Gourmet Cookie Bouquets Recipe Blog

Archive for April, 2010

We all know that French Toast is good, but here is a recipe that takes it to a whole new level!  This recipe starts the night before, then adds apples and cinnamon for a breakfast that borders on gourmet dessert!

Ingredients:

1/2 loaf of French bread
5 large eggs
1 1/2 cups milk
1 teaspoon vanilla
1 cup brown sugar, packed
2 tablespoons light corn syrup
3 Granny Smith apples, peeled and sliced thin

Directions:

Cut the bread into about 3/4 inch thick slices and place in a single layer in a lightly greased 9" x 13" baking pan.

In a mixing bowl, whisk together the eggs, milk and vanilla. Pour the mixture over the bread. Cover the pan and place in the refrigerator to chill overnight (8 hours) so that the bread absorbs the egg mixture.

Remove the bread from the baking dish placing it on a clean surface. Wipe the baking dish clean and spray with cooking spray (e.g. Pam).

In a small saucepan, melt the brown sugar, butter and corn syrup together over low heat stirring often until smooth. Pour hot mixture into the bottom of the greased baking dish. Evenly arrange the apples over the brown sugar mixture. Place the slices of bread back in the baking dish in a single layer on top of the apples.

Bake at 350 degF for 40 minutes. Loosen with a knife and invert the entire pan onto a platter so that the caramel apple mixture is then on top. Yields about 8 servings.

Another great apple recipe to try is this one for Apple Cobbler!

What could be better than cake for breakfast?  Whether as a bunch dessert, or a housewarming gift, this delicious cake is sure to be a hit.  An instant pudding creates a moist, succulent texture while the walnuts and cinnamon nicely complement a hearty breakfast.

Filling and cake:

1/3 cup packed light brown sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans or walnuts
1 (18.25-ounce) package plain yellow cake mix
1 (3.4-ounce) package vanilla instant pudding mix
3/4 cup vegetable oil, such as canola oil
4 large eggs
1 teaspoon vanilla

Glaze:

1 cup confectioners' sugar, sifted
2 tablespoons milk
1/2 teaspoon vanilla

Directions:

Preheat the oven to 350 degF then grease and flour a 12 cup bundt pan. Sprinkle the pecans or walnuts in the bottom of the prepared pan.

Mix the filling in a small bowl by combining the brown sugar and cinnamon then stirring until combined. Set aside.

Place cake mix, pudding mix, oil, 3/4 cup water, eggs and vanilla in a large mixing bowl blending with an electric mixer on low speed for 1 minute and then medium speed for 2 additional minutes scraping down the sides as needed. Batter should be smooth and thick.

Pour a third of the batter into the prepared pan on top of the pecans. Evenly sprinkle half the prepared filling over the batter. Add another 1/3 of the batter over the top of the filling. Sprinkle the remaining filling over the batter and then pour the remaining batter on top. Be sure to even out each layer as you add them.

Place the cake on the middle rack in the preheated oven and bake cake 50 to 60 minutes or until it is golden brown and springs back when lightly pressed. Cool on wire rack for 20 minutes in the pan. Then run a knife along the edge and invert the cake onto the cooling rack. Cool entirely (about 30 more minutes).

While the cake is cooling, prepare the glaze. Combine the confectioners' sugar, milk and vanilla in a small bowl and beat either with a mixer or vigorously with a spoon until smooth. Place the cooled cake on a serving platter and spoonglaze over the top so that it drizzles down sides and into center of cake. Slice and serve.

Next time, mix it up and try this recipe for Cinnamon Raisin Swirl Loaf!

Pecans and Cinnamon are a great combination in this tantalizing coffee cake that you prepare the night before.  A delicious glaze is the perfect finishing touch to this mouth-watering treat that will disappear before your eyes! Add this delicacy to a coffee gift basket and surprise your recipient!

Ingredients:

3/4 cup softened butter
1 cup sugar
2 eggs
8 oz sour cream
2 cups flour
1 teaspoon baking powder
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cup packed brown sugar
1/2 cup pecans
1 teaspoon cinnamon

Directions:

1. Combine the butter and sugar creaming until light and fluffy. Add the eggs and sour cream mixing well.

2. In a separate bowl, combine the flour, baking powder, nutmeg, salt and baking soda. Add to the creamed butter mixture and mix well.

3. Pour batter into a greased and floured 13" x 9" pan.

4. Combine the brown sugar, pecans and cinnamon mixing well. Sprinkle evenly over the top of the batter.

5. Cover the pan with saran wrap and place in the refrigerator to chill overnight.

6. Uncover and bake at 350 degF for 30 to 35 minutes. Cool slightly.

Glaze
1 cup sifted confectioners sugar
1 tablespoon + 1 teaspoon of water
1/2 teaspoon of vanilla

Beat ingredients together with an electric mixture until smooth. Drizzle glaze over warm cake. Cut into pieces and serve.

Related Recipes:

• Ladder Coffee Cakes
• Apricot Date Coffee Cake
• Cream Cheese Swirl Coffee Cake

Everyone loves the ooey gooey deliciousness of caramel rolls fresh from the oven!  Start your weekend morning off right with this special treat.  You can make it with or without the nuts, depending on how your family like it.

Ingredients:

1 cup crushed walnuts (optional)
1 package of frozen bread dough balls
1 package regular vanilla or butterscotch pudding (not instant!)
1/3 cup butter
1/2 cup brown sugar
3/4 teaspoon cinnamon
1 tablespoon cream (optional)

Directions:

1. Grease a bundt pan well and sprinkle the crushed walnuts in the bottom of the pan. Place the package of FROZEN dough balls on top the gourmet nuts - distributing them evenly around the pan.

2. In a saucepan or in the microwave, melt together the butter, sugar, cinnamon and cream. Let cool slightly and then pour over the dough balls.

3. Leave bundt pan on the kitchen counter to rise overnight (top with wax paper or tinfoil sprayed with pam).

4. When you get up in the morning, heat the oven to 350 F. Bake rolls for 25 - 30 minutes and flip them out onto a serving platter while they are still hot. Pull off as many rolls as you'd like an enjoy!

If you thought these rolls were delicious, try this recipe for Custard with Caramel Syrup.