I first had Texas Caviar a couple of years ago when a friend brought it to Ladies Night. One bite and I was ready to eat the entire bowl. From then on, I would ask Mary to make it every chance I got. Finally I got the recipe and could make it whenever I wanted. It didn’t take much to slim it down. The original recipe calls for a half a cup of oil. That is a huge amount but it is mainly to marinade the beans in and drain off. I cut the oil for the marinade and drain off most of the excess at the end. It still has the same great taste but with less fat. Continue reading
Celebrate the men in your life with these healthy recipes. Continue reading
Father’s Day has crept on me this year. I was working on it last month then put it all aside and oops! it is here already. Luckily I had the menu completed but totally forgot to get Father’s Day cards. Time to run to the store. I’ve been feeling like a chicken with their head cut off this week. My brain is not firing on all cylinders. Continue reading
What do you get for the Father that has everything? I go through that every year for my Dad and Hubby. There is not much they want or need so I go for food. One of my favorite ways to start Father’s Day is with my lightened Creme Brulee French Toast. You can put it together the night before and bake it in the morning. My daughter and I can bring up a tray with this delicious breakfast for a special treat.
I first came upon a recipe for Creme Brulee French Toast in Gourmet magazine. I had been making it for years but with a stick of butter and half and half, it isn’t exactly heart healthy. I decided to try to lighten it and see if I could rescue it. I was so happy that with a few modifications, it was perfect and heart healthy. I can happily serve it to my husband for Father’s Day morning.
1 stick (1/2 cup) light butter
1 cup packed light brown sugar
2 tbsp. light corn syrup
1 12″ french baguette
2 large eggs
3/4 cup egg substitute or equivalent to 3 eggs
1 1/2 cups vanilla coconut creamer or soy creamer
1 tbsp. Grand Marnier
1/4 tsp. kosher salt
- Spray a 13″ x 9″ baking dish with cooking spray.
- In a small heavy saucepan over medium heat, melt butter, sugar and corn syrup Stir continuously until the mixture is smooth. Pour the mixture into the bottom of the baking dish.
- Place slices of bread into a single layer into the baking dish. Squeeze in the bread so it fits tightly together.
- In a large bowl, whisk together eggs, egg substitute, creamer, Grand Marnier and salt.
- Pour mixture evenly over the bread. Cover with foil and refrigerate for at least 8 hours or overnight.
- Take off the foil and bake for 30 to 40 minutes or until French toast is puffed and slightly golden.
- Serve immediately. There is no need for syrup. The delicious caramel is all you need.
Nutritional value per serving:
Calories 319 Fat 10 grams Carbs 52 grams Fiber 1 gram Protein 7 grams
Thanks for visiting for another week of Thursday’s Treasures. I am sure happy my little one is off on summer break but I’m having trouble keeping up with everything. So we are yet again jumping right to the features:
- Pint Sized Baker – Neapolitan Pudding Popsicles
- The Home Heart – Breakfast Enchilada Bake
- Turnips 2 Tangerines – Island Chicken
- Jazzy Gourmet Cooking Studio – Strawberry Rhubarb Crumble Parfait
- My Sister’s Pantry – Shortcut Harissa
- Caramel Potatoes – Chunky Monkey Pancakes
- Ashley’s Dandelion Wishes – Make Your Own Stamps
Now let’s get this party started:
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