NIGHT BEFORE FRENCH TOAST

1 LOAF FRENCH BREAD(LONG & THIN) - I GOT MINE AT SAMS
8 LARGE EGGS
3 CUPS OF MILK
4 TSP. GRANULATED SUGAR (I USED A LITTLE MORE)
3/4 TSP. OF SALT
1 TBSP. VANILLA
2 TBSP. BUTTER - CUT INTO SMALL PIECES
CINNAMON - I ADDED THIS TO THE RECIPE
POWDERED SUGAR

BUTTER A 9 x 13 BAKING PAN. CUT BREAD INTO 1 INCH THICK SLICES; LAYER ON BOTTOM OF PAN. IN A LARGE BOWL BEAT EGGS WITH MILK, SUGAR, SALT, VANILLA, AND CINNAMON. POUR MIXTURE OVER BREAD.
COVER WITH FOIL AND PLACE IN FRIDGE FOR 4 TO 36 HOURS.
TO BAKE UNCOVER PAN AND DOT WITH BUTTER. PUT IN OVEN, SET TEMP AT 350 AND BAKE FOR 45 TO 50 MINUTES, OR UNTIL PUFFY AND BROWN.
REMOVE AND LET STAND FOR 5 MINUTES. THEN SPRINKLE WITH POWDERED SUGAR & CINNAMON.
SERVE WITH HONEY OR SYRUP.

SERVES 8.

~ HAM STROMBOLI ~

1 CAN ~ 10 OZ REFRIGERATED PIZZA DOUGH
1 TBSP PREPARED MUSTARD
½ POUND THINLY SLICED DELI HAM
1 PACKAGE ~ 3 ½ OZ SLICED PEPPERONI
1 TSP DRIED ITALIAN SEASONING
2 CUPS ~ 8 OZ SHREDDED, MOZZARELLA CHEESE
I ALSO ADD CHEDDAR
1. PREHEAT OVEN TO 425. UNROLL PIZZA DOUGH ON GREASED JELLY ROLL PAN; PAT DOUGH INTO 12” SQUARE.
2. SPREAD MUSTARD OVER DOUGH TO WITHIN ½” OF EDGES. LAYER HAM SLICES DOWN CENTER 6” OF DOUGH LEAVING A 3” BORDER ON EITHER SIDE, AND A ½” BORDER AT TOP AND BOTTOM. TOP HAM WITH PEPPERONI SLICES. SPRINKLE WITH ITALIAN SEASONING AND CHEESE.
3. FOLD SIDES OF DOUGH OVER FILLING, PINCHING CENTER SEAM, TOP AND BOTTOM TO SEAL.
BAKE 15-20 MINUTES OR UNTIL LIGHTLY GOLDEN BROWN.
MAKES 6 SERVINGS.

BIEROCKS

~ 60 MINUTE DOUGH FOR BIEROCKS ~

2 PACKAGES YEAST
½ CUP WARM WATER
¼ CUP SUGAR
1 CUP WARM MILK
¼ CUP SOFT BUTTER
1 TSP SALT
4 CUPS FLOUR
DISSOLVE YEAST IN WATER. SET IN WARM PLACE.
ADD WARM MILK, BUTTER AND SUGAR.
LET STAND 10 MINUTES WITH YEAST MIXTURE IN IT.
THEN ADD FLOUR AND SALT. PUT IN WARM PLACE FOR 50 MINUTES OR UNTIL DOUBLED.
DIVIDED DOUGH IN MEDIUM SIZED BALLS, PAT OUT, PLACE ABOUT 1/3 CUP OF MEAT MIXTURE, PINCH TOGHETER TO SEAL, PLACE ON COOKIE SHEET SEALED SIDE DOWN. LET RISE A SHORT TIME.
BAKE AT 350 FOR 20 MINTUES.

~ BIEROCK MEAT MIXTURE ~
2 POUNDS HAMBURGER
2 CUPS SHREDDED CABBAGE
2/3 CUP CHOPPED ONION
2 TSP SALT
2 TSP PEPPER
2 TBSP MUSTARD
BROWN HAMBURGER AND ONION UNTIL DONE, DRAIN. ADD SALT, PEPPER, MUSTARD AND SHREDDED CABBAGE AND COOK FOR 5 MINUTES.
I ALSO ADD CHEESE IN THE BIEROCKS.

YOU CAN ALSO USE PEPPERONI, PIZZA SAUCE, AND MOZZERELA CHEESE. (THE KIDS REALLY LIKE THIS TYPE)

~ ZUCCHINI BREAD ~

1 CUP OIL

2 CUPS SUGAR
3 EGGS

½ TSP SODA
2 CUPS FLOUR

1 TSP SALT
2 CUPS GRATED SQUASH

3 TSP VANILLA
1 TSP CINNAMON

1 CUP NUTS.

MIX SUGAR, OIL, AND EGGS.
SIFT FLOUR, SALT, SODA & CINNAMON.
ADD SQUASH, VANILLA & NUTS.
BAKE AT 350 FOR 1 HOUR IN 2 LOAF PANS.

~ FREEZER BISCUIT ~
BONNIE VANGIESON

5 CUPS OF FLOUR
3 TSP BAKING POWDER
½ CUP SUGAR
1 TSP SODA
1 TSP SALT

MIX ABOVE INGREDIENTS & CUT IN, 1 CUP CRISCO.
DISSOLVE 1 PKG YEAST IN 2 TBSP. WARM WATER & 1 TSP SUGAR. ADD 2 CUPS BUTTERMILK & YEAST TO DRY MIXTURE. MIX WELL & PAT OR ROLL OUT ON FLOURED BOARD TO ½” THICK. CUT BISCUIT. FREEZE OR BAKE. THAW FROZEN ONE IN REFRIGERATOR OVERNIGHT.
BAKE AT 350 FOR 20-25 MINUTES.