French Toast Casserole
1 eight oz. loaf of French Bread
8 eggs
2 c. milk
2 c. half and half
2 tsp vanilla
1/2 tsp cinnamon
Slice bread in 1" slices. Place in 9X13 pan, mix remaining
ingredients and pour over bread. Refrigerate overnight.
In morning mix following and pour over bread:
3/4 c. butter
1 1/2 c. brown sugar
1 1/2 c. chopped pecans
Bake for 50 min at 350 degrees.

Grandma Em's Cornbread
(this is wonderful buttered hot with maple syrup, with fried potatoes and onion,
or in a glass of cold buttermilk, or you can eat it with a meal.)
1 1/2 c. Self rising cornmeal
1/2 c. Flour
1/4 c. Melted shortening
1 egg
enough milk or buttermilk to make a stiff, but mixable dough.
Mix all together and put in oiled heavy pan (I use a black cast iron skillet) Bake at 350 until golden brown.

Golden Yeast Rolls
(from the Prudhomme Family Cookbook)
these are as good as cake
Homemade Yeast Rolls
2 c hot milk
1 T. sugar
2 1/8 tsp. salt
2 (1/4 oz) PACKAGES DRY YEAST
6 1/2 c all-purpose flour, in all
6 T unsalted butter, melted
1/4 tsp. vanilla extract
1 T vegetable oil
   In a large bowl combine the hot milk, sugar, salt and yeast.  Let  sit 5-10 min., stir until yeast granules are thoroughly dissolved.   Add 2 c. of the flour, 5 T. of the butter, and the vanilla.  Mix by hand until well blended and most of the flour lumps are broken up. Let sit about 15 min.  Ad 3 1/2 c more of flour and mix a few seconds by hand until blended, then continue mixing vigorously for 1 min more.
   Turn out onto a surface floured with the remaining 1 c. of flour.  Knead by hand (or you can use dough hooks) for about 2 min.  Form into a smooth ball and place in a large clean bowl.  Drizzle the oil on top of the dough and knead in the bowl about 30 seconds more; form dough again into a smooth ball.   Cover with a dry towel. Let stand in a warm place until doubled in size, about 1 hr. 
  Punch down dough and divide into 12 equal portions (about 3 3/4 oz each).  Roll dough by hand into balls, making tops smooth by stretching dough and tucking edges under.  Place in a greased 13 X 9 inch baking pan, pressing rolls down to fit snugly against each almost doubled in size, about 50 min.
    Bake at 425 until golden brown on top, , about 20-25 min.  Rotate pan, reduce heat to 300 and bake until done, about 15 min more.  
Remove from oven, and sprinkle a few drops of water on tops of rolls to soften the crust.  Brush tops with the remaining 1 T butter.  Let cool 5-10 min before removing from pan, then turn rolls over onto a 0platter.  You can serve them piping hot, but they are good the next day.