- Rooms and Rates
- Santa Fe Guide
Casa Cuma Recipes
Here are some of our favorite recipes. As you prepared them to indulge yourself or to treat a loved one, please do not hesitate to call us at (505) 216-7516 if you need any assistance. We love to hear from you.
Stuffed French Toast with Orange Syrup
- Six 1-inch slices of French bread
- 4 ounces of cream cheese, softened
- 1/4 cup orange marmalade
- 3 eggs
- 3/4 cup milk
- 1/4 teaspoon vanilla
- 1/8 teaspoon cinnamon
- Dash of ground nutmeg
- 2 Tablespoons butter or margarine
- 1 cup sugar
- 1 cup butter
- One 6-ounce can frozen orange juice concentrate.
Cut across the top crust side of the bread and cut a pocket in each slice. In a small mixing bowl stir together the softened cream cheese and the orange marmalade. Mixture should not be soupy. Spoon about 1 tablespoon of cream cheese mixture into every pocket. In a mixing bowl beat eggs, milk, vanilla, cinnamon, and nutmeg till combined. Dip stuffed bread slices into egg mixture. Heat butter or margarine on a griddle, and add stuff bread slices. Fry over medium heat until golden brown, turning once. Serve with warm orange syrup and garnish with orange slice powdered sugar. Makes 8 slices.
Orange Syrup: In a small saucepan combine sugar, butter, and orange juice concentrate. Place over low heat until butter is melted. Do not boil. remove from heat and cool for 5 to 10 minutes. Beat until slightly thickened and serve warm. Orange syrup will keep in the refrigerator for several weeks. Makes 1-1/2 cups.
Colleen’s Oatmeal Butterscotch Cookies
- 1 cup (2 sticks) butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp orange extract
- 1 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 3 cups old-fashioned oats
- 11-ounce package Nestle Butterscotch Morsels
Preheat oven to 375° F.
Cream butter and granulated sugar in large mixer bowl until fluffy. Add brown sugar, eggs, vanilla and orange extract. In another bowl, sift together flour, baking soda, salt, nutmeg and cinnamon. Gradually add flour mixture into butter mixture. Stir in oats. Fold in butterscotch morsels. Drop by rounded tablespoon onto un-greased baking sheets. For bigger cookies, use 1/4 cup of dough for each cookie.
Bake for 10 to 12 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.