Mother's Day brunch recipes

Almond French Toast

1 cup slivered almonds

3 eggs

1 cup milk

3 tablespoons all-purpose flour

1/4 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon almond extract

1 teaspoon pure vanilla extract

6 3/4-inch slices French loaf bread, or 12 slices from a baguette

3 tablespoons canola, peanut, or safflower oil

3 tablespoons butter

Confectioners' sugar (optional)

Toast almonds in a frying pan over low heat until lightly browned and fragrant.

In a large bowl, whisk together eggs, milk, flour, salt, baking powder, and both extracts.

Soak bread in mixture until completely saturated. Put slices in a shallow pan or on a large platter for about 1 hour.

Heat oil and butter in a large frying pan. Press one side of each piece of bread in the almonds and fry on each side until golden.

Finished toasts may be held in a warm oven until all are ready to serve. Dust with confectioners' sugar just before serving.

Serve with fresh fruit, fruit preserves, or warm maple syrup.

Serves 4 to 6.

Orange-Strawberry Frapp

4 large strawberries

1 cup fresh-squeezed orange juice

Place 3 strawberries in a blender or food processor and blend until smooth. Add orange juice and blend for a few seconds.

Pour into a stemmed glass and garnish with remaining strawberry.

Makes 1 serving.

(c) Copyright 2000. The Christian Science Publishing Society