French Toast Smothered in Pear Syrup

French Toast Smothered in Pear Syrup

Ingredients:

1/2 cup water
1 cup sucanat or rapadura
1 slice lemon zest
4 cups pears, peeled, cored and sliced
3 large free range eggs
2 cups organic milk
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
2 teaspoons all natural vanilla extract
12 slices whole grain bread, slightly stale

Instructions:

Place the water in a sauce pan.
Add the sugar and lemon zest.
Bring the mixture to a rapid boil over high heat.
Turn the heat down to low once boiling and continue to cook 6 minutes.
Sauce should turn to a syrup consistency.
Add the pears and cook another 8 minutes or until the pears are fork tender.
Once tender remove the pears with a slotted spoon from the juice and place them in a bowl.
Place the juice back over medium high heat and continue cooking 5 minutes.
Some of the juice will evaporate.
After 5 minutes remove the pan from the heat and pour the juice over the top of the pears.
Cover and set aside.
Place the eggs in a large mixing bowl.
Pour in the milk.
Add the sugar, cinnamon, nutmeg and vanilla to the egg milk mixture.
Whisk the ingredients together being sure they are combined well.
Heat a griddle that’s been sprayed with olive cooking spray.
The griddle is hot when a drop of water dances on the surface.
Lay a slice of bread into the egg mixture being sure to coat well.
Place the coated bread on the hot griddle.
Cook about 4 minutes or until the bottom is a nice brown, flip and continue cooking 3 minutes or until browned.
Continue with each slice of bread.
When ready to server pour the pear mixture over the top of the French toast.

Roasted Tomato Scrambled Eggs

Roasted Tomato Scrambled Eggs

Ingredients:

1 teaspoon olive oil or butter
1/2 cup diced tomatoes
4 large free range eggs
1/8 teaspoon pepper
2 tablespoons chopped dill

Instructions:

Spray a skillet with olive oil cooking spray or grease with butter.
Place the skillet over medium heat.
Spread the tomatoes in the bottom of the skillet.
Cook 2 minutes stirring once or twice.
Drain the tomatoes on a piece of paper towel.
Clean and spray the skillet again.
Place the eggs in a mixing bowl.
Add the pepper and whisk to incorporate the pepper and fluff the eggs.
Add the tomatoes and stir to combine.
Pour the egg mixture into the prepared skillet.
Place the skillet over low heat.
Stir the eggs continuously.
As the eggs begin to firm, sprinkle the dill over the top.
Continue to stir until the eggs are as done as you like.

Enjoy!

Cheesy Filled Pancakes with Raspberry Topping

Cheesy Filled Pancakes with Raspberry Topping

Ingredients:

3 free range eggs
2 tablespoons oil
1 cup organic milk
3/4 cup flour, sifted
1/4 pound cream cheese
1/4 pound cottage cheese
Sucanat or Rapadura to taste
1 teaspoon all natural vanilla extract
1/2 cup sour cream
1/2 cup raspberry preserves

Instructions:

Place the eggs in a small mixing bowl.  Pour in the oil and milk and whisk until completely combined together.

Add the flour and salt.

With a rubber spatula work from the bottom up to mix making sure all the flour is completely moistened.  The batter should be smooth with no lumps.

Spray a skillet with a olive oil cooking spray (or use butter to grease the pan).

Pour 4 tablespoons of the batter into the prepared skillet.  Cook over medium heat 2 minutes or until the bottom is a nice golden brown.  Do not flip the pancake over.

Remove from the skillet and place on a piece of wax paper with the cooked side up.

Continue until all the batter is used.

With an electric mixer on medium speed beat together in a separate bowl the egg, cream cheese, cottage cheese, sugar and vanilla.

With a spoon fill each pancake with the egg mixture being sure to not go all the way to the edges.  Roll the pancake up.

Continue until each pancake is filled and rolled.

Spray the skillet again with the non stick cooking spray.  Place the rolled pancakes into the skillet.  Cook over medium heat about 5 minutes or until a golden brown being sure to cook all sides this time.

Serve with the sour cream and raspberry preserves on the side.

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