September 2012 Recipe

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Pineapple Stuffed French Toast


Cinnamon raisin bread

8 oz creme cheese softened and combined with

small can crushed pineapple- drained. (reserve juice)

Make sandwiches filled with 2 tablespoons filling. Cut diagonally

Dip sandwiches in Egg Nog and fry on griddle using bacon grease when available.

For topping:

Place 1 large can of pineapple tidbits in pan and reserved juice from crushed pineapple.

Add 1/4 cup sugar Add 1/4 cup sugar that has 1 tablespoon cornstarch mixed in it. Cook until thickened.

 

Jeannie & Dave