Butterscotch Bundt Rolls

18 frozen dinner rolls
1 (3 ounce) package butterscotch pudding (NOT instant)
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup melted butter

Arrange frozen rolls in a greased bundt pan. Sprinkle pudding, brown sugar, and pecans over rolls. Drizzle butter over all. Cover bundt pan with a dish towel, plastic wrap, or waxed paper and let rise at room temperature overnight or about 12 hours. Remove dish towel. Bake at 350 for about 25 minutes. Cool 5 to 10 minutes before inverting to a serving plate. Serve warm.

Makes 18 rolls

Source: The Essential Mormon Cookbook

Waffles

1 1/2 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 egg yolks
1 1/4 cup milk
1/3 cup oil
1 teaspoon vanilla
2 egg whites whipped until firm

Mix dry ingredients together, add yolks, milk, oil, and vanilla. Gently fold whites into batter. Follow directions on waffle maker.

Praline French Toast Casserole

1 loaf french bread (13 to 16 oz)
8 large eggs
2 cups half and half
1 cup milk
2 tablespoons sugar
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt


Praline Topping:
1 cup (2 sticks) butter at room temperature
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg


Slice the french bread into twenty 1-inch slices. Arrange the slices in a generously buttered 9x13 inch baking dish in two rows, overlapping the slices. In a large bowl, combine eggs, half and half, milk, sugar, vanilla, cinnamon, nutmeg, and salt and beat or whisk until blended but not too bubbly. Pour over bread slices, making sure all are covered evenly with the mixture, spooning some of the mixture in between the slices, too. Cover with foil and refrigerate overnight.


The next day, preheat the oven to 350. Combine the praline topping ingredients in a medium bowl and spread evenly over the bread. Bake for 40 minutes, until puffed and golden. Serve with maple syrup or honey.

Blueberry Muffins

2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 large eggs
16 ounces sour cream
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups light brown sugar, packed
2 cups old-fashioned rolled oats
2 cups blueberries (if frozen, do not thaw)
2 tablespoons sugar

Heat oven to 375.

Line two 12-cup muffin tins with muffin-cup liners. This recipe won't work without them. In a small bowl, combine flour, baking powder, soda, and salt. Set aside.

In a large bowl, beat eggs with sour cream until thoroughly combined. In a medium saucepan over medium heat, melt together butter and brown sugar, about 3 minutes. Cool slightly, about 5 minutes, stirring frequently, then beat this mixture into egg mixture. Stir in oats.

Fold in flour mixture and then--very gently--fold in berries. Fill muffin cups about three- quarters full sprinkle a pinch of sugar onto the top of each muffin.

Bake for 21-26 minutes, or until the edges are medium brown and tops are firm. Cool for 5 minutes, then remove muffins and finish cooling on rack.

Makes 24

Source: Wondertime Magazine