Serves 6
Ingredients for Tart:

• All purpose flour for work service
• 1 pound package puff pastry dough
• 1 large egg, lightly beaten
• 1 1/2 cups pastry cream
• 1/2 cup heavy cream, whipped to soft peaks
• 2 six ounce containers of fresh raspberries or 1 quart strawberries, rinsed and dried
• 1/4 cup confectioner's sugar

Ingredients for Pastry Cream: (must be done day of)

• 1/4 cup plus 1 tablespoon corn starch
• 1/4 cup plus 1 tablespoon all purpose flour
• 1 cup sugar
• 1/2 teaspoon salt
• 3 large eggs
• 4 cups milk
• 2 tablespoons butter -- cut into pieces
• 1 1/2 teaspoons vanilla extract

Directions:
Prepare an ice bath. Combine cornstarch, flour, 1/2 cup sugar and salt in bowl. In another bowl whisk the eggs until smooth. Add flour mixture to egg mixture and whisk. Combine milk and remaining sugar in medium saucepan. Bring to boil over medium high heat and stir until sugar is dissolved. Remove from heat and whisk constantly. Slowly pour into egg mixture while whisking, Return to heat and bring to a boil while stirring until thickened, about 3 minutes.

Transfer to large heat proof bowl, set in ice bath, cool completely and cover with plastic wrap and refrigerate until ready to use. Place puff pastry on lightly floured clean work surface, and gently roll out to a 9x18 inch rectangle about 1/8 inch thick. Trim edges even and then trim off four strips or one from all sides. Transfer the large piece to a baking sheet and pierce all over with a fork. Brush with the egg mixture and lay the cut strips over edges, overlapping the ends. Brush strips with egg wash and overlapping edges. Cover with plastic wrap and chill for 1 hour.

Preheat oven to 400. Bake pastry tart shell for about 15 minutes or until well browned and puffed. Remove from oven and press center down with a balled up kitchen towel. Bake 5 more minutes in oven and then press again if needed. Then, cool. Whip heavy cream until soft peaks form. Fold into pastry cream mixture. Spread mixture over bottom of cooled puff pastry tart shell. Arrange berries in neat rolls covering the pastry cream. Dust with the powdered sugar and slice and serve. Garnish with mint leaves.

Egss Florentine in Maple Glazed Ham Baskets on Toast Points

Serves 8
Ingredients:

• Muffin tin greased with Pam vegetable spray
• 10-ounce package of fresh baby spinach
• 2 shallots chopped fine
• 2 tablespoons butter
• 1/2-cup heavy cream
• 1 5-ounce package of grated parmesan cheese
• 8 thin sliced pieces of maple ham
• 8 large eggs

Directions:
Preheat oven to 350 Sauté shallots in butter in large sauce pan until translucent, add spinach and cook until just wilted. Add cream and cheese to spinach mixture and mix. Spray Pam on muffin tins. Line each with a slice of the ham, then spoon spinach mixture on ham. Carefully break one egg on top of the spinach mixture. Bake in oven for about 25 minutes or until set as desired. Serve immediately on toast points or dill bread rounds.

Serves 8
Ingredients:

• French Bread
• 1 stick butter
• 1 cup brown sugar
• 3 Tbsps Karo Syrup
• 6 eggs
• 1 1/2 cups milk
• 1 Tbsp vanilla
• Cinnamon
• Fresh fruit

Directions:
Melt butter, brown sugar and Karo syrup over medium heat while stirring. Bring to boil and then pour into 9 x 11 casserole pan. Slice bread into 1-inch widths and lay over caramel mixture. Mix eggs, milk, and vanilla and pour over bread. Sprinkle top with cinnamon and cover with plastic wrap. Refrigerate over night. Uncover and bake in 350 degree oven for 45 minutes. Serve with fresh fruit and syrup.

Breakfast Pie

Serves 8
Ingredients:

• 1 — 9" deep dish pie shell
• Mozarella cheese
• Cooked, crumbled sausage
• 4 eggs
• 3/4 cup milk

Directions:
Line pie shell with cheese, then cover with sausage. Cover again with cheese. Mix eggs and milk and pour over. Bake at 325 degrees for approximately 40 minutes or until set.