Paula Deen Cranberry Syrup Recipe Recipe Fo

BANANA-NUT OAT PANCAKES WITH VANILLA MAPLE SYRUP

Steps:

• In a small bowl, stir together oats and buttermilk; let stand for 20 minutes.
• In a large bowl, whisk together flour and next 5 ingredients. In another small bowl, whisk together eggs, milk, and extract. Stir egg mixture and oat mixture into flour mixture just until combined; fold in banana and walnuts.
• Spray a large griddle or nonstick skillet with cooking spray, and heat over medium heat. Drop batter by ½ cupfuls onto hot pan, and cook for 3 to 4 minutes or until edges are dry and bubbles form in center of pancakes. Turn and cook for 1 to 2 minutes or until browned.
• Meanwhile, in a small saucepan, heat maple syrup and reserved vanilla bean seeds over low heat until warm and fragrant (do not let boil). Serve with pancakes. Garnish with banana and walnuts, if desired.

PAULA DEEN'S BAKED FRENCH TOAST CASSEROLE-RASBERRY SYRUP

Steps:

• Slice French bread into 20 slices, 1-inch thick each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9X13 casserole dish in 2 rows, overlapping the slices.
• In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
• The next day, preheat oven to 350 degrees F. Spread Praline Topping evenly over the bread and bake for 45 minutes, until puffed and lightly golden. Serve with Raspberry Syrup.
• Praline Topping:.
• Combine all ingredients in a medium bowl and blend well. Spread over bread as directed above.
• Raspberry Syrup:.
• Combine ingredients in a small saucepan and place over medium heat. Stir until warm and thinned out like syrup.