Apple Crisp French Toast

RECIPE

Yield
Makes 6 servings

Ingredients
1 cup low-fat or nonfat milk
4 large eggs
2 teaspoons firmly packed brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla
1 Granny Smith apple (about 1/2 lb.)
About 1 tablespoon lemon juice
About 2 tablespoons butter or margarine
12 slices egg or white bread (about 1 lb. total)
2/3 cup maple syrup
1/2 cup vanilla-flavor nonfat yogurt
1/2 cup smooth peanut butter
1/2 cup granola

Preparation
1. In a shallow pan such as a 8- or 9-inch pie pan, whisk to blend milk, eggs, brown sugar, cinnamon, and vanilla.

2. Rinse apple, core, and cut into 1/8-inch-thick slices. In a small bowl, mix apple slices with lemon juice.

3. In a 10- to 12-inch nonstick frying pan over medium-high heat, melt 1 tablespoon butter. Dip 1 bread slice at a time in milk mixture, turn over, and transfer to frying pan without crowding. Cook each batch, turning to brown both sides, about 6 minutes total. As done, set in a single layer on a 14- by 17-inch baking sheet and keep warm in a 200° oven. Add remaining butter to frying pan as needed to cook successive batches.

4. Meanwhile, in a small bowl, mix 1/3 cup maple syrup with yogurt.

5. Also, in a 1-cup glass measure, mix remaining 1/3 cup maple syrup and peanut butter. Heat in a microwave oven at full power (100%) until warm, about 30 seconds, stirring once or twice.

6. Place 2 slices of French toast on each plate. Drain apple slices and lay fruit equally onto toast; sprinkle with granola. Spoon maple-yogurt and peanut butter sauces equally onto portions.

Nutritional Information
Calories:626 (36% from fat)
Protein:21g
Fat:25g (sat 7.7)
Carbohydrate:82g
Fiber:4.5g
Sodium:596mg
Cholesterol:193mg

French cooking@home
by cooking mania

Thin French Apple Tart

RECIPE

Use a paring knife to prepare the apples for this simple dessert.

Yield
8 servings (serving size: 1 wedge)

Ingredients
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 pounds Golden Delicious apples, peeled, cored, and thinly sliced
2 1/2 tablespoons honey
1/2 teaspoon vanilla extract

Preparation
Preheat oven to 425°.

Place dough on a lightly floured surface; roll into a 12-inch circle. Place on a 12-inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 tablespoon sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425° for 30 minutes.

Combine honey and vanilla in a microwave-safe bowl. Microwave at high 40 seconds. Brush honey mixture over warm tart. Serve warm.

Nutritional Information
Calories:220 (30% from fat)
Fat:7.3g (sat 2.9g,mono 3.2g,poly 0.9g)
Protein:0.6g
Carbohydrate:39g
Fiber:1.9g
Cholesterol:5mg
Iron:0.2mg
Sodium:100mg
Calcium:6mg

French cooking@home
by cooking mania

Apple-Cranberry-Currant Pie with French Topping

RECIPE

Yield
Makes 10 to 12 servings

Ingredients
1/4 cup brandy
1/4 cup currants
1 1/2 cups fresh or thawed frozen cranberries
About 1 1/4 cups granulated sugar
6 tablespoons plus 1 cup unbleached or regular all- purpose flour
1 tablespoon finely shredded orange zest
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
6 cups sliced peeled Granny Smith apples (about 2 1/4 lb.)
10-inch pie pastry for a single-crust pie
2/3 cup firmly packed brown sugar
1/2 cup (1/4 lb.) butter or margarine, cut into chunks

Preparation
1. In a small bowl, combine brandy and currants. Cover and let stand until currants are plump, at least 1 hour or up to 1 day.

2. Preheat oven to 375°. Sort cranberries and discard any that are bruised or decayed. Rinse and drain berries.

3. In a large bowl, mix 1 1/4 cups granulated sugar, 6 tablespoons flour, orange zest, cinnamon, nutmeg, and salt. With a slotted spoon, lift currants from brandy; reserve brandy. Add currants, cranberries, and apples to sugar mixture and mix well. Taste and add more granulated sugar if desired. Pour filling into unbaked 10-inch pie pastry in pan. Drizzle evenly with reserved brandy.

4. In another bowl, mix 1 cup flour and the brown sugar. Add butter and cut in with a pastry blender or rub with your fingers until mixture forms small lumps. Sprinkle topping evenly over filling. Set pie in a foil-lined 12-inch pizza pan or 10- by 15-inch baking pan.

5. Bake on the bottom rack until juices bubble around edges and through topping, 55 to 65 minutes. If pie browns too quickly (check after 30 minutes), cover loosely with foil.

6. Set pie, uncovered, on a rack until cool to touch, 2 1/2 to 3 hours. Cut into wedges.

Nutritional Information
Calories:428 (34% from fat)
Protein:3.6g
Fat:16g (sat 0.0)
Carbohydrate:69g
Fiber:2.5g
Sodium:219mg
Cholesterol:31mg

French cooking@home
by cooking mania