It’s Saturday evening and I haven’t sent your recipe for this week. But it’s still coming. My goal today was to finish one of the three garments I need to make for the Houston Quilt shows.
We have many fabulous fabric manufacturers who are exhibitors at Quilt Market. Two or three of them donate fabrics each year for the members of the Education team to make garments to wear on the same days. This all began when my first book, Jacket Jazz, was published. For many years, I wore garments from my books, and many of our staff did the same. When I finished writing this series of books and teaching, I quit making garments until last year. It has been fun to create these show garments again. The one I finished today is made from a jelly roll of fabric strips by Robert Kaufman. Jennifer Sampou is the designer. A pattern company, Indygo Junction by Amy Barickman, donated our patterns of choice from her line. I chose the Gathered Back Top & Tunic pattern for this fabric. I’ll wear it with black tights.
Now that my first show garment is complete, it’s time to give you the recipe for this week. A book of family requested recipes could not be complete without my French Toast. I learned how to make it while watching my mother as I grew-up. There are much fancier ways to create French Toast, but most everyone in our family loves Grammy’s the best.
Once, Troy ate 8 pieces at one time when he was home from college. I think that’s the record. Madison has loved Grammy’s French Toast passionately since the first time I made it for her. Now Lindsey is just as great a fan. Ashton, Tyler, and Sydney get caught-up in the excitement, but they aren’t fans like Madison and Lindsey. They all enjoyed French Toast during our “children only” Christmas Tea last December
Grammy’s French Toast
White bread from the grocery store
1/3-1/2 cup milk
Dash of salt
1 teaspoon Vanilla (The secret ingredient)
This will make 5-6 pieces. Just double it for more.
I make mine in an electric skillet. I can use other skillets, if necessary, but really prefer my electric skillet.
Beat together eggs and milk in pie pan. Stir in salt and vanilla.
Melt butter in heated skillet. Quickly coat bread in batter on both sides. Place in skillet. When slightly brown on one side, turn and brown on other side. Add more butter if bread sticks to skillet. Remove to plate when brown on both sides. Butter one side and sprinkle with white sugar. Eat while hot.
If you have a leisurely Sunday morning, you might want to try my recipe. Try topping it with plain white sugar before you pull out the powdered sugar or maple syrup. That’s the way we like it. Have a great day. Hugs and sugar, Judy