DOUBLE CHOCOLATE MOUSSE TORTE

DOUBLE CHOCOLATE MOUSSE TORTE
https://www.melskitchencafe.com/double-chocolate-mousse-torte/

Made this for Scott's bday 2018.  We really, really liked it!  It was chocolately but not too much.  I did a step a day - takes awhile with cooling time.  Had with strawberries.  Didn't keep in fridge until I had done the mousse. 

CAKE:

• 8 ounces bittersweet or semisweet chocolate, chopped (see note)
• 1 cup (8 ounces, 2 sticks) butter
• 1 cup (7.5 ounces) granulated sugar
• 5 large eggs
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1/4 cup (1.25 ounces) all-purpose flour

MOUSSE:

• 2 tablespoons unsweetened natural or Dutch-process cocoa powder
• 5 tablespoons hot water
• 8 ounces bittersweet or semisweet chocolate , chopped fine
• 1 tablespoon butter
• 1 1/2 cups cold heavy cream
• 1 to 4 tablespoons granulated sugar, depending on desired sweetness
• 1/2 teaspoon vanilla extract
• pinch of table salt

WHIPPED CREAM TOPPING:

• 3/4 cup cold heavy cream
• 2 tablespoons powdered sugar
• Grated chocolate, for garnish (optional)
• 2 cups fresh raspberries (or other fresh fruit)

1. FOR THE CAKE, preheat the oven to 325°F.
2. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
3. Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
4. Cool the mixture to lukewarm. Whisk in the sugar to combine.
5. Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
6. Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
7. Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.

1. FOR THE MOUSSE, whisk together the cocoa powder and hot water in a small bowl; set aside.
2. Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don’t overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn’t warm or hot).
3. In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream – only takes a few seconds).
4. Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
5. Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
6. Run a sharp knife around the edge of the pan to loosen the torte if it hasn’t pulled away from the sides of the pan while cooling.
7. Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).

1. FOR THE WHIPPED CREAM TOPPING, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
2. Top with raspberries. Chill for up to an hour or serve immediately.

SHERBET

Now that you know the little secret , you too can look forward to year long sherbet treats any time you feel like it. You don’t have to stop at peach…. try blueberry, strawberry, pineapple, even mixed berries! This stuff is so good — like, magically good and the flavor possibilities are endless.

http://www.thirtyhandmadedays.com/2015/08/2-ingredient-no-churn-sherbet-recipe/

2 Ingredient Sherbet

• 16 ounces of frozen fruit
• 1 -14 oz can of sweetened condensed milk

Add fruit and milk to food processor or blender and combine until creamy. Ta-da! Sherbet

Serve immediately as soft-serve or freeze for an ice cream like consistency. I love my Tovolo Ice Cream Tub, no freezer burn – yay!! freeze for at least 3-4 hours to harden. Scoop onto a cone or into a bowl and enjoy!!

FRUIT SALAD WITH A GLAZED DRESSING

Tasted good.  It was runnier than I thought it would be - next time I need to start making earlier.  Took longer and needed to cool longer than I thought it would.  Start at least one hour before eating.

http://www.melskitchencafe.com/fruit-salad-with-creamy-glazed-dressing-my-favorite-fruit-salad/

Fruit Salad with Glazed Dressing

YIELD: SERVES 6

Many different variations of fruit will work here - if you want to use all fresh fruit, consider making the glaze with no-sugar added white grape juice or experimenting with other fruit juices (pomegranate, maybe?). For the salad pictured in this post, I used strawberries, pears, peaches, and canned mandarin oranges. Pineapple (fresh or canned) would be lovely, as well as kiwi, blueberries, and on and on.

Also, I've made this with both honey and agave nectar; both delicious. You could experiment using sugar or pure maple syrup. One last note, this fruit salad is best served right after stirring in the dressing so it doesn't get too soupy. You can assemble the bowl of fruit and make the dressing in advance - storing each separately, and then combine the fruit and dressing right before serving, if needed.

INGREDIENTS

• 15-ounce canned mandarin oranges or pineapple chunks or tidbits, drained (reserve the fruit and fruit juice)
• 2 teaspoons cornstarch
• 2 tablespoons honey or agave nectar
• 1/4 cup plain or vanilla Greek yogurt
• 4 cups fresh fruit + the canned fruit (see note above)

DIRECTIONS

1. Pour the drained fruit juice (from the canned fruit) into a liquid measuring cup. You need about 3/4 cup fruit juice. If you have more than that, pour a little off. If you don't have quite that much, add another type of fruit juice (white grape juice, orange juice, etc.) or supplement with water as long as it isn't more than a couple tablespoons that you need.
2. In a small saucepan, whisk together the fruit juice, cornstarch, and honey (or other sweetener of choice). Bring the mixture to a simmer over medium heat, whisking constantly. Cook for 2-3 minutes until thickened.
3. Pour the mixture into a bowl to cool (you can let it cool in the pan but it will take longer). Stir every so often so it doesn't form a skin over the top while cooling. Once cooled to room temperature, stir in the yogurt until smooth. Refrigerate until cool. It will thicken a bit more while cooling.
4. In a large bowl, toss together the fresh and canned fruit. Pour the dressing over the top and stir to combine. Serve immediately.

CLAFOUTIS

CLAFOUTIS
This was in The Friend magazine.  We really liked it.  Can be for dessert or breakfast.

4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 tsp salt
1 tsp almond or vanilla extract
1/2 cup fresh or frozen fruit

Place eggs, milk, flour, sugar, salt and extract in a blender.  Blend on low speed for 30 seconds.  Pour into a quiche dish or ovenproof glass dish (used 8x8).  Put fruit on top.  Cook at 350 for 45 minutes or not jiggly.

SKINNY CAKE BATTER DIP

SKINNY CAKE BATTER DIP

This is so easy and so yummy!  We did strawberry, but can see how any would be good.

• 1 (18.9-ounce) box cake mix, any flavor
• 2 cups plain Greek yogurt
• 1 cup lite Cool Whip
• Sliced apples, fat-free animal crackers, or Ginger Thin Cookies

Instructions

In a large mixing bowl, mix together cake mix, Greek yogurt, and Cool Whip until completely combined and lump free. Cover with plastic wrap and allow to chill for about 4 hours. Garnish with additional sprinkles if desired and serve with sliced apples, fat-free animal crackers, or ginger thins, enjoy!

Read more at http://fabulesslyfrugal.com/skinny-cake-batter-dip/#25dOTpRxLs0AdOxJ.99

Yield 24 servings. Try using your favorite cake mix. 1/4 cup serving of dip . {is approximately} . Calories: 105 . Fat: 2g . Carbs: 20.2g . Fiber: 0.3g . Protein: 1.4g . WW Points+: 3 pts

Yes, you can use a gluten free cake mix, I like Betty Crocker!

COBBLER

Pima Stake Cookbook pg 160.  Easy ingredients.  Very good.

PEACH COBBLER
from all recipes.com  Really like it.

• 2 (16 ounce) cans peaches in heavy syrup (frozen works too)
• 1 (18.25 ounce) packageyellow cake mix

• 1/2 cup butter
• 1/2 teaspoon ground cinnamon, or to taste

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Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Empty peaches into the bottom of one 9x13 inch pan. Cover with the dry cake mix and press down firmly. Cut butter into small pieces and place on top of cake mix. Sprinkle top with cinnamon.
3. Bake at 375 degrees F (190 degrees C) for 45 minutes.

CANDACE WEIGHT WATCHERS

2 bags frozen berry fruit (sometimes I will do some of all three blackberries, raspberries and blueberries)

Mix 1 box white (french vanilla or yellow good too) and 2 cups 7-Up.  Pour over berries.  

Cook at 375 20 minutes covered with foil.  Then uncovered 40 minutes.

PEACH (OR ANY FRUIT!) COBBLER

One night we were at our "backyard park" (by Splash) and the cherries were ripe on the tree.  We picked about 1/2 a bucket.  We were putting Abagail on our shoulders to get more.  We had some here at home thanks to bountiful baskets so we were able to get 4 cups.  We pitted them and made this cobbler to take with us to Maner Family reunion (June 2014).  Tasted yummy!

Becca here with one of my very favorite recipes!  I've been making this amazing cobbler for most of my 

married life, and have used a variety of fruits in it over the years, both fresh and frozen, and it's always good. 

I like to use twice the fruit of the original recipe, and bake it in a 9x13 glass dish instead to shorten the baking 

time in the hot summer.  But this definitely one of the very few things I'll turn the oven on for anytime of year!  

The batter goes on the bottom of the pan, and then bubbles its way up through the fruit to make a tasty topping

 with a hint of fruit flavor.  I used fresh picked peaches this time, but another of our favorites is frozen 

cherries and blackberries.  This is one I guarantee will be a hit wherever you take it!

Peach (or any fruit!) Cobbler

4 Tablespoons Butter

3/4 cup flour

3/4 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

3/4 cup milk

4 cups fresh or frozen fruit in bite sized pieces

1 Tablespoon sugar

Place butter in 9x13 pan and place it into the cold oven.  Set it to preheat to 350 while you prepare the other

 cobbler ingredients.  When butter is melted and bubbly, remove it from the oven.  In a small bowl, combine 

flour, sugar, baking powder, salt, and milk to make a smooth batter.  Pour into pan with melted butter, and

 top with prepared fruit sprinkled with sugar.  Bake 30-40 minute, or until batter has risen to the top to form

 a nice golden brown crust, and fruit is bubbly.  Enjoy!!

SHERBET CUPS

We had these as refreshments (Valley View Ward) after a workout class.  They were very tasty!

Slightly thaw a gallon of pineapple sherbet (or any kind would do).  Add in chopped strawberries, blueberries, bananas, pineapple or any kind of fruit.  Freeze in individual cups.  Before serving top with crush graham crackers.  Could top with whipped topping too (but doesn't need it).

FRUIT SALAD

Some of my favorite salad are found in the Taylor Cookbook.

FRUIT SALAD
This makes a lot..perfect for a big group.  Or just half if making for one dinner.  You can use different fruit.  We used Thanksgiving 2012 and many times since.  Taylor RS pg. 33.

2 large cans fruit coctail Strawberries, if desired
1 can peaches, diced ½ pt. whipping cream, whipped
4 large peeled apples, chopped 1 (3 oz) pkg. Cream cheese, softened
2 sliced bananas or pineapple 1 tsp vanilla
1 cup chopped nuts, optional 2 T powdered sugar


Cream whipped cream, powdered sugar, cream cheese and vanilla together.  Fold into fruit mixture and chill

Secret Fruit Salad

Serves 3-4

I did frozen raspberries and blueberries.  Also canned pineapple.  Worked great!

2 tablespoons dry instant vanilla pudding mix
1 pound of strawberries, quartered
1/2 pint blueberries
1/2 pint raspberries
1/2 pineapple, cubed
1 bunch grapes

Sprinkle fruit pudding powder and stir. Serve immediately or allow to sit overnight.

Fruit Salad with Honey-Lime Dressing - Easy
Yield: enough for a crowd

1 pt. container strawberries
1 pt. container blueberries
1  bunch (about 1 1/2 lbs.) seedless grapes (green, red or a mixture of both)
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries, blueberries and grapes.  

Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.

Remove stems from blueberries, if any.

Remove grapes from stems.

Gently combine  all three in a large bowl or aluminum tray.  Set aside.

In a small bowl, whisk together honey and lime juice.  Pour over fruit.  

MEAL IDEAS

Manti Chicken (2nd McCleve Cookbook) -has to marinate overnight

http://cardoncooks.blogspot.com/2010/12/grilled-pineapple.html

Grilled Pineapple (don't add the cloves)

corn on the cob

Pioneer Woman potato salad
Dessert - Dole Whip 

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Homemade Mac & Cheese

Homemade Meatballs - Pioneer Woman

Green Beans or Green Salad or both

Oranges or some other fruit

Bread (optional)

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Rootinest, Tootinest Rice Casserole in the West - Cowboy Cookbook pg. 56

Yosemite Sam's Cranberry Chicken - Cowboy Cookbook pg. 151

Cottage Cheese

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On the Border Chilies Rellenos Casserole - Cowboy Cookbook pg. 164

Strait-Shootin' Spanish Rice - Cowboy Cookbook pg. 53

Chips & Salsa

Dessert - frozen blueberries or Sherbet Cups

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Judy's Dish - McCleve 2nd cookbook (one of Scott's favorites)

5 cup salad - Taylor or Pima Cookbook

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Fish

Hot cabbage with tomatoes

Good bread warmed in oven and then dipped in balsamic vinegar/olive oil

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Fish

potatoes - oven cooked or boiled with butter & herbs

salad

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Pesto Pasta

Ranch covered Pork Chops

Applesauce with raisins

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Aloha Chicken Kebabs pg. 95 Deceptively Delicious

Deviled Eggs pg. 99 Deceptively Delicious

Honey-Pineapple Sweet Potatoes pg. 145 taste of home 2009 Quick Cooking

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Ginger Honey Glazed Salmon

Sweet & Crunchy Quinoa Salad

Homemade Wheat Bread w/jam or honey

Gouda Cheese

(Green salad would be good with it too)

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Wild West Sizzlin' Chicken Tacos

Yellow Squash that has been pureed

BBQ Beans

Jello

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Bacon and Mushroom Savory Pie - Friends Cookbook pg.68

Butternut Squash Casserole

Pears or Peaches
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Spanaza (one of Scott's favorites) - made from scratch
Pretzel Salad - Pima cookbook (what Lisa Gray is famous for)
Green Salad, corn on the cob or green beans
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Best-Ever Pot Roast - Cowboy Cookbook pg. 124 (everyone LOVED it)
mashed potatoes
green beans
biscuits
UPDATE: with leftover make pot roast soup - yum!  (see post)

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Hamburger Soup - McCleve 2nd edition

crackers

green salad
Dessert - Carrot Cake
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CINCO de MAYO 2012
fresh tortillas from Broulims
tortilla chips & doritos
lettuce, cheese, tomatoes, salsa, sour cream
Cafe Rio pork
Cafe Rio lime rice
black beans (from a can - used S&W family collection)
Avacado Salsa
Tres Leches (Pioneer Woman) would be a good dessert
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Crispy Ranch Chicken
Smashed Potatoes
Broccoli or green salad would be good
Jello Salad (had peach - Taylor cookbook - but any would be good)
7-UP Biscuits (meant to make, but forgot)
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END OF SCHOOL/SUMMER KICK-OFF 2012
read in a magazine about a family that went out for all you can eat pancakes the last day of school to talk about what they want to do during the summer.  Instead of going out - we made the following meal.  It was really good and fun to talk about what we want to do during the summer.  Also went over a weekly calendar and what chores the kids would have.  Printed it out and put on wall.
Bacon
Hearty Brunch Potatoes - Taste of Home Family Collection pg. 41
Pumpkin Pancakes with nutella or buttermilk syrup
Apricot Cheese Kugel - Taste of Home Family Collection pg 221
fruit salad (apricots, strawberries, frozen blueberries & blackberries)
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pork chops
corn on the cob
7-up biscuits (or cheddar biscuits)
tomato/cucumber salad (marinated in dry italian dressing)
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Cafe Rio pork (made cheese crisp and put in bowl with rice, beans, lettuce and tomatoes. Topped with sour cream and guac)
Brazilian lemonade
2nd night - made a little burrito and as a side had Citrus-Mango Slaw
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Party Chicken
beans (Bush)
tomato, cucumber, bell pepper salad
Brazilian lemonade
homemade bread
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my kids had 2nds in everything - perfect summer meal!!!
Mandarin Glazed Beets - 2006 Taste of Home pg. 141
Susan's Broccoli Salad - Cowboy Cookbook
Cheese Crisp
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Nachos - 2009 Quick Cooking tasteofhome pg. 282 (makes a lot - lasted about 5 meals)
chips
any kind of veggies (we had corn/pea/green bean mixture)
or any kind of fruit
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Chinese Dinner - McCleve 2nd edition pg. 105
Egg Rolls - dip in sweet & sour sauce (Abagail especially liked)
Beef or Chicken Stir-Fry (we did chicken)
Rice
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Ham
cranberry bread with cream cheese (butter good too)
homemade creamed corn
perfect potatoes au gratin
fruit (we had pumelos)
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Hearty Brunch Potatoes
Orange Julius
Coconut Bread, Strata, french toast/pancakes or eggs
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French Dip Sandwiches
Chips
Fresh Veggies
S'more cupcakes
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Homemade soup bowls
Loaded broccoli cheese and bacon soup

SMOOTHIES

For a sweetener you can add vanilla pudding powder.

GREEN SMOOTHIES
Really good! Would never guess there is spinach in it. Very filling. Would be prefect for a lunch or breakfast. I didn't put in the banana. You could also add flax or protein powder.

1 handful spinach
2 cups orange juice
2 cups milk
1 banana - I didn't put in
8 - 10 strawberries (can use frozen)
1/2 cup blueberries (can use frozen)
8 oz yogurt (boysenberry or blackberry the best)
1 dash sugar

Blend spinach, orange juice and milk together first.

Once the spinach has blended well, add all other ingredients and blend.

If using fresh fruit, you can add some ice cubes for more of a frozen consistency.

SHAMROCK SMOOTHIE

We had this for St. Patrick's Day 2010. Everyone liked it. I doubled the recipe.

1 peeled banana, sliced and frozen

1 cup frozen green grapes

1 peeled kiwi

1 cup washed baby spinach

8 oz lime yogurt

1/4 cup limeade

Put everything in the blender as it is listed. Blend until smooth. Makes 3 servings.

TROPICAL FRUIT SMOOTHIE

Abagail picked this out for her dinner she made (waffles, eggs & sausage).  taste of home quick cooking 2009 pg. 104.

1 1/2 cups orange juice
1 can (8oz) crushed pineapple, undrained (cubed okay too)
1 medium mange, peeled and cut into chunks - used a frozen mixture of fruit
1 cup halved fresh strawberries (was part of frozen mixture)
2 medium kiwi, peeled and quartered
1 T honey
14 ice cubes (we used 7 because of the frozen fruit)
1/2 cup club soda, chilled (we used 7UP)

SMOOTHIE

Put all in blender:

1/2 c apple juice

1/2 c pineapple juice

1 shot wheat grass

1/2 kiwi

1/2 banana

1/2 mango

1/4 c water

FRUIT SALSA & SWEET CHIPS

FRUIT SALSA
This is really good and easy to make. Took about 1/2 to cut up all the fruit. Next time I would do red onion.

1# Strawberries
1 cup pineapple, diced
2 kiwis, peeled and diced
1 peach, peeled and diced
8 oz raspberries (I used blackberries), sliced in halves
1/8 onion, diced
1 1/2 Tbsp lime juice
dash salt and pepper

In a large bowl combine all the ingredients. Cover and marinate in fridge for 30 minutes or more (the longer the better). Serve with sweet chips (see below).

Rather than dicing or chopping by hand - use food processor to "chunk" the fruit.

SWEET CHIPS
Easy and good. I also used some left over wonton wrappers that I had.

6 flour tortillas
softened butter
2 T sugar (I like more with more sugar that cinnamon)
2 T cinnamon

Preheat oven to 350. Coat top side of tortillas with a very thin layer of butter. Slice tortillas into triangles (can use pizza cutter). Put on cookie sheet (don't overlap) and bake until desired crispness (was about 10 minutes). Remove and let cool.

APRICOT-FIG BUTTER

CINNAMON TOAST TRIANGLES WITH APRICOT-FIG BUTTER

I thought this might taste interesting because it kinda smelled weird when I was cooking it, but I was surprised at how good it was. Jackson just kept on wanting more and more. Scott was suspicious and was trying to figure out what was in it before he would try it - I didn't tell him because I knew he wouldn't try it (to this day he still won't eat Farmer's Chop Suey because he watch me make it one time). He tried it and really liked it.

EVERY INGREDIENT IN THIS RECIPE EXCEPT THE CINNAMON CONTAINS IRON. IF YOU WANT EVEN MORE IRON - TRY TO USE CINNAMON BREAD THAT IS FORTIFIED WITH IRON.

1 loaf Cinnamon swirl bread (used Cinnamon Burst bread from WinCo (bakery section))
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12 - dried mission figs (snip the ends)
18 - dried apricots
3/4 cup prune juice
2 TBSP Molasses
1 tsp Cinnamon

Put above ingredients (not bread) in a large glass bowl. Cover and microwave on high for 7-9 minutes, stirring several times. Remove, uncover and let cool several minutes. Puree mixture in a food processor or blender (used the BrAun).

Toast the bread and spread on apricot-fig spread. Can either eat open face or put another piece of bread on top. Cut each slice into 4 triangles.

2 triangles = 4g fiber and 3 mg iron.

SWEET POTATO APPLE BAKE

SWEET POTATO APPLE BAKE

This is one of our favorites. It is a great way to eat sweet potatoes, which is a power food. I usually 1/2 the recipe and make it in the round stoneware. Scott made a good point that this would be excellent for Thanksgiving meal. For leftovers you can make pancakes (see below).

6 medium tart apples, peeled and thinly sliced (I don't peel)
2 medium sweet potatoes, peeled halved and thinly sliced (I don't peel)
1 cup quick oats
1/2 cup packed brown sugar
1/4 tsp of each cinnamon, ginger and nutmeg
1/2 cup maple syrup
2 tablespoons butter or margarine, melted

In a greased shallow 2-1/2 qt. baking dish, combine the apples and sweet potatoes. Combine the remaining ingredients; sprinkle over apple mixture. Cover and bake at 350 for 40 minutes. Uncover and bake 15-20 minutes longer or until apples and potatoes are tender. Yield: 6-8 servings as a side dish

LEFTOVERS:

puree enough to make 1/2 cup - pureed

mix with whisk - 1 cup water

can also add cinnamon and pie spice if you want

then add 1 cup pancake mix.

Mix just until blended.

FRENCH TOAST / STRATA

STUFFED FRENCH TOAST
This is one of Scott's favorite. It takes a while to prepare. (see bottom of recipe for variation - so yummy!!)

1-2 loaves of French bread (best if it is a day old) - should get 6-7 pieces out of each loaf

Cut bread into thick slices (about 2-2 1/2 inches). Cut a slit in each slice starting at the top going to about 1/2 way down - but don't cut completely through. You just need a big enough slit to add the filling.

FILLING:
8 oz. cream cheese (softened)
Powdered sugar
Milk

In a mixing bowl put the cream cheese. Start with about 1/8 cup of powdered sugar and a little bit of milk. Mix. I just keep on adding powdered sugar/milk until it the taste I like. Make sure and don't add too much milk, you don't want it runny.

Once the filling is done, with a spoon scoop up some of the mixture and put it in the bread. Once you have done all the slices, make a egg/milk mixture to dip the slices in. (2 eggs, 1 T cinnamon, 1/2 c milk) (I now love to add either vanilla or almond extract to the egg/milk mixture) Dip the bread slices and then cook on LOW heat with 1-2T melted butter until both sides are brown. You want to cook them nice and slow since they are so thick. Top with butter, syrup and powdered sugar.

Variation:

*Mix: 3 T jelly/jam with 4 oz. softened cream cheeese

*Cut up some fresh strawberries (or other fruit would be good too) into small cubes or slices and add a little sugar. Let sit for a little while to thicken up.

*Add to bread and cook as stated above.

*Top with powdered sugar, butter and syrup.

CRISPY FRENCH TOAST
Really good. It was a nice change from the normal french toast.

1 cup milk
4 eggs
1 tsp vanilla
1/8 tsp nutmeg
3 Tbsp sugar (didn't use - still tasted good)
1 loaf cut into 1" sliced of sourdough or French bread
Cornflakes, crushed (used multi-grain, Bran flakes would work too)
Melted butter

Combine milk, eggs, vanilla, nutmeg and sugar. Dip bread slices in milk mixture and roll in crushed flakes. Put in buttered skillet over low heat and brown 5 minutes on each side. Makes approx. 11 slices.

FRENCH TOAST STRATA (see variation at bottom)
We had this over Thanksgiving at the Stewart's. We also ate the Sausage and Apples (see breakfast side dishes). Yummy! If making it just for us I 1/2 the recipe and make in small pyrex dish. Just enough for dinner with left overs.
1 1# loaf unsliced french bread
1 8oz. pkg cream cheese
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 T butter or margarine, melted
1/4 c. maple syrup

Butter a 9x13 glass pan. Cut bread into 1/2" cubes (should end up w/12 cups). Spread 6 cups of bread cubes in pan. Top with cream cheese cubes, then with the remaining bread cubes. In a blender,mix together eggs, milk, melted butter and syrup till well combined. Pour evenly over cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2-24 hours. Remove plastic wrap and bake in a 325 oven for 25-40 minutes or until center is set and edges are lightly golden. Let stand about 10 minutes before serving. Excellent served with Apple Cider Syrup (see below).
Variation: Before baking can add 1/4 c. slivered almonds and 1/2 c. fresh or frozen blueberries.

APPLE CIDER SYRUP
Don't make early - it jells ups.
1/2 c sugar
4 tsp cornstarch
1/2 tsp cinnamon
1 cup apple cider or apple juice
1 Tbsp lemon juice
2 Tbsp butter

In a small saucepan, stir together the sugar, starch and cinnamon. Then stir in the apple cider and lemon juice. Cook and stir over medium heat until thick and bubbly. Then cook and stir for 2 minutes longer. Remove saucepan from heat and stir in the butter till melted. Makes about 1 1/3 cups. Perfect for one strata.

CARAMEL APPLE FRENCH TOAST
Yummy! We really liked this. The apples made it so good. This would be really great with a glass of egg nog around Christmas time.

1 C. brown sugar
1/2 C. butter
2 Tbs. corn syrup
1 C. chopped pecans
12 slices thick-sliced sweet French bread
1-8 thinly-sliced & peeled apples
6 eggs
1 1/2 C. milk + 1 1/2 C. half and half
1 Tsp. vanilla
Nutmeg and cinnamon to taste

Combine brown sugar,butter, and corn syrup in saucpan. Cook over medium heat stirring constantly. Pour into 9x13 glass baking dish(make sure you PAM spray this). Sprinkle with chopped pecans. Place 1 layer of French bread on syrup mixture and pecans. Top with apples(as many as desired). Combine eggs,milk & half-n-half and vanilla in a blender. Pour half of the mixture over the first layer. Place a second layer of bread over apples and cover with remaining egg mixture. Cover with plastic wrap and refrigerate over night. Sprinkle with cinnamon and nutmeg and bake uncovered 50-60 minutes at 350 degrees. Serve each person 1 double layered serving and top with whipped topping(optional).