Monday, August 29, 2005

The other french toast recipe. 'Kay, this is how I make french toast when there's just us (the 5 of us) at home. I don't have measurements, I just kind of mix things together so they look right - so no fear of measurements or anything technical here. It's all look and feel (and taste)! This is my own recipe, totally made up out of my head, from the days when I was a kid and would wake up early on Saturday morning to make toast for the family and then, while it was cooking, run outside and grab strawberries out of the front garden to put on top. Alas, now the deer at my parent's house eat every growing thing in sight and renegade squirrels make off with the rest, but I continue the tradition by making this for my family now and with my own strawberry patch. Note: you can make this as healthy or unhealthy as you like. The point is to experiment and have fun with it. Just please don't copy this to your site and pass it off as your own, or the karma of the toast will come back by clogging your arteries and sending you to an early grave. Don't say I didn't warn you. Feel free to share it, though. You need: - bread (whole wheat, italian, whatever you want!), figure at least 2 slices per person - 1 or 2 eggs - milk - vanilla - cinnamon - butter/margarine - fun extras - berries, whipped cream, maple syrup, strawberry syrup, powdered sugar Get a low bowl - you're looking for something wide and low, like a soup dish. (You don't want to bend your bread!) If you're making it just for you, use one egg, (more people or you want more for later, use two) and then pour enough milk in there so that when you mix it up it's a nice buttery color. I throw in a splash of vanilla as well. I shoot for well-mixed batter with NO big strands of egg white. Whip it, whip it good. Get your pan ready with butter; melt it so that when you have your drippy slice of battery bread you're all set to pop it in there. Then generously sprinkle cinnamon on top of your batter and place a slice of bread in the bowl. I for one don't like soggy toast at all, so I plop the bread in and quickly turn it over to the other side. Put it in the pan with the melted butter, cinnamon side down. Do the same with other slices till you fill up your pan. I happen to hate french toast with pieces of fried egg hanging off it, but if you mixed it well enough, this won't be a problem. If you do like your toast that way, then mix less. While they're browning, sprinkle cinnamon on the sides facing up. Dot with tiny pats of butter; they'll melt on the top as the bottom browns. I like my toast on the crispy side, so I like to get them good and brown like grilled cheese. When you like the way the bottom looks, flip it. When the undersides get nice and brown, remove them from the pan and do the next batch. Pay attention to the toast - turn down the heat if they're getting to dark too fast; and don't be afraid to slide another teeny pat of butter in there if you think it needs it. ;) Ways to serve your toast like we do at our house: - Please, serve it on a nice plate. - Try lots of fun toppings! Some of our favorites are: berries of all sorts, powdered sugar, whipped cream, bananas, nutella... or a combination of any of the above - Please, please, please, don't use Wonder bread, artificial syrup, or other fake stuff. Try the real deal and you probably won't want to go back to that overprocessed stuff. (That being said, my husband the Nature Boy actually prefers Aunt Jemimah to maple syrup. To each his own.) - Allow yourself to eat it sitting down, put on some nice music, and enjoy your food instead of eating it off a paper plate, standing up at the counter while you sip your reheated coffee from the styrofoam container. (This goes for all your food, not just french toast!) Have fun! You can freeze the leftovers... not that we ever have a crazy thing like that in our house!

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