4 inch baguette6 large eggs3 cups milk½ teaspoon nutmeg1 teaspoon vanilla1 cup packed brown sugar1 cup pecans (about 3 ounces)1/4 cup butter (2 ounces)1/4 teaspoon salt2 cups blueberries
Syrup:1 cup blueberries½ cup maple syrup1 tablespoon lemon juice
Spray 7″x11″ glass baking dish. Cut baguette into 1 inch slices and arrange in one layer in baking dish. [...]
Archive for the ‘Recipes-Sweet for Breakfast’ Category
Blueberry Pecan Baked French Toast
Posted in Recipes-Sweet for Breakfast on May 30, 2008 | Leave a Comment »
Corn Waffles
Posted in Recipes-Sweet for Breakfast on May 30, 2008 | Leave a Comment »
1 ½ cups flour½ cup cornmeal1 teaspoon salt4 teaspoons baking powder2 tablespoons sugar2 eggs, room temperature1 ½ cups milk1/3 cup vegetable shortening, melted1/3 cup (2/3 stick) butter, melted
Put flour, salt, baking powder, and sugar in a mixing bowl and stir the mixture with a fork until blended. In another bowl, beat the eggs well and [...]
Raspberry & Peach Stuffed French Toast
Posted in Recipes-Sweet for Breakfast on May 22, 2008 | Leave a Comment »
Cinnamon Raisin Bread6 oz. Cream cheese4 1/2 oz. Raspberry jam4 eggs3/4 cup creamnutmeg – dash4 tablespoons butter6 peach halves (canned or fresh)1/2 cup sugarPeach Schnapps or Cassis
FillingPlace cream cheese in microwave-safe dish. Microwave until softened. Stir in the jam.
Peach ToppingHeat 4 tablespoons of butter. Add 6 chopped peach halves and ½ cup sugar. Cook 2-3 [...]
Blueberry Raspberry Finnish Pancake
Posted in Recipes-Sweet for Breakfast on May 22, 2008 | Leave a Comment »
1 ½ cups blueberries1 cup raspberries3 eggs½ cup flour½ cup milk1 tablespoon melted butter
1/4 cup butter½ cup brown sugar3 tablespoons sugar
Fruit Sauce1 cup honey1 cup blueberries1 orange rind grated½ cup raspberriessplash liquor
Heat oven to 400 degrees. Place blueberries and raspberries in 8×13″ pan and bring to room temperature (if frozen, place in oven to [...]
Cinnamon French Toast with Apricot-Cheese Filling
Posted in Recipes-Sweet for Breakfast on May 22, 2008 | Leave a Comment »
Ingredients
½ cup, plus 2 tablespoons apricot preservesbrandy3/4 cup ricotta cheese1/4 cup cream cheese½ cup Monterrey Jack cheese, grated4 eggs3/4 cup creamdash of nutmeg4 tablespoons butter6 apricot halves½ cup sugar12 pieces of cinnamon raisin toast
FillingCombine ½ cup apricot preserves and 3 tablespoons brandy. Heat to a boil, careful not to burn. Cool to room temperature. Combine [...]
