Apple-walnut French Toast – Country Living

God shows us the importance of the commandment [to honor our parents in Exodus 20] in several different ways: 1. First of all, notice that He puts it first in the list of our horizontal responsibilities. Our vertical responsibilities are addressed in commands one through four to Him, but when He begins to express our horizontal responsibilities, our responsibilities in our human relations with one another, the very first thing He says is, “Honor your father and your mother.” 2. Secondly, it is interesting. If we were to go ahead and read the laws all the way up through Exodus 24, you would find that God attaches the same penalty to disobedience of parents that He attaches to blasphemy and idolatry and the worship of false gods. In both cases, blasphemy and idolatry, worship of false gods, and in the case of disobedience to parents, in the laws of Moses the death penalty is given. 3. Thirdly, notice that this command flows out of and is closely connected to what is said in the first four commands. The first four commands basically said, “Worship God only. Revere God only.” And then the fifth commandment, what is the first word out of God’s mouth to us about our parents? “Revere your parents.” Isn’t it fascinating that He could spend four commands, and especially the first two commands, claiming to Himself the exclusive right to our reverence, to our worship, and to our adoration. And then in the very first word out of His mouth to us in how we relate to one another, He can say, “Revere your father and mother.”

Ligon Duncan

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs	French	.cl, Breakfast, Brunch	2	Servings

INGREDIENTS

		1/2 8 oz pk cream cheese
1		Granny Smith apple, peeled
		quartered and cored
2/3	c	Finely chopped walnuts
3	T	Light-brown sugar
1 1/2	T	Butter
5	T	Plus 1/2 C sugar
2		Eggs
1/4	c	Heavy cream
1	T	Applejack or brandy
1/8	t	Ground nutmeg
1/8	t	Ground cinnamon
1/8	t	Ground mace
4 3/4		Inch slices challah or
		brioche
2	t	Lemon juice
		Fresh mint sprigs, opt.

INSTRUCTIONS

Make cream-cheese spread: In food processor fitted with chopping
blade, process cream cheese, 2 apple quarters, 2 T walnuts, and the
brown sugar until pureed. Refrigerate until ready to use on the  toast.
Make walnut brittle: In small sauce-pan, melt 1/2 T butter  over low
heat. Stir in 2 T walnuts and 5 T sugar. Cook, stirring  constantly,
until sugar carmelizes or turns golden brown-about 10  minutes. Remove
from heat and immediately pour mixture onto lightly  greased baking
sheet. Let cool completely. Break into pieces when  cool. Make French
toast: Heat oven to 350'F. In medium bowl, combine  eggs, 1/2 C heavy
cream, the applejack, nutmeg, cinnamon, mace, and  remaining walnuts.
Soak bread in mixture, turning to coat both sides  of slices. Set
aside. Meanwhile, make caramel sauce: In small  saucepan, over
medium-low heat, cook remaining 1/2 C sugar and the  lemon juice until
sugar carmelizes or turns golden. Reduce heat to  low and gradually
whisk in remaining 1/4 C heavy cream until well  mixed. Keep sauce wann
over low heat. In large skillet, melt 1/2 T  butter; add bread slices
and cook until golden brown on both sides.  Transfer slices to a baking
sheet. Cut slices in half diagonally.  Divide cream-cheese spread
evenly among the slices. Bake 5 to 10  minutes or until cheese spread
is wartn. Meanwhile, thinly slice  remaining apple quarters. In same
skillet, melt remaining butter and  saute apple slices. To serve, pour
caramel sauce onto 2 plates. Place  4 half-slices French toast
diagonally on each plate and top with  sauteed apple slices. Sprinkle
walnut brittle over top. Garnish  plates with fresh mint sprigs, if
desired.  Nutritional information per serving-protein: 28 grams; fat:
95 grams;  carbohydrate: 176 grams, fiber: 7 grams; sodium: 936
milligrams;  cholesterol: 415 milligrams; calories: 1,636.  Country
Living/Feb/93  Posted to recipelu-digest Volume 01 Number 662 by
GramWag@aol.com on  Jan 31, 1998

A Message from our Provider:

“If God were an impersonal force we’d be superior to our Maker”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 630 Calories From Fat: 429 Total Fat: 49.9g Cholesterol: 249.7mg Sodium: 84.7mg Potassium: 273.4mg Carbohydrates: 38.6g Fiber: 2.8g Sugar: 32.8g Protein: 13g