12 diagonally (1-ounce) cut slices fre, nch bread
1/4 cup sifted powdered sugar
1 tub (8-ounce) reduced-fat cream che, ese
2 1/2 cup 1% low-fat milk
1/3 cup sugar
1/2 tsp vanilla extract
4 egg whites
2 eggs
1 vegetable cooking spray
1 strawberry sauce
1 candied lemon rind
Directions
Strawberry Sauce
4 cups sliced strawberries
1/3 cup honey 3 tablespoons fresh lemon juice
Candied Lemon Rind
1 large lemon
1/4 cup sugar, divided
1 tablespoon water
Directions: Cut a horizontal slit through bottom crust of each slice
of bread to form a pocket. Combine powdered sugar and cream cheese;
stir well. Spread mixture evenly into pockets of bread. Place 6 bread
slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl;
beat well with a wire whisk. Pour milk mixture evenly over bread
slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over
medium heat until hot. Arrange half of bread slices in skillet, and
cook 3 minutes. Turn bread over, and cook 3 minutes or until browned;
remove from skillet. Repeat procedure with the remaining bread slices.
Serve with Strawberry Sauce, and garnish with Candied Lemon Rind.
Directions for Strawberry Sauce: Combine all ingredients in a bowl;
stir well. Cover and let stand 1 hour. Yield: 3 cups (serving size:
1/2 cup).
Directions for Candied Lemon Rind: Using a vegetable peeler, carefully
remove rind from lemon. Cut rind into 1/8-inch-thick strips; set
aside.
Combine 2 tablespoons sugar and water in a 2-cup glass measure.
Microwave at HIGH 1 minute; stir in rind strips. Microwave at HIGH 2
minutes, stirring every 30 seconds. Add remaining 2 tablespoons
sugar, and toss well. Spread rind in a single layer on wax paper; let
stand at room temperature until dry. Store in an airtight container.
Yield: 1/4 cup.
Nutritional Info:
Cheese-Stuffed French Toast With Strawberry Sauce: CALORIES 517 (19%
from fat); PROTEIN 17.8g; FAT 10.9g (sat 5.4g, mono 3.9g, poly 1.2g);
CARB 89.5g; FIBER 4g; CHOL 101mg; IRON 2.2mg; SODIUM 653mg; CALC 242mg
Strawberry Sauce: CALORIES 89 (4% from fat); PROTEIN 0.7g; FAT 0.4g
(sat 0g, mono 0.1g, poly 0.2g); CARB 23.2g; FIBER 2.6g; CHOL 0mg;
IRON 0.5mg; SODIUM 2mg; CALC 16mg
Posted to MM-Recipes Digest V3 #2.TXT
Servings: 6 servings
Cheese-Stuffed French Toast With Strawberry S Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Cheese; French
The History of Recipes
Transcribed cooking instructions as an idea can be found way back into the distant past, at least as far as the ancient Egyptians, and quite possibly further than that. Having said that, these, early cook books were just simple hieroglyphic instructions for meal preparation.
Interestingly, the most ancient recipe discovered, according to experts is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the romans around 25BC a roman called Apicius wrote a number of documents which described recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvre, main meal and desserts, a style of dining still practiced today. This early Roman chef tells us how the ancient chefs made use of a good variety of spices, including some that we all recognise like basil, fennel and parsley. Moving on, we find two interesting cookery books which appeared in the 1300s - a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian curry that is popular today, but rather accounts of the types of meals enjoyed by the rich and powerful of the time. Later, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy lands, including spices such as coriander, parsley, and rosemary. These new culinary innovations prompted an explosion in books on cooking, many of which still exist in private cookery archives. During the next few hundred years, the powerful and rich houses tried to lay on the most extravagent meals, and consequentially chefs and their recipes were highly sought after. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. By the time we get to the twentieth century, cook books were increasing in popularity mostly as a result of better eduction, leisure time and disposable income. Like it or not, the introduction of TV gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, permitting us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Cheese Stuffed French Toast With Strawberry S recipe.
