Hanxter

that's my pick-up line, you thief!!!

Strawberry'd French Toast

one whole - unslice - loaf day old bread
cream cheese
sliced strawberries
eggs
milk
powered sugar
powdered cinnamon
fresh mint leaves

heat a non-stick skillet over medium and add a pat or two butter - don't let it burn

slice the bread 1" thick and with a knife carefully make a pocket like pita

spread a little cream cheese and stuff with the berries

whisk the eggs and milk so you get a nice froth

carefully dip the pockets in the egg mix and into the skillet

when brown turn from the open slit and over it's side so as not to lose any goodies - more butter if needed

when done place on warmed plates and sprinkle on the sugar first then the cinnamon over the top

garnish with a few mint leaves
a nice bottle of chardenay and a date... decadence IS a way of life!!!

French Toast with A Twist

2 Granny Smiths, peeled, cored, thinly sliced
1 cup water
1/4 cup maple syrup
1 cinnamon stick
2 eggs beaten
2/3 cup milk
8 THICK slices homestyle bread - sourdough works well
1/4 cup Dijon mustard
1/2 pound firm cheese sliced - any variety works - use what ya like
1/2 pound ham sliced on the thick side
1-2 Tbs unsalted butter

in a med. saucepan combine the apples, water, syrup & cinnamon. Bring to a boil - lower the heat, stirring occasionally for about 8 minutes or until the apples are tender - not mush - with a slotted spoon move to a bowl and let cool

in a bowl whisk the eggs and milk - spread 4 slices of bread with the mustard, half the cheese, ham slices, apples, then the rest of the cheese

in a large skillet over medium heat with half the butter - you know how much to use! CAREFULLY, dip the BOTTOM of the open faced sandwiches in the egg mixture and set them in the skillet

quickly, dip the remaining bread slices - BOTTOMS ONLY - in the egg mixture and place wet side up on the sandwiches

cover the skillet and cook till the undersides are browned and CAREFULLY flip - more butter if needed - cook until the flipped side is browned. Remove to serving plates and let them stand a few minutes before slicing in half

now, the hard part, get a really COLD 1 pint glass, preferably frozen, a beer and turn on the game