Stuffed French Toast with Raspberry Sauce

This is a great dish to serve for Father's Day! (It's a bit high effort for breakfast, so I save it for special occasions.)


1 8-oz. package cream cheese
1/4 c. peach preserves (or apricot)
1 t. vanilla
1/4 c. chopped walnuts or pecans
2 T. Bailey's Irish cream, optional
8 slices Texas-style thick bread
1/2 c. apple juice
1/2 c. orange juice
1/2 c. puréed and strained frozen raspberries
1/4 c. white corn syrup
2 T. water
1 T. cornstarch
3 large eggs, beaten
3/4 c. half and half
1 t. vanilla
1 T. Frangelico liqueur, optional
1/4 c. vegetable oil
fresh fruit, such as apple slices or grapes
powdered sugar
mint leaves for garnish

Make filling by combining softened cream cheese, peach preserves, a teaspoon of vanilla, nuts and Irish cream, if using. Beat with an electric mixer until smooth.

Spread filling on four slices of bread, covering completely to edges. Top with remaining slices and gently push together. Refrigerate.

To make the sauce, place apple and orange juices and raspberries in pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to sauce and cook until slightly thickened. Set aside.

Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak.

Heat oil in a nonstick sauté pan, and cook bread until brown. Keep warm while browning remaining slices.

To serve, cut bread diagonally in quarters. Pour a little sauce in each plate and stand toast wedges upright around the sauce. Arrange fruit on plate. Lightly sprinkle with powdered sugar, and garnish with mint leaves.

*I don't bother with the two different liqueurs. I just use whatever I have on hand – usually some kind of brandy.

Fabulous Granola

3 ¼ cups Oats (Old Fashioned or Quick—any combination)
1 ¼ cup white wheat flour-freshly ground if possible
1 1/3 cup shredded coconut
¼ cup flax seed (optional)
1 cup or more coarsely chopped almonds and/or pecans
1 cup brown sugar
1 stick butter
1/3 cup water
½ tsp salt
1 tsp vanilla
½ tsp cinnamon
½ tsp cardamom

Preheat oven to 300. In a large mixing bowl combine the oats, flour, flax seed, coconut and nuts. Set aside. In a saucepan over medium heat, combine brown sugar, butter, and water and heat until the butter has melted and the mixture is bubbly. Using a wooden spoon, stir the mixture together until smooth, and then stir in the salt, vanilla and spices. Pour mixture over the oats mixture and stir will to coat. Let stand for about 10 minutes.

Spread mixture on a large baking sheet, separating it into irregular clumps with your fingers, and allowing space between clumps for the hot air to circulate. Slide it into the middle of the oven and bake until the top is golden brown, about 15 minutes. Remove from the oven and stir to break up the mixture into medium sized clumps. Return to the oven and bake again for 15 minutes before stirring again. Bake for another 15 minutes or until the granola is uniform golden brown and completely dry—this usually takes me about 45 minutes. Cool completely on a wire rack. Store in an air tight container.

(I wish I had taken a picture of it when it was in the oven. For some reason, it smelled like Thanksgiving and I looooved it.)

I got this recipe from sisterscafe.blogspot.com and they have many others that I want to try!

Gâteau au Yaourt (Yogurt Cake)

I made this delicious cake last week and I'm sure I will make it again repeatedly. As a bonus, it is fast and easy!

The recipe comes from Clotilde Dusoulier's Chocolate & Zucchini, and she says:

"The basic yogurt cake recipe can be tinkered with endlessly. You can add citrus juice or zest to the batter; fold in berries, chocolate chips, or nuts; substitute ground almonds or cocoa powder for part of the flour; cut the cake in two and spread raspberry jam, lemon curd, or ganache in the middle; or dress the cake with whatever frosting or glaze you like. . . but every time I go back to the original, unadulterated gâteau au yaourt, I am reminded [of] its delightful simplicity."

I just had a piece for breakfast with some hot chocolate and it was simply divine.

80 ml vegetable oil
250g plain unsweetened yogurt, preferably whole milk
200g sugar
2 large eggs
1 t. pure vanilla extract
1 T. light or amber rum (optional -- I didn't have any, so I increased the vanilla)
240g flour
1 1/2 t. baking powder
1 t. baking soda
a good pinch of fine sea salt

Preheat the oven to 180º C. Grease the sides of a 25cm round cake pan or springform pan and line the bottom with parchment paper.

In a large mixing bowl, whisk together the yogurt and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla, oil, and rum, if using, and whisk again.

In another bowl, sift together the flour, baking powder, baking soda, and salt. (I confess I skipped this step!) Pour the flour mixture into the yogurt mixture, and whisk until just combined.

Pour the batter into the prepared pan and bake for 35-40 minutes, until the top is golden brown and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you're using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Grandma's Bran Muffins

4 c. Bran Buds
2 c. All Bran
2 c. chopped dates
2 c. boiling water
1 c. butter or margarine
2 1/2 c. sugar
4 eggs
2 T (scant) baking soda
1 quart buttermilk
5 c. flour

Combine cereals and dates in a very large bowl and pour boiling water over. Let cool.

Cream together butter, sugar, and eggs and add to cereal mixture.

Combine buttermilk and baking soda and add alternately with flour.

Bake at 400 degrees for about 15 minutes.

*This mixture may be kept in the refrigerator for up to 6 weeks -- bake as needed.

Gingerbread Scones

2 c. flour
1/3 c. firmly packed dark brown sugar
2 t. baking powder
1/8 t. baking soda
1/2 t. ground ginger
1/2 t. cinnamon
1/8 t. ground cloves
1/8 t. ground nutmeg
1/2 t. salt
1/3 c. butter, chilled
1 large egg
3 T. molasses
3 T. milk
1 t. vanilla

Preheat oven to 375 degrees. Lightly butter a 10" diameter circle in the center of a baking sheet.

Stir together the flour, brown sugar, baking powder, baking soda, spices, and salt. Cut the butter into 1/2" cubes and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, stir together the egg, molasses, milk and vanilla. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky.

With lightly floured hands, pat the dough into an 8" circle in the center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake 20-25 minutes or until a toothpick inserted into the center comes out clean.

Remove baking sheet to a wire rack and cool for 5 minutes. Transfer scones with a spatula to the wire rack to cool. Recut into wedges, if necessary.

Serve with Maple Butter:

1/4 c. butter, softened
2 t. maple syrup
2 drops maple extract (optional)

Stir together the butter, maple syrup, and maple extract, if desired, until combined. Serve the butter immediately or cover and refrigerate. To serve, let stand for 15 minutes at room temperature to soften.

Orange Poppy Seed Scones

2 1/4 c. flour
1/2 c. sugar
1/4 c. poppy seeds
1 t. cream of tartar
3/4 t. baking soda
1/2 t. salt
1/2 c. butter, chilled
1/4 c. orange juice
1 large egg
1/4 t. grated orange zest
1 egg white mixed with 1/2 t. water for glaze (optional)

Preheat oven to 375 degrees. Lightly butter a 10" diameter circle in center of a baking sheet.

Stir together the flour, sugar, poppy seeds, cream of tartar, baking soda, and salt. Cut the butter into 1/2" cubes and cut in with a pastry blender or two knives until mixture resembles coarse crumbs. In a small bowl, stir together the juice, egg, and orange zest. Add the juice mixture to the flour mixture and stir to combine. The dough will be sticky.

With lightly floured hands, pat the dough into a 9" diameter circle in the center of prepared baking sheet. If desired, brush the egg mixture over the top of the dough. With a serrated knife, cut into 8 wedges. Bake for 20-25 minutes, or until the top is lightly browned and a cake tester or toothpick inserted into the center of scone comes out clean.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.

Serve with citrus curd and whipped cream.

Apricot, White Chocolate, and Walnut Scones

Years ago, Marc bought me a little cookbook called Simply Scones that has provided lovely fare for many a tea party and shower. These are traditional English scones and they are delicious and easy to make!

2 c. flour
1/3 c. sugar
2 t. baking powder
1/2 t. salt
1/4 c. butter, chilled
1/2 c. heavy (whipping) cream
1 large egg
1 1/2 t. vanilla extract
6 oz. white chocolate chips
1 c. toasted coarsely broken walnuts
1 c. chopped dried apricots

Preheat oven to 375 degrees.

Stir together flour, sugar, baking powder, and salt. Cut the butter into 1/2" cubes and distribute them over the flour mixture. Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs. In a small bowl, stir together the cream, egg, and vanilla. Add the cream mixture to the flour mixture and knead until combined. Knead in the white chocolate, walnuts, and apricots.

Pat the dough into a 9" circle in the center of an ungreased baking sheet. With a serrated knife, cut circle into 8 wedges. Bake for 15-20 minutes, or until the top is lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Recut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container.

For the ultimate decadence, serve with whipped cream and lemon or citrus curd.

Stuffed French Toast

This is a fancy French toast that I have made a few times for Father's Day. (because I don't actually like French toast, but Marc loves it)

8 oz. cream cheese
1/4 c. peach preserves
1 t. vanilla
1/4 c. chopped walnuts (I use pecans)
2 T. Bailey's Irish cream, optional
8 slices Texas-style thick bread
1/2 c. apple juice
1/2 c. orange juice
1/2 c. puréed and strained frozen raspberries
1/4 c. light corn syrup
2 T. water
1 T. cornstarch
3 large eggs, beaten
3/4 c. half and half
1 T. vanilla
1 T. Frangelico liqueur, optional
1/4 c. vegetable oil
fresh fruit, such as apple slices or grapes
powdered sugar
mint leaves for garnish

Make filling by combining cream cheese, peach preserves, a teaspoon of vanilla, nuts, and Irish cream. Beat until smooth.

To make sauce, place apple and orange juices and raspberries in a pan. Add corn syrup and simmer gently. Combine water and cornstarch; add to saue and cook until slightly thickened. Set aside.

Spread filling on half of bread slices and top with remaining slices.

Combine eggs, half and half, vanilla and liqueur. Dip bread in egg mixture, completely covering, but do not soak.

Heat oil in a nonstick sauté pan, and cook bread until brown. Keep warm while browning remaining slices.

To serve, cut French toast diagonally in quarters. Pour a little sauce on each plate and stand toast wedges upright around the sauce. Arrange fruit on plate. Lightly sprinkle toast with powdered sugar, and garnish with mint leaves.

Linda's Orange Cream Cheese Biscuits

{I've made these for Christmas breakfast.}

2 pkgs. Extra-large buttermilk biscuits
sugar
1/2 pkg. cream cheese
juice and zest of 1 orange
butter
powdered sugar

Open each biscuit and put a dab of cream cheese inside; pinch closed.

Dip each biscuit in melted butter and then in sugar that has orange zest mixed with it.

Stack the biscuits upright in a lightly greased Bundt pan and drizzle with any remaining melted butter.

Bake at 350 degrees until browned.

Make a glaze of orange juice and powdered sugar. Unmold biscuits onto a large plate or platter and pour glaze over while biscuits are still hot. Dazzle your family and friends!

Grandma's Sweet Roll Dough

2 T yeast
1/2 c. warm water
1/2 c. + 2 t. sugar
1 cube butter
2 c. water
2/3 c. powdered milk
2 t. salt
7 c. flour
2 eggs

Dissolve yeast in 1/2 c. warm water with 2 t. sugar.

Melt butter; add 2 c. water and powdered milk.

Put milk mixture, 1/2 c. sugar, and salt in mixer. Add 3 c. flour and beat well.

Add yeast and beat well.

Add eggs and beat very well.

Add another 4 c. flour and mix.

Let rise 2 times (45 minutes each).

Form into loaves of cinnamon bread or rolls.

Bake 20-25 minutes at 375 degrees. Brush bread with butter after baking.


*For caramel rolls, place a generous amount of brown sugar in the bottom of a cake pan. Dot with butter and sprinkle with pecans. Roll out dough with butter and brown sugar and form into rolls. Place in prepared pan. Turn out of pan after baking onto a wire rack.

*Generously frost cinnamon rolls after baking!

Banana Chocolate Chip Muffins

1 stick of butter, melted
3 very ripe bananas
1 egg
1/4 c. milk

1 1/2 c. flour
2/3 c. sugar
1 1/2 t. baking powder
1/2 t. salt
3/4 c. chocolate chips

Melt butter in a small, microwave-safe bowl. Mash bananas with butter. Add egg and milk and stir well.

Combine flour, sugar, baking powder and salt in a medium bowl. Add banana mixture and stir just until mixed. Stir in chocolate chips, and spoon batter into a muffin tin.

Bake at 350 degrees for 25 minutes or until lightly browned. Makes 12 muffins.

Shannon's grandpa's homemade granola

3 c. rolled oats
1/2 c. wheat germ
1/2 c. sunflower seeds
1/4 c. sesame seeds
1/4 c. chopped pecans
1/2 c. brown sugar
1/2 t. cinnamon
1/3 c. oil
1/2 c. honey
1 t. vanilla

Mix dry ingredients. Add oil and vanilla.

Bake at 350 degrees for 20 minutes.

After baking, mix in 1/2 . dried cranberries, if desired.