Peace...Recently I have become known as the Crock Pot Queen, a title I wear proudly. Love my crock pot; many of us have one but use it rarely. Here is the recipe: Combine 1 c. of all purpose flour, 3/4 c. of sugar, 1 tsp of baking powder, 1/4 tsp of salt, 1/4 tsp of nutmeg, 1/4 tsp of cinnamin, 2 eggs,2 tbsp of oil and 1/4 c. of milk(enough to create a batter). In sauce pan bring to a boil 2 packages of frozen blueberrie(can use Blackberries), 3/4 c of water, 3/4 c of sugar and 1 tsp of orange peel ( I sometimes use almond extract, a tsp). Spread the batter evenly into a greased crock pot(5 qt slow cooker can work). Remove the boiling berries from heat and place into the crock pot. Cook on high for 2-2.5 hours or until toothpick or fork comes out clean. Enjoy... Blessings...

8 ounces breakfast sausage likes (turkey or regular), crumbled or chopped

1 tablespoon olice oil (optional)
1/2 small onion coarsely chopped
1 cup chopped sweet peppers
1 small zucchne, cut into matchsticks (about 1 cup)
6 eggs
1/4 teaspoon salt
Pepper, to taste
3/4 cup shredded Monterey Jack cheese

Over medium hear saute sausage in a 10 inch over safe skillet for 1 to 2 minutes. Depending on what brand sausage you use, add olive oil if needed, or pour off most of the fat if required. Add onion and cook for 2 to 3 minutes: add sweet peppers and saute for an additional 1 to 2 minutes, then add zucchini and cook for 1 to 2 more minutes.

Preheat oven to 350 degrees. In a medium bowl, combine eggs, salt, pepper and cheese. Pour egg mixture into skillet and quickly stir into the other ingredients, just until combined. Lower the heat to meium-low and cook for about 5 minutes, then finish cooking in oven for 7-10 minutes or until the frittata is cooked through. Cut into wedges and serve.

Makes 4-6 servings

I think I will try this..........even if it is low carb!!

JJT

what is the best bread for thick french toast like the ones your get at IHOP?

I usually use day-old French bread for French Toast as it doesn't seem to get so mushy- I don't don't what IHOP is- is it a restaurant?(don't think they have them in Canada)

Texas Toast is what I've always used and what reastraunts use. Its just extra thick white bread

So you buy the Texas Toast that is frozen in the frozen section?

so French Bread is like Italian Bread?

IHOP is a big pancake house, I know in NY, and this website says they are all over the US and Canada. They serve bk all day and when you leave you cannot even walk! The food is so good and we used to go here every Sunday with mom and also after a long club night out LOL

Canada
http://ihop.know-where.com/ihop/region/canada.html
US
http://ihop.know-where.com/ihop/

Texas Toast is in the bread section of your grocery store. Any local bread store should have it as well

and French bread is more like italian bread. Here you can get it plain and they call it french bread or pre-spead with Garlic. Its the same bread roll, but one is called french and the other is called garlic

I have only seen it in the Frozen section ? thanks :)

You can also get unsliced white bread and slice it into extra thick slices for yourself. Not all stores have it though.

:)
Jenn

Thanks MrsG for the info -unfortunately it looks like they only have restaurants in B.C :( Yes French bread is like Italian- which also makes good French Toast but if it's really fresh and just baked then it tends to get soggy when in the batter so a couple of days old is better.

French bread is CERTAINLY NOT like Italian !!! French bread is like French bread and NOTHING compares to it.

Also, I would like to know what you call "french Toast" ?? :confused:

Phil

french toast is bread dipped in egg and milk and then fried in a pan like eggs with butter and then you put syrup on it :) like bread pancakes. I add cinnamon to it sometimes.

I had an English friend who ate this but they called it Egg Bread and it was mostly EGG and eaten with like ketchup and salt, not syrup.

I guess French bread looks like Italian bread, I have visited France and have tasted many French breads, I loved this one with choclate chips in it, with some coffe, :) we would go at 6am to the bread shops and my cousin would buy tons of bread...

but I thought when they said French bread, they meant Italian, because I do not know where to buy actual French bread here in NY. Because in NY the only LONG bread is Italian bread, as far as I know, unless you go to a French Bakery here. Italian bread is long too, to make Hero sandwiches or Garlic
bread.

Mrs. G., also try a little bit of vanilla extract in your egg mixture. You don't need much. I use the eggs, a dash of either nutmeg or cinammon and the vanilla. My children loved it this way. I too use French bread. As someone stated before, it doesn't get mushy and so it is easier to handle.

Sorry Phil-I should amend my statement to 'French Bread made in North America is like Italian Bread made in North America' (can't compare to the breads made in Europe).

Sorry Phil-I should amend my statement to 'French Bread made in North America is like Italian Bread made in North America' (can't compare to the breads made in Europe).

Yep !!!! Apologies accepted :D

Mrs G, what you guys call French Toast is actually what we call "Lost Bread" (Pain Perdu). :) It's something we do with old bread. 3 or 4 days old. In the old times, that was a way not to throw the bread away when it was so precious.

Phil

PS: Gosh this thread reminds me of my chidhood. My mom used to make "Pain Perdu" for me after school. :o

Phil

Hey Phil, thanks! I had no idea about that. I do not even know why they call it French Toast or French Frys...LOL

http://www.cajunbonsai.com/painperdupage.htm

Pain PerduAnother name for this dish that many are familiar with is "French Toast"


Ingredients:

2 eggs beaten
1 cup of milk
1/2 cup of sugar
1/4 teaspoon of vanilla
8 slices of stale bread (French bread can be used)
1/2 cup of vegetable oil


Directions:

1. Blend the eggs, milk, sugar and vanilla in a bowl.

2. Dip the slices of bread in the mixture and fry in hot oil, turning once, until golden brown.

3. Drain of paper towels.

*NOTE* You can top the Pain Perdu with powered sugar, butter, preserves or syrup or all of these.

Makes 4 servings.

Strawberry Pain Perdu

8 (1 1/4-inch) slices day-old challah or brioche

6 eggs

1/4 C. plus 1 T. sugar, divided

Pinch of salt

2 C. half-and-half

1 t. vanilla extract

2 C. strawberries, cleaned

2 T. butter

Whipped cream for garnish

Mint leaves for garnish

In a medium bowl, beat together eggs, 1 tablespoon sugar and salt, then add half-and-half and vanilla. Place bread slices in a pan or dish large enough to hold them in 1 layer. Pour egg mixture over slices and let stand until absorbed, about 15 minutes. Using a spatula, carefully turn bread once while soaking.

Pour remaining sugar in a large skillet; cook over medium-high heat and add berries, stirring carefully until sugar dissolves and berries are warmed through. Do not overcook and break down berries too much.

Melt butter in a large skillet over medium heat. Add bread slices in batches and cook until golden brown on both sides. Lower heat if bread browns before it is cooked through.

Place cooked pain perdu on each of 8 individual plates; top with berries and their sauce. Garnish each with about 1 tablespoon whipped cream and a mint leaf. Makes 8 servings.

You might try Challah bread - Sliced thick, it makes a beautiful french toast.

Egg and Tomato Scramble

Ingredients

1 plum tomato, peeled and chopped (I have never peeled a tomato in my life LOL)

1 teaspoon chopped fresh basil (or a pinch of dried basil)

1 egg or egg substitute equivalent

1 teaspoon water

1 garlic clove, minced

1 teaspoon olive or vegetable oil, optional

Salt and Pepper to taste

1 slice bread, toasted

In small bowl, combine the tomato and basil; set aside.

In another bowl, beat egg, water and garlic.

Heat oil if desired in a small nonstick skillet; add the egg mixture.

Cook and stir gently until egg is nearly set.

Add tomato mixture and salt and pepper.

Cook and stir until egg is completely set and tomato is heated through.

Serve with toast (and bacon!!)

Pancakes for One

½ cup all-purpose flour

2 teaspoons wheat germ

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 egg

½ cup buttermilk

1-½ teaspoons vegetable oil

Butter and Syrup

In a bowl, combine flour, wheat germ, baking soda, baking powder and salt.

In another bowl, beat egg; add buttermilk and oil.

Stir into dry ingredients until just blended.

Pour batter by 1/3 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.

Cook until the second side is golden brown.

Serve with butter and syrup

Apple Lemon Puff

Ingredients

1-½ teaspoons butter or margarine

1 small apple, peeled, cored and cut into rings

6 teaspoons sugar, divided

1 egg, separated

½ teaspoon grated lemon peel

¼ teaspoon vanilla extract

½ teaspoon all-purpose flour

In a skillet over medium heat, melt butter.

Add apple rings; sprinkle with 2 teaspoons of sugar.

Cook until tender, turning once.

In a mixing bowl, beat the egg yolk, lemon peel and vanilla for 1 minute.

In another mixing bowl, beat the egg white until stiff peaks form; fold in flour and remaining sugar.

Fold into egg yolk mixture.

Place apple rings in a greased 2-cup baking dish.

Spread egg mixture on top

Bake at 350 degrees for 15-18 minutes or until golden brown and set.

Invert onto a serving plate.

Thanks for the recipes.They sound really good.
patybear

Thanks for sharing!!!

I am EXTREMELY late to this thread, but I swear I am eating French Toast right now... LOL... Quick and easy to m ake after a long day/night at work.

I use the Pepperaige Farms Cinnamon bread... Its yummy, and sliced nice and thick. Plus it has the cinnamon already in it so you don't need to add it to the mixture. I also use vanilla and a tiny tiny bit of sugar in my eggs :)

Hey Ladies...my man told me I HAVE TO try bisquits and gravy for breakfast...well I never had that and can´t get it anywhere around! Do you have some recipes for me?? :)

Vader- I have never made them myself but I found some recipes at this website you might want to look through and see if anything sounds good!
http://www.cooks.com/rec/search/0,1-0,biscuits_sausage_gravy,FF.html

Aaahhhhhhh..... I take it you're not from the South? :)

I Lovee biscuits and Gravy and I am not from the south...:D

I make my biscuits from Bisquick (because I am lazy) then I just make a sausage gravy to go over them with Sausage and flour and milk......yummmmmmmmm

softie

That is my favorite thing to order when I go out to breakfast! I just buy some biscuits and country gravy...pour the gravy over the biscuits.

You can even buy gravy in a jar or a can instead of making it. Libby's has a really good gravy! Just heat a serve over biscuits!

the pioneer gravy mix is real good....just a powder u add to water

Sausage gravy.
crumble 1 tube of sausage in a skillet and brown it. Leave the grease in there, you may even need to add some oil to it, if it is a low grease sausage like bob evans. once it is browned and cooked, add a 2-3 of heaping spoonfuls of flour and stir it into the sausage, leaving it a tad bit soupy, not thick and dried out looking, if it looks dried out add a bit more oil, (sorry never measure). once this is all stirred in and browned, turn your burner down to low and start adding the milk, just pour in a couple of cupfulls and let it come to a boil, you can turn your heat up if you want but it is all in the stirring to keep the lumps out, you will want to add a little more milk until it is the consistency of a thick gravy. Keep in mind that as it cools it will thicken some. As for Biscuits you can use the homeslyle tube biscuits, bisquick, or make some from scratch. if you want bacon gravy you do the same as above, but most the time it is made with just bacon grease and a bit of crisp crumbled bacon thrown into it. I myself do not care for the bacon gravy as much as the sausage. Hope you enjoy!! It will take a few times to get it just the way you like it, but it is yummy!!

Okay, Thank you! :) Do I put the sausage back into the gravy???

you never take it out Vader, after the sausage is cooked just add the flour, stir it up, and brown, then start adding the milk and cook until thickened.

I do a great sausage gravy (southern sytle of course) and whiper248 has it down. The only thing I do different is I mix half mix and half water and let it get to room temp. before putting it in with the cooked sausage and flour mixture. I find that by letting it get to room temp. your gravy does not lump put. And I don't measure either, but here my guess. A whole roll of sausage (I prefer whole hog), browned, then add approx. 4-5 tablesppons of flour and then slowly add the milk/water. Don't forget your salt and pepper. Enjoy the southern treat.
Linda

Blueberry French Toast

6 slices of thickly sliced homemade bread
2 cups light cream
8 eggs
2-4 T maple syrup Sauce
1/4 cup butter
2 cups wild blueberries
1/2 cup maple syrup

Heavily butter a 9 by 13 inch shallow casserole. Cut each slice of
bread in half diagonally and place in casserole. Combine cream, eggs
and maple syrup and beat until smooth. Pour over the bread. Cover and
refrigerate overnight. Preheat oven to 400 ?. Bake 30 minutes or
until puffed and lightly browned. Meanwhile prepare sauce. Saute
blueberries in butter until tender. Add maple syrup and bring to a
boil. Reduce heat and simmer until thick about 5 minutes. Pour over
the french toast and serve at once accompanied by Fieldstone Farm's
own breakfast sausage. [4-6 servings]

Eggnog French Toast

10 thick slices of country bread, about 1" thick (day-old bread is
best)
6 eggs
2 tsps of vanilla
1 tsp of cinnamon
1 tsp of nutmeg
4 cups of eggnog

Beat eggnog, eggs, vanilla, cinnamon, and nutmeg together. Arrange
bread slices in a large casserole dish and pour the batter over the
bread, making sure all the bread is covered with the batter. Turn the
bread over, to make sure both sides are absorbing the batter. Let sit
overnight in refrigerator.

Bake in oven at 400 degrees for about 10 minutes, or until golden
brown. Serve with warm syrup and fresh strawberries.

I no longer eat any food that is cooked so my breakfast/brunch consists of lots and lots of fruit. My favorite is a tropical salad. I cut up on ripe mango, add 4 bananas, sliced and one avocado, chopped. Very tasty and it keeps my energy levels high well into the afternoon.

Sitting here in the middle of the night eating chocolate cake reminded me of breakfasts of my youth. I used to spend quite a bit of time at a certain friends house and one of my favorite things was waking up to the aroma of chocolate cake. My friend's mom, every now and then, would bake a chocolate cake for breakfast. When we came downstairs to the table (we didn't need any prompting on those chocolate cake days) her mom would plunk a big, hot square of chocolate cake in a bowl and then pour milk on top. Yummy! Another frineds mom served biscuits with chocolate gravy and my own mom used to serve us a bowl of white rice with cinnamon and sugar and milk for breakfast.

Anyone else have any breakfast memories?

Chocolate Cake!! For Breakfast?!? My kiddo would LOVE that house... lol.

My mom always made stuffed French Toast. It was delish... and I make it often now myself. With Strawberries on top... MMM MMMMM.

Other than that, theres always the reminisant McDonalds breakfast. The taste hasn't changed since I was a little girl.

Freshly baked bread with butter and home made strawberry jam soaked in hot chocolate. YUM :drool:

Phil

Stuffed french toast tops my list too!

Blueberry pancakes or French Toast- my mother made the very best! My father would sneak apple pie for breakfast when my mother wasn't looking:D . Funny how many childhood memories are associated with food: special occasion dinners; picnics etc.-I guess the comfort of childhood and family.

My mom made the best omelettes....We used to have big breakfats at home on Sundays!

I love French Toast...what is stuffed French toast? I like cinnamon on it too!

Me and my husband like two eggs fried, cheese on a toasted croissant :)

But I am also a big bagel lover, in NYC they have the best bagels.

Today I made someones recipe here and made a peanut butter and jelly sandwich dipped in an egg and cinnamon, fried it like French Toast and had it with Syrup! it was SOOOOOoooo good!

The smell of biscuits and gravy when I woke up was the best.

Here is oen of my favorite stuffed french toast recipes. I skip the jelly though.

Peanut Butter, Banana, and Bacon Stuffed French Toast

Prep Time: 20 minutes
Cook Time: 18 minutes
Yield: 4 servings


Strawberry jelly
4 large eggs
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
Pinch salt
1 cup half-and-half
1 1/2 cups puffed rice cereal, or lightly crushed cornflakes
8 slices stale white sandwich bread (2 to 3 days old)
8 teaspoons smooth peanut butter
4 ripe bananas, peeled and sliced into thin circles, plus extra for garnish
1/2 pound apple smoked bacon, cooked until crisp
1 stick unsalted butter
Confectioners' sugar for serving

Chopped peanuts, for garnish.
Preheat the oven to 350 degrees F.

Place the jelly in a plastic squirt bottle. Heat a small pan of water on the stove. Water should be hot, but not boiling. Place the squirt bottle in the water.

In a large bowl, combine the eggs, granulated sugar, vanilla extract, and salt and whisk to dissolve the sugar. Add the half-and-half and whisk to combine. Place the cereal on a large plate or in a shallow baking dish.

Place 4 slices of bread on a work surface and spread each with 2 teaspoons of the peanut butter, and a layer of banana slices. Top with the bacon and the remaining bread to form a sandwich and press to tightly close. Place 1 sandwich in the bowl with the batter and let sit until well moistened, about 2 minutes, turning to coat both sides.

Place in the dish with the cereal, turning to coat on both sides and pressing to adhere.

Heat a large skillet over medium-high heat until hot, 4 minutes. Add 1 tablespoon of the butter.

Dredge each stuffed and soaked sandwich in rice cereal and add to the pan. Cook undisturbed until golden brown and crusted on the bottom, about 2 to 3 minutes. Flip and cook until the second side is golden brown, about 2 to 3 minutes. Place on a baking sheet and bake until cooked through, about 6 to 8 minutes.

To serve, place 1 stuffed French toast on each of 4 plates. Sprinkle lightly with confectioners' sugar and top each serving with chopped peanuts and banana slices. Squirt the strawberry jelly over the French toast.

Serve immediately.



I love French Toast...what is stuffed French toast?

Here's another one.

Banana Stuffed French Toast, "Ultimate-Style"

Prep Time: 25 minutes
Cook Time: 18 minutes
Yield: 6 servings

1/4 cup pancake mix
1/4 teaspoon ground nutmeg
2 teaspoons ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup sugar
12 eggs
1 cup chopped walnuts
2 cups brown sugar
4 ripe bananas, sliced
1 large (1 1/2 to 2-pound) loaf unsliced French bread
About 2 cups crushed crunchy corn cereal (recommended: Corn Flakes)
About 12 tablespoons butter

In a large bowl, combine the pancake mix with enough water to make a thin batter. Add nutmeg, cinnamon, vanilla, sugar and eggs. Whisk together until smooth, about 3 minutes.

In a medium bowl, mix together walnuts, brown sugar, and banana slices.
Slice the ends off the French bread. Starting at 1 end, measure about a half inch down the loaf and slice the bread 3/4 of the way through. Measure about another half inch, and slice cleanly through the bread. You should have a 1-inch slice of bread with a cut down the middle. Repeat this process until the bread is all sliced up.

Take a piece of the cut French bread and stuff a few tablespoons of the banana mixture into the slit in the middle. Add a good amount, but do not overstuff so that the mixture won't stay in the center. Repeat until all the slices are stuffed.

Preheat a skillet or flat-top grill over medium-high heat. When the pan is hot, coat it with 2 tablespoons of butter.

Pour the crushed-up cornflakes onto a plate. Take a slice of stuffed bread and dip it into the egg mixture, coating both sides liberally. Then press the bread into the cornflakes and flip it to coat both sides. Place the bread on the grill or skillet and cook until golden brown, about 3 minutes per side. Flip the toast over and cook the other side. Repeat the coating and cooking process for each slice of bread, and add more butter to the grill or skillet as necessary, about 2 tablespoons of butter per slice.

Spiced Orange Mocha

Ingredients
1 medium orange
7 whole cloves
2 cups water
2 cups milk
1/2 cup packed brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons instant coffee crystals
1/4 teaspoon rum extract
2 inches stick cinnamon

Directions
1. Using a vegetable peeler or sharp knife, remove peel from orange; set aside. Squeeze juice from orange; add water, if necessary, to equal 1/3 cup. Set aside.

2. For spice bag, place orange peel, cinnamon, and cloves in a double layer square of 100-percent-cotton cheesecloth. Bring up corners; tie with string.

3. In a large saucepan combine orange juice, spice bag, water, milk, brown sugar, cocoa powder, and coffee crystals. Bring to boiling; remove from heat. Cover and let stand for 10 minutes. Remove spice bag. Stir in rum extract.

Makes 6 (6-ounce) servings.

Orange-Spiced Coffee
Makes 8 (6 ounce) servings

Ingredients
1/4 to 1/3 cup ground coffee beans
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 tablespoons orange liqueur
2 tablespoons light cream (optional)
2 tablespoons brown sugar (optional)

Directions
1. Place a coffee filter in coffee filter basket of 10-cup drip electric coffeemaker. Combine ground beans, cinnamon, allspice, and cloves in coffee filter.

2. Fill carafe with water. Prepare coffee according to coffeemaker directions. Stir in orange liqueur and, if desired, light cream and/or brown sugar. If desired, garnish each serving with orange wedges. Serve the drinks immediately.

Makes 8 (6-ounce) servings.

Iced coffee: Cool coffee at room temperature, covered, 2 hours. Serve over ice. If desired, stir light cream and/or brown sugar into coffee before serving.