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.

Tagine d'Agneau aux Poires (Lamb Tagine with Pears)

From the Chocolate & Zucchini cookbook
Serves 6

1 T. olive oil
700g boneless lamb shoulder, cut into 3cm cubes and patted dry with paper towels
fine sea salt
500g yellow onions, about 3 medium
2 garlic cloves
a pinch of saffron threads
1/2 t. whole cumin seeds
1/2 t. ground cinnamon
1/2 t. ground ginger
1/4 t. freshly ground nutmeg
1/4 t. freshly ground pepper
a good pinch of ground chile powder
100g whole blanched almonds
15g unsalted butter
4 ripe pears, peeled, cored and quartered (choose a variety that will hold its shape when cooked, such as Conference or William)

Heat the olive oil over medium heat in a large heavy pot or Dutch oven. Arrange half of the meat in a single layer over the bottom of the pot without crowding. Cook for 4 minutes on each side, until the meat starts to brown. Season with salt, set aside on a plate, and repeat with remaining meat.

While meat is browning, peel and slice the onions. Peel and mince garlic. Once all meat is browned and set aside, combine onions, garlic, and 1 T. water in the pot. Cook over med. heat for 10 minutes, until softened, stirring regularly. Add the meat, sprinkle with spices, stir, and cook for 2 minutes, until fragrant. Pour in hot water halfway up the meat. Bring to a simmer, cover, and lower the heat to med. low. Cook for 2 hours, stirring occasionally, until the meat is very tender.

While the meat is simmering, toast the almonds in a large dry frying pan until golden and fragrant, and set aside. In the same pan, melt the butter over med. heat until it starts to sizzle. Add the quartered pears and toss gently to coat. Lower the heat to med. low, cover, and cook 12 minutes, until the pears are cooked through and slightly translucent. Keep warm.

Remove the lid from the pot, turn the heat up to med. high, and cook uncovered for 10-15 minutes, stirring regularly, until the sauce is thick enough to cling to the meat. Taste the sauce and adjust the seasoning. Transfer the meat and sauce to a serving dish. Surround with the pears, sprinkle with toasted almonds, and serve with couscous.

Note: If you're at all excited about Moroccan cooking, you may want to add ras el hanout, a complex mix of spices, to your spice rack. If you are able to find it, use 2 t. in this recipe, in place of the cumin, cinnamon, ginger, nutmeg, and pepper.

Citrus Curd

The perfect scone accompaniment!

2 large eggs plus 2 large yolks
3/4 c. sugar
1/3 c. freshly squeezed lemon juice
1/3 c. freshly squeezed orange juice
1 t. grated lemon zest
1 t. grated orange zest
few grains of salt
1/3 c. butter, chilled

In a heavy-bottomed medium saucepan, whisk together the eggs and yolks to combine. Whisk in the sugar, lemon juice, orange juice, lemon peel, orange peel, and salt. Cut the butter into 1/2" cubes and add to the saucepan. Stirring constantly, cook the mixture just until it comes to a boil and thickens. Do not overcook as it will curdle.

Pour the mixture into a heatproof glass container. Cover the surface with plastic wrap and refrigerate.

Makes approximately 2 cups.

Fresh Berry Crumb Pie

I got this recipe from a ward cookbook in Seattle. The easiest way to make a fruit pie!

1 c. hazelnuts or almonds (I always use slivered almonds -- no skins to contend with)
2 c. flour
1 c. sugar
3/4 c. butter, chilled
1 1/2 T. cornstarch
2 pints fresh berries (I always use raspberries)

Create the crumb crust/topping by spreading the nuts in a pan. Roast at 350 degrees for 10 minutes. Remove to a cloth towel, rub off and discard skins. Grind the nuts finely in a food processor for 10 seconds.

Mix the nuts, flour and 1/2 c. sugar in a large bowl and then cut in the butter until coarse crumbs form. Press 1/2 of the mixture by hand into the bottom and sides of a 8-9" tart pan (or pie plate).

In a separate bowl, mix 1/2 c. sugar and cornstarch and then fold in the berries. Spoon berry mixture onto the crumb crust. Use the remaining half crumb mix to sprinkle over the berry mixture.

Bake at 450 degrees for 30 minutes or until topping is golden and filling is bubbly. Cool for 10 minutes on a wire rack and serve warm with vanilla ice cream.

Rustic Turkey Tart

My sister-in-law Michelle passed this recipe on from Cook's Country magazine.

**Marc made it with chicken, because that's what we had. He then informed me that he doesn't like turkey in things, only plain. Well, alright, then.

1 9" prepared pie dough (they recommend Pillsbury Just Unroll crust)
1 1/2 c. cooked turkey (or chicken) breast, cut into bite-sized pieces
3/4 c. crumbled blue cheese
2 firm pears, peeled, cored and diced
1/4 c. pecans, toasted and chopped
1/4 c. dried cranberries
1 c. sour cream
3 T. heavy cream
1 T. minced fresh thyme (or 1 t. dried)
salt and pepper

Adjust oven rack to middle position and heat oven to 425 degrees. Gently press pie crust into 9" tart pan and trim excess dough with a knife. Prick bottom of dough all over with fork tines. Bake until lightly browned, about 15 minutes; cool.

Combine turkey, 1/2 c. cheese, pears, pecans, cranberries, sour cream, heavy cream, and thyme in a large bowl; season with salt and pepper. Transfer turkey mixture to cooled pie crust, then sprinkle with remaining cheese.

Bake until crust is golden brown and cheese is melted, about 20 minutes. Let cool 10-15 minutes. Serve warm or at room temperature. (Tart can be refrigerated for 24 hours. Bring to room temperature before serving.)

Apricot Chicken

from Better Homes & Gardens

**This is one of those recipes that I make when I don't want to go shopping, I usually have the ingredients on hand.

6 chicken breasts
21 oz. canned apricot pie filling (I usually just use apricot jam)
1 T. lemon juice
1/2 t. salt
1/2 t. ground nutmeg (fresh ground is heavenly)
1/2 c. pecan halves
hot cooked rice

Arrange chicken breasts in a 9x13 baking dish. Sprinkle with a little salt and pepper.

Combine apricot jam, lemon juice, 1/2 t. salt, and nutmeg in a bowl. Stir in pecans. Pour apricot mixture over chicken pieces. Cover and bake in a 375 degree oven for 55 to 60 minutes or until chicken is tender.

Arrange chicken on rice; spoon apricot mixture atop. Serves 6.

Miriam's Mulligatawny Soup

1 large onion, chopped
3-4 carrots, peeled and sliced
2 stalks celery, diced
2 medium apples, cored and diced
1 c. diced cooked chicken
4-6 c. chicken stock (canned is fine)
2 t. curry powder
1/2 - 3/4 c. uncooked rice

Simmer fruit and vegetables in chicken stock for 1/2 hour. Add rice and chicken and simmer for another 1/2 hour.

Pineapple-Marshmallow Salad

It's not for everyone, but it's a Petersen family favorite.
(Jessie and I have been known to make it for ourselves, since no one else wanted to partake!)

1 can pineapple, drained (reserve juice)
1 heaping T. flour
1 T. sugar
dash of salt
1 egg or 2 egg yolks
1 T. lemon juice
mini marshmallows
sharp cheddar

Stir together reserved pineapple juice, flour, sugar, salt, and egg. Cook and stir until thickened.
Add lemon juice.

Pour hot sauce over marshmallows and pineapple. Chill, stirring occasionally.

Top with grated sharp cheddar.

Peach Sauce

Mash 2 ripe peaches in a saucepan.

Stir in 1 c. sugar,
3 T. cornstarch
1/2 c. water

Cook for 5 minutes or until sauce boils and thickens.

Turn off heat and add 1/2 t. almond extract and 2 T. butter

Delicious over vanilla ice cream and sliced fresh peaches! The taste of summer.

Toffee Dip with Apples

3/4 c. packed brown sugar
1/2 c. powdered sugar
1 t. vanilla
8 oz. cream cheese, softened
3/4 c. toffee bits
1 c. pineapple juice
6 Red Delicious apples
6 Granny Smith apples,
cut into wedges

Combine sugars, cream cheese, and vanilla in a bowl. Beat at medium speed until smooth. Stir in toffee bits; mix well. Cover and chill.

Combine juice and apples in a bowl; toss well. Drain apples. Place in an airtight container and chill. Serve dip with apples. (I never use Red Delicious, because I don't care for them. Use whatever apples you like!)

Nicole's Strawberry Spinach Salad

My niece Nicole took a cooking class and made this salad for a family function. It was a huge hit!

6 c fresh baby spinach, washed and dried
1 1/2 c fresh strawberries, thinly sliced
1/2 c red onion, thinly sliced
3/4 c swiss cheese, grated
1 c candied pecans (recipe below)

candied pecans:
1-1 1/4 c pecan halves 1 1/2 T sugar
3 T light corn syrup 1/2 t salt

Preheat oven to 325 degrees F.

In a medium bowl, combine corn syrup, sugar, and salt. Add nuts and toss well to coat evenly. Place nuts in a single layer on a baking sheet that has been coated with non-stick coating spray. (I like to use parchment paper.)

Bake for 12-15 min, or until golden brown. Immediately scoop nuts onto a sheet of foil and spread nuts apart to cool thoroughly. Stores for 1 week in an airtight container. (this is by far the easiest way of making candied nuts I've ever tried)

poppy seed dressing:
1 pkg Good Seasons Italian dressing
2 T sugar
1 T poppy seeds
3 T water
1/4 c apple cider vinegar
1/4 c canola oil

Whisk together all dressing ingredients in a small bowl, adding the oil last. It's best to first toss the spinach with the dressing, then add the strawberries, pecans, and onion and toss again. Add cheese at the very end. Don't over-mix.

Judy's Chicken Salad

6 chicken breasts, cooked & cubed
12 oz. pkg. curly pasta
1 bag seedless red grapes
20 oz. can pineapple tidbits, optional
2-3 stalks celery, chopped
1 bunch green onions, sliced
3/4 c. slivered almonds

dressing:
1 pint sour cream
1 pint mayonnaise
2 T. sugar
1 t. salt
1/4 - 1 t. ginger, to taste

Cook and drain pasta. Toss with chicken, grapes, pineapple, celery, and onions. Mix together dressing ingredients and toss with salad. Refrigerate several hours and add almonds just before serving. Wonderful with croissants. Serves a crowd.

Winter Salad

(we enjoy it all year round)

8 c. mixed greens
3/4 c. toasted, chopped pecans
3/4 c. dried cranberries or cherries
3/4 c. crumbled feta cheese
1 med. red onion, thinly sliced
2 Granny Smith apples, sliced

dressing:
2/3 c. olive oil
1/4 c. sugar
1 t. salt
2 t. dry mustard
1/3 c. cider vinegar
(the dressing originally called for 2 T. grated onion, but I'm usually too lazy to do it.)

Combine dressing ingredients in a jar and shake until well combined. Mix salad ingredients and add dressing to taste.

Blackberry-Lemon Pudding Cake

This is one of my favorite Spring/Summer desserts. By the way, I am a big Cooking Light fan; I was a subscriber for years and years and they have great recipes. Their website is very cool, too. (This is 6 points for you Weight Watchers fans.)

1/4 cup all-purpose flour
2/3 cup granulated sugar
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1 cup low-fat buttermilk
1 teaspoon grated lemon rind
1/4 cup fresh lemon juice
2 tablespoons stick margarine or butter, melted
2 large egg yolks
3 large egg whites (at room temperature)
1/4 cup granulated sugar
1 1/2 cups blackberries, blueberries, or raspberries
Cooking spray
3/4 teaspoon powdered sugar

Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2/3 cup granulated sugar, salt, and nutmeg in a large bowl; add buttermilk, rind, juice, margarine, and egg yolks, stirring with a whisk until smooth.

Beat egg whites at high speed of a mixer until foamy. Add 1/4 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into buttermilk mixture; gently fold in remaining egg white mixture. Fold in blackberries.

Pour batter into an 8-inch square baking pan coated with cooking spray. Place in a larger baking pan; add hot water to larger pan to depth of 1 inch. Bake at 350° for 35 minutes or until cake springs back when touched lightly in center. Sprinkle with powdered sugar. Serve warm.

Yield: 5 servings (serving size: 1 cup)

NUTRITION PER SERVING
CALORIES 285(23% from fat); FAT 7.2g (sat 1.7g,mono 2.8g,poly 1.8g); PROTEIN 6g; SODIUM 198mg; FIBER 3.3g; CARBOHYDRATE 51.2g

Green Green Salad

1/2 c. vegetable oil
1/3 c. fresh lime juice
3 T. water
1/3 c. sugar
1 1/2 t. salt
1/8 t. white pepper
1/8 t. cayenne pepper
1/4 t. celery salt
6 paper-thin slices of fresh lime

1 1/2 quarts mixed greens

anything green - my favorites include thawed frozen peas, green onions, avocado, cucumber, kiwi. Grandma adds celery and green grapes. Add anything you like that is green! Toss the salad with just enough dressing to cover the greens.