Recipe Book

See Lynette's blog to view her newest recipes.

The cookbook is $15 including sales tax and shipping is $3.50.

If you would like to purchase the Candlelight's Recipe Book, please email Lynette
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Recipe of the Month:

ORANGE FRENCH TOAST

1/2 cup butter, melted                                 1 Tbs. Orange liqueur (Grand Marnier or Cointreau)

2/3 cup sugar                                              10 eggs, beaten

½ teaspoon cinnamon                                 1-1/2 cups orange juice

1 Tbs. grated orange peel                                     20 slices Italian bread

Divide Melted butter between two 15”x10”         jelly roll pans.  Sprinkle each with 1/3 cup sugar.  Sprinkle ½ tablespoon grated orange peel evenly over each pan; do the same with the cinnamon.  Meanwhile, beat eggs, orange juice and orange liqueur together.  Dip 10 slices Italian bread into mixture and place on one jellyroll pan.  Do the same with the other 10 slices.  Put into hot oven (400 degrees) on top and bottom oven racks for 23 minutes.  Reverse position of pans and bake an additional 12 minutes or until golden brown.  Wait one minute and then remove from pan with spatula.  Sprinkle with powdered sugar and serve with warm apricot syrup.