1/2 cup Milk
2 tablespoons All-Purpose Flour
2 tablespoons Sugar
1/2 teaspoon Vanilla
1/4 teaspoon Salt, to taste
1/2 teaspoon Cinnamon
4 – 6 slices of thick Bread (Texas Toast or other thick bread)
Real Maple Syrup
Beat the eggs until they are frothy.
In a large bowl, mix together the eggs, milk, flour, sugar, vanilla, salt and cinnamon.
Place about a tablespoon of butter on a large skillet or griddle and heat to medium high on your stovetop.
When the butter has melted (do not let it burn) start dipping your bread.
Place a slice of bread into the batter and let soak for about 30 seconds, Turn it over and do the same for the other side.
Carefully pick up the bread and let the excess batter drip off into the bowl.
Place the battered bread onto the hot skillet or griddle.
Cook toast for about 1 1/2-2 minutes or until the side is golden brown. Flip the bread and do the same for the other side. Remove from the pan to a plate.
Dust with powdered sugar. Serve with more butter, whipped cream and real maple syrup.
There is nothing complicated about the cast iron skillet. You just need to first know what you’re getting yourself into.
Before cooking, cast iron needs to be seasoned. Seasoning a pan is easy. Rub it down with vegetable oil and bake it for an hour. This process creates a natural type of “non stick” layer on the pan and can be done as many times as necessary throughout the cast iron’s life.
After the first washing, never put soap on it. It’s good to wash your cast iron with soap when you first get it. But after that, keep the soap away from your pan because it will wash off the cast iron’s much-needed layer of seasoning. Instead use a hard-bristle brush to clean the cast iron with water. Or, for really tough spots, use coarse salt to scrub it clean.
Don’t ever leave it to soak in water. Soaking is a great technique for so many other dishes, but when it comes to cast iron skillets it means bad things: RUST. Dry it right away.
Keep metal far from it. Metal can damage the cast iron, breaking down the seasoning and cause it to flake. Use wood or silicon kitchen tools to cook with cast iron.
Re-season your cast iron as needed. If at any point you need to soap your pan — and it removes some of that slick seasoning — or if general misuse has taken away its beautiful sheen, just give your cast iron another good seasoning. You can never have too much seasoning.
Fry, sear, and cook in the cast iron as much as possible. That’s how cast irons maintain their seasoning.
1 lb sliced ham
1 tbsp margarine
1 tbsp brown sugar
101/2 ounces cream of mushroom soup
2/3 cup evaporated milk
1/3 cup water
1/4 cup onion (chopped)
1/2 tsp salt
1/8 tsp pepper
3 cups potatoes (thinly sliced)
1 cup sliced raw carrots
In 10″ skillet brown ham in butter and brown sugar. Remove ham and pour off the fat. Mix in same skillet, the soup, milk, water, onion, salt & pepper. Stir in 3 c thinly sliced potatoes and carrots. Cover, cook over low heat stirring now and then, until veggies are tender, about 35 minutes. Lift veggies from the bottom so they don’t stick. Place whole ham slice or cut in serving size pieces and place on top of veggies. Cover and cook about 10 minutes more.