Appleton Post Crescent
Wednesday, February 9,
2005
Sweet Stuff – A Chocolate-covered Valentine’s Day from
start to finish
Turtles for Breakfast
To start the day, Judy Halma, owner of Franklin Street
Inn, 318 East Franklin St., Appleton, suggests Turtle Toast Royale.
“What makes this so special, I’m sure, is the smooth and
decadent taste,” said Halma, who owns the Inn near City Park with her husband,
Ron. “Turtles, of course, are my favorite candy, and if I could think of an
excuse to eat it for breakfast here it is.”
Cream cheese, pecans and mini chocolate chips are mixed
together and scooped into a slit in a piece of French bread. After it is dipped
in an egg batter and grilled, the toast is covered with a brandy and whipped
cream sauce.
“My recommendation is to go light on the chocolate for
breakfast,” said Halma. “That’s why this recipe has mini chocolate chips in it.
Even with the mini chips a little goes a long way.”
It’s the perfect compliment to bacon and eggs. The
pecans provide just the right texture.”
To speed breakfast preparation, the bread can be stuffed
and dipped in the egg batter the night before, refrigerated, and grilled in the
morning. The sauce can also be made ahead of time and refrigerated.
“It makes a great quick breakfast.” Halma said.
These recipes are just another illustration of the delicious time you will have when you choose this Wisconsin bed and breakfast , for your next vacation. Enjoy hearty breakfasts and luxurious chocolate desserts at the Franklin Street Inn in Appleton, WI.
Turtle
Toast Royale
1 pound
loaf French bread
4 ounces
cream cheese, room temperature
1 tsp.
vanilla
2 tablespoons
sugar
4
tablespoons chopped pecans
1/3 cup
mini-chocolate chips
4 eggs
1 1/2 cups
milk
1
tablespoon sugar
Sauce:
1/2 cup
margarine
2 cups
brown sugar
1 cup
whipping cream
1
tablespoon brandy
Blend cream
cheese, vanilla, pecans, and sugar. Slice end off loaf. Make
the next slice about 1/2 inch thick, without slicing through to the bottom
and then completely slice off the next 1/2 inch thick piece. Take about
one tablespoon of the cream cheese mixture and spread it into the pocket formed
between the partial cut bread slice. Sprinkle a few choc. chips into the
pocket mixture. Mix eggs, milk, and sugar. Dip the stuffed bread into
this mixture and turn it over so it becomes evenly coated.
Place the toast on an oiled griddle and fry on each side until golden
brown.
Brandy
Sauce for Turtle Toast Royale:
Mix
together all 4 ingredients and slowly heat over very low heat until it
boils. Cook for 1-2 min. Remove from heat and add brandy.
Makes 2 cups.
Extra sauce
keeps well in a jar in the refrigerator and microwave for future use.
Welcome Afternoon Snack
Halma can’t think of an easier way to prepare an afternoon
pick-me-up than making Welcome Kisses.
The kisses contain a mixture of crushed Oreos and cream
cheese that is rolled into balls and covered with melted white almond bark.
Halma got the recipe from a sister-in-law in Iowa and couldn’t believe how
simple it was to make.
My husband made them, and he even said there was nothing
to it,” she said. “He microwaved the cream cheese to get it soft, and it
immediately binds to the crushed Oreos.”
Welcome
Kisses
1 pkg.
regular oreos, crushed in blender
1 8 oz.
(room temp.) cream cheese
1 pkg.
white almond bark
Mix oreos
and cream cheese. Divide mixture into balls the size of a small
walnut. Melt bark in microwave. Take a teaspoon to cover each
oreo ball with bark. When bark hardens, the kisses are ready to be
served!
Chocolate
Lover's Coffee Spoons
1
cup semi-sweet chocolate chips
1/3 cup
milk chocolate chips (vary by using white chocolate,mint chocolate, or other
flavors)
20 plastic
spoons (any color)
Lay wax
paper on a cookie sheet. Microwave to melt semi-sweet chips. Stir
until smooth. Dip the plastic spoon into chocolate to only coat it
with chocolate, tapping the excess off. Lay the spoons on the
cookie sheet. After all spoons are dipped, place them in the refrigerator
for 30 min. Next melt the milk chocolate in the microwave.
Immediately pour the melted chocolate into a sandwich ziploc freezer
bag. Make a very small hole in the corner of the bag. Squeeze
chocolate out of the hole so you drizzle and decorate both sides of the chilled
spoon. Now refrigerate 30 min. to set. Wrap each spoon with plastic
wrap and tie off with ribbon. Be creative! Fancy bags, curling ribbon,
tinted plastic wrap, gift tags, etc. may be used. Make ahead even
2-3 weeks, but store in a cool dry place in a sealed tin. Do not freeze.
Give your chocolate lover's coffee spoon with a small pkg. of coffee, and a new
mug for a special gift. Enjoy!
