All-American French Toast with Raspberry Sauce

French toast, photo courtesy of Elle

February brought us Valentine's Day, which means all things sweet, lovely, and of course, red!

Rose's french toast delivered on all these things and more. Making sure to use an eggless, dairy-free bread is the trick to getting the bread to soak up all that delicious batter. Stacked double and covered with strained yogurt and a lovely homemade raspberry sauce, this is a fantastic addition to a sunday brunch or breakfast in bed.

It was a delicious lazy morning treat for Elle's family (she used honey-sweetened ricotta instead of the yogurt) and Vicki thought it was a sweet treat, perfect to have on Valentine's Day.

The Trellis French Roasted Garlic Soup

Soup in a bread bowl, photo courtesy of Vicki

What a way to kick off the inaugural month of the Cook-Along! We all had great success with this decadent, hearty soup from Rose's cookbook. Made with oven-roasted garlic, leeks, potato, and several other yummy ingredients, it's a sure-fire hit should you choose to make it.

Vicki loved the garlic so much she added extra, and left the texture unstrained to give it a silky yet rustic note.

Sharon also met with success and noted that the soup is delicious enough without even needing to add all the heavy cream (a great idea for anyone who wants to indulge but not have too many calories).

Elle had never cooked with leeks - or roasted garlic! - before and thought it was a delicious lesson in soup-making.

Next up on the agenda - All American French Toast with Raspberry Sauce!