Savory French Toast

Who says French Toast has to be sweet?  I love it with cinnamon and maple syrup, but when I was little my dad would sometimes use garlic and butter, so I wanted to experiment with that concept.


The idea is to make it the same way you usually do, only with savory flavors instead of sweet ones.

 1 loaf thick sliced (texas-toast) white bread


Whisk 1 dozen eggs with:
3 TB white cooking wine
1/2 C milk
1 TS garlic powder
1 TB parsley
sprinkle salt & pepper



Soak slices in egg mix for a minute or two - you should see air bubbles coming up as the egg soaks in.  If you pour the egg into a shallow pan you can soak several pieces at once.

Cook on griddle, or on buttered cookie sheet at 400F for 15 minutes, then flip and bake 10 minutes.


This made enough for 4-5 people, served with sauteed mushrooms, sausage, and seasoned french fries.  If you like garlic bread, you will like this!

Honey Blondies

As you can see, I have finally returned from my quest to make blond brownies that are actually fudgy-textured like brownies should be, and it was so worth it.  After quite a few dismal failures, finally this version came together in just the right way and I was able to refine it to a few ingredients and only two dirty dishes. I've starting inventing occasions just so I have a reason to make these...

1.  Melt 1 stick + 3 TB butter in saucepan.  Use some to grease an 8x8 pan, then flour it.



2.  In the same saucepan - mix until smooth:
              1c brown sugar
              1/2 ts salt
              1 lg egg, room temp
                   (put in dish of warm water if cold)
              1 ts vanilla extract
               and the important bit:  1/4 c honey

3.  Stir in 1c flour and mix well.

4.  Stir in 1/2 cup walnuts

5.  Pour into pan and spread evenly.

6.  Bake @ 350 for 33 minutes - surface will be lightly browned and center is just set.  Cool completely before cutting.



The honey is really the key ingredient.  None of the previous versions were coming out right, until I tried the honey.  Honey has an unusual chemistry and behaves differently than other sugars.  These are better the next day after the honey has a chance to set properly, and they don't go stale for at least the two days that is the longest they've survived so far.