Peanut Butter and Jelly French Toast

Ingredients:

12 slices bread
3/4 c peanut butter
6 tbsp jelly or jam
3 eggs
3/4 c milk
1/4 tsp salt
2 tbsp butter or margarine


Directions:


Spread peanut butter on six slices of bread; spread jelly on other six slices of bread.

Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs; add milk and salt and mix together.

Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.


Adapted from Mom Secret Recipe Book

Baked French Toast

Ingredients:

8 slices bread
12 ounces evaporated skim milk
4 eggs
1/4 cup brown sugar
1 teaspoon vanilla extract
3/4 teaspoon ground cinnamon


Directions:

Lightly coat 9"x13"x2" pan with non-stick vegetable spray. Arrange bread slices in bottom of pan.

Combine all remaining ingredients and mix well, using whisk or egg beater. Pour mixture evenly over bread. Cover tightly and refrigerate several hours or overnight.

To bake, preheat oven to 350.

Remove bread from refrigerator and spray lightly with non-stick vegetable spray. Bake 30-35 minutes, until lightly browned.

Serve with hot maple syrup, powdered sugar, and cinnamon.


Source: Internet

Salmon Scramblies

Serves 4
Preparation times: 5 minutes
Cooking time: 5 minutes

Ingredients:

4 medium blinis (thick pancakes)
8 large eggs
45 mo sour cream
25 gm butter
2 tbsp chopped fresh chives
200 gm smoked salmon
4 tsp lump fish roe - for garnish (optional)

Directions:

Preheat oven to 200degrees Celsius, Gas mark 6. Loosely wrap the blinis in foil and warm through in the oven for 5 minutes.

Beat together eggs and sour cream, and season. Melt butter in large nonstick an and pour in the egg mixture. Cook over a very low heat, stirring continuously for 5 minutes or until lightly set. Stir in chopped chives.

Divide blinis between 4 warmed serving plates, spoon on scrambled eggs and top with the smoked salmon and a teaspoon of lump fish roe. Garnish with extra chives.