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Recipes - and - Recipes
4 large eggs
2/3 cup prepared orange juice
½ cup milk
1 tablespoon sugar
½ teaspoon vanilla
¼ teaspoons salt
8 slices day-old French bread, ¾-inch thick
Icing sugar to dust
1. Beat eggs in bowl. Add orange juice, milk, sugar, vanilla and salt. Mix.
2. Arrange bread slices to cover bottom of greased 9x13 pan. Pour egg mixture over top.
3. Cover. Let stand in refrigerator overnight.
4. Uncover. Bake in 425F oven for 13 to 15 minutes until browned.
5. Sprinkle with icing sugar. Eight slices; serves 3-4.
Source: Breakfasts & Brunches by Jean Paré (Edmonton: Company's Coming Publishing Ltd, 1998 ) .
I add this sauce:
1 tablespoon cornstarch
4 tablespoons sugar
3/4 cup or more of orange juice …
- Heat starch, sugar, juice until clear and thick
2 navel oranges, sectioned
Grated orange zest
- Add to syrup.
Icing sugar
- Dust
Serve with sauce on top and fried bananas on side. Meat optional.
I think this would be great with Carol's lemon sauce--half and half.
6 servings
This versatile topping is great for cakes, pies, ice cream, and regular or frozen yogurt.
2 cups fresh organic berries (use blueberries, strawberries, raspberries, or any combination)
1/2 cup apple juice
2 teaspoons cornstarch or arrowroot
1/4 cup cold water
1. Wash the berries well. Use small berries such as blueberries or raspberries whole; remove hulls and chop strawberries into approximately 1/2-inch chunks.
2. Combine the berries in a medium-size saucepan with the apple juice. Bring to a simmer, cover, and cook gently until all the berries have softened and burst, about 5 to 10 minutes.
3. Dissolve the cornstarch in the water. Stir slowly into the berry mixture and simmer until thickened, about 1 minute. Let cool to room temperature before serving.
Note: there is no sugar, so it won't keep too long in the fridge.
Rog & Jim
TDBAB
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