Puffed French Toast

Puffed French Toast

2 eggs
2 1/2 Tbsp. sugar
1/2 tsp salt
1/2 tsp vanilla extract
2 cups milk
1 cup flour
2 1/2 tsp baking powder
12 slices Texas toast, cut in half diagonally

In a large skillet or frying pan, heat about 1/4" of vegetable oil over medium heat.  In a shallow bowl or pie plate, whisk together eggs, sugar, salt, vanilla, milk, flour, and baking poser.  Test oil heat by flicking some water into the frying pan.  If it pops, reduce the heat.  If hardly anything happens turn up the heat.  If it sizzles, it's just right.

Working quickly, take each 1/2 slice of bread and soak both sides in the milk/egg/flour mixture.  If you leave it too long it will get soggy, but you want to make sure enough of the egg mixture has soaked into the bread.  Gently shake to remove excess batter and place in hot oil.  Cook until puffed, golden brown, and a nice crispy crust has formed on each size (3-5 minutes per side; you really need to babysit them and make sure they're cooking correctly) and then remove from oil and drain on a paper towel.

When ready to serve, roll each piece in cinnamon sugar.  (Or you can do syrup)

Sugar Cookies

Sugar Cookies

3 cups flour
2 tsp baking powder
1 cup sugar
2 sticks butter
1 egg
3/4 tsp. vanilla
1/2 tsp almond extract

Preheat oven to 350*.  Cream sugar & butter.  Add egg & extracts, mix well.  Gradually add flour & baking powder.

Will be crumbly.

Roll out dough.  Cut shapes & freeze shapes for 15 minutes.  Use parchment paper.  Bake for 10 minutes.