional 1⁄2 cup maple syrup.

 I found this recipe in a Pillsbury Bake Off Book from 2004. They have a lot of great recipes in these books.

 The “Bear” really enjoys snacks and always wants candy bars, cookies, chips and dip, so I try to find recipes that are snacks and not 2,000 calories per item. This is one of his favorites:

 Chai Crunch
1⁄2 cup butter
1⁄2 cup honey
1 teaspoon instant nonfat dry milk or non-dairy original-flavor creamer, if desired
1⁄2 teaspoon ground cardamom
1⁄2 teaspoon ground ginger
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1⁄2 teaspoon dried orange peel
1 teaspoon vanilla
3 cups Corn Chex cereal
3 cups Wheat Chex cereal
3 cups Honey Nut Cheerios cereal
1 cup dried banana chips
1 1⁄2 cups sliced almonds

Heat oven to 300 degrees F. In 1 quart saucepan, melt butter over medium heat. Remove from heat and stir in honey, dry milk, cardomon, ginger, cinnamon, nutmeg, cloves, orange peel and vanilla until well mixed. In 15x11-inch roasting pan, mix all remaining ingredients. Pour butter mixture over cereal mixture and toss until evenly coated. Bake at 300 degrees for 45 to 60 minutes or until golden brown, stirring every 15 minutes. Pour mixture onto wax paper or paper towels. Cool 15 minutes before serving. Store in tightly covered container.

22 servings 1⁄2 cup each.

Enjoy the recipes and see  you next week.