Good Morning Bracer

1/4 cup prune juice

1/4 cup unflavored low-fat yogurt

4 pitted dried plums

1 tablespoon frozen orange juice concentrate

1 tablespoon frozen cranberry juice concentrate

1 tablespoon unprocessed bran

4 ice cubes

2 tablespoons sparkling water, chilled

Add juice, yogurt, dried plums, concentrates and bran to a blender. Blend smooth. Add ice and blend smooth. Pour into a tall glass and stir in sparkling water.

French Toast From France

3 eggs

3 tablespoons Grand Marnier

1 tablespoon sugar

1 tablespoon vanilla

1 cup milk

12 slices French baguettes, cut diagonally, 2-inches thick

1/4 cup butter

In a bowl, beat eggs, Grand Marnier, sugar, vanilla and milk until smooth and well blended. Place baguette slices into the egg mixture and let stand until liquid is absorbed, turning once. Heat butter in large skillet and fry slices until golden brown on both sides. Serve with fresh berries and preserves.

Julebrod

1 cup raisins

1 cup candied red and green cherries, cut into thirds -- or assorted candied fruits

2 packages active dry yeast

1 tablespoon sugar

1/4 cup warm water

2 cups milk

1/2 cup shortening

1/2 cup sugar

2 teaspoons salt

2 teaspoons cardamon seed, ground

6-1/2 to 8 cups flour

1/2 cup blanched almonds, finely chopped

In a bowl, soften raisins in a small amount of hot water for about 5 minutes and drain. Prepare cherries by shaking them in a bag with a little flour. In a small bowl, dissolve yeast with 1 tablespoon sugar and warm water.

In a saucepan, scald milk. Stir in shortening and let cool for about 15 minutes. When milk has cooled, pour into a big mixing bowl. Add 1/2 cup sugar, salt, cardamon and stir. Add yeast and stir. Add 2 cups of flour, candied cherries, raisins and almonds, and mix well. Continue to add more flour, 1 cup at a time, stirring until dough leaves the sides of the bowl. Turn dough out on a floured board and knead well. Us as much remaining flour as it takes to produce a springy, elastic texture.

Place dough in a greased bowl and cover with a damp towel. Place bowl in a warm place and let the dough rise until it doubles in size. Punch down and let it rise until doubled again. Punch down once more and cut into 2 equal sections. Knead each section well. Form round loaves and place them on a cookie sheet. Cover with a damp cloth and let rise until doubled once again. In a preheated 350-degree oven, bake for about 35 minutes or until tops are golden brown.

Recipes are courtesy of Richard Calhoun.