In article >,
(e-mail from gene) wrote:

> I've tried and tried to make great tasting French Toast. I've used my
> Mom's tried and true recipe for over 30 years. Just a basic no frills
> approach of egg dipping a slice of white bread and then frying it. There
> simply must be another way of bringing new life to an old favorite. I
> would be very grateful for any cooking tips you'd care to offer me.
>
> Many thanks,
>
> gene

Mix some orange juice into the egg mixture. Serve with marmalade.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Melba's Jammin'" > wrote in message
...
> In article >,
> (e-mail from gene) wrote:
>
>> I've tried and tried to make great tasting French Toast. I've used my
>> Mom's tried and true recipe for over 30 years. Just a basic no frills
>> approach of egg dipping a slice of white bread and then frying it. There
>> simply must be another way of bringing new life to an old favorite. I
>> would be very grateful for any cooking tips you'd care to offer me.
>>
>> Many thanks,
>>
>> gene
>
> Mix some orange juice into the egg mixture. Serve with marmalade.
>
> --
> Barb, Mother Superior, HOSSSPoJ

>
Ah yes! I posted a recipe 10 years ago that called for orange juice mixed
with the egg. And use sliced french bread or thick sliced "Texas toast".

Jill

A friend of mine used a little almond extract instead of the
vanilla...nice rich taste.

In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > (e-mail from gene) wrote:
> >
> >> I've tried and tried to make great tasting French Toast.
> > Mix some orange juice into the egg mixture. Serve with marmalade.
> >
> > --
> > Barb, Mother Superior, HOSSSPoJ
>
> >
> Ah yes! I posted a recipe 10 years ago that called for orange juice mixed
> with the egg. And use sliced french bread or thick sliced "Texas toast".
>
> Jill

I like a regular slice; and I soak my bread in it a bit rather than just
giving it a quick dip in the egg-milk-or-juice blend. I like a custardy
texture to the final product.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Melba's Jammin'" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > (e-mail from gene) wrote:
>> >
>> >> I've tried and tried to make great tasting French Toast.
>> > Mix some orange juice into the egg mixture. Serve with marmalade.
>> >
>> > --
>> > Barb, Mother Superior, HOSSSPoJ
>>
>> >
>> Ah yes! I posted a recipe 10 years ago that called for orange juice
>> mixed
>> with the egg. And use sliced french bread or thick sliced "Texas toast".
>>
>> Jill
>
> I like a regular slice; and I soak my bread in it a bit rather than just
> giving it a quick dip in the egg-milk-or-juice blend. I like a custardy
> texture to the final product.
>
> --
> Barb, Mother Superior, HOSSSPoJ

>
I can't find the recipe I posted, must have been 1999 or so, but I soak it
overnight with egg and orange juice. Talk about "custardy"

Jill

In article >,
"jmcquown" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "jmcquown" > wrote:
> >
> >> "Melba's Jammin'" > wrote in message
> >> ...
> >> > In article >,
> >> > (e-mail from gene) wrote:
> >> >
> >> >> I've tried and tried to make great tasting French Toast.
> >> > Mix some orange juice into the egg mixture. Serve with marmalade.
(snip)
> >
> I can't find the recipe I posted, must have been 1999 or so, but I soak it
> overnight with egg and orange juice. Talk about "custardy"
>
> Jill

Do you bake it or put it on a griddle? I do a griddle.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254

"Omelet" > wrote in message
news
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> "jmcquown" > wrote:
>>
>> > "Melba's Jammin'" > wrote in message
>> > ...
>> > > In article >,
>> > > "jmcquown" > wrote:
>> > >
>> > >> "Melba's Jammin'" > wrote in message
>> > >> ...
>> > >> > In article >,
>> > >> > (e-mail from gene) wrote:
>> > >> >
>> > >> >> I've tried and tried to make great tasting French Toast.
>> > >> > Mix some orange juice into the egg mixture. Serve with marmalade.
>> (snip)
>> > >
>> > I can't find the recipe I posted, must have been 1999 or so, but I soak
>> > it
>> > overnight with egg and orange juice. Talk about "custardy"
>> >
>> > Jill
>>
>> Do you bake it or put it on a griddle? I do a griddle.
>
> I use a cast iron skillet just like mom taught me! :-)
>
> Why a griddle?
> --
> Peace! Om
>

My grandmother's cast iron griddle on the stove top.

Jill

On Aug 30, 5:13*pm, Omelet > wrote:
> In article >,
> *Melba's Jammin' > wrote:
>
>
>
>
>
> > In article >,
> > *"jmcquown" > wrote:
>
> > > "Melba's Jammin'" > wrote in message
> > ...
> > > > In article >,
> > > > "jmcquown" > wrote:
>
> > > >> "Melba's Jammin'" > wrote in message
> > > ...
> > > >> > In article >,
> > > >> > (e-mail from gene) wrote:
>
> > > >> >> I've tried and tried to make great tasting French Toast.
> > > >> > Mix some orange juice into the egg mixture. *Serve with marmalade.
> > (snip)
>
> > > I can't find the recipe I posted, must have been 1999 or so, but I soak it
> > > overnight with egg and orange juice. *Talk about "custardy"
>
> > > Jill
>
> > Do you bake it or put it on a griddle? *I do a griddle.
>
> I use a cast iron skillet just like mom taught me! :-)
>
> Why a griddle?

Perhaps the griddle is rectangular.

I use a rectangular electric skillet. I can fit six slices
in at once, which is exactly the right amount for us.

Since the question was "bake or griddle", I think any
stovetop hardware could be considered a griddle in
answering.

Cindy Hamilton

In article
>,
Cindy Hamilton > wrote:

> On Aug 30, 5:13*pm, Omelet > wrote:
> > Why a griddle?
>
> Perhaps the griddle is rectangular.

Mine is cast iron and round. It's a large flat surface.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
A few pics from the Fair are he
http://gallery.me.com/barbschaller#100254