July 4, 2011

Story Teller's Cafe French Toast

Story Teller's Cafe French Toast

Vanilla Sauce:
2 Egg Yolks
2 TBSP Sugar
1 C Milk
1 1/2 Tsp Vanilla

Whisk together the yolks and sugar in a small bowl. In a a saucepan, bring the milk and vanilla to a low boil then remover from heat. Add a little of the heated milk to the egg mixture to temper it, then add to the heated milk. Simmer over medium heat for a few minutes, stirring constantly until lightly thickened, but do not boil. Transfer to a bowl and set aside in an ice bath.

Caramel Sauce:
4 TBSP Butter
1/2 C Brown Sugar
1/4 C Heavy Cream

Melt butter in a small saucepan over medium heat. Add brown sugar and mix well. Add cream and bring to a simmer. Keep warm until needed.

French Toast:
1 Jumbo Egg
1 C Milk
1/8 Tsp Vanilla
8 Slices of Bread

In a shallow bowl, beat together the egg, milk and vanilla. Dip bread into mixture and cook on skillet over medium-high heat. Brown each side then transfer to a plate and spread the Vanilla Sauce on one slice then place another slice onto to make a sandwich. Cut diagonally and cover with the Caramel Sauce.

July 1, 2011

Frog Eye Salad


1 1/3 C. (8 oz) Acini Di Pepe uncooked
1 Can (20 oz) Pineapple Chunks, reserve 1/4 C. Juice
1 3/4 C. Milk
1/4 C. Sugar
1 (3.4 oz) Instant Vanilla Pudding
1 Can (8 oz) Crushed Pineapple, drained
2 (11 oz) Cans Manderine Oranges
2 C. Cool Whip, thawed
3 C. Rainbow Mini Marshmallows
3/4 C. Coconut Flakes

-Cook pasta 11 minutes. Rinse with cold water; drain well.
-In large bowl, beat reserved pineapple juice, milk sugar and pudding for 2 minutes.
-Gently stir in pasta and remaining ingredients, cover.
-Refrigerate at least 5 hours