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Cooking Show News from
Juli…We’re looking for a topic for our next show!
Spring is upon us, and another
cooking show is right around the corner, so we’re in
the process of picking our next topic. The problem
is that there are so many good ones to choose
from...which topic do you like better P is for
Preserving or Z is for Zucchini?
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Or do you have a
different idea altogether? Please take a
moment to let me know what you think. Email
me at:
jkellner@wdse.org
Or send a note to: Juli
Kellner
WDSE Cooks
632 Niagara
Court
Duluth, MN
55811
Check back next month
for the topic of our next cooking show!
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Juli’s Recipe of the
Month
Peach Stuffed French
Toast is one of my all time favorites from
the delightful Sue Majewski of Duluth, MN.
I’ve made this recipe with my own
strawberry/rhubarb jam, and my daughter
loves it with blackberry jam. Try it with
your favorite preserves…I know you’ll love
it, too! Check here each month for a
delicious new recipe and news from the
cooking show!
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Peach Stuffed French
Toast
1 lb loaf unsliced
French bread
1 – 8 oz package cream cheese, softened
1/3 c. peach preserves
5 eggs
1 ¼ c. milk
½ tsp vanilla
¼ tsp ground cinnamon
Dash of ground nutmeg
2 T. butter or margarine
Maple or peach syrup |
Cut the French bread into 16
slices about 1 inch thick. Cut a pocket in each
slice. In a small mixing bowl, stir together
softened cream cheese and peach preserves. Spoon
about 1 tablespoon of the cheese mixture into each
pocket. In another mixing bowl beat eggs, milk,
vanilla, cinnamon & nutmeg until combined. Dip the
stuffed bread slices into the egg mixture. Melt
butter or margarine on a griddle or in a skillet
over medium heat, add stuffed bread slices. Allow
about 1 ½ minutes for each side, frying until golden
brown. Serve with warm maple or peach syrup.
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half hour cooking extravaganza featuring our
best local cooks, and a companion cookbook
with over 150 terrific recipes. So far
we’ve developed a library of over 35
cookbooks which are available for a 75
dollar membership pledge. Remember,
memberships keep us cooking at your public
television station! |
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Click here for a current list of our cookbooks to
date. |