Avocado Bruschetta with Green Sauce

In my attempt to make a delicious summer meal I paired this bruschetta with the Summer Corn Chowder and we gobbled it up!! Thanks Martha Stewart!!

2 ripe Hass avocados, pitted and peeled
1 tablespoon freshly squeezed lemon juice
8 slices peasant bread (I used French), cut 1/2 inch thick and toasted

For the Sauce:
1 small clove garlic, peeled (I used store bought minced garlic, shy of 1 teaspoon)
3/4 cup packed parsley leaves, plus more for garnish (optional)
3/4 cup packed basil leaves
5 tablespoons, plus 2 teaspoons extra virgin olive oil
1 1/2 teaspoons red-wine vinegar
Salt and Pepper

1. Place the garlic in a food processor, and pulse. Add the parsley, basil, 5 tablespoons olive oil, vinegar, and salt and pepper to taste; puree. Set the sauce aside.
2. Cut the avocados into 1/2 inch chunks. Toss with the lemon juice and remaining 2 teaspoons olive oil. (I did not toss with the olive oil, forgot to..tasted great!!)
3. Spread a scant tablespoon of the green sauce on each slice of bread. Arrange avacado chunks on the bread, sprinkle with a pinch of ground pepper, and garnish with parsley. Serve immediately. Serves 4.

Apple Caramel French Toast by Suzanne

I love french toast, there is something so Sunday Brunch and New Orleans about it. I've done it all ... stuffed, smothered and even baked. This one tops them all in my book and it is so easy. No spices, creams or liquers. The people lucky enough to eat this will think you are a genius in the kitchen, let them think that way. Hide the bread mix wrapper deep in the garbage can so the secret stays with you!

Ingredients:

1 package of Williams Sonoma Apple Caramel Quick Bread mix - prepared

eggs

a couple of splashes of skim milk

unsalted butter...don't even think of using butter substitute...such a thing doesn't exist

powdered sugar - optional

fruit - optional

Preparation:

Make the bread mix the day before following package directions.

Go ahead and eat some of it...it is wonderful. If you didn't gobble it all up, slice the remaining bread and let it sit out on a wire rack all day and overnight to attempt to dry it out. This bread is so moist that is hard to do but...

Melt some butter in a pan over medium heat. Whisk a couple of eggs with a couple of splashes of the milk. Dip both sides of the bread slices in the egg mixture and place in the pan. Cook until browned on both sides. Repeat with remaining bread. Place a couple of slices on each plate and dust with powdered sugar. Pat yourself on your back for a job well done. If you want serious kudos pat one of your cheeks ever so slightly with powdered sugar, it works every time. Serve with fruit and hot coffee. Enjoy!

Banana-Apricot Nut Bread

This Banana-Apricot Nut Bread is a quick and easy snack or breakfast to prepare for your family or guests. Beware, the bread disappears quickly; it's addictive!


Banana-Apricot Nut Bread

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup dried apricots, chopped
1/2 cup chopped walnuts
3/4 cup ripe banana, mashed
1/2 cup milk
1/2 cup butter
1 egg


Directions:
Preheat oven to 350 degrees. In a large bowl, stir together flour, baking powder, baking soda, salt, sugar, apricots, and nuts. Mix thoroughly. In a separate bowl, combine mashed banana, milk, butter and egg. Stir in dry ingredients, mix until well blended. Pour mixture into a 9' X 5' loaf pan, bake for 1 hour or until bread begins to pull away from the sides of the pan and wooden toothpick comes out clean. Let cool in pan for 10 minutes, remove loaf out of pan and place onto a rack to cool completely. Makes 1 loaf.