Saturday, August 21, 2004


I try to post something at least every 1,000 hits. Lately I haven't been up to par ... too busy working and having fun!

On Friday I finished painting an entire apartment. It now has sand motif walls and mission biege trim, cabinets and doors. It looks 10 times better! It used to be an institutional blue.

Tomorrow I'm making everybody Sunday brunch. It's going to be richly decadant french toast topped with strawberries and fresh whipped cream. I'm in the middle of baking the bread for it right now.

I've modifed the following recipe in a number of ways, such as using evaporated milk instead of half and half, more sugar, vanilla and butter. The recipe is from the book Inter Courses. (Steve, the nice ex, bought it for me :-) )

French Toast Baked In Honey-Pecan Sauce

4 eggs, beaten
3/4 cup half and half (or Evap Milk)
1/2 Tablespoon brown sugar
1 Teaspoon vanilla extract
4 Slices thick French bread
1/2 stick butter
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup honey
1/4 cup chopped pecans

Combine eggs, half and half, brown sugar and vanilla extract in a small bowl. Pour half the mix into a baking dish. Place the bread in the pan and top with the other half of egg mix. Refridgerate, covered, overnight.

Melt the butter in a 9x13 inch baking dish and stir in the brown sugar, honey, maple syrup and chopped pecans. Add soaked bread slices. Bake at 350 degrees for 30 to 35 minutes until puffed and brown. Serve immediately.


I love cooking for other people. :-)

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