Everything But The Sink Bread Recipes

Steps:

• Caramel sauce: Heat the sugar in a heavy saucepan over low heat, stirring occasionally for about 7 minutes. It will slowly turn golden brown. Carefully whisk in the whipping cream. Add butter and vanilla extract and cook for 1 more minute. Can be stored up to 2 weeks, if covered tightly and refrigerated.
• Scoop ice cream into 4 ice cream sundae bowls. Top with the crushed cookies, chocolate chips, chopped pecans and caramel sauce.

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, whisk together grapeseed oil, salt and pepper, to taste. Add the squash, carrots, onions, garlic and potatoes, tossing to coat. Put the coated vegetables on a sheet pan, and roast until the onions are translucent, about 20 to 25 minutes.
• Meanwhile, in large stock pot, over medium heat add the stock, beans, bay leaf, thyme, and cook for 10 minutes, stirring occasionally. With a hand blender pulse stock and bean mixture until the beans are slightly pureed. Remove the vegetables from oven and add to pot, then stir in the broccoli and tomatoes. Cook until all the vegetables are cooked through, about 30 to 35 minutes.

Steps:

• Preheat oven to 350°F
• Grease 13X9-inch baking pan.
• Press dough into prepared pan.
• Bake 13 minutes.
• Remove from oven.
• Drop teaspoonfuls of marshmallow creme and peanut butter over hot cookie base.
• Bake 1 minute.
• Carefully spread marshmallow creme and peanut butter over cookie base.
• Sprinkle with cereal and chocolate pieces. Bake 7 minutes.
• Cool completely in pan on wire rack.
• Cut into bars.

Steps:

• Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla.
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined.
• Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes.
• Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Steps:

• Heat Oven to 350.
• In a small bowl whisk together flour, baking powder, baking soda, and salt.
• In a large bowl beat together butter, sugar, eggs, and milk until smooth and creamy.
• Beat flour mixture into wet ingredients on low speed just until combined.
• Stir in mashed bananas.
• Fold in walnuts, chocolate & white chocolate chips, coconut, and cherries.
• Pour mixture into 2 well greased loaf pans.
• Bake in 350 degree oven for approximately 1 hour until toothpick inserted in center tests clean.
• Cool in pan on wire rack.