JUNE 2004 RECIPES
FROM: ROCKY MOUNTAIN LODGE BED AND BREAKFAST [web site]

PINEAPPLE STUFFED FRENCH TOAST WITH APRICOT GLAZE
FRENCH TOAST:
1 loaf of French bread, cut in 8 slices
One 8-ounce package cream cheese
1/2 cup pecans
powdered sugar
1 cup half and half
4 eggs
1 teaspoon nutmeg
1 teaspoon vanilla
butter
APRICOT GLAZE:
One 12-ounce jar apricot preserves
1/2 cup orange juice
To Make French Toast:
Make a pocket in bread slices by slicing each slice, but not all the way through. Mix the cream cheese with the pecans and a couple Tablespoons of the powdered sugar. Stuff the pocket in the French bread with the cream cheese mixture. Dip in the mixture of whipping cream, eggs, nutmeg, and vanilla. Grill on hot griddle spread with butter and serve with apricot sauce.
To Make Apricot Glaze:
Mix apricot preserves with orange juice over low heat.
Makes 8 servings

TROPICAL WHIP

2 oz. frozen Pina Colada mix concentrate, thawed
2 oz. frozen Orange Juice concentrate, thawed
2 oz. frozen pineapple juice concentrate, thawed
½ c. milk
½ c. water
¼ c. sugar
½ tsp. vanilla extract
Combine all ingredients in a blender and whip until ice cubes are crushed and mixture is smooth and frothy.
Makes 4 servings

MACADAMIA-COCONUT TART

CRUST:
1 1/2 cups all-purpose flour
1/4 cup unsalted butter, diced
1/4 cup vegetable shortening
1/2 teaspoon salt
6 tablespoons cold water
FILLING:
1 cup grated unsweetened coconut
2 cups macadamia nuts, chopped
1 cup sugar
1/4 cup water
1 1/4 cups heavy whipping cream
1 egg, lightly beaten
1/2 teaspoon pure vanilla extract
To prepare the crust, butter a 12-inch flan pan with a removable bottom and set aside. Combine the flour, butter, and shortening in a medium bowl. Using a pastry blender, cut in the shortening and butter with the flour to form a coarse meal. Stir in the salt, and drizzle about half of the water into the flour mixture. Stir the mixture with a fork. Drizzle in additional water until the dough comes together. Form the dough into a ball, cover it in plastic wrap, and set it aside at room temperature for 15 to 30 minutes. Preheat the oven to 350 degrees. Unwrap the dough and place it on a well-floured work surface. Roll the dough out to a 12-inch circle about 1/4 inch thick. Carefully place the dough in the prepared pan and bake in the oven for about 10 minutes, or just until the dough starts to set. Remove the crust from the oven and set aside to cool. (Do not turn off the oven.)

To prepare the filling, sprinkle the coconut and macadamia nuts in the bottom of the cooled tart shell. Place the sugar and water in a medium saute pan and cook over high heat, without stirring, until the sugar starts to brown. When the sugar begins to brown, slowly add the cream, stirring to incorporate. Cook until the cream turns golden, about 5 minutes. Remove the pan from the heat and set aside until the caramel is completely cool. Whisk the egg into the caramel and pour the mixture over the coconut and nuts in the crust. Place the tart in the oven and bake for 20 to 25 minutes, or until the caramel is set. Remove from the oven and let cool before slicing.

Slice and serve warm, or refrigerate and serve chilled.

Serves 12