Overnight French Toast

4	eggs
1/2	cup half-and-half or milk
1/3	cup orange juice
3	tablespoons orange-flavored liqueur or orange juice
2	tablespoons sugar
1/4	teaspoon vanilla
1/4	teaspoon salt
16	slices French bread, each 3/4 inch thick
Glorious Orange Sauce
1/2	cup butter or margarine
1/3	cup sugar
1/3	cup frozen orange juice concentrate, thawed
1/4	cup pomegranate seeds, if desired

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1.	In small bowl, beat eggs, half-and-half, orange juice, liqueur, 2 tablespoons sugar, the vanilla and salt with fork. Dip bread into egg mixture, soaking thoroughly; place in ungreased rectangular pan, 15x10x1 inches. Pour any remaining egg mixture over bread. Cover loosely and refrigerate at least 8 hours but no longer than 24 hours.
2.	In 1-quart saucepan, melt butter over medium heat. Add 1/3 cup sugar and the orange juice concentrate, stirring until sugar is dissolved. Remove from heat; cool slightly. Beat with wire whisk until thick and shiny. Stir in pomegranate seeds. Keep warm.
3.	Heat griddle to 375°F or heat skillet over medium heat; grease with butter. Cook bread 4 to 5 minutes on each side or until golden brown. Serve with sauce.

Cinnamon Batter-Dipped French Toast

2	cups Original Bisquick® mix
1 1/4	cups milk
2	teaspoons ground cinnamon
1	teaspoon vanilla
2	eggs
10	slices bread
	Powdered sugar, if desired
	Maple syrup, if desired

1.	Heat griddle or skillet; grease if necessary.
2.	In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle.
3.	Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup.

Peanut Butter Silk Pie

This peanut butter silk pie has a graham cracker crust, a thin layer
of fudge, and a cream cheese - peanut butter filling. Make this
special and delicious dessert for any occasion. This recipe uses
chocolate fudge cooked to soft ball stage, but you can use your own
favorite fudge recipe.

graham cracker crust for 9-inch pie*
Fudge Layer
1 cup granulated sugar
2 ounces bittersweet chocolate
1/3 cup evaporated milk
1 tablespoon corn syrup
1 heaping tablespoon peanut butter
Filling
8 ounces cream cheese
1/2 cup peanut butter
1 cup powdered sugar
1 tsp. vanilla
1/2 cup milk
2 cups whipped topping
*Purchase a large graham cracker crust or make your own:

Mix 1 1/4 cups graham cracker crumbs with 1/4 cup sugar and 1/3 cup
melted butter or margarine; pat into a 9-inch pie plate and chill for
about 30 minutes before filling. If a crispier crust is desired, bake
at 375° for about 7 minutes before filling.

In a medium saucepan, cook sugar, chocolate, milk, corn syrup
together, stirring occasionally, to the soft ball stage (see below),
or about 234° to 240° on a candy thermometer. Remove from heat; stir
in peanut butter. Beat lightly for a few minutes; pour into bottom of
pie crust. Chill thoroughly before filling.

In a large mixing bowl, beat cream cheese with peanut butter,
powdered sugar and milk. Fold in whipped topping until well blended.
Spoon into fudge-layered pie crust and garnish with chocolate curls
and/or chopped peanuts. Chill thoroughly before serving.