- 1/2 cup old-fashioned oats
- 3/4 cup plain nonfat yogurt
- 1/2 cup diced apple (or any fruit)
- 2 tablespoons raisins
- 2 tablespoons sliced almonds
- 2 teaspoons brown sugar
- dash of cinnamon
Directions:
Mix all ingredients together and serve. For best taste results, prepare the night before and store in refrigerator.
Ingredients:
- 2/3 cup pecans, coarsely chopped
- 1/4-1/3 cup dark brown sugar
- 1/3 cup flour
- 1 teaspoon ground cinnamon (and pinch other spices like nutmeg allspice)
- 1/4 teaspoon salt
- 1/2 teaspoon freshly grated orange zest
- 3 tablespoons butter
- 5-6 oz regular cream cheese, at room temperature
- 1/4-1/3 cup raspberry preserves, or other preserves of your choice
- 1 loaf challah, ciabatta, or other rich egg bread, ends trimmed, cut into six 1 1/2-inch-thick slices
- 1/2 cup milk
- 4 extra-large eggs
- 2 T dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350F with the rack in the center. Line a rimmed baking sheet with parchment paper or a silicone pan liner. If using parchment, spray lightly with nonstick vegetable spray. (We used a greased 9x13" glass baking pan.)
To make the streusel topping: Combine the pecans, 1/3 cup brown sugar, flour, 1 tsp cinnamon, salt, and orange zest in a medium bowl. Mix and cut butter in with fork or pastry blender.
To make the French toast: Whisk together the cream cheese and raspberry preserves in a small bowl until the mixture is uniform and fairly smooth. (It's okay if some small bits of cream cheese remain visible.) Set aside.
Using a small, sharp knife, cut a 2-inch slit in the bottom crust of each bread slice, and continue cutting into the bread to make a pocket in the slice. Be careful not cut all the way through so it doesn't seep out the other side. Use a very small spoon to fill each of the pockets with an equal portion of the cream cheese mixture.
In a medium mixing bowl, whisk together the milk, eggs, brown sugar, 1/2 tsp cinnamon, and vanilla. Pour into a flat, rimmed dish.
Soak each piece of bread in the milk mixture, for 2 minutes on each side. Place the soaked breads on the prepared baking sheet.
Sprinkle the streusel topping evenly over the tops of the soaked bread slices.
(At this point, if you wish, the French toast can be covered and refrigerated overnight, or it can be frozen in a tightly sealed, flat plastic container. Allow the container to thaw overnight in the refrigerator before transferring to a prepared baking sheet and following the baking instructions below.)
Bake for 35 minutes, or until the tops and sides of the bread are golden brown, the topping is crisp, and the surface springs back lightly when pressed lightly with your finger. If the bread feels soft or wet, continue baking for a few more minutes. Serve hot, either whole pieces for large servings, or cut in half for smaller portions.
- 1 tablespoon salt
- 3 pounds asparagus, woody ends trimmed
- finely grated zest of 1 lemon
- 3 tablespoons fresh lemon juice, strained
- 1 teaspoon Dijon mustard
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon kosher or coarse salt
- 1/4 teaspoon freshly ground black pepper
- 2/3 cup mild olive oil
- 1 tablespoon chopped fresh chives
Directions:
Fill a wide 6- to 8-quart saucepan about one-third full of water. Add the salt and bring to a boil. Add the asparagus, return to a boil, then reduce the heat to low and simmer just until tender, 3-4 minutes for thin stalks and up to 7 minutes for thick stalks. Drain.
In a medium bowl, whisk together the lemon zest, lemon juice, mustard, sugar, salt, and pepper. Add the olive oil in a very thin, steady stream, whisking vigorously as the oil is added. Continue to whisk until all the oil is added and the mixture has thickened a bit.
Drizzle the vinaigrette over the asparagus. Sprinkle with chopped chives.
The asparagus can be cooked up to a day ahead and refrigerated. The vinaigrette can be made up to 3 days ahead and refrigerated separately. Bring both to room temperature before serving.
