June 7, 2013
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Recipes
Photo by Phil Smith
Baked French toast
Chef Richard Fitch of Old Towne Country Buffet, Greenwood
6 to 9 slices French bread, cut at an angle, each ½ to 1 inch wide
3 eggs, beaten
1 cup milk
1 tablespoon sugar
1 ½ teaspoons cinnamon
1 teaspoon vanilla
½ cup margarine or butter, salted
Cream cheese, softened
Preheat oven to 380 degrees. Apply a thin coat of softened cream cheese to both sides of the bread slices. Sprinkle cinnamon over the cream cheese-covered bread slices.
Mix together the eggs, milk, sugar, 1½ teaspoon cinnamon, vanilla and melted butter. Pour the egg mixture over the bread; let stand for 30 to 60 minutes. Bake for 15-20 minutes. Serve immediately with warm pancake syrup.
- May 24
“Strawberries on the Square ”
, Downtown Franklin - May 31
“Transformations Salon & Spa Clinics”
5 p.m.-8 p.m., 8083 S. Madison Ave - June 1
“Vintage Indiana Wine & Food Festival”
11 a.m. to 7 p.m. , Military Park - June 22
“I Heart My Spouse: Amazing Race”
4 p.m., - October 5
“Prevention and treatment options for back and leg pain”
5:30-8:30 p.m., Indiana Orthopaedic Hospital (IOH), 8400 Northwest Boulevard