Indulge in Peanut Butter-Stuffed French Toast with Grape Syrup. Simmer grape juice concentrate, then layer smooth peanut butter between slices of challah or brioche. Dip in an egg-milk mixture, fry in butter until golden. Cut, serve diagonally, and relish with grape syrup. This recipe yields 4 servings of a delectable breakfast delight.
Ingredients
1 12-oz. can frozen grape juice concentrate
½ c. smooth peanut butter
8 slices challah or brioche
4 large eggs
¼ c. whole milk
2 Tbs. unsalted butter
Directions
Pour the grape juice concentrate into a small saucepan and simmer uncovered for 20 minutes. Stir constantly, being careful not to let the juice burn. Spread about 2 tablespoons of the peanut butter on 4 slices of bread. Place the other 4 slices of bread atop those covered with peanut butter, pressing down on them lightly, and set aside. In a shallow bowl, whisk together the eggs and milk. Dip both sides of each sandwich in the egg and milk mixture so that the bread is coated evenly. Melt the butter in a large frying pan or skillet over medium heat. Place the sandwiches in the pan. Cook for about 2 minutes per side, or until golden brown. Cut each sandwich in half diagonally and serve with the grape syrup.
Yield
Serves 4
Ingredients 1 c. all-purpose flour½ c. whole-wheat flour¼ cup wheat germ2 tsp. baking powder¼ tsp. salt2 bananas, mashed2 large eggs, beaten½ c. packed brown sugar1/3 c. canola oil1/3 c. 1% low-fat milk1 tsp. vanilla½ c. mini chocolate chips Directions Preheat the oven to 350°F. Lightly coat 12 muffin cups with nonstick cooking spray and set aside. Whisk together the all-purpose flour, whole-wheat flour, wheat germ, baking powder and salt in a large bowl. Combine the bananas, eggs, sugar, oil, milk and vanilla in a medium bowl and stir until well blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened. Stir in the chocolate chips. Spoon the batter into the prepared muffin cups. Bake about 20 minutes or until the muffins are light golden and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and cool for five minutes. Remove the muffins and cool an additional five minutes before serving. To make 24 mini muffins, bake about 14 minutes. Yield 12 servings Nutrition 220 calories, 10g fat, 2g saturated fat, 140mg sodium, 31g carbohydrate, 2g fiber, 4g protein.
For guests who prefer sumptuous desserts to savor before parting the party, Star-for-a-Day Chocolate Cakes are an ideal final dish to serve.
Ingredients2 cans cream of chicken soup ¼ c. water 1 c. chopped onion 2 chicken breasts, boiled and chopped up into small pieces 10 flour tortillas, torn into cracker-sized pieces 4 c. shredded Monterey Jack cheeseDirectionsPreheat oven to 350°. Mix together in a saucepan soup, water, onions and chicken. Layer bottom of 13 x 9 x 2-inch pan with half of the tortilla pieces. Spread half the soup mixture over the tortilla pieces. Top with two cups of cheese. Repeat, layering the remaining tortillas, soup mix and cheese. Bake for 30 minutes. Let stand for five minutes before serving.YieldNutrition
Ingredients1 pound elbow macaroni 3 c. milk or half-and-half 12 to 18 slices of American or cheddar cheese 12 Ritz crackers Salt, pepper and paprika to tasteDirectionsCook and drain elbow macaroni and let it cool slightly. Meanwhile, heat the oven to 350° and grease a 13 x 9-inch baking pan or a large casserole dish with butter. Have your child spoon a third of the pasta into the pan, then pour in 1 cup of the half-and-half and cover it all with 4 to 6 slices of American cheese. Add two more layers of pasta, half-and-half and cheese in the same manner. Next, let your little one crush a dozen crackers in a zipped, plastic bag. Add the salt, pepper and paprika. Shake to mix, then sprinkle the crumbs over the top layer of pasta and cheese. Bake for 30 to 40 minutes or until bubbly. Serves 6 to 8.YieldNutrition