Pavlova

This is a meringue that is an amazing dessert. Tyler's Mom gave me the recipe and we all loved it. It didnt last very long. You make this the night before and let it sit in your oven. Its an amazing alternative to sponge cake for strawberry shortcake. Oh and homemade whip cream is a must with this.... no stuff out of a can or that fake stuff called cool whip!!!!!!

4 egg whites
1 cup white sugar
1/2 tsp vanilla
1 tsp vinegar

Beat egg whites until soft peaks form. Continue beating while adding sugar slowly, 1tbsp at a time. Add vinegar and vanilla and beat until very stiff.
Place parchment on a cookie sheet and spread the mixture in a circle slightly smaller than desired size. Instead of making one big one you can also make smaller ones. Bake 1 hour at 275 degrees . Turn off oevn and leave meringue to dry overnight.

When ready to serve peel off paper and place on a serving platter. Top with Strawberries and fresh whip cream. To cut slices make sure you have a warm glass of water and a good knife to cut it with. Dip the knife in the warm water and cut. Its amazing!!!!!

Pumpkin French Toast

This is an amazing recipe for french toast. It makes me think of fall and leaves changing and those cool crisp mornings... Can you tell I am more than ready for fall to be here:) This is a good weekend breakfast becuase you can make it the night before and then its ready for you the following morning. Its also a good recipe for a nice brunch. I made it this weekend and it was a huge hit. I hope you enjoy it.

1 loaf of unsliced good fresh white bread or a brioche-style bread
1/4 cup sugar
1/4 tsp ground cinnamon
pinch coarse salt
1/2 cup canned pumpkin puree
1/2 cup half and half
4 large eggs
2 tbsp orange liqueue or orange juice will work just fine
1 tsp grated fresh ginger
1 tsp vanilla extract
1/2 grated orange zest


Trim ends of bread and cut crosswise into 12 (1 inch ) thick slices. Combine sugar, cinnamon, and salt in a meduim bowl. Whisk in pumpkin, half and half, liqueur, ginger, vanilla, orange zest. Pour mixture into a large pan (8x13) . Add bread slices to pan and then turn over slices. You want to make sure that both sides are covered with the mixture. Cover pan with wrap and then refrigerate overnight.
The next morning preheat oven to 200 degrees. Heat a large griddle or skillet over meduim heat. Add oil or butter and melt , then add your slices of french toast. Once they are golden brown place in oven on a heat safe plate. Continue till all bread is done. Serve with butter and warm maple syrup.