Recipe: Get Up and Go French Toast
Breakfast and Brunch Get Up and Go French Toast
Source: Women's Circle, Creative Cooking Cookbook
Serves 4
1/2 c. creamy peanut butter
1/4 c. apple butter or your favorite jelly
8 slices white bread
1 egg, beaten
1/2 c. milk
2 tsp. sugar
dash salt
margarine
Make 4 peanut butter & jelly sandwiches. Mix egg, milk, sugar & salt. Melt enough margarine over medium heat to cover bottom of skillet. Dip both sides of sandwiches in egg mixture. Fry till brown on both sides.
Source: Women's Circle, Creative Cooking Cookbook
Serves 4
1/2 c. creamy peanut butter
1/4 c. apple butter or your favorite jelly
8 slices white bread
1 egg, beaten
1/2 c. milk
2 tsp. sugar
dash salt
margarine
Make 4 peanut butter & jelly sandwiches. Mix egg, milk, sugar & salt. Melt enough margarine over medium heat to cover bottom of skillet. Dip both sides of sandwiches in egg mixture. Fry till brown on both sides.
MsgID: 3112043
Shared by: Mickey,Mo.
In reply to: Recipe: Bread and Breakfast Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Mickey,Mo.
In reply to: Recipe: Bread and Breakfast Recipes (30)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (33)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Breakfast Parfait (using fruit, yogurt and graham cracker crumbs)
- Breakfast Ambrosia (make ahead)
- George's Breakfast Sausage Texas Style (using lean ground beef, chiles and cilantro, George Foreman Grill)
- Cinnamon-Topped Raspberry Muffins
- Frittata Italiana (Italian omelet with ham, mushrooms, parmesan, and mozzarella)
- Heavenly Belgian Waffles with Ice Cream and Fruit-Pecan Sauce
- New England Doughnuts
- Corn Strata (using chiles and cheese, make ahead)
- Avocado Toast with Balsamic Glaze (and pomegranate glaze variation)
- Plain Omelet for One with 8 Variations (Waring blender recipe, 1960's)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!