8
RECIPES
French Toast Strata . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8
Blueberry Corn Muffins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9
Whole-Wheat Banana Chocolate-Chip Bread . . . . . . . . . . . . . . . . . . 9
Eggplant & Tomato Bruschetta . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Quick Cheese Nachos. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10
Twice-Baked Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Broccoli & Cauliflower Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Roasted Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12
Sweet Potato Wedges . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Pizza Dough. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13
Pizza with Prosciutto, Arugula & Tomatoes . . . . . . . . . . . . . . . . . . . 14
Pesto Pizza with Fresh Mozzarella & Tomatoes. . . . . . . . . . . . . . . . 14
Chicken & Black Bean Enchiladas . . . . . . . . . . . . . . . . . . . . . . . . . . 15
Baked Rigatoni with Chicken Sausage, Broccoli & Peppers. . . . . . 15
Herb-Crusted Beef Tenderloin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16
Moroccan-Spiced Baked Chicken . . . . . . . . . . . . . . . . . . . . . . . . . . 17
Roasted Flounder with Artichokes & Capers . . . . . . . . . . . . . . . . . . 17
Pizza Bagels . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Prosciutto, Arugula & Fontina Open-Faced Sandwich . . . . . . . . . . 18
Cranberry, Ginger & Apple Crisp . . . . . . . . . . . . . . . . . . . . . . . . . . . 18
Bittersweet Espresso Brownies . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19
Old-Fashioned Yellow Layer Cake . . . . . . . . . . . . . . . . . . . . . . . . . . 20
French Toast Strata
Give your family a new twist on French toast this weekend. To save time,
prepare the night before and then bake in the morning.
Makes 8 servings
Nonstick cooking spray
4
large eggs
2
cups whole milk
1
cup heavy cream
1
tablespoon pure vanilla extract
¹∕³
cup pure maple syrup
2
teaspoons ground cinnamon
1
teaspoon ground nutmeg
¼
teaspoon salt
1
loaf (1 pound) challah bread, cut into ½-inch
x 9-inch strips
2
tablespoons packed light brown sugar, divided
2
tablespoons unsalted butter, cut into ½-inch pieces
1. Lightly coat a 9-inch square baking pan with nonstick cooking spray;
reserve.
2. Put the eggs, milk, cream, vanilla extract, maple syrup, spices and salt
into a medium mixing bowl. Whisk until completely combined, reserve.
3. Tightly fit half of the challah bread strips into the bottom of the
prepared pan. Pour half of the egg mixture on top and evenly sprinkle
with half of the brown sugar. Repeat with the remaining bread, placing
it in the opposite direction of the first layer of bread. Pour the
remaining egg mixture on top, sprinkle with the remaining brown
sugar. Cover and chill in the refrigerator for at least 2 hours, or
overnight.
4. Remove the strata from the refrigerator and bring to room
temperature.
