Toast of the Town

2 teaspoons pure vanilla extract

1. In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form.

2. Remove whisk attachment and attach the flat beater to mixer. Combine the whipped cream, cream cheese, sugar, sour cream, and vanilla extract in the mixer bowl. Beat until smooth; set aside.

Banana Syrup

MAKES ABOUT 1 1/2 CUPS

Spoon this syrup atop the Cream Cheese-Stuffed French Toast (see recipe above), waffles, or ice cream for a warm boost of flavor.

2/3 cup packed light brown sugar

1/2 cup water

2 tablespoons rum (optional)

1 1/2 cups heavy cream, at room temperature

1/4 cup (4 tablespoons) unsalted butter

2 medium ripe bananas, sliced

1 teaspoon ground cinnamon

Combine the sugar, water and rum (if using) in a saucepan. Cook over high heat until sugar dissolves, about 5 to 7 minutes, or until the mixture is light golden brown. Remove from the heat.

Add the cream and stir until smooth. Add the butter, a teaspoon at a time. Blend well.

Add the bananas and ground cinnamon and stir well. Serve immediately.

Savory Seafood Bake

MAKES ABOUT 3 DOZEN APPETIZER PORTIONS, OR 6 WHOLE SLICES

3 tablespoons unsalted butter

4 medium scallions, trimmed and thinly sliced crosswise

2 tablespoons all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon freshly ground black pepper

3 large eggs

1 1/3 cups milk

3/4 cup grated Swiss cheese

1/2 cup grated mozzarella cheese

1 twelve-ounce loaf Italian bread, cut into 6 one-inch-thick slices

4 ounces cooked, peeled, and deveined shrimp

4 ounces flaked cooked crabmeat (about 1/2 cup)

1 tablespoon chopped fresh flat-leaf parsley, plus more leaves for garnish

1. Heat oven to 350 degrees Fahrenheit; adjust the rack to the center. In a medium skillet melt 2 tablespoons butter over medium heat. Add the scallions; cook for 3 minutes or until tender. Set aside.

2. In a small bowl, combine the flour, baking powder, and pepper. Set aside. In a large bowl, whisk together the eggs and milk. Whisk the flour mixture into the eggs, until the batter is smooth. Whisk in the cheeses; the batter will be lumpy and look curdled.

3. Generously butter a 13-by-9-by-2-inch pan with the remaining tablespoon of butter. Using tongs, dip the bread slices into the batter, coating well. Arrange the slices side by side in the buttered pan. Set aside.

4. Stir the shrimp, crabmeat, and chopped parsley into the remaining batter. Pour the batter over the bread slices.

5. Bake the

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