welcome

Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.



As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.



Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Thursday, December 2, 2010

french toast

i use several french toast recipes for various occasions, but this classic recipe is quick and easy to prepare.  typically for four servings, i mix three to five eggs with a flavor of choice.  i have used vanilla or almond extract, orange or lemon extract or even rum extract.  other choices would be coconut or maple. 

once the eggs and flavor are mixed, use thickly sliced firm bread.  i use a ciabatta or a round bread.  i like the longer slices of bread for the toast presentation. the success of french toast depends on the bread selection.  make certain the bread is firm and not soft.

using a griddle, spray with canola oil and heat the griddle to 350 degrees.  dip the bread in the egg coating and place on the griddle.  flip the bread when the egg coating is cooked on the bottom.  this process takes about 4-6 minutes.

keep the toast warm in the oven on a sheet pan while the rest of the toast is cooking.  i serve the toast with fresh maple syrup, powdered sugar and sometimes flavored syrup. warm the syrup before serving.  serve with a breakfast meat and fruit.

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