Delicious French Toast

The only other word for this is heavenly!

• 5 eggs
• 1 cup heavy cream
• 1 tablespoon sugar
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 4 tablespoons butter
• 10 slices bread

Beat the eggs in a large bowl.  Add the cream, sugar, cinnamon and vanilla; mix well.  Melt some of the butter in a hot skillet.  Dip the bread into the egg mixture.  Fry in the skillet until light brown on both sides, turning once.  Repeat the process with the remaining egg mixture, bread and butter.

Heat oven to 200 degrees.  Put a cooling rack on a cookie sheet and place cooked French toast on it and put in the oven to keep warm while preparing the rest of the bread.

If the French toast isn’t all eaten, freeze!  I stack with a piece of parchment paper in between each slice and freeze.  Then I take them out one by one and put in the toaster on a light setting to heat up or put back in the oven to heat up.

“The more you feast on God’s Word, the healthier you will become.”

All-American Pancakes

This recipe will serve 4 to 6 people.  So if you have hungry boys,  I would double it.  It is medium thick and very filling to the tummy.  If you like a thinner pancake, just add a little milk to get your desired thickness.

• 2 cups buttermilk (or mix 1 tbsp. lemon juice in 2 cups milk and let thicken)
• 2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 3 tablespoons unsalted butter, melted and cooled slightly
• 1/4 cup milk or more, optional and if desired
• Vegetable oil

Whisk flour, sugar, baking powder, baking soda and salt in a medium bowl to combine.

Whisk egg and butter into buttermilk until combined.  Make a well in center of dry ingredients and pour in the milk mixture.  Whisk very gently until just combined (a few lumps should remain).  Do not overmix.

Heat a large nonstick skillet over medium heat until hot, brush a little oil on skillet to coat bottom evenly.  Pour in 1/4 to 1/2 cup of batter (whatever your desired size) and cook until large bubbles appear.  Using a thin, wide spatula, flip pancakes and cook until golden brown.  Repeat with remaining oil and batter.

Serve immediately or keep warm in a 200 degree oven on a baking sheet.

Makes about 16 4-inch pancakes.

Note:  Try adding a few blueberries to pancakes before you flip it.  Or maybe some chopped pecans, or maybe some diced banana.

“The first step in getting help is humility.”

Baked Oatmeal

If you don’t like oatmeal, you will love this.  It can be made with different fruits.  I used dried cranberries, but try blueberries, peaches or raisins.  Or you don’t have to use anything at all, if you prefer.

• 3 cups oatmeal (regular or quick)
• 1 cup packed brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 or 2 teaspoons cinnamon, opt.
• 2 eggs
• 1 cup milk
• 1/2 cup butter, melted
• 3/4 cup dried cranberries

Preheat oven to 350 degrees.

In a large bowl, combine oatmeal, brown sugar, baking powder, salt and cinnamon.  In another bowl, whisk the eggs, milk and butter.  Stir into oat mixture until blended.

Spoon into a greased 9-in square baking pan.  Bake at 350 degrees for 35 to 45 minutes or until set.  Serve warm with milk.

Makes 9 servings.

“Only spiritual bread satisfies the hunger of the soul.”