jgordon Profile - Allrecipes.com (16713830)

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Recipe Reviews 2 reviews
Biscotti Toscani
Perfect base recipe! Though I didn't try it as is for starters I really didn't do much. I used 1/2c of chopped pistachios and 1/2c chopped dried cranberries. In addition to the almond extract I added about 1/8tsp of orange extract too and I skipped the nutmeg. Didn't drizzle chocolate on all of them because they were just SO delicious as they were. Seriously some of the most scrumptious biscotti I've ever eaten!

5 users found this review helpful
Reviewed On: Mar. 24, 2011
Baked French Toast
Amazing! I have to admit was a bit worried after reading some of the reviews, but in the end it was great. I will say that this recipe is less like "french toast" and more like a french toast casserole. Here are the changes I made: I used all the eggs but only a total of two cups of milk and 1/2 and 1/2. I added two tablespoons of flour (from another top French Toast recipe on this site), and about 1tbs of sugar. I used regular store sliced french bread that I dried out in the oven at 200degrees to age it a bit. I layed the bread flat and alternated direction on each layer for a total of 3 layers. I poured about 80% of the liquid over the bread and then after about 5min I TRANSFERED it to another very well buttered dish in the same layered style. This moved the dryer slices to the bottom and put the really soaked ones one top. Then I poured the rest of the liquid over the bread. I let is sit for a minute, rotated the pan around to help spread it around and then poured off probably about 1/4c. of extra liquid. For the topping, I mixed 2 sticks of butter, 1cup brown sugar, 1-2 table spoons maple syrup, 1 cup chopped pecans, and a dash of cinnamon. Spread that over the top and baked coverd for 20min, and then uncovererd for another 40 checking to be sure it was cooked and NOT mushy in side. The result was a semi-firm pillow of deliciousness with a carmelized topping and sugary-crispy sides!! TO DIE FOR!!

6 users found this review helpful
Reviewed On: Jan. 1, 2011

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