Archive for February, 2008

French Toast Strata

This one we tried on the weekend when Kim was visiting and is definitely a keeper that will be used regularly and for special holidays! Note to self half recipe unless you are feeding a crowd!

French Toast Strata

10 cups white bread cubes (loaf of french bread)
8 0z – cream cheese, softened
8 eggs
2 cups – milk
1/2 cup – maple syrup
1 tsp – vanilla
1/4 tsp – freshly ground nutmeg

spirited apricot sauce, recipe follows

Place bread cubes in greased 9×13 inch baking dish. Using medium speed of mixer, beat cream cheese until smooth. Beat in eggs, two at at ime, beating well after each addition. Add milk, syrup, vanilla and nutmeg; beat just until blended. Pour mixture evently over bread. Cover and refrigerate overnight. Bake, uncovered at 350F for 55-620 minutes or until a knife inserted in center comes out clean. Let stand for 5 minutes before serving. Serve with spirited apricot sauce.

Spirited Apricot Sauce

2 cans apricot halves in light syrup
1/4 cup – golden raisins
2 tbsp – honey
2 tbsp – rum
1/2 tsp – cinnamon

Drain apricots, reserving syrup; set apricot halves aside. Pour syrup into a medium saucepan. Bring syrup to a boil, reduce heat and simmer until reduced to 2/3 cup. Add raisins, honey, rum and cinnamon; simmer for 1 minute. Remove from heat and stir in apricots. Serve at room temperature.

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H loves rice, thanks to her dayhome provider who routinely fed the kids rice at lunch. This version tastes great and is a keeper in our family!

Green Rice

2 cups – jasmine rice or basmati rice
4 cups water or broth
1/4 cup – chopped cilantro (or parsley)
2 – green onions, sliced
salt and pepper to taste

First rinse your rice before cooking it and drain well.  Pour your liquid into a pot, add your rice and cover pot.  Bring rice to a boil then drop heat to a low simmer for 20 minutes or until liquid is absorbed. Stir in cilantro & onions, and season with salt and pepper. Fluff with a fork and put into serving dish. Enjoy.

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In honour of Valentine’s Day here are two delicious recipes!  Hailey and I made the brownies last week and decided to serve it with vanilla ice cream and a homemade chocolate sauce. We highly recommend you do the same! Mmmmmmmm goood!!

Super Chocolate Chunk Fudge Brownies

3/4 cup – white sugar
1/3 cup – butter
8 0z – bittersweet chocolate, chopped
2 eggs
1 tsp – vanilla
3/4 cup – flour
1/4 tsp – each baking soda & salt
4 oz – white chocolate, chopped

IN saucepan over med-high heat, bring sugar, butter and 2 tbsp water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time, whisk in vanilla.

In seperate bowl, whisk together flour, baking soda and salt; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment lined 9-inch square metal cake pan.

Bake in centre of 325F oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging. Let cool on rack.

2. Rich Chocolate Sauce

1 cup – whipping cream
2 tbsp – corn syrup
4 oz – bittersweet chocolate, chopped
2 0z – milk chocolate, chopped

In small saucepan, bring cream and corn syrup to boil; remove from heat. Add both chocolates, whisking until smooth. Let cool to room temperature. Can be refrigerated for up to one week (rewarming to liquefy).

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