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Thu Feb 15 2007 10:11 PST (Susanna Chadwick) Coconut French Toast for 2: Last night I tried a new recipe for John for Valentine's Day and it turned out very yummy!

4 eggs
1/3 c. milk
1/2 t. cinnamon
1/2 t. sugar
4 pieces of bread
1/2 c. flaked coconut

Soak bread in mixture for 1 minute each side. Coat both sides in coconut. Bake on a greased cookie sheet at 475° for 5 minutes each side.

We ate ours with diced mango, raspberries and whipped topping.

Thu Feb 15 2007 13:11 EST (Susanna Chadwick) Coconut French Toast for 2: Last night I tried a new recipe for John for Valentine's Day and it turned out very yummy!

4 eggs
1/3 c. milk
1/2 t. cinnamon
1/2 t. sugar
4 pieces of bread
1/2 c. flaked coconut

Soak bread in mixture for 1 minute each side. Coat both sides in coconut. Bake on a greased cookie sheet at 475° for 5 minutes each side.

We ate ours with diced mango, raspberries and whipped topping.

Fri Feb 23 2007 07:48 PST (Susanna Chadwick) Actual Pesto Recipe: Here is Aunt Jeuney's actual recipe for pesto:

2 c. fresh basil
1/4-1/2 c. olive oil
3/4 c. grated parmesan cheese
2-3 cloves garlic, minced
1/2-3/4 c. pine nuts
1 t. lemon juice
1/2 t. salt

Grate parmesan cheese. Wash basil and trim off large stems. Put minced garlic, salt and pine nuts in food processor. Process a little to break up the nuts. Add basil and lemon juice. Process thoroughly to fine consistency, adding a little of the oil as you go. Add grated cheese and process until well combined. Store pesto in glass jar in the refrigerator, adding a layer of olive oil to the top to keep it from turning dark. Or spoon pesto into ice cube trays, cover with plastic wrap, and freeze. When frozen, remove pesto cubes and put in zip-loc freezer bag and store in freezer.

For more information, see my fake recipe, Leonard's Pesto Myths and Facts, or my recipe for Pesto Cream Sauce.

I have previously used spinach instead of basil, and as there was no parmesan cheese to be found in the grocery store, I used Asiago this time. Also, I've never used pine nuts because they are ridiculously expensive; I've always substituted walnuts. I still don't have a food processor, and I've still been making this in the blender and it is still difficult. Yesterday's batch made about 1 cup, or 16 one-tablespoon ice cube servings.

Fri Feb 23 2007 10:48 EST (Susanna Chadwick) Actual Pesto Recipe: Here is Aunt Jeuney's actual recipe for pesto:

2 c. fresh basil
1/4-1/2 c. olive oil
3/4 c. grated parmesan cheese
2-3 cloves garlic, minced
1/2-3/4 c. pine nuts
1 t. lemon juice
1/2 t. salt

Grate parmesan cheese. Wash basil and trim off large stems. Put minced garlic, salt and pine nuts in food processor. Process a little to break up the nuts. Add basil and lemon juice. Process thoroughly to fine consistency, adding a little of the oil as you go. Add grated cheese and process until well combined. Store pesto in glass jar in the refrigerator, adding a layer of olive oil to the top to keep it from turning dark. Or spoon pesto into ice cube trays, cover with plastic wrap, and freeze. When frozen, remove pesto cubes and put in zip-loc freezer bag and store in freezer.

For more information, see my fake recipe, Leonard's Pesto Myths and Facts, or my recipe for Pesto Cream Sauce.

I have previously used spinach instead of basil, and as there was no parmesan cheese to be found in the grocery store, I used Asiago this time. Also, I've never used pine nuts because they are ridiculously expensive; I've always substituted walnuts. I still don't have a food processor, and I've still been making this in the blender and it is still difficult. Yesterday's batch made about 1 cup, or 16 one-tablespoon ice cube servings.

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