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Stuffed
French Toast
Filling:
1 pkg. (8 oz) cream cheese, softened
1 tablespoon sugar
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
French Toast:
4 eggs, lightly beaten
½ cup milk
2 teaspoons vanilla
16 slices French or Italian bread (1/2 inch thick)
Syrup:
½ cup water
¼ cup Vermont maple syrup
2 tablespoons sugar
1 tablespoon cornstarch
1½ cup fresh or frozen blueberries
Directions:
1. In a medium mixing bowl, beat cream cheese, sugar,
orange peel and cinnamon until smooth; set aside.
2. In a shallow bowl, combine eggs, milk and vanilla.
Spread filling mixture on both slices of bread; press
the bread together.
3. Dip bread in egg mixture on both sides, fry on a
greased hot griddle for 3-4 minutes per side or until
golden brown.
4. For syrup - combine water, maple syrup, sugar and
cornstarch in a medium saucepan. Bring to a boil; boil 2
minutes to thicken. Reduce heat; add blueberries and
simmer 5-7 minutes or until berries are tender. Serve
over French toast.
Serves 4 (1½ cups syrup)
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Pumpkin-Nut
Muffins
Ingredients
2 eggs, beaten
1-1/2 cups sugar
1 cup canned or cooked mashed pumpkin
½ cup vegetable oil
1/3 cup water
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup chopped walnuts
1. Pre-heat oven
to 350º.
2. In a large bowl, mix eggs, sugar, pumpkin, oil and water.
3. In a medium bowl, combine flour, cinnamon, baking soda,
baking powder and salt.
4. Stir dry ingredients into pumpkin mixture; mix well. Fold in
nuts.
5. Fill greased or paper-lined muffin cups ½ - ¾ full.
6. For regular-sized muffins bake for 20-25 minutes or until
muffins test done. For jumbo-sized muffins bake for 30-35
minutes or until muffins test done. Do not over bake. Cool on
wire rack.
Yield: 12 regular-sized muffins or 8 Jumbo-sized muffins
Note - These muffins freeze well.
Baked Pears
Ingredients
4 pears, pealed, halved and cored
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
¼ cup brown sugar
1 tablespoon flour
2 tablespoon butter, chilled
½ cup fresh or frozen raspberries
Cooking spray
Sugar to taste
Vanilla Yogurt
1. Preheat oven to
350º
2. Spray baking dish with cooking spray
3. Mix cinnamon, nutmeg, flour and brown sugar together. Cut in
butter until the topping becomes crumbly.
4. Place pear halves in the baking dish, sprinkle with the
toping. Bake for 20 to 25 minutes.
5. While the pears are baking, set aside a few berries for a
garnish. Heat the remaining berries in a small saucepan over
medium heat to a simmer. Cook, stirring occasionally until the
berries are broken down. Place a strainer over a bowl and pour
berries through to remove seeds. Add sugar as needed to taste.
6. Place each pear half on a small plate. Place a dollop of
yogurt on one side of the pear and some raspberry sauce on the
other side. Enjoy!
Serves 8
