Weekend Brunch ~ Stuffed French Toast

Stuffed French Toast

8 slices bread (specialty breads are great)

4 oz. cream cheese

1/2 cup jam 

4 eggs

1/4 cup milk

1 tsp. vanilla

Nutmeg

Soften the cream cheese.

I warmed it a bit it the microwave 

and then whipped it with my spreader.

Spread the softened cream cheese on 4 slices of bread.

I am using Blackberry Preserves,

but you can use Raspberry or

Strawberry Preserves.

Spread a generous spoonful on each of the other 4 slices.

Whisk together the eggs and milk.

I added a little fresh ground nutmeg.

Place the slices of bread together 

and dip in the egg/milk mixture.

Place on the grill over medium heat.

Grill until golden brown...then turn.

Sprinkle with powdered sugar.

Garnish with fresh berries.

Add two strips of bacon.

Enjoy!

Weekend Brunch ~ Thin Pancakes

Thin Pancakes

1 cup flour

2 tbsp. sugar

1 tbsp. baking powder

1/4 tsp. salt

1 cup milk (warmed in the microwave)

2 tbsp. butter, melted

1 egg, beaten

1 tbsp. vegetable oil

Whisk together the flour, sugar, baking powder and salt.

Make a well in the center of the dry ingredients.

Mix together milk, melted butter, egg and oil.  

Pour liquid ingredients into the dry and stir just until moistened.

Use a 1/4 cup measuring cup to pour batter unto 

lightly greased, heated griddle.

Cook until bubbles are breaking on the surface, the edges appear dry, 

and they are golden brown on the underside.

Continue cooking for another 1 - 2 minutes.

Enjoy with butter and syrup,

fresh fruit,

peanut butter,

or whipped cream.

Fresh Tomato and Cucumber Salad

Fresh Tomato and Cucumber Salad

Fresh Tomatoes, seeded and chopped

Fresh Cucumbers, pared, seeded and sliced

Fresh Basil, roughly chopped

1/4 cup Lemon Juice

1/4 cup Olive Oil

1 tbsp. White Wine Vinegar

1 clove Garlic, minced

Coarse Salt

Freshly Ground Black Pepper

Feta Cheese, crumbled

Pine Nuts, toasted

Fresh garden tomatoes, 

cut in quarters and remove seeds with a spoon.

Chop into bite size pieces.

Fresh garden cucumbers.

Peel, cut lengthwise into quarters. 

Remove seeds by cutting with knife at an angle.

Place tomato and cucumber pieces in a large bowl.

Rough chop the fresh basil and fold in.

Toast the pine nuts in the oven at 350 degrees.

Check frequently.

Shake the dressing ingredients together.

Drizzle over vegetables.

Combine all ingredients and

season with salt and pepper.