SATURDAY BACON, FRENCH TOAST AND SYRUP

                                         

My idea of a great Saturday is sleeping very late and then enjoying a brunch of delicious french toast, “Saturday bacon”, homemade syrup and of course wonderful coffee.  The recipes today are very basic,  but take the time to make them for your family.  It’s a great way to slow down and spend some time together.

 

SATURDAY BACON:  We came up with this ingenious name because it’s—bacon—you---eat—on---Saturday!  (haha—sorry)…

Instructions:

*Spray a large, heavy baking sheet(with sides) with PAM

*Open a package of bacon (I like the thick sliced) and separate the slices.

*Place the slices of bacon, side by side on the baking sheet.

*Bake at 375 degrees until bacon is crispy.

Keep a close watch on the bacon.  If there is splattering, reduce the heat.  

*When bacon seems to be almost done, remove the baking sheet from the oven and turn each bacon slice over----then return to oven to finish cooking.

*When bacon is desired doneness, remove each piece to a paper towel lined serving plate.

FRENCH TOAST:

Ingredients:

4 slices of bread (I use Texas Toast but any bread will work)

2 extra large eggs

 A sprinkle of Kosher salt

1 t. vanilla

A splash of half & half (or milk is fine)

1 T. butter or margarine

Instructions:

*Place eggs, salt, vanilla and half & half in a small mixing bowl.

*Melt butter or margarine in a skillet (or griddle).

*Dip both sides of each slice of bread into the egg mixture and place in the skillet to cook.

*Add more butter or margarine if needed.

*Remove the french toast slices from the skillet when they are golden brown.

*Serve with fresh fruit, syrup and/or powdered sugar.

HOMEMADE  SYRUP:

Ingredients:

750 ml (25 ounce) bottle of pancake syrup of your choice (I use Aunt Jemima)

500 ml (16 ounce) bottle of white corn syrup (Karo to Southerners)

250 ml (8 ounces) of pure maple syrup

½ cup packed brown sugar

2 t. vanilla

Instructions:

*Place all ingredients except for vanilla into a large saucepan.

*Save the bottles from the pancake syrup and the corn syrup to store leftover syrup in.

*Bring the ingredients to a boil and then reduce to a simmer.  Simmer syrup for 5 minutes.

*Turn the heat off and add vanilla.

*Serve hot over freshly made french toast, pancakes or waffles.  Store syrup in the refrigerator.