Mother's Day brunch recipes
Almond French Toast
1 cup slivered almonds
1 cup milk
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon almond extract
1 teaspoon pure vanilla extract
6 3/4-inch slices French loaf bread, or 12 slices from a baguette
3 tablespoons canola, peanut, or safflower oil
3 tablespoons butter
Confectioners' sugar (optional)
Toast almonds in a frying pan over low heat until lightly browned and fragrant.
In a large bowl, whisk together eggs, milk, flour, salt, baking powder, and both extracts.
Soak bread in mixture until completely saturated. Put slices in a shallow pan or on a large platter for about 1 hour.
Heat oil and butter in a large frying pan. Press one side of each piece of bread in the almonds and fry on each side until golden.
Finished toasts may be held in a warm oven until all are ready to serve. Dust with confectioners' sugar just before serving.
Serve with fresh fruit, fruit preserves, or warm maple syrup.
Serves 4 to 6.
4 large strawberries
1 cup fresh-squeezed orange juice
Place 3 strawberries in a blender or food processor and blend until smooth. Add orange juice and blend for a few seconds.
Pour into a stemmed glass and garnish with remaining strawberry.
Makes 1 serving.
(c) Copyright 2000. The Christian Science Publishing Society