Easy Recipes Part Un-French Toast

Kids,

You are a priveleged lot. Born into a time where information and material things are at your fingertips (not everyone's, but your's at least.)  Maybe it's a time when kids grow up faster, or it could even be that it's a time that allows anyone to retain (or regain) their childhood for as long as they want.

What's my point? Even though you can reach out and learn anything at any time in today's world, from amateurs and professionals, how often will you do this, and how much of it will you retain?

When I was a child your age, I didn't come anywhere near the barbecue or the stove, and I'm certain I never heard the revved up crunchy whirlwnd of a blender liquefying my morning breakfast. You three? You're well on your way to becoming culinary masterminds. Ok, so I exxagerate.

Here kids, is why the Easy Recipes posts are vital to your existence! They come from a trusted source, me! And you've already tasted them, giving your wretchedly honest opinion on taste, ingredients, consistency and so forth. Only the winners appear here. It's a virtual compendium of recipes pre-approved and tested by you, for you!

With all that in mind, here is recipe #1:

French Toast

This is so easy it's laughable. Unless you don't know how to do it, and then, well...

Ingredients:

-Bread of choice (you all seem to prefer Orowheat's Buttermilk bread for this, but I think sourdough rocks.)
-Stick of butter (for greasing pan. Please don't use oil for this.)
-1/2 cup milk
-2 eggs
-Cinnamon
-1 tspn. Vanilla extract

1. Warm up the pan to medium-high. When it's warm, grease the pan with butter. Just enough to coat.

2. Mix up the eggs, milk, cinnamon and vanilla extract in a bowl big enough to place the bread into.

*How much cinnamon? As much as you like, but at least a 1/2 tspn.

3. Next, and when the butter has started to sizzle slightly, use tongs to gently lay a piece of bread into the egg mixture and soak on both sides for a few seconds (about five for white bread, 10 for sourdough.)

*Oversoaking will make it near impossible to pick the bread up without it falling apart. Be gentle when lifting it out and let the excess mixture drip off before laying in the pan.

4. Cook in the pan until golden brown and no egg is drippy and/or wet on the bread. If you prefer it underdone, that's ok, just make sure it's cooked.

Pull it out when both sides are done, and if you like, sprinkle with a little confectioner's (powdered) sugar. I said a little guys. Don't forget the maple syrup!

***You may need to re-grease the pan and add extra cinnamon to the mixture as it coats the bread and dissapears quickly.

That's it. An easy recipe that is easy to remember once you've done it, and easy to alter or upgrade too.

Cheers,
Dad