Christmas Morning, 2007

Special Thanks to my Mom for digging up this recipe and sending it to me. She made it one year, in the mid-late 90's for us one Christmas that Jeff, Drew and I drove up from Virginia to Michigan for Christmas. I loved this dish and have wanted to make it ever since. NOT low-cal, but high-memory! Thanks Mom!

Stuffed French Toast
(Remember Sally Jessie Raphael of talk show fame? This is her recipe!)

*Updated January 4, 2009

8 to 10 slices bread, crusts removed (Kiy note: I did NOT remove the crusts and used 12 total slices. Perfect.)
2 c. milk (Kiy Note: Fat-Free)
1 (8 oz.) pkg. cream cheese (Kiy Note: I use Neufchatel 1/3 Less Fat)
1 tsp. vanilla
12 eggs, beaten (Kiy Note: I rarely, if ever, use jumbo or even large eggs, medium work just fine and we don't notice the difference)
cinnamon and sugar (Kiy Note: Because Emi is eating this also, I did not use Splenda. Word is still out on what this does or does not do to little people. For now, we are erring on the 'do not use', at least until she is two. I just used less, about a tablespoon on each level.)
1/3 cup maple syrup (Kiy Note: I used the sugar-free table syrup)

Cube bread and place ½ in a 9 x 13 inch baking dish. Cube cream cheese and place on top of bread. Sprinkle with cinnamon and sugar. Top with remaining bread and sprinkle with more cinnamon and sugar.

Combine eggs, maple syrup, milk and vanilla. Pour on top of bread. Cover with plastic wrap and refrigerate overnight. Bake at 375 for 45 minutes. Serve with maple syrup. Serves 8.

Kiy Note: I no longer halve this as we love it the next day reheated for breakfast.

Christmas 2007, marinade for the pork tenderloin

This recipe is one I acquired when I was living in Washington, DC. Over the years I have tweaked it and refined it, and I have no idea what it was originally but it remains a favorite!

In a saucepan, combine:
½ cup soy sauce (I use low-sodium)
1/3 cup of honey or maple syrup (I tend to use maple syrup, but honey is also good)
1/3 cup medium dry sherry (in a pinch I have used any good red wine)
1 garlic clove, mashed, peeled (or 1 tsp. jarred, minced garlic)
Fresh ginger root, peeled and sliced thin – amount depends on your family!
>> (Can use the jarred kind in a pinch, and I do … except on special occasions)

Bring all of the above to a boil over moderate heat, stirring frequently. Simmer 5 minutes and cool. Marinade for at least 4 hours (overnight is better) and is great for: chicken, beef, and pork.

Yield: 1.5 cups

Kiy Note: In a time pinch, I have been known to open a zip-lock baggie and dump in some soy sauce, red wine, garlic and ginger root. Skipping the maple syrup and the simmering. It’s good, just not FAB like this is.

Jamaican Banana Bread

Cooking Light, MARCH 1997

Cooking spray
2 tablespoons stick margarine, softened
2 tablespoons tub light cream cheese, softened
1 cup sugar
1 large egg
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 cup mashed ripe banana
½ cup skim milk
2 tablespoons dark rum or 1/4 teaspoon imitation rum extract
½ teaspoon grated lime rind
2 teaspoons lime juice
1 teaspoon vanilla extract
¼ cup chopped pecans, toasted
¼ cup flaked sweetened coconut

¼ cup packed brown sugar
2 teaspoons margarine
2 teaspoons lime juice
2 teaspoons dark rum or 1/8 teaspoon imitation rum extract
2 tablespoons chopped pecans, toasted
2 tablespoons flaked sweetened coconut

Preheat oven to 375°. Coat an 8 x 4-inch loaf pan with cooking spray; set aside.

Beat 2 tablespoons margarine and cheese at medium speed of a mixer; add 1 cup sugar, beating well. Add egg; beat well.

Combine flour, baking powder, baking soda, and salt; stir well. Combine banana and next 5 ingredients (banana through vanilla); stir well. Add flour mixture to creamed mixture alternately with banana mixture, beginning and ending with flour mixture; mix after each addition. Stir in 1/4 cup pecans and 1/4 cup coconut.

Pour batter into prepared pan; bake at 375° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Let cool in pan 10 minutes; remove from pan. Let cool slightly on a wire rack.

Combine brown sugar and 2 teaspoons each margarine, lime juice, and rum in a saucepan; bring to a simmer. Cook 1 minute; stir constantly. Remove from heat. Stir in 2 tablespoons each pecans and coconut; spoon over loaf.

Yield: 16 servings (serving size: 1 slice)

Nutritional Information:
CALORIES 187(26% from fat); FAT 5.4g (sat 1.5g,mono 2.3g,poly 1.2g); PROTEIN 2.9g; CHOLESTEROL 15mg; CALCIUM 55mg; SODIUM 105mg; FIBER 1.1g; IRON 1mg; CARBOHYDRATE 32.2g