VINTAGE AND MODERN RECIPES COME TOGETHER!! The vintage and the modern get discovered together!! PLEASE JOIN ME on my journey discovering the world 🌍 of vintage and modern!!
In a large bowl, whisk together Bisquick, milk, eggs, and vanilla. For easy pouring, transfer batter to a clean squeeze bottle.
In a large nonstick skillet over medium heat, melt butter. Squeeze small rounds of batter into pan and cook until golden. Flip and cook until golden on the other side. Transfer to a plate and cover with foil to keep warm.
On a serving platter, stack three mini pancakes. Spread Cool Whip on top then place a strawberry on top. Add a tiny dollop of Cool Whip to the tip of the strawberry.
Dust powdered sugar on top and serve with maple syrup.
🍓🥞🍚🍓🥞🍚🍓🥞🍚🍓🥞🍚🍓🥞🍚🍓🥞🍚🍓🥞🍚🍓🥞🍚🍓🥞🍚🍓🥞🍚
In a large bowl, stir together flour, sugar, yeast, and salt. Add eggs, warm milk, and 4 tablespoons melted butter and keep stirring until dough begins to become cohesive.
Transfer dough to a floured work surface and knead, adding more flour if dough feels sticky, until smooth and elastic, about 5 minutes. Cover with a clean dish towel and let rest 10 minutes.
In a small bowl, mix together brown sugar and cinnamon. Line a large baking sheet with parchment and grease with cooking spray.
Roll out rested dough into a large, 1/4-inch-thick rectangle, about 18 to 20 inches long. Spread with remaining 2 tablespoons melted butter and sprinkle all over with brown sugar mixture, gently pressing in mixture, leaving ¼” border. Roll up dough tightly, lengthwise, then cut into 12 rolls. Place rolls cut-side-up on prepared baking sheet in the shape of a tree, with 1 roll at the base for the trunk, then in a 4, 3, 2, 1 formation, and 1 on top as the “star.” Cover again and let rise until doubled in size, 1 hour.
Toward the end of the rise, preheat oven to 375°. Once dough has doubled in size, bake until puffy and golden, about 15 minutes. Let cool slightly on a wire rack.
Meanwhile, make cream cheese glaze: In a small bowl, whisk together cream cheese, powdered sugar, 2 tablespoons heavy cream, and vanilla until smooth. (Add 1 tablespoon more heavy cream depending on desired consistency.) Drizzle glaze all over rolls, top “tree” area with red and green sprinkles, “trunk” area with chocolate sprinkles, and “star” area with gold sprinkles and serve.
(Source: people.com and WFLA.com and kilotv.com and the New Yorker and golden globes.com and Pinterest and MSN.com and eonline.com and rollingstone.com and gofer.com and today video)
••••SO LONG••PENNY MARSHALL!!
••••YOU WILL BE MISSED!! YOU WERE 75!!
••••ENJOY THE VIDEO!!
••••LAVERNE AND SHIRLEY!!
••••PENNY MARSHALL WITH ROBIN
••••WILLIAMS⭐️🌈!!
••••PENNY MARSHALL AND ROB REINER!!
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(Source: Pinterest.com and Davenport Christmas photos and Quality Employment and Everydollar and Written Reality and Improvements Catalog and Visually and MeMe and Inside Edition video and Well Done and LinkedIn and google+ photos and dogster and catster)
Butter a large oven-safe skillet. Alternate layers of English muffins and ham in skillet until they’re both used up.
In a large bowl, whisk together eggs, milk, and garlic powder and season generously with salt and pepper. Pour mixture over ingredients in skillet and cover with plastic wrap. Refrigerate at least 1 hour or up to overnight.
When ready to bake, preheat oven to 375°. Bake until bread is golden and eggs are cooked through, 1 hour. (Cover with foil if top is getting too brown.) Let cool.
MAKE HOLLANDAISE
Bring 2 inches of water to a boil in a small saucepan, then reduce heat to maintain a low simmer. In a medium heatproof bowl, whisk together egg yolks with lemon juice. Place over saucepan (be sure bottom of bowl doesn’t touch water) and, while whisking vigorously, slowly add melted butter and whisk until thickened, about 2 minutes. Remove from heat and season with cayenne and salt.
Drizzle hollandaise over bake and sprinkle with paprika before serving.
Hollandaise sauce IS FINICKY: Don't heat it too much or else the eggs will start scrambling (worst nightmare). Make sure the bowl never touches the water, and don't stop whisking.
Lightly grease the inside of Crock-Pot with cooking spray. Slice brioche into thick slices then quarter each slice. Place bread in Crock-Pot.
In a large bowl, combine eggs, half-and-half, sugar, ½ teaspoon cinnamon, vanilla, salt and nutmeg and beat until well combined. Pour egg mixture over bread, folding bread gently to make sure each piece is coated.
Cook on low for 2 ½ to 3 hours, until the French toast is warm and cooked through.
