Sweet, Sweet Sunday

Making the Perfect French Toast

Everybody is familiar with the expression, “Waste not, want not.”

And everybody knows that when your bananas start getting too ripe, you either make banana bread or end up throwing them all away…

…but don’t stop there…

..also stop wasting your stale bread…by making French toast out of it.

French toast is great because it only requires ingredients that most of us keep stocked always…or have to go to the store or add to our Instacart account quickly…

The perfect French Toast is fluffy, soft, and cinnamon-y, 

French toast is also so darn easy to make….and can be made in less than fifteen minutes….and you really fon’t need a recipe…but there are a few tips that are worth knowing.

\So let’s talk about these tips…

 

 

 

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The Ingredients

Two of the types of people that I envy the most are those people who can play the piano by ear…and those people who can cook without a recipe.

I am an accountant. I have to know exactly how much of each ingredient to use whenever I am cooking ANYTHING…My husband always laughs at me for this fact.

I have made French toast that has turned out soggy or egg-y way too many times to wing it like almost everybody else..

Sweet, Sweet Sunday

Visions of Veganism—Milk

A second ingredient that I am learning to substitute now that we are trying to eat more “politically correct” is milk.

Typically it’s easy to replace the milk with another non-dairy milk at a one-for-one ratio….such as replacing 1 cup of dairy milk, with 1 cup of the fdollowing…

  • almond milk
  • coconut milk
  • hemp milk
  • oat milk
  • rice milk
  • soy milk

Most of these non-dairy milks also come in different flavors—such as plain, vanilla, and chocolate.

Three brands of non-dairy milk that are commonly availa ble are…

Finally, even though you can basically substitute the dairy milk asked for in a recipe with the same amount of almost any of these non-dairy milk, these are a few things to remember when choosing which non-dairy milk to use, tsuch as…

1.Choose the plain flavor for non-baking needs.

2.  Choose the milk that you use in the recipe based on the recipe that you are making…(or whatever you already have on hand)…For example, if you are making a baked good that contains nuts, use almond milk…If you are making anything rropical, use coconut milk.

3.  Coconut milk contains more fat than most other dairy-free milk and has a much richer taste, giving your recipes an actual coconut taste instead of being neutral….so only use coconut milk with foods that complement the coconut flavor …such as in a curry or some sort of tropical dessert.

4.  If the recipe only calls for a very small amount of milk, you can you use water instead.

5.  If you are using sweetened milk, you might need to use a little less sugar in the recipe.

6.  Make sure the the milk that you buy does not contain sweeteners….you can do this by either check ing the list of ingredients or look for products that have been specifically labeled as unsweetened.

7.  Soy milk and rice milk both have mild flavors that can be used with a variety of other ingredients….and is probably your best bet because it is so versatile.

8.  Soy or almond milk, that is both unflavored and unsweetened, is the best choice for soups, stews and sauces,

9.  Vanilla almond milk is great for most cupcake, cake, and cookie recipe.

Each of the different milk substitutes will have its own texture and taste…Keep trying different options until you find one that you love the most or the one that best suits your purpose.

Sweet, Sweet Sunday

Visions of Veganism Danced Through Her Head

I know…I know…I know…

This is supposed to be a  blog about eating healthy and creating a more “politically ` correct” home and lifestyle…and here this Southern belle sits writing about cookies…

How dare she?…

But old habits die hard…

And rhe topic of cooking methods led to a discussion of boiling which let to the discussion of grains which led to the discussion of amaranth…eventually leading up somehow to making cookies.

So how do I make these cookie and cake and other baked goods healthier and avoid such “taboo” ingredients as eggs, milk, butter, and so forth.

And why substitute these products if you are not becoming a vegan…simply someone looking for a good cookie recipe, for example?

Because such basic ingredients as milk and cream can clog your arteries and raise your cholesterol levels.

So let’s look at how to convert any recipe to a vegan recipe by subbing ingredients…starting with butter…