Stillmeadow Stuffed French Toast – Jodi Baird

Stillmeadow Stuffed French Toast – Jodi Baird

12 – 16 slice raisin or cinnamon bread

½ cup cream cheese, softened

Cinnamon/sugar mixture

8 eggs

½ milk or heavy cream

½ cup maple syrup

¼ teaspoon vanilla

½ teaspoon nutmeg

Confectioner’s sugar

Spray 13x9 inch casserole dish. Arrange a layer of bread slices on the bottom of the dish, covering completely. Spread each slice with a generous layer of cream cheese, and then sprinkle liberally with cinnamon- sugar mixture, top with the same arrangement of remaining bread slices. In a large bowl, mix the eggs, milk or cream, syrup, vanilla and nutmeg. Then pour over the bread. If it floats, push the bread down to immerse it in liquid. Cover with plastic wrap and refrigerate overnight. Bake uncovered in a preheated 350˚ for 45 minutes or until golden and puffy. To serve, cut through bread slices diagonally creating triangles. Sprinkle with confectioner’s sugar and serve while puffed. 

Chicken Tortellini Soup – Jodi Baird

10 oz. pkg broccoli

3 cans of chicken broth, 14 ½ oz ea.

1 can cream of celery soup

2 cups cubed chicken

1cup chopped yellow onion

1 cup chopped carrots

½ cup water

2 garlic cloves, minced

½ t basil leaves

½ tea. Oregano

9 oz. cheese tortellini

Grated parmesan (to serve with)

Combine broth, cream of chicken soup, chicken, onions, carrots, water, garlic, basil and oregano. Bring to a boil; add tortellini and simmer uncovered for 30 minutes or until broccoli is tender. 

Homemade Cocoa Mix – Jodi Baird

3 ½ cup firmly packed brown sugar

2 cup cocoa

2 tea. ground cinnamon

½ tea. ground nutmeg

½ tea ground cloves

¼ tea salt

Process brown sugar, cocoa, cinnamon, nutmeg, cloves, and salt until well blended. Store in an airtight container. 

To serve pour 6 oz. hot milk over 1 ½ tea. cocoa mix. Stir and enjoy.