French Toast Casserole

1 cup maple syrup
5 eggs
1 tablespoon vanilla
1 1/2 cups milk
1/4 teaspoon salt
18 slices of bread
Cinnamon

In a 9 x 13 pan pour syrup.

Beat together eggs, vanilla, milk and salt.

Lay down 6 slices of bread evenly and sprinkle with cinnamon. Do this 2 more times.

Once all bread is in pan on top of syrup pour mixture on top. Making sure to get all top pieces wet.

Cover and refrigerate overnight.

In the morning...
Preheat your oven to 350F

Bake covered for 45 minutes.

Freeze Ahead Chocolate Chip Cookies

Cream together:
2 cups butter
1 1/2 cups sugar
1 1/2 cups brown sugar

Beat in:
1 tablespoon vanilla
4 eggs

Stir in:
2 teaspoons salt
2 teaspoons baking soda
5 1/2 cups sifted flour

Add:
2 cups chocolate chips

Divide into 5 balls.
Wrap tube formed dough in plastic wrap. I wrap and slide into paper towel tubes.

Put tubes in freezer bag to container over night.

When ready  preheat oven to 350F.
Line up all your trays. My oven does 6 trays at a time.
Pull tubes of dough out as needed.

Cut dough 1/3-1/2 inch thick and place on parchment paper tray. (Easy cookie release from tray and easy clean up)

Bake for 8-10 minutes.

Watch all try all levels as they cook differently.

Peanut Butter Dog Treats

2 1/2 C. whole wheat flour
1 t. baking powder
1 C. peanut butter
1 C. water
2 T. honey
1 egg

Mix well. Dough will be stiff.

Lay parchment paper on cookie sheet.

Roll dough on cookie sheet 1/2 inch thick.

Cut into desired shapes (I used a pizza cutter).

Bake at 350 F for 15 minutes.

It makes a lot.

I fill our dogs treat jar and freeze the rest for later refills.

Recipe from my friend R. Bowman

Basic White Bread

2 C. warm water (120˚F)

1/2 C. white sugar

1 1/2 T. active dry yeast (2 standard packets)

1 1/2 t. salt

1/4 C. vegetable oil

(help went a little overboard... but we made it work "in their eyes...")

6 C. bread flour

Directions:

1. In large bowl dissolve sugar in warm water.

Then add yeast.

Allow to proof. 

Mix salt and oil into proofed yeast, then slowly add flour.

Knead dough in mixer until smooth. Oil large bowl. 

 Roll dough out of bowl onto floured surface. Shape It.

Place shaped dough into oiled bowl. Flip dough making sure it is completely covered with oil. 

Cover bowl with a damp towel till dough rises to twice it's size. (thus the reason I prefer the clear pyrex bowls)

 Punch dough down and knead for a short time. Divide in half. Shape into loaves and place in 2 oiled loaf pans.

Allow to rise 1 inch past top of loaf pans.

Preheat oven to 350˚F.

Bake for 30 minutes.

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Basic White Bread

2 C. warm water (120˚F)

1/2 C. white sugar

1 1/2 T. active dry yeast (2 standard packets)

1 1/2 t. salt

1/4 C. vegetable oil

6 C. bread flour

Directions:

In large bowl dissolve sugar in warm water.

Then add yeast.

Allow to proof.  

Mix salt and oil into proofed yeast, then slowly add flour.

Knead dough in mixer until smooth. Oil large bowl. 

 Roll dough out of bowl onto floured surface. Shape It.

Place shaped dough into oiled bowl. Flip dough making sure it is completely covered with oil. 

Cover bowl with a damp towel till dough rises to twice it's size. (thus the reason I prefer the clear pyrex bowls)

 Punch dough down and knead for a short time. Divide in half. Shape into loaves and place in 2 oiled loaf pans.

Allow to rise 1 inch past top of loaf pans.

Preheat oven to 350˚F.

Bake for 30 minutes.