current entry

older entries
message board e-mail me
before this one began. boogie.diaryland.com my website
our host.

� click here for flickr!

2004-11-10

brunch on sunday

i so lied in my last entry
i'm not making coffee cake. i'm making this

Peach Stuffed French Toast

10 eggs
1 1/2 C low fat milk
1 C real maple syrup
1 loaf sliced sourdough ����French bread
8 oz. Neufchatel or cream cheese
1/4 C butter
2 T powdered sugar
1-2 cans sliced peaches or fresh equivalent in season, roughly 10-12 medium sized
nutmeg
cinnamon

Lay bread slices, sides touching, in a single layer in a heavily greased 9 x13 inch baking pan. �Slice or spread about 1/8 inch layer of Neufchatel cheese on top of bread. �Lay out peaches to cover, sprinkle lightly with nutmeg. �Top with another 1 inch layer of fresh cut bread cubes. �In a bowl, mix eggs, milk and 1/2 C of syrup - pour over bread cubes. �Sprinkle with cinnamon. �Let pan sit in the fridge overnight. �In the a.m., bake pan at 350 degrees for 55 minutes.

Heat butter and 1/2 C syrup in pot and drizzle over individual squares of casserole on a plate. �Sprinkle with powdered sugar (optional) and serve immediately.

A good side for this is Apple Chicken Sausage. �A crisp, not over sweet fruit like melon also makes a good side or starter.


and i'm making this:

Country Salmon Pie

First prepare Parmesan crust:

2 1/2 C flour
3/4 C Parmesan cheese, finely grated
1 1/8 C cold unsalted butter
3 T cold water

Combine the flour and grated cheese. Cut in the shortening until the mixture resembles the size of small peas. Sprinkle the mixture with the cold water. Now form into a dough ball, but be careful not to overwork the dough. Press it into the bottom and up the sides of a 10 inch springform pan

Pre-bake it at 375 degrees for 10 minutes.
Next measure:

2 C smoked salmon
1 large onion, diced
1 clove garlic, minced
3 T butter
2 1/4 C sour cream
5 eggs
1 1/2 C Gruyere cheese, grated
1 T chopped fresh dill (or 1 tsp. dried dill)
1/4 tsp. salt

Before you start to mix the filling, turn the oven to 375 degrees. Now comes the filling:
Start by removing any skin or bones and breaking the salmon into bite-sized pieces. Then set it aside. Saute' the onion and garlic in the butter until soft.

Beat the sour cream and eggs until well blended. Stir the salmon into this mixture, along with the saut �ed onion and garlic. Stir in 1 C of the Gruyere cheese, the dill weed, and the salt. Now pour this mixture into the pre-baked crust and to it with the remaining 1/2 C grated cheese.


Bake at 375 degrees for 55 to 60 minutes.
Cool 15 minutes in pan, then remove the sides. Cut the pie into wedges and serve garnished with fresh dill.


[ previous� �|� � next ]

� i read these 
people

�

�


� �
x