Martha Hopkins
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http://www.intercourses.com
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In 1996, college friends Martha Hopkins and Randall Lockridge formed Terrace Partners, a publishing and design firm based in Waco, Texas. They put Terrace Partners on the map with InterCourses: an aphrodisiac cookbook, which they wrote, designed, and published together at the age of 25.
 
InterCourses has sold more than 200,000 copies in the US and Canada, as well as foreign rights to the UK, Australia, and Germany. Since its release in 1997, Martha has appeared on such shows as Good Morning America, CNN, Discovery Channel Canada, Bloomberg, and the TV Food Network. She has received coverage for InterCourses in such magazines as Publishers Weekly, People, Cosmopolitan, Psychology Today, Glamour, New Woman, Playboy, Self, and Fit, and newspapers like the New York Times, Miami Herald, and Chicago Sun Times, just to name a few. And finally, InterCourses has received substantial internet coverage on such popular sites as Salon, Swoon, and the Knot.
 
Since InterCourses, Martha has worked on a wide variety of cookbooks, including New Tastes from Texas, a companion book to Stephan Pyles’ PBS series; Let’s Grill and Meat for Omaha Steaks and Clarkson Potter New York, and the international bestseller, Low-Carb Meals in Minutes, and More Low Carb Meals in Minutes by James Beard award winner, Linda Gassenheimer. She and Randall have most recently published Do It for Less! Parties, a quantity cookbook with recipes for 12, 25, 50, and 75 guests.

French Toast Baked in Honey-Pecan Sauce

From InterCourses: an aphrodisiac cookbook by Martha Hopkins  Copyright 1997

This recipe offers the most ultimate experience in French toast. For delectable results, stray not from the recipe, preparing it the day ahead with thick slices of a baguette. The eggs and cream and sweeteners saturate the bread overnight, then puff up to a golden, sticky ecstasy in the morning’s hot oven.

Yields 2 to 3 servings

4          eggs, beaten
3/4        cup half-and-half
1/2        tablespoon brown sugar
1          teaspoon vanilla extract
4          thick slices day-old country bread
1/4        cup butter (1/2 stick)
1/4        cup brown sugar
1/4        cup honey
1/4        cup maple syrup
1/4        cup chopped pecans 

Combine the eggs, half-and-half, brown sugar, and vanilla extract in a small bowl. Pour half the mixture into a baking dish. Place the bread in the pan and top with other half of egg mixture. Refrigerate, covered, overnight. Melt the butter in a 9x13-inch baking dish and stir in the brown sugar, honey, maple syrup, and pecans. Add the soaked bread slices. Bake at 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediately.

For that extra something on your toast, make a batch of honey butter. It keeps up to 4 weeks and is simple to make. Just combine 1 stick butter, 2/3 cup honey, and 1/3 cup light brown sugar with an electric mixer or food processor. Store in a crock and chill until firm.