In a baking dish, whisk together eggs, milk, vanilla, and cinnamon.
Spread 1-1/2 tablespoons of Nutella on 4 slices of French bread and top with the 4 other slices.
Place in egg mixture and allow each side to soak for approximately 30 seconds.
Melt butter in skillet or on a griddle over medium heat. Add the French toast sandwiches and cook approximately 2 minutes on each side, or until golden brown.
Top with the raspberry sauce and powdered sugar.
Combine the water, sugar and cornstarch together in a medium saucepan. Continue to stir over medium heat until sugar dissolves and the mixture just begins to boil. Add the cup of raspberries, then reduce heat and stir periodically until the raspberries break down and a sauce forms.
Line a baking pan with aluminum foil and spray with PAM cooking spray.
Lay out your bacon in the pan and lightly coat with a sprinkle of brown sugar (don’t over do it).
Bake in oven at 400 degrees F until the bacon gets to the crispness you like.
Clean and peel each apple. Once peeled, core each apple using a core slicer. Then cut each apple slice lengthwise.
Melt butter in a cooking pot and then add the apple slices. Stir the apple slices to get as much butter on each slice as possible. Cover and cook on medium heat for 10 minutes.
After 10 minutes, add all of the other ingredients and stir / mix well. Cook for an additional 15 minutes until the apple slices are nice and soft.
The night before place the 2 pie crusts in the refrigerator to thaw.
That morning, preheat your oven to 375 degrees F.
Brown sausage. Then stir in all of the vegetables (except the tomato) and saute for 5 minutes. Remove from heat and drain any excess oils. While the meat and vegetable mix is cooling, combine the cheese and flour in a large bowl. Slice the tomato into 8 slices and set aside.
Mix all remaining ingredients together in another bowl.
Put the two pie crusts on a cookie sheet and bake in the oven for 5 minutes. While the pie crusts are pre-baking, pour the meat and vegetable mixture into the bowl with the combined cheese and flour. Mix together well. Remove the pie crusts from the oven and spread the meat, vegetable and cheese mixture evenly between the two pie shells. Once completed, pour the egg mixture evenly over both pie crusts. Note that you may have more egg mixture than you need. Bake in the oven for approximately 45 minutes or until the egg mixture has risen. Halfway through the baking, place the tomato slices on top. A clean toothpick in the middle will tell you it’s finished.
Slice like a round pizza, into wedge shaped pieces as large as you desire. We always sprinkle some parsley flakes on top to give the quiche that final zing.
Lightly grease a 9×13 inch baking dish. We just spray PAM in ours. Arrange half the bread cubes in the dish. Top with cream cheese cubes. Try to distribute the cream cheese cubes around the pan. Pour 1 cup (half) the blueberries evenly on top the cream cheese. Top with remaining bread cubes.
In a large bowl, mix eggs, milk, vanilla extract and syrup. Pour over the bread cubes. Cover with aluminum foil and refrigerate overnight.
Remove the bread cube mixture form the refrigerator an hour before baking. Preheat the oven to 350 degrees F.
While covered, bake for 30 minutes. Then uncover and continue baking for another 25 to 30 minutes or until bread cubes are slightly brown. The center should be firm.
In a medium saucepan, mix sugar, cornstarch, and water. Bring to a boil. Stirring constantly, add the remaining cup of blueberries, reduce heat and simmer 10 minutes. Stir the mixture a few times as the blueberries continue to burst. Then the pour the finished blueberry sauce on top of the French toast and serve.
Melt butter over medium heat in a medium size skillet. Slice peaches in half and remove the pit. Put cut side down in skillet. Mix the sugars together in a small bowl. Fry peaches until edges and cut sides brown. Turn peaches over and sprinkle half the sugar mixture onto the peaches. Allow this side to brown as well. Flip peaches over again and add remaining sugar mixture to top of peaches. Cook an additional 5 minutes. Remove and place in small dish, with cut side facing up. Top with whipped cream and a pecan.
Sift the flour, baking soda and salt into a medium bowl. Set aside. Whisk the eggs and vanilla together in a measuring cup with a spout, set aside. Lightly brush a 9 x 5 x 3-inch loaf pan with butter or spray with PAM. Preheat the oven to 350 degrees F.
With a mixer, cream the butter and sugar until well blended. Add the bananas and continue mixing until well blended.
With a spatula, mix in flour mixture, and then fold in the nuts. Transfer finished batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the middle of the loaf comes out clean and dry.
Cool the bread loaf in the pan on a wire rack for 5-10 minutes.
Position oven rack in middle of oven and preheat to 450 degrees F.
Spray an 8-inch cake pan with PAM.
Combine all dry ingredients in a large bowl. Cut in shortening with a pastry blender until mixture forms pea-sized chunks. Pour buttermilk over mixture, stir until well blended and a soft sticky dough forms. Let stand 2 to 3 minutes. Form biscuits into small round shape and flatten into biscuit rounds approximately 2” in diameter.
Bake 15 minutes or until lightly golden brown. Serve warm.
Pour the olive oil into a skillet. Cook the hash browns until golden brown. Put the Italian sausage in the hash brown mix and brown the sausage with the potatoes. Remove from heat when sausage is brown.
Let potato and sausage mixture cool while you combine the eggs and cream of potato soup together. Mix well and add a little salt and pepper.
Add the cheese to the potato and sausage mixture. Now add the egg mixture as well. Mix together. Spoon out into individual baking dishes.
Bake at 350 degrees F for 45 minutes.