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The Leavenworth Times - Leavenworth, KS
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By Anne Kirchner
April 3, 2013 12:01 a.m.



Lately it seems our family is always on the run. This week my husband is teaching three night classes, my son has track and basketball practices and my daughter is balancing music lessons an a school project requiring group work after school. Though my work schedule has been somewhat normal, my extra time is spent playing taxi cab driver, housekeeper and resident chef.

Last night I needed to fix a quick meal between activities and relied on my mother's old faithful French toast. While I usually slice a French baguette for this meal, my favorite option is using raisin bread. I dip the bread slices in a mixture of milk, eggs, cinnamon and vanilla and place them on an electric griddle. After cooking the slices for a few minutes on each side, dinner is ready!

Each plate at the dinner table has a different French toast topping: butter and powdered sugar, peanut butter and syrup or butter and apricot jam. The meal is often complemented with a fresh fruit salad and, if time allows, scrambled eggs. The easy, inexpensive meal seems to satify all hungry family members and the leftovers provide a quick breakfast the next day.

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