|French Hot Chocolate|
In medium bowl whip the cream with a hand mixer. As it begins to thicken, alternate adding chocolate syrup and sugar until all ingredients are combined. Chill chocolate cream in airtight container in refrigerator until ready to use. Heat milk in a tea pot or crock pot and stir in all of the whipped chocolate cream. Heat until hot and serve or fill mugs about 1/3 full of chocolate cream, add hot milk. Stir and serve.
1 1/4 cups light corn syrup
1/4 teaspoon salt
2 teaspoons vanilla extract
drop of red food coloring
4 boxes full size candy canes, crushed in heavy zip lock bag or ground in food processor
|Fruit Salad Compote|
I love this beautiful salad because it's a really fast, easy and delicious way to add healthy fruits to your menu. You can add any kind of fresh fruit you have on hand to make this salad even better. I love to add any combination of pears, strawberries, blueberries, mango, pineapple, grapes, pomegranate seeds and fresh mint to this salad for variation!
3 apples, sliced (you can peel these if you prefer)
3 oranges, peel, separate sections, and slice into bite sized pieces
3 bananas, sliced
1 teaspoon poppy seeds
a little sugar and orange juice
I like to use a knife to peel the oranges because it easily removes the white peel. You can use a knife to separate the sections from their casings. Place cut fruit in serving bowl. Add poppy seeds, sugar and orange juice and gently toss. Let stand 15 minutes before serving.
|Cranberry Orange Cinnamon Buns|
|Crunchy French Toast with Cranberry Compote|
5 pounds potatoes, cut into bite sized pieces
2 onions, chopped
4 tablespoons olive oil
pinch or two of red pepper flakes
handful of fresh chopped herbs or 1 teaspoon dried herbs
Preheat oven to 425 degrees. On large 11x18 " rimmed baking sheet, toss potatoes, onions and garlic with olive oil and season with plenty of salt, fresh ground pepper, red pepper flakes and fresh or dried herbs like thyme, rosemary and sage. Roast for 35 minutes. Remove from oven and toss with a metal spatula. Bake another 5-10 minutes, until golden and tender. Serve with eggs and Sugared Bacon Twists.
Heat oven to 400. Remove bacon from packaging and cut block of bacon in half crosswise, so you'll have short pieces of bacon when you separate them. Separate bacon strips and coat each piece in brown sugar. Line a baking sheet with foil and place a bakers rack on foil lined baking sheet. Twist bacon and place on bakers rack. Season with fresh ground pepper. Bake for 12-15 minutes or until bacon is crisp. For quick clean up, discard foil off baking sheet immediately after bacon is ready. Don't let the drippings and sugar cool and harden on the baking sheet. Serve bacon alongside poached eggs. In bottom of muffin tin, drizzle about 1 tablespoon cream for each egg you'll be cooking in each cup. Add a pinch of fresh or dried herbs. Crack one egg in each muffin tin cup and sprinkle with salt and pepper. Bake at 375 degrees for about 5-10 minutes or until egg is set. With a large serving spoon, scoop egg out of tin and place on serving dish. Serve with Roasted Potato and Onion Hashbrown.