"The duty of a good Cuisinier is to transmit to the next generation everything he has learned and experienced."~Fernand Point

"A cookbook must have recipes, but it shouldn't be a blueprint. It should be more inspirational; it should be a guide." ~Thomas Keller

Friday, January 15, 2016



* 2 avocados, ripe
* 1/2 cup basil, fresh leaves
* 1 cup cherry tomatoes
* 1/2 cup corn, canned kernels
* 2 cloves garlic
* 2 tbsp lemon juice, freshly squeezed
* 12 oz spaghetti
* Pinch of salt and freshly ground black pepper
* 1/3 cup olive oil


1. Bring to the boil a pot of water. Place pasta inside and follow packet instructions to cook pasta.
2. Halve the cherry tomatoes and put aside for garnishing.
3. Place avocado, basil leaves, lemon juice, olive oil and salt and pepper inside a food processor and combine ingredients till they are a smooth and creamy paste.
4. Once pasta is cooked and strained mix the avocado paste through the pasta.
5. Evenly distribute the corn and cherry tomatoes over the top of the pasta and serve while hot.



1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf Texas toast
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling


1. Melt butter in microwave & add brown sugar....stir till mixed.
2. Pour butter/sugar mix into bottom of 9 x 13 pan....spread around
3. Beat eggs, milk, & vanilla
4. Lay single layer of Texas Toast in pan
5. Spoon 1/2 of egg mixture on bread layer
6. Add 2nd layer of Texas Toast
7. Spoon on remaining egg mixture
8. Cover & chill in fridge overnight
9. Bake at 350 for 45 minutes (covered for the first 30 minutes)
10. Sprinkle with powdered sugar
11. Serve with warm maple syrup

By Hillbilly Recipes