Tag Archives: recipe

Heavenly French Toast

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Of course, while on vacation, we have more time to do things like make french toast for breakfast, go sight-seeing and hopefully get some reading and sewing in. For some reason though, I am falling behind in my replies to comments but I plan (and promise) to catch-up tonight. Maybe I am falling behind due to that craving of French toast???

FrenchToast_Breakfast

 

Ingredients

  • 2 eggs
  • 2 Tbsp milk
  • 4-6 slices of toast bread
  • butter
  • 2-4 Tbsp sugar
  • 1 tsp cinnamon

Lightly beat the eggs and milk together (I use a fork or a whisk). Pour mixture into a flat square/rectangle dish. Place the bread in the dish, leave each side for a few seconds (no more than a minute) to evenly coat the bread and let it soak in. Turn the bread over with a fork and coat the second side. The bread should soak up most of the egg mixture.

Mix the sugar and cinnamon together in a bowl. Sprinkle some of the sugar mix onto a plate. Carefully take a slice of bread out of the egg mixture and place on the sugar mix to coat. Repeat with second side.

Place about a 1/2 tsp butter in a warmed skillet. Spread the butter to evenly coat the skillet. Place the coated bread in the skillet, once browned and sugar is starting to caramelized use a fork to turn the bread to caramelize the other side.

Repeat with all slices of bread. Serve immediately with maple syrup or whipped cream or a fruit compote (blueberries or raspberries works well). I also like to add caramelized banana’s on top with a Tbsp of maple syrup.

Charleston_OldSouthCarriage

We have also been sight-seeing in downtown Charleston, as mentioned yesterday. Above is the Old South Carriage Company we used yesterday for the tour around Charleston. Below, is an amazing little Inn, close to the old market city – I just love that mustard color exterior. Charleston_Inn

Unique architecture can be found all over Charleston, but the most common characteristic is the Single House, a style from the English row houses…look at the privacy door. It is just a door to the Piazzas (veranda’s). They are so quaint and definitely contribute to the historic nature of the Charleston.Charleston_SingleRowHouse

Then of course there are the mansions which have been used in all kind of period films and now selling for $4 million USD on average.Charleston_Mansion Charleston_Mansion2 Charleston_Gates

We couldn’t believe the number of churches – Catholic, Lutheran, Jewish, Unitarian….and moreCharleston_Church

So that is what we do when we have that extra time….what things do you take time doing while on vacation??

 

Husband’s favorite cookie – Oatmeal Raisin

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Since my husband is feeling pretty poor at the moment, I thought I would spoil him a little bit and make him his favorite cookie – Oatmeal Raisin. I make them bite size, well bite size and a 1/2 🙂

 

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This recipe is using 1/2 measures of the Quakers oats “Vanishing Oatmeal Raisin Cookies” recipe.

Ingredients

1 stick of butter (1/4 pound), softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp vanilla
3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp cinnamon
pinch of salt
1 1/2 cups of quaker oats (I prefer old fashioned oats uncooked)
1/2 cup raisins

Heat oven to 350 degrees F. In one medium bowl, add flour, baking soda, cinnamon and salt together.

In a large bowl, beat butter and sugars together until creamy. Add egg and vanilla, beat well. Add flour mix to the creamed mixture and mix well. Stir in oats and raisins, mix well. Drop rounded 1/2 – 1 tablespoons of mixture onto a non-greased cookie sheet ( I actually use a silicone baking sheet I bought @ crate and barrel). Bake 10 minutes or until golden brown. Cool 1 minute on a cookie sheet, remove to wire rack.

This makes about 3 dozen cookies.

Let me know what your favorite cookie or the favorite cookie of someone close to you….do you have a recipe – feel free to leave a link below in the comments 🙂

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Slow-cooked split pea and ham soup

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My husband’s favorite soup I make is split pea and ham soup. A funny thing happened  last week – my hairdresser and a close friend all started to rave about how they love split pea and ham soup. Next thing I know, I am making a batch of split pea and ham soup, and decided to try it in a slow-cooker. I got rave reviews and the other great thing it cost me $4 and it serves at least 8 people!!

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Ingredients

  • 1 bag of split peas (dried green peas ~450 g)
  • 2 Ham hocks (bacon hocks)
  • 1 onion (diced)
  • ~1-2 litres of water

Place all ingredients in the slow-cooker. Cook on low for 6 hours. The meat should be falling of the bone, take out the meat and bones. Pull the meat off the bones, shred and put back in the soup and stir. Throw the bones away. Place into containers and either store in the fridge and or the freezer.

When you reheat the soup, you may need to add water, also season with salt and pepper to your taste preference.