5 eggs
2/3 cup orange juice
1/3 cup whole milk
1/4 cup sugar
1/2 tsp. ground nutmeg
1/2 tsp. vanilla extract
1/4 cup Triple Sec (Orange Liquor)-optional
1/2 loaf french bread, cut in 1" diagonal slices
1/2 stick real butter
2 tbsp. grated orange peel
Using wire whisk, beat together eggs, orange juice, milk, sugar,
nutmeg, vanilla and Triple Sec.
Place bread with edges touching in
a single layer in a large flat dish. Pour egg mixture over bread,
cover and refrigerate for 30 minutes, turning once.
Preheat oven to 400F. Spray jellyroll pan with vegetable spray.
Pour melted butter on jellyroll pan,
spreading evenly. Arrange soaked french bread
slices in a single layer on pan.
Sprinkle evenly with orange peel and pecans.
Bake until golden, 20-25 minutes.
Check during last 10 minutes to avoid burning.
Serve with real maple syrup and
butter or fresh fruit, etc.
Makes 4 servings.
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 cup butter
1 large egg
1/2 cup half & half
1 1/2 cup fresh blueberries
1 tbsp. sugar
Heat oven to 425 degrees. Grease (optional w/ unsalted real butter) large baking sheet. In large bowl, combine dry ingredients. Blend in butter with pastry blender until pastry is coarse and crumbly. Separate egg. Place egg whites in cup. Beat egg yolks with fork. Stir in half & half. Add mixture to dry ingredients and mix until mixture forms a soft dough. Turn dough unto lightly floured surface and knead gently 5 or 6 times. Tenderly knead in blueberries. Divide dough in half. Roll each half of dough into 7 inch circle. Cut into 4 wedges each. Place scones 1 inch apart on greased baking sheet. Pierce with tines of fork. Brush with reserved egg white, gently brush with real butter. Sprinkle with 1 tablespoon sugar. Bake 15-18 minutes or until golden brown. Be vigilant not to over cook.
