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Orange-Sour Cream Dip
1 (6-oz.) can frozen orange juice concentrate, thawed, undiluted
1 (3.4-oz.) package vanilla instant pudding mix
1-1/4 C. milk
1/4 C. sour cream
Assorted fresh fruit
Combine the orange juice concentrate, vanilla pudding powder and milk. Stir with
a wire whisk until mixture is blended. Stir in sour cream. Cover and chill at
least 2 hours. Serve with fresh fruit.
Yield: 2-1/2 cups
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French Toast Baked in Honey-Pecan Sauce
4 eggs, beaten
3/4 C. half-and-half
2 T. brown sugar
1 t. vanilla extract
4 thick slices French bread
Sauce:
1/4 C. butter
1/4 C. brown sugar
1/4 C. honey
1/4 C. maple syrup
1/4 C. chopped pecans
Combine the eggs, half-and-half, brown sugar and vanilla extract in a small
bowl. Pour half the mixture into a baking dish. Place the bread in the pan and
top with other half of egg mixture. Refrigerate, covered, overnight.
Melt the butter in a 9 x 13 inch baking dish and stir in the brown sugar, honey,
maple syrup and pecans. Add the soaked bread slices. Bake at 350°F. for 30 to 35
minutes until puffed and brown. Serve immediately.
Serves 2 - 3.
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