Sweeten up brunch for Mom

Show mom she’s appreciated with these homemade delights. Create special memories when the kids help with these family-friendly recipes.

Coconut pineapple stuffed french toast

Yield: 8 slices

Ingredients

8 ounces cream cheese, softened

1 teaspoon vanilla, divided use

4 ounces crushed pineapple (with juice)

1 1/2 cups of sweetened coconut flakes, divided use

8 1-inch-thick slices of French bread

1/2 stick of butter for cooking

1 teaspoon sugar

3 large eggs

Powdered sugar

Maple syrup

Directions

1. Using a hand mixer or stand mixer, beat cream cheese until light and fluffy. Add 1/2 teaspoon vanilla, then stir in crushed pineapple and 1/2 cup coconut flakes until well incorporated. Set aside.

2. Make a pocket in each slice of bread by cutting in the middle but not all the way through. Stuff with cream cheese filling mixture.

3. Add 1/4 stick of butter to large sauté pan, and heat to medium. In a shallow bowl, spread an even layer of coconut flakes. In a separate shallow bowl, whisk together eggs, remaining 1/2 teaspoon of vanilla and sugar.

4. Dip the bread on both sides first into the egg mixture, then into the coconut flakes. Cook the French toast for 3-5 minutes on each side. Add more butter to the pan between cooking when needed. If the coconut is toasting too quickly, slightly lower the heat.

5. Serve immediately with a dusting of powdered sugar and a heavy drizzle of maple syrup.

Source: cookforsmiles.com

Lavender and honey shortbread cookies with lemon glaze

Yield: 2 dozen cookies

Ingredients

1 cup butter, softened

1/2 cup sugar

3 tablespoons organic honey

2 cups flour

¼ teaspoon salt

2 teaspoons dried lavender

1 cup powdered sugar

3 tablespoons lemon juice

Directions

1. Using a stand mixer, beat together butter, sugar and honey until light and fluffy. Add the flour, salt and lavender, and mix until well combined.

2. Place a sheet of plastic wrap on the counter and dump the dough onto the sheet. Shape the dough into a compact log and wrap tightly with plastic. Chill in the refrigerator for one hour.

3. Preheat oven to 325 degrees. Remove dough and cut into 1/4-inch slices. Place onto a baking sheet lined with parchment paper or a silicone baking mat. Bake 15-18 minutes until the edges are a golden brown.

4. Prepare lemon glaze by whisking together powdered sugar and lemon juice. Add extra sugar to achieve a thicker, sweeter glaze. Drizzle or spoon onto cookies and let set for 30 minutes to 1 hour before serving.

Source: thebakerupstairs.com

Read more about Sweeten up brunch for Mom This post was shared via Orange County Register’s RSS Feed. Irvine Shredding Service

Powered by WPeMatico