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I'll swap these for anyone who has a recipe for 'Swedish Pancakes'. I remember you melted the butter in a skillet. There was flour & milk & egg &mutmeg which you mixed together then added to the skillet & baked in the oven. I know I have that recipe in one of my hundreds of cookbooks, but I'm darned if I can find it. It was really easy & I guess I could just mess around until I find it.
Blueberry Surprise French Toast
1 Cup firmly packed brown sugar
1/2 Cup butter
2 Tablespoons light corn syrup
1 Cup chopped pecans
8 to 10 Cups cubed Italian bread (approximately 10 slices, 3/4" thick)
2 ounces cream cheese (can use light cream cheese)
3 Cups fresh or frozen blueberries (or use thinly sliced apple or other fruit)
1 Cup sugar
1 Teaspoon cinnamon
1/2 Teaspoon freshly grated nutmeg
6 Large eggs
2 Cups milk
1 Teaspoon vanilla
1/4 Teaspoon salt
Combine brown sugar, butter and corn syrup in a small saucepan and cook over medium heat until thickened, stirring constantly. Pour into a 9 X 13 inch baking dish, and sprinkle the pecans over the syrup. Place 4 heaping cups of the cubed bread evenly over the caramel in the pan. Slice the cream cheese into 4 thin slices. Cut each one in half lengthwise, and then cut into small cubes. Arrange these evenly over the cubed bread. Next, sprinkle the blueberries over the top of the bread and cheese cubes. Mix the sugar, cinnamon and nutmeg together and pour over the blueberries. Finish with the remaining bread cubes, forming a layer over the blueberries and sugar. Beat the eggs, add the milk, vanilla and salt, and pour evenly over the whole dish, making sure the bread is moistened. Cover the baking dish and chill in the refrigerator for 8 hours or overnight. Take the dish out of the fridge about 30 minutes before baking. Bake uncovered, in a pre-heated 350 degree oven for 1 hour or until lightly browned. Let stand for 15 to 20 minutes to firm up. Turn upside down onto a serving platter and cut into pieces. Serves 8.
Cinnamon Buns
Dough
1 cup warm water (105-115 degrees)
2 envelopes active dry yeast
1 teaspoon plus 2/3 cup sugar
1 cup milk, heated to lukewarm
2/3 cup (1 1/3 sticks) butter, softened 2 large eggs, lightly beaten
2 teaspoons salt
7-8 cups all-purpose flour, or more as needed
Filling
1 cup (2 sticks) butter, melted
1 3/4 cups sugar
3 tablespoons ground cinnamon
1 1/2 cups chopped walnuts (optional)
1 1/2 cups raisins (optional)
Creamy Glaze
2/3 cup (1 1/3 sticks) butter, melted
4 cups confectioners’ sugar
2 teaspoons pure vanilla extract
1/4-1/2 cup hot water
For the dough Combine the warm water, yeast, and 1 teaspoon sugar in a cup and stir; set aside.
In a large bowl, combine the milk, remaining 2/3 cup sugar, butter, eggs, and salt. Stir well and add the yeast mixture.
Add 3 1/2 cups flour and beat until smooth. Stir in enough of the remaining flour until the dough is slightly stiff - it will be sticky. Turn out the dough onto a well-floured surface and knead for 5 to 10 minutes, adding just enough flour to keep the dough from sticking.
Place in a well-buttered glass or plastic bowl. Cover and let rise in a warm place, free from drafts, until doubled in volume, 1 to 1 1/2 hours.
Punch down the dough and let it rest for 5 minutes. Roll out on a lightly floured surface into a 15-by-20-inch rectangle.
For the filling Spread 1/2 cup of the melted butter on the dough. In a small bowl, combine 1 1/2 cups of the sugar and the cinnamon. Sprinkle over the dough, then sprinkle with the walnuts and raisins, if desired. Roll up like a jellyroll and pinch the edges together to seal. Cut the roll into 12 or 18 slices. If making 12 buns, use the remaining 1/2 cup melted butter to coat the bottoms of a 13-by-9-inch baking pan and an 8-inch square baking pan; if making 18 buns, use two 13-by-9-inch pans. Sprinkle the pans with the remaining 1/4 cup sugar.
Place the cinnamon bun slices close together in the pans. Cover and let rise in a warm place until the dough is doubled in volume, about 45 minutes. Preheat the oven to 350 degrees. Bake for 25 to 30 minutes, or until the buns are nicely browned. Let cool slightly before glazing.
For the glaze In a medium bowl, combine the melted butter, confectioners’ sugar, and vanilla. Add the hot water, 1 tablespoon at a time, until you have a spreadable glaze. Spread the glaze over the buns and serve.
Tip To save time in the morning, make the rolls a day ahead up to the final rise, then let them rise slowly overnight in the refrigerator. Bring to room temperature before baking.
Cook’s notes A simple dusting of confectioners’ sugar is a great topping for the buns, which are already so over the top that the glaze is almost too much. You can play with the filling ingredients: try golden raisins or currants, use pecans instead of walnuts, add some nutmeg or mace and a little grated lemon zest.
French Toast a la Santa Fe
2 slices white bread, cut ¾-inch thick
½ cup half-and-half
2 eggs
pinch salt, optional
½ cup vegetable oil
Preheat oven to 400. Place oil in skillet, heat to hot on top of the stove.
Cut each bread slice diagonally to form four triangles & set aside
In a small bowl, combine half-and-half, eggs & salt & beat well. Soak brea thoroughly in edd mixture & fry in hot oil to a golden brown on both sides, about 2 minutes per side. When done, place on paper towels & dry of excess oil. Transfer toast to a baking sheet & place in oven. Bake 4 to 6 minutes, until bread slices have puffed up. Serve sprinkled w/topping of your choice.
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