Recipes:

 1. Macadamia Nut French Toast

• 4 large eggs, lightly beaten
• ¼cup sugar
• ¼ teaspoon ground nutmeg
• 2/3 cup orange juice
• 1/3 cup milk
• ½ teaspoon vanilla extract
• 1 (16 ounce) loaf Italian bread, cut into 1 inch slices
• 2/3 cup butter or margarine, melted
• ½ cup macadamia nuts, chopped
• Garnishes: powdered sugar, ground nutmeg

• Combine eggs and next 5 ingredients, stirring well.
• Fit bread slices in a single layer into a lightly greased 13x9x2 inch baking dish. Pour egg mixture over bread slices; cover and refrigerate 8 hours or overnight, turning bread once.
• Pour butter in a 15x10x1 inch jellyroll pan. Place bread slices in a single layer in pan.
• Bake at 400 for 10 minutes, sprinkle with nuts. Bake 10 additional minutes. Garnish, if desired, and serve immediately with maple syrup.

 2. Sausage in Puff Pastry

• (1 lb.) pkg. bulk pork sausage
• 1 medium onion, chopped
• 2 oz. (1/2 cup) shredded Cheddar cheese
• 1 medium apple, peeled, shredded
• (1 cup) 2 teaspoons fresh chopped sage or * teaspoon dried sage leaves
• 1 (17oz.) pkg. frozen puff pastry, thawed
• 2 tablespoons milk
  

• Heat oven to 400. Lightly grease 15x10x1 inch baking pan. In 10 inch skillet, brown sausage and onion over medium heat, drain well. In medium bowl, combine sausage mixture, cheese, apple and sage; mix well. Set aside.
• On lightly floured surface, roll out one sheet of thawed pastry to a 15x10 inch rectangle. Spread half of sausage mixture lengthwise down the center third of the pastry. Cutting from edges to filling, cut left and right thirds into 1 inch wide strips. Fold alternating strips over filling in a crisscross pattern, sealing with milk. Repeat with remaining pastry and sausage mixture.*
• Using 2 large pancake turners, carefully transfer both pastry rolls to greased baking pan. Brush pastry with remaining milk** Bake at 400 for 25 to 30 minutes or until golden brown. Refrigerate leftovers. 2 pastries, 6 servings each.

• If remaining pastry is too soft to handle refrigerate 5 to 10 minutes for easier handling.
• At this point, pastry rolls can be covered and frozen up to 1 week. Bake frozen pastry rolls at 400 for 30 to 38 minutes or until golden brown.