Death By Chocolate

Stir together in a large bowl the following:

One baked chocolate cake

One batch chocolate pudding

Cool whip

Score candy bars

Chocolate and/or caramel syrup as desired

Stuffed French Toast

Spread filling between 2 pieces of bread....I like cream cheese and jam.  Then dip the whole thing into your egg/milk/cinnamon mixture and then fry on the foreman grill...yum!

Wheat Bread Lori Jo

2 ½ cups warm water

2 Tablespoons Yeast, (sprinkled on warm water)

3 heaping Tablespoons sugar, (sprinkled on yeast)

After yeast has dissolved and is growing add

½ cup shortening

1 egg

1 tablespoon salt

3 cups whole wheat

Mix 5 minutes

Add 3 more cups white flour and mix another 5 minutes

Add more flour as needed (1/2 to 1 cup)

Finish kneeding (about 5 min)

Pull away from pan and coat with oil and let rise double

Put in 4 pans and let rise

350 for 20 minutes

Blueberry French Toast Cobbler

Marcine Mason made this for us for breakfast....yum!


4 eggs 

1/2 cup milk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
10 slices day old French bread (3/4 inch thick)
4 1/2 cups unsweetened frozen blueberries
1/2 cup sugar
2 tablespoons butter or margarine, melted
1 teaspoon cornstarch
1 teaspoon ground cinnamon
1 tablespoon butter or margarine, softened

In a bowl, beat eggs, milk, vanilla and baking powder until smooth. Pour into a large shallow baking dish. Add bread slices, turning once to coat. Cover and chill for 8 hours or overnight. combine blueberries, sugar, melted butter, cornstarch and cinnamon. Pour into a greased 13x9 inch baking pan. Cover and chill 8 hours or overnight.

Remove both pans from refrigerator 30 minutes before baking. Place prepared bread on top of blueberry mixture. Spread softened butter on top. Bake, uncovered, at 400 F for 20-25 minutes or until toast is golden brown and blueberries are bubbly.

Yield: 6-8 servings.