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.
3 cups vanilla ice cream
½ tsp vanilla extract
1 cup milk
1 pasteurized egg, optional
Combine all ingredients in a blender container. Blend until smooth.
Use chocolate ice cream instead of vanilla. Use ¼ cup chocolate syrup to ingredients.
Add 1 (16 ounce) can drained peaches to ingredients in the blender.
Add 1 large sliced banana to ingredients in the blender.
Add 1 cup sliced strawberries to ingredients in the blender.
1 1/2 cups unsalted butter, room temperature
2 1/2 cups Vanilla Bean Sugar
1 whole vanilla bean
1 tablespoon pure vanilla extract
8 large eggs, room temperature
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
Vanilla Bean Syrup (see recipe below)
If you use salted butter, leave the salt out of the recipe.
To Make Vanilla Sugar – Split one vanilla bean in half and scrape the seeds into 2 1/2 cups granulated sugar. Let site for a few days before using.
This recipe uses a total of 4 whole vanilla beans. One in the Vanilla Bean Sugar, one in the batter, and two in the Vanilla Bean Syrup.
Preheat oven to 325 degrees F. Place oven rack in center of oven. Generously butter or grease two 9×5-inch loaf pans.
In the bowl of your mixer, cream butter and vanilla sugar until mixture is pale and fluffy. Scrape the vanilla bean seeds into the batter, along with the vanilla extract and eggs; beat to mix.
In another bowl, sift together the flour, baking powder, and salt. Add to the batter and mix just until smooth (do not over mix). Take the bowl off the mixer and use a spatula to scrape the bottom and fold the mixture a few times, to make sure everything is blended.
Divide the batter between the two prepared loaf pans. Bake until done.