Fantastic Faces at the Baby Parade

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Pretty Baby (under 2 years of age)
1st place: Giada Clerico
2nd place: Olivia Durante
3rd place: Leah McGarigle
4th place: Noah Brockman
5th place: Kayleigh Gloviak
6th place: Declan Carigun
7th place: Evan Lee
8th place: Brayden LaSerre
9th place: William Gray
10th place: Brett Luchko

Decorated Baby Carriages
1st place: Roxanne Riehs
2nd place: Brielle Bukowski
3rd place: Charlie Fastoso
4th place: Perry Luchko

Children Walking in Fancy Dress
1st place: Violet Schleigh
2nd place: Rylee Anne Church
3rd place: Freeleigh Van Blunk
4th place: Alani Laielli
5th place: Brynn Brophy
6th place: Alexis Brender

Children Walking in Comic Dress
1st place: Victoria Dzuba
2nd place: Riley Dougherty
3rd place: Morgan Barry
4th place: Olivia Griffin

Decorated on Wheels
1st place: Haiden-Lee Maurer
2nd place: Krefski & Saquella Families
3rd place: Kaylee Vanaman
4th place: Maci & Destiny Bukowski
5th place: Jesse Hurd
6th place: Cala Cwik

Cory Scott Wolf Memorial Award for Best Float: Kevin Kohlmann

Carlyle Dennis Memorial Award for Best Overall Entry: Karter Hosford

Winners of the Cape May Baby Parade were selected by a panel of community judges.

Coconut French Toast / Sweet and Spicy Sausages from the Mooring

Get that B&B vibe at home with this easy baked Coconut French Toast recipe from Leslie at The Mooring B&B! Prepare it the night before, and simply pop it into a pre-heated oven the next morning. Serve with Sweet & Spicy Sausages.


  • 1 loaf good Italian or French bread, thickly sliced
  • 3 lg eggs
  • 1/4 cup sugar
  • 1/2 tsp coconut extract
  • 1 cup unsweetened coconut milk (about half a can)
  • 1 3/4 cups milk
  • 1/2 cup flour
  • 1/2 cup firmly packed brown sugar
  • 4 tblsp cold butter, cut into chunks
  • 1/2 cup shredded coconut
  • 1/3 cup chopped pecans (optional)

Spray a 10×14 inch baking dish with cooking spray. Fit bread slices into pan, not leaving too much room between slices.

Beat eggs, sugar, extract and milks together. Ladle mixture over bread in pan, making sure that each slice is soaked. Cover with foil and refrigerate overnight.


Mix together flour and brown sugar; cut in butter until mixture resembles peas. Stir in coconut and nuts. Top bread slices with the crumb mixture.

Bake, uncovered, at 350 degrees for about 45 minutes, or until topping browns and edges of bread are beginning to crisp.

Makes 10-12 servings



  • ½ cup brown sugar, firmly packed
  • 2 tblsp  chili powder
  • 1 ½ tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground cardamom
  • ¼ tsp ground cinnamon
  • 2 tsp anise seeds
  • Breakfast sausage links, thawed if frozen

Mix the sugar and spices together and store in an airtight container.

When you’re ready to serve the sausage, roll the links in the sugar and spice mixture; arrange in a baking dish and bake in a preheated 350-400 degree oven for 10 or 15 minutes,  or until cooked through (if fresh) and nicely browned, turning halfway through baking time so they brown evenly.

themooringAbout The Mooring
The Mooring B&B, located on Stockton Avenue, was built as a guest house in 1882. It offers eight rooms and two suites, each with a mix of period antiques and contemporary furnishings. Daily breakfast choices include one of Leslie’s signature French Toasts (like the one above!) or eggs cooked to order.

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