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Strawberry stuffed french toast

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OOPS you got me! After reading yesterday's newsletter you
can imagine how much funny mail I got about Mother's Day
falling on a weekend this year? Dawn said it best I've
been so busy with the little ones I can't think straight ;o)
Yep she called it on the nose. Actually it's my birthday that
sometimes falls on Mother's Day and I got a little mixed up
like birthday cake batter. And thanks to "Tina" for reminding
me Father's Day is always on a weekend surely I'll keep that
in mind for next month.   

I have to keep the Mom's Day recipes coming this week so
here is another "keeper" for you too for STRAWBERRY STUFFED
FRENCH TOAST that is most indulgent with a side of sausages.
And you can make enough for the whole family so Mom doesn't
have to eat alone. Ever try making your own vanilla? This
would be a nice gift too for Moms that love to bake and
I added a recipe below today too. Assemble it for her now
with just a few ingredients in a pretty bottle with nice
ribbon and she can start using it after Labor Day. Perfect
timing for holiday baking!



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1 cup sliced strawberries
1/2 tsp. lemon juice
1/2 tsp. lemon zest
4 T sugar
4 - 1" thick slices of French bread
1 cup low fat milk
2 tsp. vanilla extract
1/4 tsp. baking powder
4 egg whites
2 eggs
3 tsp. butter 
fresh strawberries
strawberry or maple syrup 

Pre-heat oven to 400 degrees. Mix together the 1 cup of
strawberries, the lemon juice and zest and 2 T sugar. Set
aside. Cut bread slices in half and cut a slit in each
slice to form a pocket. Stuff with strawberries, secure
with toothpicks. Place slices in a 13" X 9" greased or
buttered baking dish. In a saucepan, combine milk, sugar,
vanilla, baking powder and eggs. Mix well. Pour over stuffed
bread, turning to coat. Chill for 30-60 minutes, turning
bread pieces occasionally. Grease another 13" X 9" inch
baking pan. Move bread pieces to this second pan and bake
for 3-6 minutes on each side. Serve warm with syrup and
additional strawberries. 

Yield: 4 Servings
Category: Breakfast, Brunch, Special Occasions
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                 MARZEE'S CORNER


Simple yet takes 4 months to a year - worth the wait!

6 vanilla beans
1 fifth of vodka
glass jar or bottle

Split vanilla bean lengthwise with a sharp knife.
Place in jar with the vodka. Be sure beans are completely
covered with vodka. Seal tightly. Let stand in a cool,
dark place for 4 months to a year. Shake jar occasionally
during the standing time.

Yield: 1 quart

Extract will strengthen upon standing. Store, tightly-
sealed, indefinitely in a cool, dark place. Place a
few drops of vanilla extract on a cotton ball. Place
in custard cup in back of refrigerator to diffuse odors.


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END OF THE DAILY RECIPE "Until we eat again!" 
Copyright 2008 by NextEra Media. All rights reserved. 

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