Maximum Fit Magazine

That small amount of liquor transforms ordinary french toast into something extraordinary. I'll have to add that to my recipe.  Tks. Lou

That small amount of liquor transforms ordinary french toast into something extraordinary. I'll have to add that to my recipe.  Tks. Lou Lou, Buy a tiny airplane size bottle (about 1 oz.) at the liquor store for a couple dollars instead of the large expensive one. Here's a recipe I worked from. If you try it, DO READ the reviews for suggestions on improving this incredibly rich dish. Not diabetic friendly. Creme Brulee French Toast http://tinyurl.com/2yfrp2 Andy

Use a sharp thin blade and wet it frequently.  Stand the cheese on a narrow side rather than laying it flat to cut.  Cincy, Lou.  You can do this. I don't know what I was thinking.  I've used a wet knife for other things but it didn't occur to me. Thanks, Lou   Alton Brown made an interesting cheese slicer using a board and an electric guitar string. It worked great for hard cheeses. He didn't cut the soft cheese. Very clever. It stuck in my mind, just don't remember the construction. Andy

That small amount of liquor transforms ordinary french toast into something extraordinary. I'll have to add that to my recipe.  Tks. Lou Ordinary french toast is pretty wonderful just as it is! I always wonder why people have to add extra stuff? Alan Moorman Alan, You're right. I remember plain french toast (white bread, eggs & milk) cooked in hot butter to exquisite dark golden doneness, plated, further drowned in butter, carved up and soaked in Vermont maple syrup (no powdered sugar!) and a tall glass of milk! Still, nothing wrong with adding twists here and there every so often. Kinda/sorta separates the gourmet cooks from the cooks. Andy

That small amount of liquor transforms ordinary french toast into something extraordinary. I'll have to add that to my recipe.  Tks. Lou Ordinary french toast is pretty wonderful just as it is! I always wonder why people have to add extra stuff? Alan Moorman Alan, You're right. I remember plain french toast (white bread, eggs & milk) cooked in hot butter to exquisite dark golden doneness, plated, further drowned in butter, carved up and soaked in Vermont maple syrup (no powdered sugar!) and a tall glass of milk! Still, nothing wrong with adding twists here and there every so often. Kinda/sorta separates the gourmet cooks from the cooks. Andy   Some days you can have wonderful plain French toast and other days you can try something really special. It doesn't mean you have to only have one kind of French toast. For a very special day, I made some French toast for my niece using  store-bought cinnamon rolls, the kind with cream cheese frosting. I scraped the frosting off, sliced them in half horizontally  and then soaked them like for French toast. Then I cooked them on a griddle and just before serving, smeared the cream cheese back on. A little orange flavored maple syrup and she had a special day breakfast. Decadent? Yes, but nice for a treat. A sweety treat for my favorite niece. Melondy

Some days you can have wonderful plain French toast and other days you can try something really special. It doesn't mean you have to only have one kind of French toast. For a very special day, I made some French toast for my niece using  store-bought cinnamon rolls, the kind with cream cheese frosting. I scraped the frosting off, sliced them in half horizontally  and then soaked them like for French toast. Then I cooked them on a griddle and just before serving, smeared the cream cheese back on. A little orange flavored maple syrup and she had a special day breakfast. Decadent? Yes, but nice for a treat. A sweety treat for my favorite niece. You want some special French toast? Make it with challah. Even better, make it with brioche.