Cooking Recipe Cooking Articles >>How to Easily Make Sourdough French Toast Like Cracker Barrel
by Kori Puckett
I got an idea one day when I was in a Cracker Barrel restaurant eating breakfast. They had sourdough French toast and it was the best French toast I'd had, so I wanted to re-create the recipe at home.
I haven't gotten this down to a recipe with exact measurements, but I usually use:
Pepperidge Farmhouse Sourdough bread slices about 1 to 1 1/2 or so cups of milk 1 or 2 egg whites (or the whole egg, if you prefer) cinnamon and/or sugar (optional)
Mix the milk, egg whites, and cinnamon and/or sugar together. Place both sides of each bread slice into the mixture to saturate the bread.
Most of the time I use Pam cooking spray to butter the pan, because it's easier and quicker for me to just spray every time to keep it from sticking. But if you prefer butter or margarine, that's fine too.
The first slice you should cook for a few minutes on each side. Then with the other slices, after the pan has had a chance to really get hot, it only takes a couple of minutes each side to get it brown.
Depending on how much of the milk and egg mixture you let sink into each slice, it can make from 4-8 sourdough slices. I like to use strawberry syrup, but you can use any syrup you like. You can even make your own syrup by mixing two cups of sugar, one cup or water, a teaspoon of vanilla extract and whatever flavoring (strawberry, blueberry, cherry) you want. Bring it to a boil, then lower the heat and let it simmer for about five minutes.
For thicker syrup, you can add clear Karo syrup, too.
And to finish it all off, you can add a couple of (big) spoonfuls of Cool Whip (or any whipped cream) on top. Yummy.
Enjoy!
Indoor Grills Featured in Steven Raichlen's Newest Book
by Laura Ciocan
With a great number of city people living in condos, with no possibility to grill outside, Raichlen's latest book, "Indoor! Grilling" covers a topic of large interest, especially that grilling is a tradition in America, some sort of a national custom. So, this theme surely relieves a lot of frustration for the part of audience that had been previously left out!
Steven Raichlen is a cooking teacher, lecturer, author, journalist and TV host. He founded the Carribean cooking school Cooking in Paradise. Raichlen's TV show, Barbecue University debuted in 2003 on public television. The same year he was named the "cooking teacher of the year" by Bon Appetit magazine.
Participating in a "barbecue battle" on Japanese television and defeating Iron Ch 
Indoor Grills Featured in Steven Raichlen's Newest Book
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Peach Crab Stacks with Wasabi Remoulade Sauce
by News Canada
(NC)-An elegant appetizer or first course that keeps on giving! Flavorful and colorful, these crab stacks are as attractive as they are nutritious. Made with antioxidant-rich peaches from California, they are the perfect beginning to a healthy summer meal. Antioxidants are critical to maintaining healthy skin and counteracting the damaging effects of the sun's ultraviolet rays, so be sure to serve these appetizers early and often.
1/3 cup plus 2 tablespoons mayonnaise (homemade or reduced fat if desired)
1-3/4 teaspoons wasabi powder mixed with 1-1/4 teaspoons water to form paste
6 ounces lump crabmeat, picked over to remove cartilage
1 small green bell pepper, seeds and ribs removed, cut into 1/4" dice
2 tablespoons Peach Crab Stacks with Wasabi Remoulade Sauce
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Southern Mama
by News Canada
Ingredients and Preparation
2 cups (500 mL) cold milk
1 medium-size ripe banana, peeled and quartered
1/2 cup (125 mL) frozen orange juice concentrate
(or more to taste)
Blend ingredients together on high speed until smooth and frothy. Pour into wine glasses and enjoy!
Here's what you get from a serving of our Southern Mama (250mL/serving) based on Health Canada's RDI's for nutrients:
Nutrient % RDI Nutrient % RDI
Vitamin C 135 % Calcium 21 %/223 mg
Folacin 42 % Vitamin B6 21 %
Vitamin D 36 % Phosphorus 18 %
Vitamin B12 31 % Thiamin 17 %
Riboflavin 22 % Pantothenic Acid 13 %
Per Serving
Energy 220Kcal, Protein 7.2 g, Carbohydrates 36 g, Fat 6 g
- News Canada
Southern Mama
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