Sunday Morning Coffee Cake
(from: Taste of Home Annual Recipes 2007)

2 T soft butter
1/2 C sugar
1/2 tsp. salt
1 egg
2/3 C milk
1 tsp. vanilla
1 -1/2 C all purpose flour
3 tsp. baking powder

TOPPING:
1/4 C sugar
2 T all purpose flour
1 T ground cinnamon
1/4 C cold butter

In a mixing bowl, beat butter, sugar and salt until crumble. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8 inch. square baking dish.
For topping, in a small bowl, combine the sugar, flour, and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter. Bake at 350 for 25-30 minutes or until center is done. Cool for 10 minutes.

Strawberry Vinaigrette
(from: Taste of Home Annual Recipes 2007)

1 pkg. (16 oz) frozen unsweetened strawberries, thawed
6 T lemon juice
1/4 C sugar
2 T cider vinegar
2 T olive oil
1/8 tsp. poppy seeds

Place the strawberries in a blender, cover and process until smooth. Add lemon juice and sugar. While processing, gradually add vinegar and oil in a steady stream process until thickened. Stir in poppy seeds. Transfer to a bowl or jar; cover and store in the fridge.

Striped Chocolate Popcorn
(from: Taste of Home Annual Recipes 2007)

12 C popped popcorn
2 C miniature pretzels
1 C pecan halves, toasted
1/4 C butter, melted4 oz white candy coating, coarsely chopped
2 oz. milk chocolate candy coating, coarsely chopped

In a large bowl, combine the popcorn, pretzels and pecans. Drizzle with butter and toss. Place white candy coating in a microwave safe bowl. Microwave, uncovered at 50 % power for 2-3 minutes or until melted. Drizzle over popcorn mixture, toss to coat. Spread on foil lined baking sheets.
In another microwaveable bowl, heat milk chocolate coating, uncovered at 50 % power for 1-2 minutes. Drizzle over popcorn mixture. Let stand in a cool place until chocolate is set. Store in an airtight container.

Cinnamon Chocolate Nachos
(from: Taste of Home Annual Recipes 2007)

6 flour tortillas (8 inches)
7 T melted butter, divided
6 T sugar, divided
1/2 tsp. ground cinnamon
1/2 C heavy whipping cream
1/3 C packed brown sugar
1 square (1 oz) unsweetened chocolate, chopped
1/2 tsp. vanilla extract
1/2 C chopped pecans

Brush both sides of tortilla w/ 5 T butter. Combine 2 T sugar and cinnamon, sprinkle over one side of each tortilla. Stack tortillas, sugared side up; cut into 12 wedges. Arrange in a single layer on baking sheets. Bake at 350 for 12-14 minutes or until crisp.
Meanwhile in a heavy saucepan, combine the cream, brown sugar and remaining butter and sugar. Bring to a boil over medium heat, stirring constantly. Cook and stir for 5 minutes or until slightly thickened. Remove from the heat; stir in chocolate and vanilla. Cool slightly.
sauce; Arrange half of the tortilla wedges on a large serving platter. Drizzle with half of the chocolatesprinkle with half of the pecans. Repeat layers.

Artichoke Dip

Ingredients:
1 jar water packed or marinated artichoke hearts (about 2 cups), drained and chopped into 1/2 inch pieces

1/3 C mayonnaise

1 tsp. fresh lemon juice

3 1/2 T freshly grated parmesan cheese (divided)

1 T chopped fresh parsley

Directions:
Oven preheat to 350. Put artichoke in mixing bowl. Add all ingredients excetp 1/2 of parmesan. Mix well with wooden spoon. Spoon onto small baking dish and sprinkle the rest of parmesan. Bake until golden on top fro about 25-30 minutes. Let cool slightly since it will be hot before serving.

(Recipe: Bride and Groom: Recipes For Cooking Together)

What to do with day old baguette? Try making
FRENCH TOAST! It absorbs the sweet egg custard mix better.


Ingredients:
1 day old baguette sliced on a bias cut, about 20 slices; 2cm thick
4 large eggs
1 egg yolk
2 C milk
1 tsp vanilla
1 tsp grated or minced orange zest
2 T fresh orange juice
4 1/2 tsp. sugar
3/4 tsp salt
2 T butter or as needed
Topping: powdered sugar, mascarpone cheese, fresh fruit, jam or honey

Directions:
Mix all ingredients except butter. Pour mixture in large, shallow dish and submerge bread in it. Prick surface of bread to absorb mixture. Let sit for 15 minutes, turning once, but make sure the whole bread is soaking in mixture. Preheat oven 200 degrees. Melt some of the butter in cast iron frying pan or seasoned griddle over medium heat. Place bread onto foaming butter and then reduce heat to low. Cook all bread until it's golden brown- about 3-4 minutes on each side. Add more butter if needed. As slices are cooked, spread bread in single layer to keep warm in the oven. Serve on warm plates.

(Recipe from: Bride and Groom Cookbook: Recipes for cooking together)

Orange Butter
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Combine 4 T room temperature butter, 1 T fresh orange juice, 1 tsp. vanilla, pinch of salt and sugar. Beat with wooden spoon until well blended and fluffy.

Use with toast or waffles.