Apple Cinnamon French Toast

• 2-3 Large Baking Apples, peeled, cored and sliced (can use more)
• 1 Stick Butter
  
• 1 Cup Dark Brown Sugar
• 2Tlb. Corn Syrup
• 1 Tsp. Ground Cinnamon
• 8 1-inch thick slices of French Bread (4 inches wide)
• 5 Large Eggs
• 1 1/2 Cups Milk
• 1 Tsp.Vanilla Extract
  

Spray 9x13 inch baking pan with canola spray or Pam and put aside.   In a large skillet, melt butter over medium heat.  Add apple slices and cook, stirring occasionally until apples are tender.  Add brown sugar, corn syrup and cinnamon to this mixture and cook until brown sugar dissolves.  Pour into prepared 9x13 pan.  Arrange bread slices on top of apple mixture.  In a blender, blend eggs, milk and vanilla until smooth.  Pour over bread slices.  Sprinkle with cinnamon sugar.  Cover and refrigerate over night.  Preheat oven to 350 degrees.  Bake uncovered 40 -45 minutes.  Cool in pan for 5 minutes.  Invert French Toast slices on plate to serve so that apple slices are on top.    

 

 

Bean and Barley Soup

• 1 Tlb. Olive Oil
  
• 1 Cup Chopped Onion
• 1 Cup Chopped Carrot
  
• 1/2 Cup Chopped Celery
  
• 2 Garlic Cloves, Minced
  
• 1/2 Cup Uncooked Pearl Barley
  
• 1/4 Pound Smoked Turkey Sausage, cut into 1/2 inch cubes
  
• 2 Cups Frozen Baby Lima Beans
• 1 3/4 Cups Water
• 1/8 Tsp. Pepper
• 2 (14 1/4-ounce) Cans Fat Free Chicken Broth
• 1 (14.5 ounce) Can Diced Tomatoes, (do not drain)
• 1/2 Tsp. Hot Sauce
  

Heat oil in a large Dutch oven over medium-high heat.  Add onion, carrot, celery, and garlic.  Saute 5 minutes.  Add barley  and sausage.  Saute 4 minutes.  Add beans, water, pepper, broth, and tomatoes.  Bring to a boil.  Reduce heat, and simmer, uncovered for 45 minutes.  Remove from heat, stir in hot sauce.  Makes 6 servings (serving size 1 1/2 cups).

• 2 Fresh Pears - Anjou or Bartlett
  
• 1 Cup Sugar
  
• 4 Tlb. Vanilla
  
• 1 Tsp. Almond Extract
  
• 1 Cup Heavy Cream