These sound good. I actually use cinnamon sugar on my French toast instead of syrup. I also use a drop of vanilla in the egg/milk mix. I might try them with sour cream soon.
~Tina
Drama Free Zone. What every gardener loves the most, Begins and ends in rich compost. (Tina)
Thanks, Willowfairy, they sound pretty good! Sometimes we do pancakes on a Saturday morning, so I will try this recipe instead next time.
We make our pancakes with ricotta, and beat the egg whites separately then fold them in- nice and fluffy! This is something i learned from watching Nigella Lawson. Do you get her programs over there? She is a cook from the UK.
i also put vanilla in the egg before dipping the bread - real vanilla not imitation stuff. and i do the cinnamon sugar AND hot maple syrup...
i think both of those cooks have something on food channel. i know at least jamie does. nigella must also - i've seen her on some of the promo ads they do (that have just a quick glimpse of the various personalities) - i've yet to turn the channel on see her, though.
Oh Yummmmmm I love french toast,,,,,, I also use vanilla extract mixed in the beaten egg with sugar and cinnamon,, occasionally I will sprinkle fine chopped pecans on the bread as I place it on the griddle, and use hot buttered pecan syrup drizzled on after yummmmmmmmmmmy!
"Grace without perfection is more to be desired than perfection without grace."
challuh is a specific type of bread the jewish use during their sabbath and holidays. it's similar to babka - which is polish/ukranian/russian/slavic - and, again, it's a special bread that is made for the holidays, easter for babka.
they are both an egg bread.
challuh is traditionally just bread...babka usually has some kind of fruit added (usually raisons). you can get plain babka, though, also.
either one is great for french toast - it's the eggs in the dough that make the difference.
challuh is easier to get year-round. babka you usually only see during the holidays (easter and christmas) unless there is a strong polish or russian presence in the area - then you may be able to get it more frequently.
around here, since there's an extensive jewish population, i can get challah (i had it spelled wrong earlier and didn't catch it) at the regular grocery stores and then, there's always the bakeries.
where you're at, it depends on population how easy it would be to get...although, it is pretty main-stream since it crosses so many ethnicities (since jewish people settled in virtually all the european countries). so, you may have it readily available and not realize it! it's also called 'knot-bread' because of the way two (and sometimes three) pieces are twisted together before it's cooked. if you can't find it easily in your chain grocery stores, try looking for a jewish/kosher bakery - they would definitely have it available.
when it comes to babka - that's harder to locate except during holidays and the couple polish stores near me (big polish population in the area i live in) always have it available. where i used to live in nj, there was one bakery that always had it - year-round, so i could go get some whenever i had a taste.
i've never had chocolate babka...i'm sure it's fantastic, though. it's gotta be with chocolate in it!! now, cheese babka (aka pascha or paska). now, THAT'S fabulous!! that's something made special for easter...only time my great-grandmother would make that version - no matter how many times we asked for it (she made regular babka throughout the year). i wish i had the touch to be able to make it...i can cook everything else, and well, - just don't have the knack for making bread.
I use to get Babka all the time at a bakery at my local farmer's market. I haven't seen it sold there since the owner died and someone else took it over. I advise you to get a bread maker or if you have a stand mixer with a dough hook. Making bread it pretty easy with those tools.
Hi all, these are all great ideas, but they are not going to be good for our cholesterol! Nevertheless, you only live twice, so I checked out challah recipes (Melbourne has a large Jewish community, but it is in the south-east of the city, and we live in the north-west). Here's a link to a recipe that I thought looked good:
lol, i went to the supermarket last night and found the challah dough in the FREEZER section...as well as the usual fresh baked loaves in the bakery section.
yes, these ideas for french toast are quite high on the cholesteral...i only make it maybe three times a year, so, i'm not worried.
what DOES worry me is when i make pierogie - i do them like my great-grandmom and boy! talk about ladling on the cholesteral!! they are SOOOOOOO good though!! can't resist pigging out on them!
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