Holiday Morning French Toast

1 cup brown sugar
½ cup melted butter
3 tsp cinnamon, divided
3 tart apples (Granny Smith)
1 loaf French bread, cut into 1” slices
6 eggs
1-½ cups milk
1 Tbsp vanilla
*Combine brown sugar, butter and 1 tsp cinnamon in 9x13” pan. Add apples, sliced thin. Toss to coat. Spread in baking dish and arrange bread on top. Mix eggs, milk, vanilla and 2 tsp cinnamon. Pour over bread. Refrigerate overnight, covered with foil. Next morning, bake at 375˚ covered with foil for 40 minutes. Uncover and bake 15 minutes more. Let stand 5 minutes before serving.

Cranberry Punch

2- 48 ounces bottles cranberry juice
1- 48 ounce bottle Cran-Raspberry juice
1- 33.8 ounce bottle ginger ale
1- 740 ml. bottle non-alcoholic white grape juice
1-½ cups vodka
* Mix all ingredients except ginger ale. Chill. Pour into punch bowl and add ginger ale just before serving.

December Cider

12 oz frozen apple juice, undiluted
12 oz frozen Cran-Apple juice, undiluted
6 oz frozen lemonade, undiluted
5 sticks cinnamon
1 teaspoon ground nutmeg
7 whole cloves
6-12 ounce cans water
*Mix well and heat. May add rum or cinnamon schnapps.

Christmas Punch

1 cup sugar
1 cup water
4 cups cranberry juice
1-½ cups lemon juice
2 cups orange juice
2 cups unsweetened pineapple juice
2-28 ounce bottle ginger ale
* Combine sugar and water. Bring to boil stirring until sugar is dissolved. Cover and boil over low heat for 3 minutes without stirring. Combine this syrup and fruit juices. Chill thoroughly. Just before serving, pour into punch bowl and add ginger ale.