Recipes

Orange Croissant French Toast
8 large day old croissants (or French Bread)
4 eggs
1/2 C cream
1/2 C milk
grated peel from one orange
1/3 C orange juice
dollop of Gran Marnier or Triple Sec, optional
1 T sugar

Heat griddle.˚ Slice croissants in half, set aside.˚ In a large bowl beat eggs and add the rest of the ingredients.˚ Dip croissant slices in batter, fry on hot griddle until golden brown, sprinkle with orange zest and powdered sugar.˚ Serve with spiced orange sauce and /or maple syrup or other fruit sauce.˚ Serves 4.

Orange Syrup
1/2 C butter
6 oz frozen orange juice concentrate w/o pulp
1 C granulated sugar

In a medium sauce pan melt ingredients over low heat.˚ Beat slightly and serve warm.˚ Can be refrigerated a couple of weeks.

Lemon Coconut Bread

Dense and sweet, almost pound cake

 

  • 1C butter, softened
  • 2C sugar
  • 5T lemon juice (2of which are for glazing)
  • 4 eggs
  • 3 C flour
  • 2tsp baking powder
  • 1C milk          
  • ½ shredded coconut  
  • 2tsp grated lemon peel
  • ¼ C powdered sugar

 

Preheat oven to 350 degrees. In electric mixer, cream butter, sugar and 3 T lemon juice. Add eggs, and beat well. In another bowl, mix flour and baking powder. Add to creamed mixture alternately with milk. Stir in coconut and lemon peel. Bake in two greased loaf pans. Bake and hour, or until tests done. Cool 10 minutes in pan, then remove and glaze with 2 T lemon juice mixed with powdered sugar.