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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: 1/2 cup finely chopped dried apricots 1/4 cup orange juice 8 oz. cream cheese 1/4 cup coarsely chopped pecans 16 - 3/4" thick slices sour dough bread or challah (egg bread) 2 cups milk 6 eggs 5 tablespoons sugar 4 teaspoons grated orange rind 1 teaspoon vanilla 1 teaspoon salt 1/2 cup butter 1 cup half and half Instructions: From the kitchen of The Spotted Hog Restaurant Lahaska, Pennsylvania In a saucepan, combine apricots and orange juice and bring to a boil. Simmer 10 minutes or until apricots are tender, then cool to room temperature. Mix cream cheese, pecans, and apricot mixture in a small bowl. Spread over 8 slices of bread, forming 8 sandwiches. Mix milk, half & half, eggs, sugar, orange rind, vanilla, and salt. Dip sandwich in egg mixture to completely coat. Melt 2 tablespoons butter in skillet over medium heat. Cook sandwiches until golden brown, adding more butter to skillet as necessary. Transfer to plates and serve with Apricot Orange Syrup: APRICOT ORANGE SYRUP 18 oz. apricot preserves 3/4 cup orange juice Bring preserves and orange juice to boil in heavy saucepan, stirring occasionally. Serve hot syrup over toast. |
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