My Creations- Week of August 29th, 2005

S’mores Parfait

Category: Dessert
Rating: Good

Here’s a fun treat to make for yourself. Layers start with 3 tablespoons chocolate fudge pudding, ¼ cup crushed graham crackers, 3 tablespoons pudding, ¼ cup mini marshmallows, 1 tablespoon mini chocolate chips, 3 tablespoons pudding and finish with graham crackers.



Tuna Tater

Category: Side/Entrée
Rating: Poor

Want the recipe? No, you don’t.



Stuffed French Toast
w/ Apricot Orange Almond Glaze

Category: French toast
Rating: Good+

This was all about the stuffing. A ooey gooey mixture of cream cheese, sugar, cinnamon, vanilla and walnuts. It could have faired better overall if I would have used bread that was more stale.

1 1 lb loaf French bread
Batter:
4 eggs
1 cup whipping cream or half-and-half
1/2 teaspoon vanilla
1/2 teaspoon nutmeg
Filling:
1 (8 ounce) package cream cheese, softened
2 tablespoons sugar
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 cup chopped walnuts or pecans (optional)
Glaze:
1 cup apricot preserves
1/2 cup orange juice
1/2 teaspoon almond extract

In small bowl, blend together ingredients for filling until light and fluffy.

Cut bread into 10-12 slices, approximately 1-1/2 inch thick. Cut a small slice along the top of each piece, creating a pocket in the middle. Fill with a heaping tablespoon of filling.

Mix together the eggs, half-and-half, vanilla and nutmeg. Dip bread into this mixture and cook on a greased griddle until both sides are golden brown.

Heat preserves in small saucepan until melted. Stir in orange juice and almond extract.