Preparation Time: 20 minutesBaking Time: 5 minutes each
Makes: 10 stuffed toast
Filling8 oz (250 g) cream cheese, softened2 tbsp (30 mL) granulated sugar1 tsp (5 mL) ground cinnamon1/2 cup (125 mL) finely chopped walnuts or pecans (optional)French Toast1 large French bread4 eggs1 cup (250 mL) half-and-half (10%) cream or milk1/2 tsp (2 mL) vanillaSauce1 cup (250 mL) Smucker's® Apricot Jam1/2 cup (125 mL) orange juice1/2 tsp (2 mL) almond extract
Filling1. In small bowl, blend ingredients together until light and fluffy. Set aside.French Toast2. Cut bread into 10 slices, approximately 1” (2.5 cm) thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Spread filling in pockets, dividing evenly.3. Mix together the eggs, the milk or the cream and vanilla. Dip bread into milk mixture and cook on a hot buttered griddle until both sides are golden brown. Place cooked slices on a baking sheet and place in at 225°F (107°C) oven to keep warm.Sauce4. Heat jam in small saucepan until melted. Stir in orange juice and almond extract. To serve, drizzle over French toast.
Prep Time: 10 min Cooking Time: 15 min Makes: 16 pancakes
Rating:
Prep Time: Cooking Time: 4 to 6 minutes per batch Makes: 32 puffs
These fluffy pancakes are so easy, you'll want to make them a part of your weekend routine. Serve steaming hot topped with a pat of butter and smothered in rich maple syrup.
Prep Time: 10 minutes Cooking Time: Makes: about 18 pancakes
Potato latkes taste good with savoury (sour cream, various cheeses) or sweet (applesauce, sugar with or without cinnamon) toppings. For convenience, they’re excellent for freezing.
Prep Time: 15 minutes Cooking Time: Makes: 24 latkes
Prep Time: Cooking Time: 15 minutes Makes: 10 to 12
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