CLOUDLAND PHOTO WORKSHOP FRENCH TOAST (via aunt Norma & momma Judy)

• 1 loaf French bread (13 to 16 ounce size)
• 10 large eggs
• 3 cups milk
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 dash salt
• Maple syrup

***Praline Topping : 

• Combine all ingredients in a medium bowl and blend well
• 1 cup butter
• 1 cup packed light brown sugar
• 1 cup chopped pecans
• 2 tablespoons light corn syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Slice French bread into 1-inch slices. Arrange slices in a generously

buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the

slices. 

In a large bowl, combine the eggs, milk, sugar, vanilla, cinnamon,

nutmeg and salt and beat with a rotary beater or whisk until blended but

not too bubbly. Pour mixture over the bread slices, making sure all are

covered evenly with the milk-egg mixture. Spoon some of the mixture in

between the slices. Cover with foil and refrigerate overnight. 

The next day, preheat oven to 350 degrees F. 

Spread Praline Topping evenly over the bread and bake for 40 minutes,

until puffed and lightly golden. Serve with maple syrup. 

CLOUDLAND BANFF PASTA

• 2-4 cloves garlic, thinly sliced
• olive oil
• 3/4 cup sun-dried tomatoes (in oil, or if dry, soften first), sliced into thin strips
• 3/4 cup Greek olives, pitted and sliced into thin strips
• green onions, a bundle or two, cut up
• 3/4 cup Fetta cheese, crumbled
• one package fresh linguini pasta
• dash of dry red wine
• more dry red wine

Cook garlic in oil a minute or two, then add the tomatoes and olives. Continue to cook over low heat, and stir once in a while. Meanwhile, prepare the pasta as directed. While it is cooking, add the onions to the tomotoes and olives. Add some wine to the veggie mix. Drain pasta, and add to veggie mix. Turn off heat, cover, and let sit 5-10 minutes. Cut up pasta, toss to mix everything, and serve, topped with Fetta cheese and ground pepper. Serve with a good bottle of wine.

CLOUDLAND OATMEAL CHOCOLATE CHIP WORKSHOP COOKIES

• 2 cups all-purpose flower
• 1 tsp. baking soda
• 1 tsp. salt
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 tsp. vanilla extract
• 2 eggs
• 2 cups (12 ozs.) chocolate chips
• 2 cups old fashioned Quaker oats
• dash of cinnamon and nutmeg

Mix flour, baking soda, cinnamon, nutmeg, and salt in a small bowl. Mix butter, granulated sugar, brown sugar, and vanilla in a large bowl, then add eggs, one at a time, and mix until blended. Add the flower mixture and blend well. Add the chips and oatmeal and blend well. Spoon out mounds to your liking on an ungreased cookie sheet and bake at 350 degrees until done. Put on a cooling rack to cool, and watch out for anyone grabbing a hot one!

CLOUDLAND SALAD

• package of "Spring Green" mix, or fresh greens of your choice
• crumbled feta cheese
• fresh green onion, sliced
• handful of red grapes
• ranch dressing (or another of your choice)

Mix everything together, drizzle on a little bit of dressing (not too much - this is HEALTHY you know!). This is best enjoyed while sitting on the back deck enjoying the view, with a glass of fine wine (or like mine, out of a box), and a slice of garlic Texas toast.

CLOUDLAND APPETIZERS

• box of black olive and herb bread mix
• 16 oz package Little smokie links
• 3/4 cup Greek olives, sliced
• small jar of artichoke hearts, sliced
• 3/4 cup sun-dried tomatoes, softened and sliced
• Parmesan cheese
• feta cheese, crumbled
• shredded Mexican cheese mix
• olive oil

Prepare bread mix as dough, roll out on floured surface, cut into triangles. Sprinkle parmesan cheese over dough pieces. Microwave little smokie links a bit and drain/soak up liquid. Place one link on each triangle piece. Add a slice or two of Greek olive, artichoke heart, and sun-dried tomato to each triangle. Add a few crumbled bits of feta cheese to each. Sprinkle Mexican cheese over each. Roll up each link inside triangle dough, being sure to wrap all ingredients inside. Place on oiled baking pan and brush olive oil over each piece. Bake at 350 degrees until done.

MONDAY DINNER AT CLOUDLAND (beans & rice)

• 1 cup Harvest Blend Rice mix (w/wild rice)
• 2.5 cups water
• 1/2 bell pepper
• 1 onion
• 1/2 package little smokies
• 1 can black beans
• worstershire sauce
• garlic power
• bay leaves
• cinnamon

Throw everything into a rice cooker. Pull the plug after about 30 minutes of boiling. Let set a spell. Pour on the Louisiana Hot Sauce and enjoy!

CAJUN GRILLED TUNA

• tuna or swordfish steaks or filets (2)
• 2-4 cloves minced garlic
• 1/2 cup basalmic vinegar
• 1/2 cup wine (any will do)
• 2 tbls fresh lemon juice
• 2 tbls Cajun Grill seasoning mix (or any grilling mix)
• 1 tbls cracked black pepper
• 1 tbls dehydrated orange peel

Basting sauce:

• 1/2 stick butter
• 1/3 cup olive oil
• 1/3 cup soy sauce
• 1/2 tsp. rosemary
• 1/2 tsp. oregano
• 1/2 tsp. basil
• 1/2 tsp. garlic powder
• 1/2 tsp. thyme

Rub the garlic, vinegar, wine, lemon juice, Cajun mix, pepper, and orange peel into the fish and refrigerate for 2-3 hours. Grill fish over low heat for a few minutes while you melt some butter in a pan and then add the oil, soy sauce and spices. Turn the fish and baste. Turn once more and baste. Don't overcook, but do cook enough to let the basting sauce do its thing. I like to have just a bit of crust on the outside of the fish.

CLOUDLAND HASH

• shredded potatoes
• chopped onion
• chopped green pepper
• a little garlic
• little smokies
• veggie oil
• shredded cheddar cheese
• scrambled egg mixture (optional)
• 1 or 2 small FRESH tomatoes
• salt and pepper to taste

Fry all ingredients in oil (but eggs, cheese and tomatoes), add eggs at last minute and turn until done, top with melted cheese and mix, then add chopped tomatoes (these must homegrown and fresh or don't bother).

CLOUDLAND PIZZA

• 1 box bread machine mix (I use Olive and Herb from Wal Mart, but most anything will do)
• handful of flour, any kind
• olive oil
• sun-dried tomatoes (in oil, or if dry, soften first), sliced into thin strips
• Greek olives, pitted and sliced into thin strips
• artichoke hearts, sliced
• onion, thinly sliced
• Fetta cheese, crumbled
• grated parmesan cheese
• shredded Mexican cheese mixture (any)
• fresh tomatoes, thinly sliced
• very cold beer in frosted mug

Process bread mix in bread maker on dough cycle. Roll out on floured surface into whatever size pizzas you want (I make six small ones from each box). Place on greased pizza pans. Coat top with olive oil. Bake at 350 degrees until just beginning to turn light brown. Remove from oven and add all ingredients except tomatoes and beer, adding shredded cheese last to bind everything together. Continue baking until just about done (another ten minutes or until the cheese melts well), then add sliced tomatoes, and cook five minutes more. Sit out on the back deck and serve with cold beer.

CLOUDLAND COFFEE or HOT CHOCOLATE

• any brewed coffee or hot chocolate
• Bailey's Irish Cream to taste

BUSHWHACKERS

• 1 part Vodka
• 1 part Chocolate Milk
• 1 part Tia Maria
• 1 part Khalua
• 1/3 can Creme da Cocoa

Fill blender with all ingredients, add crushed ice and blend until smooth. Repeat as needed until no one is left standing.

CUP OF CLOUDS

Fill a cup with redi-whip or real whipped cream, and add chilled Bailey's Irish Cream to taste. Heavenly.