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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 4 English muffins, split 3 large eggs 3/4 C. milk 1/4 C. maple syrup 1 tsp. almond extract 1/2 tsp. salt 1/2 tsp. vanilla Dash ground nutmeg 6 T. butter, divided 1 16-oz. can sliced peaches in heavy syrup, drained 1 10-oz. jar apricot preserves Instructions: Arrange muffin halves in a single layer in a lightly greased 9”x13” baking dish. Whisk together eggs, milk, syrup, salt, extracts, and nutmeg; pour over muffins. Cover and chill 8 hours. Melt 2 T. butter in a large nonstick skillet; add half of muffins, and cook over medium heat 2 to 3 minutes on each side or until lightly browned. Remove from skillet and keep warm. Repeat procedure with remaining muffins and 2 T. butter. Melt remaining 2 T. butter in skillet; add peaches, and cook over low heat 2 to 3 minutes, stirring occasionally, or until thoroughly heated. Stir in preserves; cook, stirring often, until hot and bubbly. Pour mixture over muffins, and sprinkle with powdered sugar. |
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