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Ah, Glorious French Decadence!

21 August 2015
Grace
0 Comment
bread, breakfast, breakfast cuisine, breakfast food, butter, cinnamon, Cinnamon French Toast, cream cheese, cream cheese glaze, decadent, decadent breakfast, dessert, French toast, glaze, home, home recipe, Land O Lakes, Land O'Lakes, Land O'Lakes butter, main course, Pepperidge Farm, Pepperidge Farm bread, Pepperidge Farm Farmhouse Sourdough Bread, Philadelphia, Philadelphia brand, Philadelphia cream cheese, recipe, sourdough, sourdough bread, sugar, sweet, sweet breakfast, unsalted butter

If you’re like me and you enjoy sweet pastries, you’ll love this Cinnamon French Toast With Cream Cheese Glaze.  Try this once, and you’ll be finding excuses to have “breakfast” all day, every day.  And it is surprisingly simple to make, which, in my opinion, means it’s a high quality breakfast dish! I love it when I don’t have to spend a lot of time making breakfast in the morning.

 

I can be really picky about my breakfast food, but a sweet treat like this is one of my breakfast favorites.  I’m a sucker for that cinnamon and sugar combination–and anything with a nice, creamy glaze!  These taste heavenly.  And they don’t look too bad on the plate, either. In fact, I’ve served these as dessert for friends and family, and they’ve all loved them just as much as I do.

 

Recipe and photos courtesy of  Simply Gloria.

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

Quick tip: Sourdough bread works great for this recipe!

Wow Your Dinner Party With This East-Coast Classic

03 August 2015
Grace
1 Comment
appetizer, bread, chardonnay, classic, classic recipe, classic seafood, classic seafood recipe, crab cake, crab cake appetizer, crabcake, dijon, Dijon mustard, extra virgin olive oil, food, Grey Poupon, Grey Poupon Dijon mustard, Grey Poupon mustard, home recipe, Italian breadcrumbs, Lea & Perrins, Lea & Perrins worcestershire, Lea & Perrins Worcestershire Sauce, Lea and Perrins, Maryland crab cakes, Maryland crabcakes, Old Bay, Old Bay seasoning, olive oil, Pacifico, Pacifico beer, Pacifico Clara, Pepperidge Farm, Pepperidge Farm bread, Pompeian, Pompeian extra virgin olive oil, Progresso, Progresso Italian breadcrumbs, recipe, Robert Mondavi, sauvignon blanc, seafood, seafood recipe, white wine, worcestershire, worcestershire sauce, Zatarain seasoning, Zatarain's, Zatarain's seasoning

There is a time to be creative and a time to accept that the classic recipe is the best. In the case of Maryland crab cakes, it is the latter. This timeless seafood appetizer works great as a warm-up for a more elaborate seafood main course or as a delightful bite-sized contrast to something like grilled steak.

I grew up around seafood, and though the classic Maryland crab cake may owe its name to a location far removed from my childhood home, it is an appetizer cherished by most any community close to salt water. And yes, Maryland crab cakes have an addictive savory taste: In the right mood, I could gorge myself on them without no need for anything else other than a nice helping of beer or wine.

Perhaps the best thing about this appetizer, though, is the versatility that it offers your menu: Obviously, it goes well with a larger seafood course, but it also pairs nicely with something like a grilled steak.

 

Recipe developed by FineCooking

 

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS

 

 

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