Sandee's Recipe from Timberwolf Creek Bed & Breakfast

Nana's Peach-Apple Crisp
6 Apples or 8 Peaches or any combination (peeled, pitted, cored, sliced) 2/3 Cup light brown sugar 2/3 Cup graham crumbs 2/3 Cup self-rising flour	1 stick of butter, melted (1/2 cup) *Not margarine! 1 tsp cinnamon 1/2 tsp nutmeg 1/4 tsp each ground cloves and ginger Optional: 1/2 cup chopped nuts, or raisins, or dried cranberries, or fresh blueberries
Grease and flour pan (or pans). Preheat oven to 350 degrees. If you're using fresh apples, put them in a microwavable dish and toss with 1/2 cup of water and 2 tablespoons of orange juice. Cover (with a plate, or plastic wrap) and microwave for 3 minutes. If your peaches are a bit hard, do this step with them. Drain completely. Toss fruit in 1/4 cup of the flour. Evenly distribute in pan (or pans). Tuck in any optional items. Stir together all the dry ingredients until well blended, pour in melted butter and mix (preferably by hand) until completely incorporated. Mixture will be mealy. That's good. Spread topping evenly over fruit, pat down, and bake 30 minutes or until the top is bubbly and crisp.
Notes: You can really use any kind of fresh or frozen fruit, canned fruit, or pie filling and this works well. We just really like the combination of apples and peaches. Canned fruit and pie filling don't need to be dredged in flour. Let frozen fruit thaw and drain first. I make up the mixture of sugar/graham/flour/spices and keep it in a Tupperware bowl. Then when I'm ready to make the crisp, I prep the fruit, melt some butter and mix up just enough to top whatever size dishes I'm using. Having your fruit partially prepared just means it gets heated through while the topping cooks. VERY easy dish if you are using ready-to-go fruit.

Voted Best Breakfast at Maggie Valley's Most Romantic Inn - Timberwolf Creek B and B - NC - Smoky Mountains

Orange Creme
French Toast

Especially nice if you mix
a little orange liqueur with your syrup...

Ingredients:

One loaf of day-old French bread

8 oz package cream cheese, softened
1/4 cup powdered sugar
1 rounded tablespoon sour cream
Zest of an orange
Mexican vanilla

6 large eggs
Approx 1 1/2 cups milk
Oil for the griddle
Cinnamon
Nutmeg
Powdered Sugar
Orange slices to garnish

Now, I use a tablespoon of Mexican vanilla (because I love the stuff, and because I tell my husband when we run out of Mexican vanilla, he has to take me on a cruise to Mexico for more!) It's probably not a whole tablespoon, but nearly so. Blend this vanilla into the cream cheese, powdered sugar, sour cream and orange zest. Mix well. Cover and store in the refrigerator overnight, to let the orange flavor blend into the cream cheese mixture.

In the morning, mix eggs & milk, in a 1:1 ratio. (For two people, I use three eggs. I measure them into a measuring cup, and then pour in that much milk.) Whisk together with a little (you guessed it) Mexican vanilla. Madagascar will do, but please do NOT tell my husband!

Slice the day-old French bread into 1 & 1/2 inch thick slices. Cut a pocket into each slice and fill generously with the cream cheese mixture. Dunk into the eggs & milk blend, allowing your French bread to soak it up. Grill on an oiled, preheated griddle on medium heat. Sprinkle with a scant amount of cinnamon and nutmeg. Turn once.

Dust with powdered sugar, garnish with fresh slices of orange, and serve immediately with warmed maple syrup. Looks lovely garnished with a bit of the orange zest, too, if you have some nice long pieces.

Breakfast on the deck by the creek at Maggie Valley's Most Romantic Inn - Timberwolf Creek Bed and Breakfast - NC - Smoky Mountains

P.S. This year, Larry took me on a cruise that included a stop in Honduras. Of course, I found vanilla there. And Oh My! The Honduran vanilla is a completely different taste - fabulous! I use it exclusively in my French Toast recipes, and chocolate chip cookies. The taste is "darker" - yes, I know that sounds a little mystical and silly, but it's the first thing that came to mind when I got my first whiff of the stuff. Ok, I'll try again... It smells like it's already been spiced with cinnamon and cloves, maybe allspice. Anyway, it's delicious and if you find yourself in the Honduras, be sure you get some vanilla there.

--- Sandee