An exotic (and lighter) twist on French Toast

100 years ago they invented the first electrical toaster in the USA. This small kitchen appliance became a must in each house when the English breakfast became so à la mode. Then the French toast invasion changed everything and we began to pan-fry the white slices of bread, with actual higher risks of too fats in our diet. This recipe excerpted from Sunset magazine calls "for baking the toast instead of pan-frying it. This not only eliminates excess fat but also makes cleanup easy."


Tropical French Toast
Serves 4.

Ingredients:
3 large eggs
cup orange juice
3 tablespoons lime juice
cup powdered sugar
1/2 teaspoon coconut extract
8 slices French bread (cut diagonally from loaf), each about 1/2 inch thick
cup sweetened flaked coconut
Tropical topping (recipe follows)
Whole strawberries, rinsed and drained (optional)

Directions:
In a wide bowl, beat together eggs, orange juice, lime juice, powdered sugar, and coconut extract until well blended.

Dip each piece of bread in egg mixture, turning to saturate both sides. Arrange slices in a single layer on a lightly greased 12- by 15-inch baking sheet. Sprinkle tops of slices evenly with half the coconut. Lightly press coconut onto bread.

Bake bread in a 400 deg oven until coconut is lightly browned, about 10 minutes. With a wide spatula, turn slices over. Sprinkle evenly with remaining coconut. Continue baking until slices are puffed and coconut and bread are lightly browned, about 10 minutes longer.

Transfer slices to individual plates; allow 2 per serving. Spoon topping over bread, dividing it evenly among plates. Garnish with whole strawberries.

Per serving:276 cal.; 8.6g protein; 9.3g fat; 40g carbo.; 288 mg sodium; 160 mg chol.

Tropical topping. Peel, seed, and coarsely chop 1 large (about 1 lb.) ripe papaya. Peel and slice 2 medium-size (about 3/4 lb. total) firm-ripe bananas. In a bowl, gently mix papaya, banana, 1 1/2 cups hulled and sliced strawberries, 2 tablespoons sugar, 1 1/2 tablespoons lime juice, and 1 tablespoon orange-flavor liqueur (optional). If made ahead, cover and chill up to 2 hours.
COPYRIGHT 1991 Sunset Publishing Corp.

On Toast, available at Amazon
We all love toast--it's the easiest, most delicious, and comforting food in the world. Here, Susanna Blake provides lots of delicious ideas for what to serve on toast--perfect for breakfast, brunch, lunch, or light dinner. Chapters include Breakfast Toast, with classics such a seggs Florentine on Toasted Muffins, Toasted Bagels with Cream Cheese and Smoked Salmon, and Creamy Scrambled Eggs on Rye. Try Bitesize Toast recipes such as Char-grilled Zucchini and Feta on Crisp Ciabatta with Lemon and Mint Dressing or Caramelized Shallots on Parmesan Toasts. Snack Toasts include Mushrooms on Toast, Panzanella Toasts, and Fresh Fig and Goat Cheese on Walnut Toast. Big toasts for a big appetite are Rare Beef Baguette with fresh mango salsa, char-grilled chicken avocado Baguette with tarragon Mayo, or Spicy Garlic-fried Potatoes and Chorizo on Sourdough. Indulgent Toasts are satisfyingly sinful: try Creamy Orange French Toast, Nutty Chocolate and Marsmallow Toast, of Marinated Berries on Toasted Brioche.
-Includes good basic toast recipe--plain toast, crostini, bruschetta, and delightful french toast.
-Easy, comforting. and delicious--perfect for breakfast or a light meal.
-Tempting photography by William Lingwood

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Breakfast Tacos spice up your day!

Breakfast Tacos
source: Sunset Magazine April, 1991
Makes 6 servings.

Ingredients:
1 medium-size (about 1/2 lb.) russet potato
1 pound bulk pork sausage
1 small onion, chopped
1 teaspoon each chili powder and ground cumin
Cayenne
1 large egg
6 flour tortillas (7 to 8 in. wide)
1 cup (1/4 lb.) shredded sharp cheddar cheese
Homemade or prepared salsa
Unflavored nonfat yogurt or sour cream

Directions:
In a 1- to 1 1/2-quart pan, cook potato, covered, in boiling water to cover until tender when pierced, 30 to 35 minutes. Drain. When cool enough to handle, peel and cut into 1/2-inch cubes.

Into a 10- to 12-inch frying pan over medium-high heat, crumble sausage and add onion, chili powder, and cumin, then sprinkle lightly with cayenne. Stir often until browned, 10 to 15 minutes. Spoon out and discard fat. Add potato and let cook 2 to 3 minutes. Beat egg to blend, pour into pan, and stir until it is set. Stack and wrap tortillas in foil; place in a 350' oven until hot, about 10 minutes. (Or wrap in paper towels and heat in a microwave oven on full power-100 percent-until warm, about 2 minutes.)

Spoon equal amounts of the hot sausage mixture down the center of each tortilla, top with cheese, and roll to enclose filling. Accompany with salsa and yogurt to add to taste.

Per serving: 323 cal.; 16 g protein; 20 g fat; 20 g carbo.; 739 mg sodium; 85 mg chol.
COPYRIGHT 1991 Sunset Publishing Corp.

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An Easter treat from Poland

POLISH EASTER ALMOND BABKA
Makes one 12-cup Bundt cake
Start to finish: 75 minutes (45 minutes active)

Ingredients:
1 tablespoon butter
1/4 cup plain bread crumbs
10 egg yolks, room temperature
1 1/4 cups powdered sugar, sifted, plus more for garnish
Juice and zest of 1 lemon (about 1/4 cup juice and 1 tablespoon zest)
1/4 teaspoon almond extract
1 cup potato starch
5 egg whites, room temperature
2/3 cup ground almonds
Sliced almonds, for garnish

Directions:
Preheat oven to 350 F. Use the butter the coat the inside of a 12- cup Bundt or fluted cake pan. Sprinkle the bread crumbs over the butter and swirl to coat evenly.

Use a stand mixer with the paddle attachment to mix the yolks and powdered sugar on medium for about 2 minutes, or until it looks a deep creamy yellow.

Mix in the lemon juice and zest and the almond extract. Lower the speed and add the potato starch. Mix until fully incorporated, about 2 to 3 minutes. Pour batter into a large bowl and set aside.

Wash and dry the mixer bowl. Using the mixer's whisk attachment, beat the egg whites on high until the form firm peaks, about 3 minutes.

Use a spatula or large spoon to gently fold about a quarter of the egg whites into the batter. Mix in the ground almonds. Fold in the remaining egg whites, being careful not to overmix.

Transfer the batter to the prepared pan. Bake for 30 minutes, or until a toothpick inserted comes out clean.

Cool in the cake in the pan for 5 minutes, or until the sides start to pull away. Invert the cake onto a cooling rack and cool completely.

To serve, dust with powdered sugar and decorate with sliced almonds. Should be made a day ahead and stored at room temperate, wrapped tightly in plastic wrap. Recipe adapted from Zofia Czerny's "Polish Cookbook," 1961
Source: Deseret News (Salt Lake City) , Mar 5, 2008 by Howie Rumberg Associated Press
Copyright C 2008 Deseret News Publishing Co.

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Lower-fat brownies

Lower-fat brownies

Makes 12 brownies.
Excerpted from The Best Light Recipe

Ingredients:
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/2 teaspoon baking powder
2 tablespoons Dutch-processed cocoa powder
1 tablespoon warm water
1 tablespoon vanilla extract
1/2 teaspoon instant espresso powder
2 tablespoons unsalted butter
3 ounces semisweet chocolate, chopped fine
1/2 cup (3 1/2 ounces) sugar
1/8 teaspoon salt
1 large egg, lightly beaten

Directions:
Adjust an oven rack to the middle position and heat the oven to 350 F. Line an 8-inch-square metal baking pan with parchment paper or foil, then lightly coat with vegetable oil spray.

Whisk the flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla and espresso powder together; set aside. Microwave the butter and chocolate together in a medium microwave-safe bowl on 50 percent power until melted, about 1 minute; whisk until the mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not overmix).

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20 to 25 minutes, rotating the pan halfway through baking (do not overbake). Cool completely on a wire rack, about 1 hour, lift the brownies out of the pan by grasping onto the parchment paper, and cut into 12 brownies.

Nutrition information per brownie:
130 cal., 5 g total fat (2.5 g saturated), 25 mg chol., 19 g carbo., 2 g pro., 1 g fiber, 55 mg sodium.
source: Deseret News (Salt Lake City), Aug 2, 2006
Copyright C 2006 Deseret News Publishing Co.

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Chocolate Easter Torte recipe

Chocolate Easter Torte
Preparation time: 15 minutes
Cooking time: 40-45 minutes
Serves: 12

Ingredients:
100g (3 1/2oz) butter, softened
100g (3 1/2oz) light soft brown sugar
100g (3 1/2oz) ground almonds
4 large Lion quality eggs, separated
50g (1 3/4oz) fresh brown breadcrumbs
150g (5 1/2oz) plain chocolate, melted
225g (8oz) marzipan
4 tablespoons apricot jam, melted
200g (7oz) plain chocolate
200ml (7fl oz) double cream

To decorate:
foil-wrapped mini Easter eggs

Directions:
Grease a 23cm (9in) springform cake tin. Line the base. Preheat the oven to Gas Mark 4.

Cream the butter and sugar until light and fluffy. Stir in the almonds, egg yolks, breadcrumbs and melted chocolate. Whisk egg whites until stiff and fold into the mixture. Spoon into tin and bake for 40-45 minutes. Cover the cake with a damp tea towel and leave to cool in the tin.

Remove the cake from the tin and place upside down on a wire rack. Roll out the marzipan and cut out a 23cm (9in) circle. Cut the cake in half, brush the cut surfaces with jam, place the marzipan between and sandwich together. Brush the apricot jam all over. Melt chocolate and cream together in a small pan, stirring until melted and smooth. Cool icing slightly.

Place a baking tray under the wire rack.

Pour icing all over the cake, gently shaking the wire rack to ensure the cake is completely covered. Leave to cool.

Decorate with the Easter eggs.
source: Evening Chronicle (Newcastle, England) April 3, 2006
COPYRIGHT 2006 MGN Ltd.

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Easter lamb recipe!

Lamb chops with little red potatoes and lamb's lettuce
PREP AND COOK TIME 40 minutes; MAKES 4 servings.
Smooth, small potatoes add substance without disrupting the delicacy of the dish.

NOTES: Lamb's lettuce (also known as mache or corn salad) is a mild, velvety green often sold prewashed in bags or with its roots in a potting medium. It doesn't keep well, so don't buy it more than a day ahead. If you can't find it, use watercress.

Ingredients:
8 lamb rib chops (about 2 lbs.), fat trimmed
About 1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 large garlic cloves, peeled and minced
2 tsp. each fresh lemon zest and minced oregano
4 tbsp. extra-virgin olive oil, divided
1 lb. small red or yellow potatoes (often labeled "creamer" or "new"),
cut in half
2 tsp. whole-grain mustard
1 small shallot, peeled and minced
1 tbsp. each lemon juice and white wine vinegar
1 package (3.5 oz.) lamb's lettuce (see Notes)

Directions:

1. Rinse lamb chops, pat dry, and season with 1 tsp. salt and the pepper. In a bowl, combine garlic, zest, oregano, and 1 tbsp. oil. Rub mixture onto both sides of chops.

2. Put potatoes in a medium pot and add water to cover. Bring to a boil over high heat. Generously salt water, then reduce heat to a simmer and cook potatoes until tender, 8 to 10 minutes. Drain.

3. Meanwhile, whisk together mustard, shallot, lemon juice, and vinegar in a small bowl. Gradually whisk in remaining 3 tbsp. olive oil until dressing is emulsified.

4. Preheat broiler to high. Arrange chops on broiler pan and set it 2 in. from heating element. Broil chops, turning once, until browned and medium-rare inside (cut to test), 8 to 10 minutes.

5. Put lamb's lettuce in a salad bowl and add warm potatoes. Drizzle 3/4 of dressing over salad and toss to coat. Divide salad among plates and top each serving with two chops. Spoon on remaining dressing.

PER SERVING 628 CAL., 69% (432 CAL.) FROM FAT; 28 G PROTEIN; 48 G FAT (16 G SAT.); 21 G CARBO (2.5 G FIBER); 617 MG SODIUM; 112 MG CHOL.

source Sunset Magazine March 2008, by Jessica Battilana

Individual portions from a rack of lamb, these lamb rib chops provide an appearance of mastery when creating a meal setting for yourself and your family. Prepare with your own recipe or with that of renowned chefs, the cut will be absolutely delectable! You'll find them at ChoiceFilets.com!

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Southern cookies will delight you

SAVANNAH BOW TIES
Makes 28 cookies

Preparation time: 20 min., Bake: 15 min.

Ingredients:
½ cup almond paste
1 large egg, separated
¼ cup firmly packed light brown sugar
2 teaspoons milk
½ (17.3-ounce) package frozen puff pastry, thawed
2 tablespoons granulated sugar
Chocolate Dipping Sauce (optional, recipe follows)

Direcions:
BEAT ½ cup almond paste, egg yolk, brown sugar, and milk at medium speed with an electric mixer until well combined. (Mixture will be very stiff.) Set aside.

UNFOLD pastry, and roll out on a lightly floured surface into a 14-inch square; cut in half.

PRESS almond mixture gently and evenly over one rectangle. Place the remaining rectangle on top of filling.

CUT pastry crosswise into fourteen 1-inch-wide strips; cut each strip in half to make 28 pieces.

TWIST each piece twice. Place the twists about 2 inches apart on lightly greased baking sheets. Lightly beat egg white, and brush evenly on each twist. Sprinkle evenly with granulated sugar.

BAKE at 400° for 12 to 15 minutes or until golden. Transfer to wire rack to cool. Serve with Chocolate Dipping Sauce, if desired.

Chocolate Dipping Sauce:
Makes 3 cups
Preparation time: 10 min., Cook: 25 min.

Ingredients:
6 (1.55-ounce) milk chocolate bars, chopped
¾ cup sugar
2 tablespoons cornstarch
¼ teaspoon salt
2 cups whipping cream
1 egg yolk, beaten
½ teaspoon vanilla extract

Directions:
COMBINE first 4 ingredients in a small saucepan. Stir in cream. Cook over low heat, stirring constantly, just until chocolate is melted.

WHISK ½ cup warm chocolate mixture into egg yolk in a small bowl; add to remaining warm chocolate mixture. Increase heat to medium-low, and cook 20 minutes, whisking constantly, just until sauce comes to a boil.

REMOVE from heat; stir in vanilla. Pour into a serving bowl.

NOTE: Leftover sauce can be refrigerated and served as pudding.
Copyright Southern Progress Corporation Jan 2006
Excerpted from Paula Deen & Friends: Living It Up, Southern Style

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