Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 cup firmly packed brown sugar
• 1/2 cup butter
• 1/2 cup Jif Extra Crunchy Peanut Butter
• 2 tablespoons light corn syrup
• 12 1-inch-thick slices French bread
• 6 large eggs, beaten
• 1 1/2 cups milk
• 1/2 teaspoon salt
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• Whipped cream or whipped butter

Preparation

1. Coat 13 x 9-inch baking dish with no-stick cooking spray. Stir brown sugar, butter, peanut butter and corn syrup in small saucepan over medium heat, stirring constantly, until smooth and thickened. Pour peanut butter mixture into baking dish. Place bread slices over mixture, trimming to fit.
2. Whisk together eggs, milk, salt, vanilla and almond extracts in a medium bowl. Pour egg mixture over bread. Cover and chill 8 hours or overnight.
3. Heat oven to 350°F. Remove cover. Bake 45 minutes or until lightly browned. Invert onto large serving platter. Cut into servings. Serve with whipped cream or whipped butter.

Serves
Servings 8

Preparation Time:
30 minutes

Cook Time:
45 minutes

Create Your Own Classics – and Win

Now through January 18, 2012, creative cooks can share original recipes using at least two tablespoons of Jif Peanut Butter in Sweet and Savory categories for the chance to win one of two $10,000 kitchen makeovers in the Jif New Classics Recipe Contest.

Complete Official Rules are available at www.jif.com. Contest open to legal residents of the 50 United States and D.C., 18 years or older. Void where prohibited.

SOURCE:
Jif

2011 Holiday Recipe Guide
Serves 4
2 cups frozen Wild Blueberries, thawed
½ cup Wild Blueberry jam
8 eggs
2 tablespoons light cream
4 tablespoons sugar
1 tablespoon flour
2 tablespoons butter
1 ounce chopped pistachio
Powdered sugar
Mint leaves
In small bowl, mix Wild Blueberries with Wild Blueberry jam to bind.
In a second bowl, beat eggs with cream, sugar and flour.
Place a 12-inch frying pan over medium heat and melt 1 tablespoon butter. Add half of the egg mixture and turn down heat in order to slowly cook eggs. Flip over the omelet. Place omelet on a plate, scatter half the Wild Blueberries on it and roll it up.
Prepare a second omelet from remaining butter, egg cream and Wild Blueberries. Cut omelets into pieces and sprinkle with pistachio and powdered sugar. Garnish with mint leaves as desire.

2011 Holiday Recipe Guide

3 lbs Granny Smith apples, peeled and thinly sliced
6 T butter
¾ C granulated sugar
1 tsp cinnamon
8 slices French bread, sliced 3/4 inch thick
7 eggs
½ tsp vanilla
¼  tsp nutmeg — freshly grated if possible
1 cup milk
½ cup heavy cream
Melt butter in large sauté’ pan and add sliced apples.  Top apples with sugar and cinnamon and stir to incorporate.  Sauté’ over medium heat until apples are limp and translucent, about 10 minutes, stirring frequently so they don’t scorch.  Pour apples into a 9 by 13 inch glass baking dish. Top with sliced French bread, filling in any spaces with small pieces of bread so that entire surface is covered.  Whisk eggs with vanilla, nutmeg, mail and cream.  Pour mixture evenly over the bread. Cover with plastic wrap and refrigerate until morning.  The next morning, preheat the oven to 400°.  Bake the French toast for 25 minutes or until bread is golden and custard is set.  Invert carefully into a sheet pan, apple side up, and cut into squares.  The syrup of your choice can be used, as well as fresh cream.
(www.cooking.com)

2011 Holiday Recipe Guide

 1½  C flour
2 tsp baking powder
¼ tsp baking soda
Pinch of salt & cinnamon
1 stick unsalted butter
½  C sugar
½  C brown sugar
2 lg eggs
½  C buttermilk
1 pint fresh blueberries
Preheat oven to 375°, Bytter 7×11” pan, whisk together flour, baking powder, baking soda, salt and cinnamon. Using a mixer beat the butter and sugars until smooth. Add eggs one at a time and beat for 1 minute. Mix on low speed half of flour mixture, butter, then rest of flour mixture. Gently fold in berries. Pour into baking pan. Bake for 45 minutes. Cool for 5 minutes, unmold then cool right site up.

2011 Holiday Recipe Guide

12 eggs
32 oz hashbrowns
16 oz cooked ham, sausage or bacon
1 small onion
½  C green pepper
Cheddar cheese
1 C 2% milk
Layer hashbrowns, meat, onion, and green pepper several time in crock pot. Sprinkle over hashbrowns cheddar cheese, eggs, mil, salt and pepper, to taste over layers. Cook low overnight in crock pot.

2011 Holiday Recipe Guide

 1 loaf sliced bread, trim crusts off. Butter one side, and place butter side up in a greased 9×13
pan (use half of slices). Layer a half cup shredded cheese on the bread; then layer 2 cans drained asparagus. Next, layer 2 cups cubed ham over asparagus. Cover with remaining bread slices – buttered side up.
Combine the following and pour over above.
6 eggs, beaten
3 C milk
2 T minced, dried onion
½  tsp salt
¼ tsp mustard
Refrigerate overnight. Bake uncovered at 325° for 50 min. Sprinkle with half cup shredded cheese, return to oven for another 10 minutes. 10-12 servings.

2011 Holiday Recipe Guide

1 tsp baking soda
1 tsp water
½  C vegetable oil
1 C sugar
1 egg, beaten
1¾  C flour
1 C mashed, very ripe bananas
¼ C sour cream or plain yogurt
1/8 C wheat germ
1½ tsp vanilla
Heat oven to 350°. Dissolve baking soda in water. Mix with all remaining ingredients in a large bowl. Pour into a greased muffin tin or paper baking cups until 2/3 full. Bake for 20 min or until golden brown. Yields about 18 muffings.

2011 Holiday Recipe Guide

 12 oz pkg breakfast sausage links
6 English muffins, cut into 1” cubes
¼ C butter, melted
1 C shredded cheddar cheese
1 C shredded mozzarella cheese
½ C chopped onion
½ C chopped red pepper
12 eggs
2 C milk
½ tsp salt
½ tsp pepper
¼ C bacon bits
Cook sausage according to package directions. Cool slightly; cut in 1/4” slices. Place English muffin cubes in grease 13×9 baking dish; drizzle with butter. Layer with sausage, cheese, onion and red pepper. In large bowl combine eggs, milk, salt and pepper. Pour over cheese. Sprinkle with bacon. Cover and refrigerate over night. Remove from fridge 30 min before baking. Uncover and bake at 350° for 45-50 min or until a knife inserted into the center comes out clean. Let stand for 5 minutes.
12 servings.

2011 Holiday Recipe Guide

 2½ C flour
2 C sugar
1 T pumpkin pie spice
1 tsp baking soda
½ tsp salt
2 eggs, lightly beaten
1 C pumpkin
½ C oil
2 C peeled, finely chopped Apples
Streusel Topping
In large bowl, combine first five ingredients, set aside.  In medium bowl, combine eggs, pumpkin & oil.  Add liquid ingredients to dry ingredients; stir just until moistened.  Stir in apples.  Spoon batter into greased or paper-lined muffin cups, filing
¾ full.  Sprinkle Streusel Topping over batter.
Bake in preheated 350° oven for 35 to 40 minutes, or until toothpick comes out clean.
Streusel Topping:  In small bowl, combine 2 Tablespoons flour, ¼ cup sugar and ½ teaspoon
cinnamon.  Cut in 4 teaspoon  margarine, until
mixture is crumbly.  Makes 18 muffins.

2011 Holiday Recipe Guide

2 C flour
1 T sugar
1 T baking powder
½ tsp salt
3 egg yolks
2 C milk
½ C melted oleo
Add last:
3 egg whites, beat to stiff peaks, then fold in to mixture.

Brown Sugar Syrup
(Goes great with waffles)
Delores Jorgensen, Scottsbluff, NE
1 C white sugar
1 C brown sugar
1½ C heavy whipping cream  (not half & half)
Bring to a boil 3 times, or boil about 1 minute, & watch it close cause it will boil over.
Add 1 teaspoon vanilla.