Cooking…Revisited – Vanilla Almond French Toast

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I'm re-energized…

Cooking wise, at least. For the past three months I haven't been doing much cooking, to say the least. First, it was getting ready for the move that drained me, then it was the actual move, then after the move, who wanted to really deal? Also, with so much good food in Europe, who really wants to be cooking anyway? Well, I do love to cook, and I wish I had more time to do it! So, now I'm MAKING the time. I collect cookbooks, and have a ton, so, it's really time to start making recipes out out of the ones that I have. The goal is to make two new recipes a week, and blog one new recipe and one old favorite (for the Christmas cookbook..remember that plan?)

This week, I decided to focus on my Vanilla Almond French Toast, which is AMAZING. I have perfected it over the years with a strong eyeball and experience. I have never made this recipe with measurements and probably never will (who has the time to measure?). But, this is one recipe that you can eyeball and adjust according to taste each and every time you make it. Essentially, it will rock.

So, first things first.

Take FOUR to SIX eggs. I roughly say one egg per piece of toast. Gently scramble the eggs.

Then fold in the following:

1/2 cup of half and half (I STRONGLY suggest the use of half and half with this. If you do not have any half and half use heavy cream, but mix in a little bit of water. If you do not have either of those, use whole milk and melt 1TBPS of butter to make some 1/2 and 1/2. If you do not have whole milk, just abandon ship and revisit this after you go to the grocery store :). This recipe is just not good with anything but a strong creamy base and fat free milk does you no good here…

After that, take the eggs and milk and mix the following in there:

1/2 tsp of almond extract

1/2 tsp of vanilla extract

2 TBPS of Sugar (I have really started liking Domino Sugar over C&H for texture purposes).

1/4 to 1/2 tsp of Pumpkin Pie Spice

1/2 tsp or of Cinnamon

Some Cinnamon Sugar Grinder….(more on that later)

Now, the above measurements are just starting points. You really need to make this recipe a couple of times to get it to taste exactly how you want it. I am a firm believer that most things made with cinnamon, allspice, nutmeg, really need refining because everyone's tastes with those spices greatly vary.

Okay, moving on. This is what it should look like after you mix it all.

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Then, after you mix your coating, scramble some eggs up to make some scrambled eggs, and then pour some coffee, put some bacon on to Fry and then melt 1 pat of butter on a griddle (about 1TBPS). I let the butter get a little brown to pull the richest flavor possible out of it. (This is a trick learned off Food Network)

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This is where the Cinnamon Sugar grinder comes into play. After your french toast hits the plates, sprinkle this on to taste. YUM! With a little bit of this, you do not need to add syrup to the french toast. My kids at this without syrup this morning and never complained. A little bit of the Cinnamon Sugar goes a long way, so use it sparingly.

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Then, after all is said and done, enjoy the silence the and content faces of those you serve.

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Camille's morning time hair! Look at all her hair!

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Enjoy! xo

Comments

  1. Hey girl! Ok, so whenever you put together that cookbook of yours I totally want a copy!!! I love to cook too, I have soooo many cookbooks and probably subscribe to 4-5 cooking mags, Cory thinks I am nuts, (he doesnt complain though when I cook up yummy food for him, lol). I am so trying this recipe, looks awesome! Hope you guys are doing great over there, its such a beautiful area!!! xoxo

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