Here is a new recipe to make your stomach growl…

French Toast with Caramelized Cinnamon Orange Sugar with Orange Marmalade Syrup

It is a wonderful twist on french toast with layers of favors.

Hope you enjoy!

Ingredients

1 loaf of French Bread (you could use Challah Bread too), slice on the bias (at an angle)

1/3 Cups Sugar

1/2 teaspoons Ground Cinnamon

Zest from one large Orange

1 Cup Maple Syrup

1/4 Orange Marmalade

9 eggs

3 Tablespoons Heavy Cream

1 teaspoon Ground Cinnamon

1 teaspoon vanilla

1 Cup Maple Syrup

1/4 Cup Orange Marmalade

Butter or non-stick spray

Directions

Heat Griddle or non-stick pan.

Mix Sugar, 1/2 teaspoons ground cinnamon and zest in small bowl.

 Set aside. Mix eggs, heavy cream, 3 Tablespoons ground cinnamon and vanilla in a wide dish (I use a deep dish pie dish). Set aside. In a microwave safe dish, mix 1 cup of maple syrup and orange marmalade. Microwave 30 seconds at a time until warm. Don’t over heat. Stir and set aside.

Coat griddle or pan with butter or non-stick spray. Dip slice in egg mixture and flip. Before you remove it, sprinkle the top with the cinnamon sugar mixture. Remove and place sugar side down on the pan or griddle. Repeat to fill pan or griddle. Watch closely. When the sugar caramelizes and side is golden brown, flip and brown the other side. Remove and repeat.

Serve with warm Maple and Orange Marmalade Syrup.

To see more food we will offer at Belle Grove

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Don’t forget to get your Cookie Recipe Submitted!

Deadline is just 17 Days away!

Click on James Madison to find out how to enter!

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Please Consider Donating to our “Restoration Fund” 

to help us restore our 1700-1800 outbuildings!

STOP!

If you are hungry and haven’t had a good meal in a few hours…

You don’t want to read this blog!

You have been warned!

Tonight I made a new recipe. It’s not anything out of this world or dramatic in appearance.

They just came out so good that I had to share them! 

They are….

Blueberry and Lemon Pancakes!

Ingredients:

1 3/4 cups All Purpose Flour

1/4 Salt

1 tablespoon heaping Baking Powder

1/3 cups Sugar

1 1/2 cups Milk

1 Lemon (juice and zest)

1 large Egg

1 1/2 teaspoons Vanilla

2 tablespoons melted Butter

1 pint of Blueberries

Directions:

Heat your griddle or skillet to medium.

In a large bowl, mix your dry ingredients (not blueberries). In a separate bowl, mix your wet ingredients (not blueberries). After mixing, add your wet ingredients to you dry ingredients. Mix until smooth, but may have a few limps in it. You want it thick as a normal pancake batter. If it looks too thin, add a little more flour. If it looks to thick, add a little milk. Once you have the batter right, add blueberries and gently stir them. Don’t over mix or you will break open your blueberries.

Grease you griddle or skillet with butter or cooking spray. Using a ladle, pour onto you cooking surface. Remember to leave enough space for them to spread out.

You will know when to flip them when you see small bubbles forming around the edges. You can peak too to see if they are golden brown. Flip and cook until golden brown on the other side.

Serve warm with Butter and Maple Syrup.

Next time I make these, I am going to use a Blueberry and Strawberry Compote instead of syrup. But you can see from the pictures… butter and syrup worked nicely too!

To see more photos of foods we have made

Visit our Facebook Fan Page and see our Album called Food!

Don’t forget to get your Cookie Contest Recipes Submitted!

Click on James Madison below for instructions on how to enter!

Deadline is March 31st!

No Entry Required!

Please consider making a donation to help us restore our three outbuildings and turn one into a museum!