Friday, December 25, 2009

Breakfast Idea

As I was digging through the fridge this morning to make French Toast for Christmas breakfast, I had an ah ha moment. There was a quart of Eggnog with not quite a cup left in it, and some heavy cream leftover from fudge making. Rather than let it sit in the fridge and go to waste I substituted the Eggnog and cream for the milk in the recipe. After I whipped up the eggs I added in the Eggnog and cream with a teaspoon of vanilla. It was HEAVENLY (and the Eggnog haters didn't even notice). I bought Cinnaburst Bread from Great Harvest because it was a special occasion, but making French Toast is the perfect way to use up old bread, or odd and ends. I have even sliced leftover rolls into thirds (slice lengthwise), and used those (the kids had mini French Toast that day). Sprinkle a little cinnamon on top while it is cooking for extra flavor.

And while we are on the subject of breakfast. Here is a yummy recipe for homemade syrup.
It is so much cheaper to make your own syrup; especially if you go through it quickly! Even my picky third child (and yes I do remember his name today) who is a syrup snob loves this.

Homemade "Maple" Syrup

2 cups granulated sugar
3/4 tsp. maple extract (Mapleine)
1/2 tsp. vanilla
1/4 cup corn syrup (to prevent the syrup from crystalizing)
1 cup water

Stir ingredients together in a large saucepan. Bring to a boil over medium heat stirring occasionally until it comes to a boil. This is the important part WATCH YOUR SYRUP CLOSELY!
Once it comes to a boil it will boil over quickly. As soon as it starts to boil and the sugar is dissolved take it off the heat and let it cool. The syrup is thin while it is hot, but once it cools it's thick just like store bought syrup. Pour into an old flip top syrup or ketchup bottle and store leftovers in the fridge. It will stay good for a month in the fridge, but ours never lasts that long!

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