from Grunberg Haus B&B and Cabins Waterbury-Stowe, Vermont (As featured in Country Magazine and Rise and Dine) Thinly slice bread into 24 slices; spread half with fresh ricotta cheese; top with remaining slices. Whisk together fresh eggs, cream, vanilla, nutmeg, cinnamon. Dip sandwiches into mixture; grill slowly until browned. Dust with confectioners sugar; serve with Vermont maple syrup. Posted to JEWISH-FOOD digest V96 #106 From: msteinhorn@exit109.com Date: Fri, 20 Dec 1996 10:49:33 -0500 (EST)
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