* Exported from MasterCook *   Chocolate and Strawberry Filled French Toast Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method ------ ------------ --------------------------------   1 Slices day-old French bread (1-inch thick cut diagonal)   1 1/2 ounces miniature chocolate chips   1/4 cup strawberry preserves   2 tablespoons softened cream cheese   2 eggs -- lightly beaten   1/4 cup milk   Grated zest of 1 orange   1/4 cup sugar   1/2 teaspoon vanilla extract   1 Dash cinnamon Cut through each slice of bread horizontally to form a pocket, not cutting all the way through. Stuff half of the chocolate chips and half of the strawberry preserves into each pocket along with one tablespoon of softened cream cheese. In a shallow bowl, whisk together the eggs, milk, sugar, vanilla and cinnamon. Add the filled bread and allow to soak for 5-10 minutes. In a heavy skillet or griddle, heat butter until the foam subsides. Add bread, turning frequently until crisp and golden. Transfer to heated places and dust with powdered sugar. Serve with MANDARIN ORANGE STRAWBERRY SAUCE (see recipe below). MANDARIN ORANGE STRAWBERRY SAUCE 1 cup strawberry preserves 1/4 cup apricot preserves 1 small can mandarin oranges, drained 1/4 cup butter, melted Combine all ingredients and stir over low heat until well blended. Cuisine: "Strawberries" Source: "Patsy's Place Bed & Breakfasts, Fredericksburg, Texas"   - - - - - - - - - - - - - - - - - - - Per serving: 766 Calories (kcal); 24g Total Fat; (26% calories from fat); 15g Protein; 133g Carbohydrate; 382mg Cholesterol; 202mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 8 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer This recipe furnished by the innkeepers at Patsy's Place Bed & Breakfasts. Back to Menu   * Exported from MasterCook *   Chocolate Crepes with Fresh Strawberries Recipe By :Recipe courtesy of Emeril Lagasse, 1999 Serving Size : 8 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   For the crepes:   1 1/2 cups flour   1/2 cup cocoa powder   6 tablespoons confectioners'sugar   1 Pinch salt   2 tablespoons vegetable oil   2 cups milk   2 large eggs   1/2 teaspoon pure vanilla extract   Vegetable oil as needed   16 six-inch squares parchment or waxed paper   For the filling:   1 pound cream cheese -- at room temperature   1/2 cup sour cream   1/2 cup confectioners' sugar   1/2 cup pureed fresh strawberries   For the sauce:   1/2 stick butter   1 1/2 cups sugar   1 pound fresh strawberries -- washed, stemmed and   quartered   1/4 cup strawberry liquor   1 cup chocolate sauce For the crepes: Combine the flour, cocoa powder, sugar and salt in a large mixing bowl. In a medium size mixing bowl, combine the butter, milk, eggs and vanilla and whisk until blended. Add the liquid mixture a little at a time to the dry mixture, whisking to dissolve any lumps. Whisk until smooth. Refrigerate for 1 hour. Lightly brush a 6-inch skillet with vegetable oil and heat over medium heat. When the pan is hot, remove from the heat and pour in 1/4 cup of the batter. Swirl the pan around to spread the batter evenly over the bottom. Return the pan to the heat and cook until lightly golden, 30 to 40 seconds. Turn the crepe over and cook the second side for about 15 seconds. Remove from the pan. Repeat the process until all of the batter is used, stacking the crepes between the squares of parchment or waxed paper to prevent them from sticking together. Set the crepes aside. For the filling: In the bowl of an electric mixer fitted with a paddle, beat the cream cheese until smooth. Add the sour cream, sugar, strawberries and vanilla. Beat until smooth, scraping down the sides of the bowl as needed. Put 3 tablespoons of the filling in the center of the lower third of each crepe. Fold the bottom of the crepe over the filling and roll up gently but firmly. Place the filled crepes on a large platter or baking sheet, cover lightly and refrigerate for 1 hour. In a large sauté pan, over medium-high heat, melt the butter. Add the sugar and cook, stirring, for 2 minutes. Add the strawberries and continue to cook for 1 minute. Add the liquor and simmer for 2 minutes. Add the chocolate sauce and continue to cook for 1 minute. Add eight of the filled crepes to the pan and cook for 1 minute, basting with the sauce. Remove the crepes from the pan, set aside and keep warm. Add the remaining crepes and cook for 1 minutes, basting with the sauce.  To serve, crisscross 2 crepes on each dessert plate and drizzle with the sauce. Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - Per serving: 622 Calories (kcal); 36g Total Fat; (50% calories from fat); 12g Protein; 67g Carbohydrate; 139mg Cholesterol; 297mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 1/2 Fruit; 6 1/2 Fat; 2 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu * Exported from MasterCook *   Chocolate Mousse Napoleons with Strawberries and Cream Recipe By :The Kansas City Food infoZine Serving Size : 12 Preparation Time :0:00 Categories : Desserts   Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------   1/2 package Pepperidge Farm® Frozen Puff Pastry -- (17 1/4-ounce)   Sheets (1 sheet)   1 cup heavy cream   1/4 teaspoon ground cinnamon   1 package semisweet chocolate pieces -- (6-ounce) melted   and cooled   2 cups sweetened whipped cream or whipped topping   1 1/2 cups sliced strawberries   1 square semisweet chocolate -- (1-ounce) melted   (optional)   Confectioners' sugar 1. Thaw pastry sheet at room temperature 30 minutes. Preheat oven at 400 degrees F. 2. Unfold pastry on lightly floured surface. Cut into 3 strips along fold marks. Cut each strip into 6 rectangles. 3. Bake 15 minutes or until golden. Remove from baking sheet and cool on wire rack. 4. In medium bowl place cream and cinnamon. Beat with electric mixer at high speed until stiff peaks form. Fold in melted chocolate pieces. Split pastries into 2 layers. Spread 12 rectangles with chocolate cream. Top with another rectangle. Spread with whipped cream, sliced strawberries and remaining rectangles. Drizzle melted chocolate over pastries if desired; sprinkle with confectioners' sugar. Serve immediately or cover and refrigerate up to 4 hours. Cuisine: "Strawberries"   - - - - - - - - - - - - - - - - - - - Per serving: 142 Calories (kcal); 12g Total Fat; (68% calories from fat); 1g Protein; 11g Carbohydrate; 27mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates NOTES : MC formatted by Art Guyer Back to Menu  Strawberry Central | Strawberry History | Strawberry Tips | Strawberry Recipes