Cinnamon-Raisin Baked French Toast

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cinnamon raisin baked french toast

This french toast is so easy to make and you will be amazed on how delicious it is.  Only take minutes to prepare ingredients, and then pop it in the oven to bake for 40 minutes.

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Just melt the butter and stir in brown sugar and cinnamon…  Spread evenly in bottom of baking dish….

#3 cinnamon french toast

Then layer cinnamon raisin bread, making 2 layers deep…in a large bowl combine eggs, milk salt…give it a good stir and pour over bread……. and bake for 40 minutes…

#4 cinnamon french toast

Makes a moist baked french toast that will melt in your mouth!

Cinnamon-Raisin Baked French Toast
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Total time
Recipe type: Breakfast
Serves: 6
  • 4 tablespoons of butter
  • ¾ cup brown sugar
  • ¼ teaspoon of cinnamon
  • 12 slices of cinnamon raisin bread
  • 5 eggs
  • Pinch of salt
  • 1 cups of milk
  1. Preheat oven 350 degrees.
  2. Melt butter and stir in brown sugar and cinnamon. Pour sugar mixture into 8 x 11 baking dish. Making 2 layers, place bread on top of melted sugar mixture.
  3. Mix eggs, salt, milk and pour over bread. Let set for 15 minutes.
  4. Cook for 40 to 45 minutes. Serve with syrup.
And all things, whatsoever ye shall ask in prayer, believing, ye shall receive. Matthew 21:22

Zucchini Corn Fritters Recipe

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easytomakecorn fritters

What to do with all that Zucchini you keep getting from your garden.. Well this is a great recipe and so easy to make….I also like to use frozen corn instead of the can corn.  Gives these fritters and extra burst of freshness.  You may want to consider making an extra batch of these beauties…. #2 easytomakecornfrittes

Zucchini Corn Fritters
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Serves: 10
  • 2 cups fresh Zucchini, shredded
  • 2 tablespoons butter
  • 1 small white onion, finely chopped
  • 1 clove of garlic, minced
  • 1 cup of frozen whole kernel corn
  • ½ cup of yellow cornmeal
  • ½ cup of all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¾ cup of buttermilk
  • 1 egg
  1. Place shredded zucchini in large bowl and set aside.
  2. In small saucepan melt butter and cook onions, garlic, and corn for 3 to 4 minutes. Add to zucchini. Stir to combine.
  3. Stir in the rest of the ingredients.
  4. In large frying pan, cover bottom with canola oil. Heat on medium heat.
  5. Using an ice cream scooper, drop fritter mixture into pan, gently pressing down with a spatula.
  6. Cook until golden brown on each side.
  7. Place on paper towel to drain excess grease off.
And all things, whatsoever ye shall ask in prayer, believing, ye shall receive. Matthew 21:22

Banana Raisin Cookie Recipe

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banana raisin cookie

Not sure what to do with those over ripe bananas….Well this is a great cookie recipe to make.  Very moist  and only takes a few minutes to prepare and bake.


Banana Raisin Cookies
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Serves: 8
  • • ½ cup of unsalted butter, softened
  • • 1 cup sugar
  • • 1 egg
  • • 1 cup of bananas, mashed
  • • 1 teaspoon baking soda
  • • 2 cups all purpose flour
  • • Pinch of salt
  • • 1 teaspoon ground cinnamon
  • • 1 teaspoon ground nutmeg
  • • ½ teaspoon ground cloves
  • • 1 cup raisins
  1. Preheat oven to 350 degrees. Cream the butter and sugar together. Add egg and beat until fluffy.
  2. In small bowl, mix the mashed bananas and baking soda. Set aside for 2 minutes.
  3. Combine banana mixture and butter mixture. Add flour, salt and all spices into banana butter mixture. Mix until just combined. Fold raisins into batter.
  4. Using teaspoon, drop batter onto ungreased cookie sheet.
  5. Bake for 11-13 minutes or until golden brown. Cool on wire racks.

Lemon-Zucchini Muffin Recipe

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lemon zucchini easy to make

These little lemon-zucchini muffins are delicious and great with a cup of coffee.  Also a wonderful way to sneak veggies into your children’s diet. Full of lemon flavor topped with a light lemon syrup.  You will love this recipe.


Lemon-Zucchini Muffins
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Serves: 24
  • 1 ¾ cups all purpose flour
  • ½ cup sugar
  • Lemon Zest of 1 lemon
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup zucchini, finely shredded
  • 2 eggs
  • ½ cup butter, unsalted,melted
  • ½ cup buttermilk
  • 1 teaspoon lemon extract
  • Lemon Syrup:
  • 3 tablespoons confectioner’s sugar
  • Juice of 1 lemon
  1. Preheat oven to 400 degrees F.
  2. Spray miniature muffin pan with non-stick spray….this recipes makes 48 muffins.
  3. In large bowl, whisk together flour, sugar, lemon zest, baking powder, baking soda, and salt.
  4. In medium bowl, combine shredded zucchini, eggs, melted butter, buttermilk, and lemon extract. Stir until blended.
  5. Add liquid ingredients to dry ingredients. Stir only until blended.
  6. Using a teaspoon, drop batter into each muffin well.
  7. Bake 7 to 8 minutes or until muffin is slightly golden brown.
  8. Place onto wire racks.
  9. In small bowl, stir together confectioner’s sugar and fresh lemon juice.
  10. Dip tops of warm muffin into syrup.
Bless the Lord all my Soul!