Maple Fudge

I am annoyed with myself as I forgot to take pictures of the maple fudge I made Michael for our Anniversary February 1st. But I do want to get the recipe down as the first batch I made at Christmas - although very tasty was a little crumbly. So this time it was PERFECT!

1 can sweetened condensed milk
1 cup brown sugar
1 1/4 cups butterscotch chips
2 sticks of butter
3 teaspoons maple extract

Place all ingredients except the maple extract into a 2-quart microwave safe mixing bowl and microwave on high for 10 minutes, stopping and stirring every 2 minutes. THE MIXTURE IS VERY HOT - so be CAREFUL! Let cool slightly and then beat with a mixer for 2 minutes. Add the extract and beat for another 3 to 4 minutes. It almost looks caramel in texture but it does come out fudge consistency.

Spread mixture into a parchment paper-lined 8 x 8 inch square pan or you can also just butter the pan really well. I have done fudge both ways and it works fine. Chill to set and then cut into squares. I think it was close to 60 to 64 squares.

Cinnamon Oat Bread Plus Creme Brulee French Toast

Cinnamon Oat Bread

1 1/4 cup warm milk
3 cups bread flour
3/4 cup oats
3 tablespoons brown sugar, packed
3 tablespoons maple syrup
1 tsp vanilla
1 1/2 teaspoon salt
1 1/2 teaspoon cinnamon
1/4 tsp fresh grated nutmeg
2 tablespoons margarine
1 1/2 teaspoon bread machine yeast

Add ingredients to bread machine pan in the order suggested by manufacturer.
Recommended cycle: basic/white bread cycle; light color setting. But I did it on the dough as I wanted to make creme brulee French toast. This bread though is good all on its own especially as toast.

I haven't ever taken a picture of it. I really need to but we always dive in before I think of it. It is just so tasty. This is a low-fat recipe but I am sure if you don't like the fat-free/low-fat ingredients could be substituted for regular.

Creme Brulee French Toast

Ingredients:
* 3 tablespoons low- or no-trans fat margarine or butter
* 5 tablespoons reduced-calorie or no-sugar added pancake syrup
* 1/3 cup packed brown sugar
* 2 tablespoons plus 2 teaspoons Grand Marnier (or other orange liqueur), divided (or any other liquor that you would like the flavor of)
* At least 8 (1 inch thick) slices of French or sourdough bread (you might need more to cover the bottom of the pan depending on the size of your bread)
* 3 large eggs
* 1/2 cup egg substitute (or 2 eggs)
* 1 1/2 cups fat-free half-and-half
* 1 teaspoon vanilla extract
* 1/4 teaspoon salt
* Garnish/Toppings: fresh strawberries or other berries and a dollop of light whipped cream or Light Cool Whip or maple syrup.

Preparation:
1. Coat a 9x13-inch baking dish with canola cooking spray. Melt margarine or butter in a small nonstick saucepan over medium heat. Mix in reduced-calorie pancake syrup, brown sugar, and 2 tablespoons Grand Marnier, stirring until sugar is dissolved. Pour the mixture into the prepared baking dish.
2. Remove crusts from bread and arrange slices in the baking dish in a single layer on top of the brown sugar mixture (enough slices to cover the bottom of the pan...I cut the pieces to make it fit all through the pan).
3. In small bowl, whisk together eggs, egg substitute, fat-free half-and-half, vanilla extract, 2 teaspoons Grand Marnier, and salt. Pour mixture evenly over the bread. Cover well and chill at least 8 hours or overnight.
4. Preheat oven to 350°F. Remove the dish from the refrigerator and bring to room temperature.
5. Bake uncovered 35 to 40 minutes until puffed and lightly browned. Serve with fresh fruit and a dollop of light whipped cream if desired.