I have been making french toast since before I was a teenager, so imagine my surprise when I learned what I had been missing in my recipe from an episode of the Dick VanDyke show. You heard me right! Our family was all snuggled together watching one of our favorite family shows and the next thing you know a painter that practically moved in with Rob and Laura began to make breakfast. You guessed it, he was making french toast. He shared his secret ingredient of ‘vanilla extract'!
Not long ago, I decided that I was going to change up my nearly 30 year old basic recipe and flavor it up some. I also decided to add a twist that my sister, Brenda taught me when I watched her cooking at a young age. Needless to say, my family loves it!
Here is what I do:
- 7 eggs (to feed 6 people, some of which that can't seem to get enough french toast)
- 2 tsp vanilla
- 1 tbsp sucanat (brown sugar works, too) with cinnamon
- 3 tbsp milk
- dash of real salt
Mix this thoroughly and using an organic sour dough bread, I dip it in the mixture and then cook a few minutes on one side. Then I flip it over, and cook a few minutes on the other side. I serve it warm with maple syrup!
I just purchased a large amount of organic rolled oats and I wanted to make a batch of some yummy granola but I just was having a hard time finding something that appeals to all of my family. Some of us likes nuts, others don't. Some of us love coconut, others tolerate it. Some of us enjoy raisins while others avoid them. Concluding that with all of these differences, we can add what each individual one likes by providing a favorable and healthy basic granola, I forged ahead with creating my own recipe that I know our family will absolutely LOVE… and so will yours!
Here is the recipes:
8 cups of rolled oats
1 cup of sunflower seeds
1/2 cup of maple syrup
1/4 cup of olive oil (any oil will do) or butter (our family likes butter best)
1/4 cup of brown rice syrup (corn syrup is an option)
2 tbs of maple flavoring (like the syrup isn't enough, right!)
a dash of cinnamon
Preheat oven to 275 degrees.
In a large bowl, mix the oats with the seeds and set aside. In a saucepan, add the oil or butter, syrups, flavoring and cinnamon stirring on medium heat until it comes to a boil. Let boil for about 2-3 minutes. Pour the liquid onto of the mixed oats and seeds, thoroughly coating all of it before placing it on a large greased baking pan or two.
Back for 20 minutes, stirring at 10 minutes. Let completely cool and store in airtight container.
To make my own version of wheat waffles, you need to have freshly milled flour (you may need to work with the recipe if you use store bought) made from Soft White Wheat Berries. You can really use any kind but why I chose to use this flour is because it is lighter and makes perfect biscuits and such, so I have found that my family prefers it when I use this flour because of the lighter taste.
3 cups of Soft White Wheat flour
1/2 teaspoon of Real Salt
1 teaspoon of baking soda
2 tablespoon of baking powder
1/2 cup of oil
2 cups of plain kefir, yogurt or 2 cups of water and 1/2 cup of buttermilk powder
1 cup of chocolate chips, blueberries or any other items of your choice
Mix with a large spoon until well mixed together. Pour 3/4 cup of batter into a hot waffle griddle that has been sprayed. Cook until the waffle is done, or golden brown. Serve warm. You can freeze these or keep them refrigerated for up to 3 days and warm up when serving.