It’s ALL in the Presentation!

French Toast Mountain

For YEARS I’ve been making french toast. It’s one of Mike’s favorite breakfast options. Audrey has NEVER wanted to eat it. I really didn’t understand why not. She likes custard, syrup and bread. Isn’t french toast all those things in one? Well, I finally found the trick to get Audrey to eat french toast so I don’t have to be short-order cook in the morning. Of course the solution came from Sam the Cooking Guy’s 1st book: Just a Bunch of Recipes. It’s not so much of a recipe but a suggestion on how to present it:

Cut french toast into 1″ squares and place in a mountain-like pile. Drizzle with syrup first; this would be the “cascading waterfall” part of the mountain. Then dust the top of the pile with powdered sugar, this gives it the “snowy peaks” part of the mountain.

I made this for Audrey a few weeks ago and she requested it for her breakfast this morning saying “Mommy, can you make me that french toast mountain with the sugar powder on top?” How do I say no to that?

p. 101: Five-Minute Beer Bread


It takes 5 minutes to make…if your beer is already at room temperature, 50 minutes to bake, and about 5 seconds to devour your first warm slice with butter! I’ve had beer bread before from a mix (Pampered Chef or Tastefully Simple…can’t remember) and thought it was okay. This was more bread-like and not as beer-flavory. Served it with beef roast & gravy last night for dinner.

RECIPE:
3 c. self-rising flour
3 T. sugar
1 (12-oz) bottle med-dark beer, at room temperature

    Preheat the oven to 350-degrees. Grease a loaf pan.
    In a large bowl, mix together the flour and sugar, then slowly stir in the beer. Mix everything until it is smooth.
    Place in the loaf pan and put the pan in the center of the oven. Bake for about 50 minutes. Remove from the oven and take the bread out of the pan. Allow to cool on a rack or the grates of your stovetop.
    Slice, butter, and serve warm.