Ingredients:
1/2 (1 pound) loaf French bread, cut diagonally in 1 inch slices
4 eggs
1 cup milk
3/4 cup half-and-half cream
1/4 cup and 2 tablespoons butter
2/3 cup brown sugar
1/8 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon and 1-1/2 teaspoons light corn syrup
Directions:
Butter a 9×13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.

The following morning, preheat oven to 350 degrees. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes.

Ingredients:

1 package cake style brownie mix
1/ teaspoon vanilla extract
1/8 cup cream
1 package of cream cheese
1/3 cup sugar
1 bag M&Ms holiday edition

Directions:

In a large mixing bowl, cream the sugar and cream cheese until fluffy. Add the egg, cream and vanilla extra. Mix well and set aside.

Prepare the brownie mix according to instructions. Line a 9×13 inch baking pan with parchment paper and then scoop 2/3 of the batter into the pan. Place ½ cup of the M&Ms over the brownie batter. Then spoon the cream cheese mixture over the M&Ms and batter. And finally scoop the remaining brownie mixture over that. Using the tip of a knife swirl the mixture for a marbled effect.

Bake for approximately 45 minutes at 350F until baked through but still moist (do not overbake). Cool before cutting into squares.

TIP: Your children will enjoy helping you cut out these pretty cookies.

Ingredients:
3 cups sifted flour
½ teaspoon baking soda
½ teaspoon salt
1 cup brown sugar
1 cup butter (melted)
1/3 cup honey
¼ cup water
Bright colored hard candies
Cookie cutters

Directions:
Mix the butter, sugar and honey in a large bowl and add water, mix until smooth. Combine the salt, baking soda and sifted flour in a large bowl. Add butter mixture to flour mixture and knead the dough a little with your hands. Wrap up roll in cling film and place in freezer for approximately 20 to 30 minutes.

While the dough is chilling unwrap a selection of round hard candies and set aside.
Once the dough is ready roll it on a lightly floured surface and cut out shapes using cookie cutters. Using the tip of a knife cut out a circle in the center of the cookie to approximately fit the hard candy. If you’re cookie is meant to be an ornament make a hole at the top using a straw.

Bake at 350F for approximately 6 to 8 minutes or until lightly golden, remove from oven and allow to cool for a few minutes. Place the hard candy in the center of cookie and bake for another minute or so (just until the candy slightly starts to bubble). Remove from oven and allow to cool completely before displaying or eating.

Ingredients
1 cup butter
1/2 cup sugar (powdered and sifted)
1 teaspoon vanilla
2 1/2 cups flour (sifted)
1/4 teaspoon Salt
3/4 cup chopped pecans

Directions:

Cream butter and sugar in a large bowl and mix in vanilla. Sift flour and salt together and add to the sugar mixture. Gently fold in the chopped pecans. Shape mixture into golf ball sized balls. Place on an ungreased cookie sheet and bake for approximately 15 minutes at 350F or until baked through and slightly golden.

While cookies are baking place a little extra powdered sugar in a bowl. Once the cookies are done baking roll through the sugar and set aside to cool.

Ingredients:

1 ¾ cups flour
2/3 cups brown sugar
½ teaspoon salt
2 teaspoons baking powder
2 eggs
1/3 cup butter
½ cup chopped nuts
1 jar (10 ounce size) maraschino cherries

Directions:

Drain cherries and reserve 4 tablespoons juice. Roughly chop cherries and set aside. In a large bowl combine flour, baking powder and salt and mix well. In a separate bowl cream together butter, sugar, eggs and the 4 tablespoons cherry juice. Mix well until fully combined. Add the butter and sugar mix to the flour mixture and mix well. Then gently fold in chopped cherries and nuts.

Lightly grease a 9-inch loaf pan and scoop batter into pan, spread evenly.

Bake bread in a preheated oven at 350F for approximately 45 minutes to 1 hour or until golden and baked through. Remove from pan and cool on wire rack for 15 minutes.

TIP: Before adding walnuts, separate out enough batter to make a small pan of nutless muffins for friends and family who don’t like the taste of walnuts. In my family, several people actually have a sensitivity to these nuts.

Ingredients:
2 cups all purpose flour
1 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2/3 cup brown sugar
2 eggs (beaten)
2/3 cup milk
1/4 cup butter (melted)
1 cup peeled and grated/shredded apple
1/4 cup chopped walnuts (optional)
Directions:
In a large bowl sift together the flour, baking powder, salt, cinnamon and nutmeg. Mix in brown sugar. In a separate bowl, combine eggs, milk and butter. Mix well. Add egg mixture to flour mixture and mix (do not over mix). Fold in apples and walnuts (if using). Spoon batter into lightly greased muffin tin. Bake in preheated oven at 350F for approximately 20 minutes or until golden and baked through. Let cool in pan for 5 minutes before removing to wire rack to cool completely.

TIP: Make sure you start this recipe two hours before you plan to serve breakfast. It’s easy and doesn’t take up a lot of actual prep time, but it is not fast. The dough will need to rise before you can make the rolls.

Ingredients:

1 loaf frozen bread dough, thawed
2/3 cups brown sugar
4 tablespoons melted butter
1 teaspoon ground cinnamon
1/3 cup heavy cream
2/3 cup sifted powdered sugar
1 tablespoon milk
½ teaspoon vanilla extract
½ cup chopped walnuts or pecans

Directions:

Roll dough into a rectangle shape and brush with the melted butter. In a large bowl, combine sugar, cinnamon and chopped nuts then layer over dough. Then starting with the long end, roll the dough up into a log. Moisten edges with a little water to seal.

Then cut roll into slices. Place rolls into lightly buttered cake pans and set aside at room temperature. Allow to rise for approximately 1 ½ hours (dough will have doubled). Finally pour the heavy cream over rolls and bake at 350F for approximately 25 to 30 minutes.

Combine sugar, milk and vanilla and drizzle over rolls during the last 5 minutes of baking.

Ingredients:

2 cups all-purpose flour
½ cup sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 egg (lightly beaten)
1/3 cup vegetable oil
1 cup unsweetened applesauce
1 cup fresh or frozen cranberries, chopped into smaller pieces
½ cup pecans chopped

Directions:

Preheat oven to 350F. Lightly grease the muffin tin. In a large bowl mix together the flour, sugar, baking soda, salt and cinnamon. In a separate bowl mix the eggs, applesauce and oil. Add the applesauce mixture to the dry ingredients and mix together gently (do not over mix).
Gently fold in cranberries and scoop mixture into muffin cups until 2/3 full. Bake at 350F for approximately 30 minutes. Cool for 5 minutes before removing from pan.

Remember, if your grandma has a recipe that you love or a special bit of wisdom, you can share it by emailing us or posting a comment to the blog. Details can be found in a previous post – Your Grandma’s Wisdom.