Whisk together 1 egg, 1/2 teaspoon vanilla and a splash of milk.  Spread raspberry jam between 2 slices of bread, dip in egg mixture.  Cook in greased skillet 5 minutes, turning once.  Top with whipped cream and raspberry syrup, if desired.

For this recipe you will need:

• 3/4 cup milk
• 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon grated lemon peel

For the glaze you will need:

• 1/2 cup confectioner’s sugar
• 1 tablespoon lemon juice

Directions:

1)  In a microwave-safe bowl, combine milk and thyme.  Microwave, uncovered, on high for 1 to 2 minutes or until bubbly; cover and let stand for 5 minutes.  Cool to room temperature.

2)  In a large mixing bowl, cream butter and sugar.  Add eggs, one at a time beating well after each addition.  Combine the flour, baking powder and salt; add to creamed mixture alternately with reserved Pour milk mixture.  Stir in lemon juice and lemon peel.

3)  Pour into a greased 9-in. x 5-in. x 3-in. loaf pan.  Bake a at 350° for 40-45 minutes or until toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

4)  In a small bowl, combine glaze ingredients until smooth; drizzle over bread.

You will need:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 1/4 cup sour cream
• 2 1/3 cups mashed overripe bananas

Procedure:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Add sour cream then mix.  Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.