Neopolitan Bundt Cake

Serves: 8
Neapolitan Bundt Cake

1 (18.25 ounce) package white cake mix
1 cup water
1/4 cup vegetable oil
3 eggs
1 teaspoon strawberry extract (add 1/2 tsp. more for more pronounced flavor, or 1/8 cup strawberry jam)
1/4 cup chocolate syrup (I added some additional chocolate milk powder)
3 drops red food coloring
2/3 cup confectioners' sugar
3 tablespoons chocolate syrup

Strawberry, chocolate, and vanilla striped cake . . . it's quite delicious!

Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).

Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.

Remove from pan and drizzle chocolate glaze over the top.

To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Consider adding some vanilla, and some melted semi-sweet chocolate. Drizzle over top of the bundt cake.

Strawberry Bread

Strawberry Bread

2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans

This is wonderful hot or cold, for breakfast or a dessert. Great for the spring!

Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.

Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Leek, Potato & Gruyère Frittata

Leek, Potato & Gruyère Frittata

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A mandoline makes fast work of creating thin, uniform potato slices for this frittata, which is cooked in our specially designed pan.

Ingredients:
3 Tbs. unsalted butter
6 oz. small red potatoes, sliced 1/8 inch thick
Salt and freshly ground pepper, to taste
2 leeks, white and light green portions, rinsed well and thinly sliced
5 eggs
3 Tbs. heavy cream
2 oz. Gruyère cheese, shredded
1 Tbs. finely chopped fresh flat-leaf parsley

Directions:

In the deep half of an 8-inch frittata pan over medium-high heat, melt 1 Tbs. of the butter. Add the potatoes, salt and pepper, cover with the shallow pan and cook, flipping the potatoes occasionally, until tender and browned, about 8 minutes. Transfer to a bowl. In the deep half of a frittata pan over medium heat, melt 1 Tbs. of the butter. Add the leeks, salt and pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Transfer to a separate bowl. In another bowl, whisk together the eggs and cream. Stir in the cheese, parsley, potatoes, salt, pepper and all but 2 Tbs. of the leeks. In the deep half of the frittata pan over medium heat, melt 1/2 Tbs. of the butter. Add the egg mixture and cook until the eggs are just beginning to set, about 4 minutes, using a rubber spatula to gently lift the cooked edges and allow the uncooked eggs to flow underneath. Meanwhile, in the shallow half of the frittata pan over medium heat, melt the remaining 1/2 Tbs. butter. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, for 4 minutes. Remove the deep pan and cook until the eggs are completely set, 2 to 3 minutes more. Gently shake the pan to loosen the frittata and slide it onto a serving plate. Garnish with the reserved leeks. Serves 4 to 6.

Williams-Sonoma Kitchen.

Tuscan Herb Rub

3 Tbsp garlic powder

1 Tbsp onion powder

1 Tbsp ground black pepper

1 Tbsp dried basil

1½ tsp ground thyme

Combine all ingredients until well blended.

Store tightly covered until ready for use.

Rub or pat on chicken, pork, beef or lamb just before cooking or up to 5 hours in advance.

Honey-Bourbon Salmon

Ingredients
1 pound salmon

Ingredients for Marinade

3/4 cup bourbon
2 Tablespoons honey
1/2 teaspoon ginger
1/2 cup brown sugar
2 teaspoons soy sauce
Pepper to taste

Combine marinade ingredients and pour over salmon; soak for 1 hour. Spray grill with non-stick spray. Grill salmon for 2 minutes on each side.

Recipe from former IL. Governor Ryan

Orange-Bourbon BBQ Chicken

INGREDIENTS

1 tablespoon(s) olive oil
1 small onion, minced
1 1/2 cup(s) ketchup
1/2 cup(s) orange marmalade
1/3 cup(s)bourbon
1/4 cup(s) cider vinegar
1 tablespoon(s) hot pepper sauce
2 teaspoon(s) dry mustard
2 teaspoon(s) Worcestershire sauce
1 teaspoon(s) freshly ground pepper
3 1/2 pound(s) chicken parts
1/4 teaspoon(s) salt

DIRECTIONS
In medium saucepan, sauté onion in oil over medium heat until translucent, about 3 minutes. Add ketchup, marmalade, bourbon, vinegar, hot pepper sauce, dry mustard, Worcestershire sauce, and 1/2 teaspoon of the pepper. Bring to a boil. Reduce heat and simmer, stirring often, until thickened, about 30 minutes. Remove from heat and cool. Yield: 2 1/4 cups.

Prepare a medium-hot fire in a charcoal or gas grill. Remove excess fat from chicken. Sprinkle chicken with salt and remaining pepper. Grill chicken covered, turning occasionally, 25 minutes. Set aside 1 cup sauce to serve with chicken. Brush chicken with sauce and cook 10 to 15 minutes, turning and continuing to brush with sauce until chicken is cooked through and juices run clear. Reheat reserved sauce and serve with chicken.

Chicken Provencal

1 whole chicken, cut up, or several breasts, bone-in, skin on

1/3 c. all-purpose flour

1 tsp paprika

1 tsp dried basil

1/2 tsp salt

1/2 tsp oregano

1/4 tsp freshly ground black pepper

1/4 tsp dried marjoram

3 Tbsp oil

16 pitted ripe olives

6-8 carrots, cut into fourths

1 onion, quartered

4-6 medium potatoes, quartered

1 c. chicken broth

1 Tbsp cornstarch

1 Tbsp cold water

Cut up chicken. Mix flour, paprika, basil, salt, oregano, pepper and marjoram. Coat chicken with flour mixture. Heat oil in a large skillet. Brown chicken on all sides. Add olives, carrots and potatoes. Pour chicken broth over vegetables and chicken. Cover and cook until chicken is done and vegetables are tender, about 45 minutes. Remove chicken and vegetables; keep warm. Mix cornstarch and water. Stir into liquid. Heat to boiling, stirring constantly, until thickened. Serve sauce with chicken.

Beaufort Stew

Enough of the following to serve all guests:

Shrimp

Corn on the cob

New potatoes

Smoked sausage

1 medium onion

In a large pot bring water to boil. Add the onion. Cook 5 minutes. Add the potatoes and cook 4-5 minutes. Add the corn and smoked sausage and cook 7-8 minutes. Add the shrimp and cook about 5 minutes.

Drain water. Put all ingredients in a large bowl, or on paper in the center of the table. Let everyone get what they want.

Black Pepper Shrimp

3 pounds fresh shrimp, unpeeled
8 tablespoons butter
3 tablespoons chopped garlic
4 tablespoons freshly ground pepper Preheat oven to 450 degrees F.

Rinse the shrimp, and place in a shallow baking pan. In a saucepan, melt the butter, add the garlic, and saute for 3 to 4 minutes. Pour the butter mixture over the shrimp and toss to coat. Pepper shrimp until shrimp are well covered. Bake until pink, approximately 5 minutes, turn, bake a few minutes longer, and pepper again.

Serve shrimp with warm bread and salad.

T's White BBQ Sauce for Chicken

WHITE BBQ SAUCE

1 1/2 cup mayonnaise
1/3 cup cider vinegar
1/4 cup lemon juice
2 tablespoons sugar
2 tablespoons freshly ground pepper
2 tablespoons white wine Worcestershire sauce
1 teaspoon salt

Mix all ingredients in a bowl until smooth.
Baste on chicken while grilling.

Miss Rebecca's Southern Pecan Pie

Miss Rebecca was an elderly lady who was my neighbor in Georgia. She was a sweet little thing. T

1 deep dish pie shell
1 1/4 c. sugar
1/2 c. light corn syrup
1/4 c. butter
3 eggs, beaten until light
1 c. pecans, chopped

Combine sugar, light corn syrup and butter in a sauce pan. Bring to a boil.
Combine eggs and pecans. Slowly add hot syrup. Pour into a pie shell.

Bake at 375 for about 50 minutes for large pie.

Easy Shrimp Chowder

From Southern Living and a Southern guy named T

Ingredients
2 tablespoons butter or margarine

1 medium onion, chopped
2 (10 3/4-ounce) cans cream of potato soup, undiluted
3 1/2 cups milk
1/4 teaspoon ground red pepper
1 1/2 pounds medium-size fresh shrimp, peeled*
1 cup (4 ounces) shredded Monterey Jack cheese

Garnish: chopped fresh parsley
Oyster crackers (optional)
Preparation
Melt butter in a Dutch oven over medium heat; add onion, and sauté 8 minutes or until tender. Stir in cream of potato soup, milk, and pepper; bring to a boil. Add shrimp; reduce heat, and simmer, stirring often, 5 minutes or just until shrimp turn pink. Stir in cheese until melted. Garnish, if desired. Serve immediately. Serve with oyster crackers, if desired.
*1 1/2 pounds frozen shrimp, thawed; 1 1/2 pounds peeled crawfish tails; or 3 cups chopped cooked chicken may be substituted.

Yield
Makes 12 cups

Peppermint Meringue Cookies

PREP TIME 20 Min

COOK TIME 1 Hr 30 Min

READY IN 5 Hrs

SERVINGS Original recipe yield: 4 dozen

INGREDIENTS

2 egg whites

1/8 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup white sugar

2 peppermint candy canes, crushed

DIRECTIONS: Preheat oven to 225 degrees F. Line 2 cookie sheets with foil.In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Cook: Judith

Cranberry Crunch Cake

1/2 cup butter
1 cup sugar
2 eggs
1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1 teaspoon vanilla extract
1 cup cranberries (whole, not cut up)
1 1/2 cups miniature marshmallows
1/2 cup light brown sugar
1/2 cup chopped pecans
2 tablespoons melted butter

In large mixing bowl, cream butter and sugar. Add eggs; beat until well combined. In separate bowl, combine flour, baking powder and salt. Add flour mixture alternately with milk and vanilla to egg mixture. Fold in cranberries. Spread batter in greased 13 in. x 9 in. baking pan. Top marshmallows; press into batter. Sprinkle with brown sugar and nuts. Drizzle with melted butter. Bake at 350 degrees for 30 minutes. Yield: 12-15 servings {The marshmallows melt and seep through the cake, making it moist and very tasty. It is great for brunch, or just with a cup of coffee! Tastes absolutely great shortly after it cools because it is crunchy. It isn't as crunchy the next day but still GOOD!
Cook: Robin

Neiman Marcus Bars

Here is an easy dessert recipe that is sure to please!

Preheat oven to 350.

The base
Mix with spoon:

1 box Duncan Hines Yellow Butter Cake Mix
1 stick butter, melted
1 t. vanilla extract
1 egg

Mix together and pat into a greased 9 x 13 pan.

Topping:

1 brick cream cheese
1 box confectioner's sugar/powdered sugar
2 eggs
1/4-1/2 t. real lemon extract

Cream all together, and pour over base layer. Bake for 35 minutes. Cool before cutting. Enjoy!

Potatoes Romanoff

3 large russet potatoes (2 lbs.), scrubbed and cut into quarters (don't peel)
2 cups small curd cottage cheese
1 cup sour cream
1 clove garlic, minced
1/4 cup finely chopped green onions
salt to taste
1 cup shredded sharp cheddar cheese
paprika (optional)
Cover potatoes with water. Bring to a boil. Cover and boil gently, 20 to 25 minutes, until tender. Drain and cool.Peel potatoes. Cut potatoes into 1/8 inch cubes in a large bowl. Add cottage cheese & sour cream. Add garlic, onions and salt to taste. Mix well.Spoon into shallow 2 to 2-1/2 qt casserole dish, or 8x12 inch oval glass pan. Spread evenly. Sprinkle with cheese to cover top (dust with paprika if desired).

Bake at 350° for 45 to 60 minutes until bubbly hot. Let stand 5 to 10 minutes.

Papa Marco's Eggplant Salad

I found this recipe 'hanging out' in the AELC...and I am not sure whose family this recipe belongs to. But the story was as interesting as the recipe. It was obviously made with love and tradition, and worth copying to this Blog:

A Favorite Dish

My father grew up in Romania, and one of his special memories was of the eggplant salad that his mother used to prepare. My father used to make it in our home, but he said it never quite tasted the same as when his mother made it. She used to use a freshly picked eggplant and cooked it on top of a woodburning stove until it was slightly burned on the outside and soft on the inside. My father said his mouth used to water when he smelled the burnt aroma of that lovely fresh eggplant, and that he could hardly wait for dinner to taste the sharp, smokey flavor. My father made it for us only on the holidays, cooking the eggplant on top of our gas stove, and I can remember when I was a child looking forward to tasting that delicious dish, just as my father did when I was a child.

Papa Marco's Eggplant Salad

Select a firm eggplant, purple in color, weighing about 1 1/4 pounds. Wash it and put it directly on top of an oven burner over a very low flame. As it starts to burn, turn it so that every part of it is blackened and softened by the flame. This should take about 45 minutes. While the eggplant is cooking, chop 1 small onion into small pieces and saute it in a frying pan in oil until it is light brown. When the eggplant is done, remove it to a dish to let it cool. Then peel off the skin and put the vegetable into a bowl. Add two tablespoons of vegetable oil, one tablespoon of apple cider vinegar, 1/4 teaspoon of salt, a sprinkling of red pepper, and the sauteed onions. Mash the mixture with a fork until it is smooth. Serve on a large platter on a base of lettuce leaves. Garnish with sliced tomatoes, radishes and green olives.
The soft, middle eastern bread called pita is excellent with this dish and can be used to scoop up the eggplant salad like a dip. I prefer to drink beer with this dish, but a chilled, very dry Greek or Romanian wine is a good accompaniment.

Lemonade Chicken

It's almost here... crockpot time! Here is a great, and easy chicken crockpot recipe!

4-6 pieces of chicken (breasts and legs) * I used only ckicken breasts.
1 (6 oz.) can frozen lemonade, thawed
2 tbsp. brown sugar
3 tbsp. ketchup
1 tbsp. vinegar
2 tbsp. cornstarch
2 tbsp. cold water

Arrange chicken pieces in slow cooker. Combine lemonade concentrate, brown sugar, ketchup, and vinegar; mix well. Pour lemonade mixture over chicken. Cover and cook on HIGH for 3-4 hours, or LOW for 6-8 hours. Remove chicken from crockpot, and cover to keep hot. Transfer liquid to a saucepan over medium-low heat. Skim fat; combine cornstarch and cold water, and add slowly to liquid, while stirring. When thickened, serve with chicken, along with hot cooked rice, and a vegetable. Serves 4-6. Enjoy! It tastes a lot like sweet and sour chicken!

Ya know...I am a creature of habit. Found this recipe for Apple Walnut Cobbler (their pic). It's not as easy as my other cobbler find, but really. I mean really. Tart apples and walnuts in a buttery crusty cobbler...it had me at tart apple...

Apple Walnut Cobbler

Ingredients:

1/2 cup sugar

1/2 teaspoon cinnamon

3/4 cup walnuts -- coarsely chopped

4 cups tart apples -- thinly sliced

1 cup flour -- sifted

1 cup sugar

1 teaspoon baking powder
1/4 teaspoon salt

1 egg -- beaten

1/2 cup evaporated milk

1/3 cup butter -- melted

Directions:

Combine the sugar, cinnamon, and 1/2 cup of the walnuts. Spread the sliced apples in the bottom of a greased baking dish (8x8). Sprinkle the apples with the cinnamon sugar mixture.Sift the flour, sugar, baking powder, and salt together in a small bowl. In a large bowl, combine the egg, evaporated milk, and melted butter. Stir in the combined dry ingredients and mix until smooth. Pour over the apples in the baking dish. Top with remaining walnuts.Bake at 325F for 50-55 minutes or until golden brown.

Serve with ice cream or whipped cream.

This recipe for Apple Walnut Cobbler serves/makes 6

Frozen Lemonade Cupcakes

I needed to make something sweet for a party. My oven chose that night NOT to work. I was desperate...searching...seeking the one true sweet that would make the party complete. This is the recipe I found. I don't know who Aunt Florence is, but I owe her a debt of gratitude. I keep thinking she could be related to me...this recipe is tres easy, pretty and yummy to boot. And did I mention it doesn't need to be baked? So here's to you, Aunt Florence. I'd give you the place of honor at the family party!


Aunt Florence's Frozen Lemon Cupcakes

Makes: About 12 cupcakes

Lemon Cream

1 cup sugar
Juice and finely grated rind of one lemon
2 cups whipping cream

"Crust"
1/2 stick unsalted butter
1/2 cup crushed graham crackers
1/2 cup crushed corn flakes
2 tablespoons sugar
Jellied lemon sliced or small berry for topping.

1. Making lemon cream: combine sugar and lemon juice and rind in a large bowl. Gradually beat in cream.
2. To make the bottom crust: melt butter in a pan over low heat and stir in crushed graham crackers, corn flakes, and sugar. Remove from heat.
3. Press down crust mixture into the bottom of a silicon cupcake holder or cupcake liner. I used the silicon holder because it was more rigid and removed it after the cupcakes were frozen.
Freeze for at least 3 hours.
Unmold and top with a jellied lemon slice or a small berry of some kind.

Buffalo Chicken Dip

Here is another simple, but yummy, appetizer recipe!

1 brick cream cheese
1/3 to 1/2 cup hot sauce (more if you want it super hot!)
1 cup ranch or blue cheese salad dressing
1 can chicken breast meat, drained
1 cup shredded cheddar cheese

Melt the first 4 ingredients over medium heat on stove. After 5-10 minutes, I add half of the cheddar cheese, then let that melt. Remove from stove, and put in a crock pot. I then add the remaining cheese for the top of the dip. The longer this cooks in the crockpot, the better! I serve this dip with tortilla chips. My in-laws just love this dip!

Easy Fruit Cobbler

I needed a quick recipe, and it had to match the ingredients I had on hand...this filled the bill. It's from Southernfood.about.com, and they consider it a 'dump cake'. I did it with canned cherries, but can see that any fruit would be good:

4 ounces butter
1 cup sugar
1 cup flour
1 tsp. baking powder
3/4 cup milk
dash of salt
1 can fruit pie filling

Melt butter in an 8x8x2 inch baking dish. Mis all ingredients except fruit in a medium bowl. (No mixer is required). Pour the batter over the butter. Pour filling over the top. Bake at 350 degrees 45-60 minutes or until the crust is golden brown. I added some powdered sugar on top. Serves 8

There, didn't I say simple? This is a great 'have the ingredients on hand' cobbler, and it is fast and easy (are you noticing a theme to my posts???). It would be a great breakfast/brunch sweet instead of muffins. One note: I didn't bake it for the full 45 minutes, since it browned up about 38-40 minutes. I would set the timer for about 35 minutes and check it. I did put a piece of foil over the top and let it bake a couple of extra minutes when I noticed the edges browing a lot. This is a very good recipe to try with kids. It's hard to mess up something this simple.

World's Heathiest Foods Demos

This is not a recipe, but the world's healthiest foods site has great instructions for preparing healthy foods. Worth a peek...

http://whfoods.org/cookdemo.php


In-Home Cooking Demo
This is the In Home Healthy Cooking School where we demonstrate quick and easy techniques of the healthy cooking methods. Regardless of how much cooking experience you have, you will be able to prepare healthy foods that taste good.

15 Minute Halibut

This is from the whfoods.org site, I tried it last night and it was great, and can be used with other fish as well as halibut (I had it with salmon the next day...the lemon kept the avocado green). I didn't have scallions, but subbed red onions instead, which worked out well. I also liked the easy stovetop preparation for the fish. (see photo of my prep). With the green beans and the salsa and fish, it was enough for a lovely luncheon.
This spicy salsa is a great way to compliment the flavor of halibut in a healthy, quick and easy way. The avocado is a wonderful addition to salsa that adds a rich tasting flavor, along with extra nutrition.

Note: I am not a big fan of jalepenos, so I didn't add them and didn't miss that in the ingredients. I'm sure it would add an extra 'kick' to it.

Prep and Cook Time: 15 minutes

Ingredients:
4 6oz halibut steaks or filets
¼ cup minced scallion
1-2 tsp finely minced jalapeno
6 medium cloves garlic, pressed
¼ cup + 1 TBS fresh lemon juice
3 TBS chopped fresh cilantro
8 cherry tomatoes, quartered
1 medium ripe but firm avocado diced in ¼ inch cubes
salt and black pepper to taste
Directions:
Mix all ingredients except halibut in a bowl and set aside.
Preheat a 10-12 inch stainless steel skillet on medium high heat for about 2 minutes.
Rub halibut with 1TBS lemon juice and season with a little salt and black pepper. Place in hot pan. (You do not need oil or liquid for this) Cook for about 3 minutes and turn. Cook for another 3 minutes and remove from pan. This is our Stovetop Searing cooking method. Place on plate, and top with salsa.Serves 4

Healthy Cooking Tips:
It is best to choose halibut that is fresh and at least 1 inch thick. Because halibut can become dry when cooked, the thicker cuts helps to retain moisture. It is important that the pan has had sufficient time to get hot. This will also help to retain moisture, as it seals the fish. It's important not to overcook halibut. To check for doneness, insert the tip of a knife into the center. It will flake, but still be moist when it is cooked to perfection. In fact, cook it slightly less than desired doneness, as it continues to cook after removing from the heat. Unlike the other salsas, this one is served with a chunky texture. Chop everything fine except the tomatoes and avocado. If the avocado is very ripe it will make the salsa mushy looking. Choose an avocado that is ripe, yet still a slight firmness. You will have a more attractive salsa. 262 calories per serving.

Breakfast: Stuffed Croissant French Toast with Compote

This recipe was on a blog I frequent, and sounds yummy...I can't vouch for it (yet) but will add a note when I try it out. How could this be bad???

Stuffed Croissant French Toast~
We have wonderful strawberries in Oregon, and my hubby loves a nice breakfast on our weekends~ Breakfast is so fun, easy, and a nice time to really get your day started off right~This is what we are having Saturday, to get the day going~ tweak it as you may, I always do~

Strawberry Compote:
1 1/4 cups sliced fresh strawberries
1/2 sugar (or what you use)
1 tsp brandy
1/4 cup orange zest

French Toast:
4 eggs
2 cups heavy cream
1 tbsp brandy
1tbsp brown sugar
1tsp vanilla extract
6 croissants
1 tbsp butter
1/4 cup mascarpone cheese

Additional Ingredients:
confectioner's sugar, butter, real Vermont maple syrup (your favorite)

SERVES 6
For Strawberry compote:
Mix together strawberries, sugar,brandy and orange zest and let sit for 30 minutes to mingle flavors~
For the French Toast:
In a meduim bowl, slightly beat the eggs. Add cream, brandy, brown sugar, vanilla, and beat well. Slice the croissant in half, lengthwise. Soak croissant in egg mixture. Melt butter on a hot griddle and place croissant on griddle, cut side down, and cook until brown (4-5 minutes) then flip. make sure it is done all the way through, then immediately move to plate and spread about 2 teaspoons of mascarpone cheese on the bottom half of each croissant.
Top with the other half of the croissant and sprinkle with confectioner's sugar and serve with Compote for dipping, butter and maple syrup on the side if desired~
Enjoy~

Update: I made this with my grandson and it was a real hit. Not for the diet crowd, but a good special occasion breakfast!