Mascarpone Stuffed French Toast with Peaches

Prep Time: 35 Minutes
Cook Time: 25 Minutes
Ready In: 1 Hour
Servings: 8
"Lemon zest and mascarpone are stuffed into thick white bread slices, dipped in batter, pan fried, and smothered in fresh peach sauce. This recipe is great for breakfast and fancy enough for dessert."
Ingredients:
8 fresh peaches
1/2 cup sugar
4 pinches ground nutmeg
1/2 teaspoon ground cinnamon
4 Mexican bolillo rolls or thick bread of your choice
1 cup mascarpone cheese or mix softened cream cheese with sour cream to the right consistency
6 tablespoons confectioners' sugar
1 lemon, zested
6 eggs
3/4 cup milk
1/2 teaspoon vanilla extract
2 teaspoons butter, or as needed
2 teaspoons vegetable oil, or as needed
Directions:
1. Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.
2. Meanwhile, cut off and discard the ends of the bolillo rolls. Slice the rolls into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.
3. Stir together the mascarpone, confectioners' sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.
4. Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

Sue

Very Berry Pie

1 3/4 cups reduced-fat whipped topping (divided)
1 reduced-fat graham cracker crust
1 cup fresh raspberries
1 cup fresh blueberries
1 tbsp sugar
1 cup cold fat-free milk
1 package sugar-free instant white chocolate pudding mix

Spread 1/4 cup whipped topping over the crust. Combine berries and sugar; spoon 1 cup over topping.

In a bowl whisk the milk and pudding mix for 2 minutes; let stand 2 minutes or until soft-set. Spoon over berries.

Spread with remaining whipped topping. Refrigerate 45 minutes or until set.

Im making the pineapple casserole for Easte rmm.

SOUTHERN FRIED CHICKEN

Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the
recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6.

INGREDIENTS
3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter

Step 1
Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4
teaspoon of black pepper and the salt, and stir to combine.
Step 2
Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight,
turning the pieces occasionally.
Step 3
Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking
dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.
Step 4
Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in
one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.
Step 5
Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in
the oil browns in about 1 minute.
Step 6
Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture,
turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.
Step 7
Coat the remaining pieces in the same way and add them to the pan in a single layer without touching.
Work in batches if necessary.
Step 8
Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the
underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20
minutes (depending on size), turning them periodically until crispy brown and cooked through.
Step 9
To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque
throughout. Place on the paper-lined baking sheet to drain.
Step 10
Arrange the chicken pieces on a platter and serve hot, room temperature or cold