Recipes

This looked too good to pass up. I might try it the next time we go camping. My husband always says that we eat better camping then at home. I wouldn't want to dissapoint him on our next trip!

Pecan Cream Cheese Stuffed French Toast with Almond Citrus

SyrupFilling:

1 (8 oz.) pkg cream cheese, softened

2 Tbsp. sugar

1/2 tsp cinnamon

1/2 cup chopped pecans

1 tsp. vanilla

14 pieces of Texas toast

4 large eggs, beaten

1/4 cup of milk

1/2 tsp vanilla

butter (about 4 Tbsp)

Syrup:1 cup Smucker's Apricot preserves

1/2 cup orange juice

1/2 tsp almond extract

Mix together cream cheese, sugar, cinnamon, and vanilla until smooth. Fold in chopped pecans. Spread on one side of 7 slices of Texas toast a spoonful of the filling mixture. Top with remaining 7 slices of Texas toast. At this point make your syrup. Combine the syrup ingredients in a sauce pan over medium heat. Bring to a boil and allow to boil for 2 minutes, stirring constantly. Remove from heat. The syrup will thicken up while it cools. You want it to cool for about 15 minutes.Mix your egg, milk, and vanilla together.Preheat the oven to 400F . Spray a baking sheet with cooking spray and place in oven to warm up. Melt 1/2 tbsp or so of butter in a frying pan. Take the sandwiches, one by one, and place in the egg and milk mixture, turning so that the mixture covers both sides. Transfer the sandwich to the pan and cook until the first side is lightly brown. Flip over and cook the other side. When both sides are lightly brown, place the sandwich on the baking sheet in the oven to keep warm.Serve with the Almond Citrus Syrup or regular syrup