French Toast, Haitian Style

Inspired by a recipe from Recipes wiki

Ingredients:

• 1 loaf French bread
• 1 cup orange juice
• 1/2 cup whipping cream
• 2 large eggs
• 1 tsp. Cinnamon
• 1 tsp. Vanilla Extract, Pure
• 1/4 cup sugar
• 1/4 tsp. Nutmeg
• 3 Tbsp. butter
• powdered sugar

Directions:

Cut ends from bread and cut remaining loaf into 1-1/2 inch thick slices. Let stand uncovered, 4 hours to overnight. In 9 x13" pan, combine orange juice, cream, eggs, cinnamon, vanilla extract, sugar and nutmeg. Whisk until well blended. Lay bread in pan; turn several times until all liquid is absorbed, 3 to 5 minutes.

Melt butter in 12" to 14" frying pan over medium heat. Put soaked bread into frying pan. Cook, turning as needed until richly browned on both sides (5 minutes). Dust with powdered sugar and serve.

Serves: 4

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Fruit Tart, Peach and Blueberry

Easy and delicious dessert recipe.

Ingredients:

• 1 refrigerator pie crust (15-ounces)
• 1 egg white lightly beaten
• 2 Tbsp. cornstarch
• 1/2 tsp. ground Cinnamon
• 1/4 tsp. ground Nutmeg
• 1/4 tsp. Ginger, ground
• 2 cups peeled and sliced peaches
• 1 cup blueberries
• 1/2 tsp. Amaretto, Natural Flavor Blend

Directions:

Preheat oven to 425 F. Prepare crust as directed on package. Place on foil lined 12-inch pizza pan and press out any folds or creases. Brrush crust with 1/2 of the beaten egg white.

Mix sugar, cornstarch, cinnamon, ginger and allspice in medium bowl. Add fruit and amaretto extract and toss gently. Spoon mixture into center of crust, spreading to within 2 inches of edges. Fold 2-inch edge of crust up over fruit, pleating or folding crust as needed. Brush crust with remaining egg white.

Bake 20 miutes or until crust is golden brown. Cool slightly before serving. Topp with whipped cream or ice cream.

Serves: 8

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Fruit Tart with Peaches and Blueberries

Easy and delicious dessert recipe. Can substitute any berry for the blueberries.

Ingredients:

• 1 refrigerator pie crust (15-ounce package)
• 1 egg white, beaten lightly
• 1/3 cup granulated sugar
• 2 Tbsp. corn starch
• 1/2 tsp. ground Cinnamon
• 1/4 tsp. ground Ginger
• 1/4 tsp. ground Nutmeg
• 2 cups peeled and sliced peaches
• 1 cup blueberries
• 1/2 tsp. Amaretto, Natural Flavor Blend

Directions:

Pre-heat oven to 425 F. Prepare crust as directed on package. Place on foil-lined 12-inch pizza pan. Press out any folds or creases in the crust. Brush crust with 1/2 of the beaten egg white.

Mix sugar, cornstarch, cinnamon, genger, nutmeg in a medium bowl. Add the peaches, blueberries amd amaretto extract and toss gently. Pour mixture into the center of the crust, sopreading to within 2-inches of the edges. Fold edge of crust over fruit, pleating crust as needed. Brush crust with remaining egg ehite.

bake for 30-minutes or utnil crust is golden. coll slightly before serving. Serve with whipped cream or vanilla ice-cream.

Serves: 8

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Sauce, Vanilla Bean "Hard"

This sauce is called hard sauce because it will not pour and needs to be spooned over cake, pudding or fruit. Submitted by a customer.

Ingredients:

• 1/2 lb. unsalted butter
• 3 cups powdered sugar
• 3 tsp. Vanilla Extract, Pure
• 1/4 tsp. ground Nutmeg
• 1/4 cup brandy

Directions:

Combine in a large bowl, butter (softened), powdered sugar, vanilla extract, brandy and nutmeg. Beat on high speed until smooth - approximately 7 minutes.

Serves: 4 - 6

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Habanero Pumpkin Cookies

A recipe submitted by a customer

Ingredients:

• 3/4 cup bulk canned pumpkin
• 3/4 cup light brown sugar
• 1/2 cup sour cream
• 1 egg - beaten
• 1 tsp. Vanilla Extract, Pure
• 1 cup seedless raisins
• 1/2 cup chopped walnuts
• 1-1/2 cup flour
• 1/2 tsp. ground, Ginger Crystallized & Ground
• 1/2 tsp. Habanero, Ground
• 1/4 tsp. ground Allspice (Pimento)
• 1/4 tsp. ground Nutmeg
• 1/2 tsp. baking powder
• 1/2 tsp. salt

Directions:

Preheat oven to 350F

Combine pumpkin, sugar, sour cream, egg and vanilla extract and mix well. Sire in raisins and walnuts. Sift the dry ingredients together and stir into pumpkin mixture until just mixed. Drop tablespoons of dough onto light greased cookie sheet. Bake for 15-minutes or until lightly browned.

Serves:

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