French Toast

French Toast

cinnamon swirl bread slices
For each slice use one egg and a dab of milk. 
Vanilla Extract (optional)

I use a large container and make 8-10 at a time.  Beat eggs and milk, dunk bread.  I let it soak up as much as it can.  Cook until completely done.  Place on cooling rack.  

Add eggs to pan and cook in one piece.  Cut into amount of servings of bread you have.  IE, 8 slices of bread 8 pieces of scrambled egg flats.  

Also place on cooling rack.  FREEZE all!  When frozen place in freezer zip bag.  Take out a piece of French toast and a piece of egg scramble and place in toaster.  Pop down.  Egg usually takes just one turn and bread two. Easy easy!!  YES, I put eggs in my toaster!  It does require adult help to get the egg out with tongs. 

Cut into slices and the kids can dunk them in their syrup.  I prefer my French toast with butter spread on and cinnamon and sugar sprinkled on it, not that yucky syrup!  ;)

Yum Soup

This recipe is courtesy of my first grader.  They made this as part of a social studies project.  Some of the students in her class brought something to add to the pot and since it's made by kids you know it's easy and for it's simplicity it is tasty!  I use my homecanned vegetables, juice and broth in ours.

Yum Soup

1 pound cooked ground beef, drained

1 can mixed vegetables, undrained (2 if you want more veggies, drain the second one)

2 cans beef broth or ~4 cups homemade beef broth

3 cups tomato juice

salt and pepper to taste

saltine crackers 

Throw in a pot, heat, and eat!

Here is a scan of the recipe she brought home.  Luckily she was able to give me more details and measurements. 

Meringues

Meringues

3 large egg whites at room temp
¼ teaspoon cream of tartar
¾ cup sugar
½ teaspoon vanilla extract

Separate eggs, one at a time into a small bowl making sure there is NO trace of egg yolk in the white.  If there is you must discard the egg white and start over.  If it is ok then dump it into a medium bowl.   After you have been successful with all 3 you can add the cream of tartar and beat on medium high speed until soft peaks form.  Slowly add sugar about 1 tablespoon at a time until all of the sugar has been added.  Continue beating until the whites are stiff and glossy. Add vanilla and beat just 30 more seconds.

Preheat oven to 200 degrees.  Line two large baking sheets with parchment paper.   Fill frosting bag fitted with a large frosting tip of your choice with meringue.  Pipe meringue onto parchment in 1-1/2 inch cookies.  They won’t expand much so you can put them as close as 1/2”.  Sprinkle on crush almonds or finely chopped walnuts. Bake for 1-1/2 hours until dry and crisp.  Cool.  Keep in airtight container.  

Try to use them within a day or so if you can as they will soak up any humidity around them and become sticky.  If they do you can sprinkle powdered sugar on the serving dish before you place them and sprinkle a little more on top.  Even if they aren't sticky that makes a pretty presentation.  

These simply melt in your mouth!!