Family Recipes

Bon Appétit!

Stuffed Baked French Toast

  • 8 - 1" slices crusty French bread (I use the whole loaf)

  • 1 - 8 oz. package of cream cheese, cubed

  • 1 - C fresh or frozen blueberries

  • 6 - 8 eggs, depending upon how much bread you use

  • 1/4 C maple syrup

  • 1 C Milk



Butter baking pan. Place 1/2 bread cubes in bottom. Scatter cheese and berries over bread, top with the remaining bread. 


Mix eggs, syrup and milk. Pour over bread making sure to wet top layer. 


Refrigerate overnight. Bake at 350 for 30 minutes covered with foil. Uncover and bake an additional 30 minutes. Remove from oven and let stand 15 minutes.


Homestead Sangria

  • 1 750 ml bottle of Homestead Red or Homestead White

  • 1 cup soda water or Cava (Spanish Champagne)

  • ¼ – ½ cup sugar to taste

  • 1 orange and 1 lemon or lime slice thinly

  • Granny Smith apple cored and cut into 1" cubes

  • OPTIONAL: 1/4 C. Brandy for an extra kick


Mix sugar and wine in pitcher stirring until dissolved. Add fruit and brandy (if using). Chill for at least an hour for the flavors to blend. Overnight is even better.

To serve, add soda and ice.


Rosé Sangria

  •   1 bottle Dubost Rosé

  •  1/4 C. Brandy or Triple Sec

    • (optional for an extra punch)

  •   2 Tbsp. sugar

  •   1/4 cup cranberries, halved

  •   1/2 cup cranberries, whole

  •   1 apple, chopped

  •  2 Cups soda water

  •   Garnish: rosemary sprigs


In a large pitcher, combine wine, brandy, sugar and fruit. Stir until sugar is dissolved. Refrigerate for at least one hour. 

Before serving, pour in soda water. Stir gently. Serve with or without ice.



Anne’s “Make You Look Good” Curried Chicken Salad

  • 3 C. Diced white chicken meat

    • Use a roasted chicken from the grocery for a super quick meal

  • 2 C. Mayonnaise, or to taste

    • for some of us Mayonnaise is a food group

  • 1 C. Chopped mixed dried tropical fruit

    • pineapple, papaya, dried cranberries are my choice but any dried fruit will do, just not bananas

  • 1T. Madras Curry powder, or more to taste

    • We like LOTS of curry.

  • Toasted sliced almonds for topping, optional



Combine ingredients and serve wrapped in leaves of butter lettuce with wedges of icy cold watermelon.


Open a chilled Dubost Rosé...that is what I am talking about.


Key Lime Pie In A Cup (serves 6)

  • 1 8-ounce cream cheese bar, slightly softened in microwave

  • 1 14-ounce can sweetened condensed milk

  • 2 limes

  • 4 graham crackers, crushed

  • 1 tablespoon butter, melted


In a food processor, mix softened cream cheese and sweetened condensed milk until smooth with no lumps. Squeeze juice from 1 lime into mixture, saving peel for grating later.


In a separate bowl, mix crushed graham crackers with melted butter, and mix with a fork until crumbly and butter is distributed evenly.

In 5-ounce clear cups, begin to layer, graham cracker mixture on the bottom first, and then cream cheese mixture next. Repeat this process one more time. With a fine grater, grate lime peel on top. Slice remaining lime into rounds and then quarter. Use wedges for garnish atop each serving.


Aunt Betty’s Sweet Hot Mustard (serves 6)

  • ½ cup dry mustard, such as Coleman’s brand

  • ½ cup apple cider vinegar

  • 2 eggs

  • ½ cup sugar


Soak mustard in vinegar overnight in a non-reactive bowl.


Fill double boiler with water. Heat until water begins to boil. Once water is boiling, whisk eggs and sugar together atop the double boiler until well blended. Add soaked mustard and cook over boiling water, stirring constantly until mixture thickens. Remove from heat.

Cool and store in an airtight container in refrigerator. Will keep for up to 3 weeks. Great as dip for crudités, grilled sausage and turkey sandwiches. Optional: Divide mustard in half and add tarragon to one half for a nice alternative taste. Or, experiment with any other leafy herb for various flavored mustards.