Snickerdoodle French Toast Food

SNICKERDOODLE FRENCH TOAST

Steps:

• Mix sugar and cinnamon and set aside.
• Heat grill or frying pan over medium-high heat.
• In a small bowl, whisk milk, eggs, salt and vanilla. Pour into a flat dish that is large enough to dip bread slices into.
• Dip bread slices in egg mixture and poke with a fork a few times to ensure custard gets all the way through.
• Sprinkle one side generously with cinnamon sugar and place this side face down in lightly greased, preheated pan.
• Sprinkle the top side of the french toast generously with cinnamon sugar. Cook until bottom is browned, then flip and cook through until toast is slightly firm and no longer wet.

CRUNCHY SNICKERDOODLE FRENCH TOAST

Steps:

• Grease 15x10x1 -inch jelly-roll pan.
• Combine half & half, eggs, sugar, cinnamon and vanilla.
• in shallow bowl; mix well.
• Place crushed cereal in another shallow bowl. Dip bread slices in egg mixture then into cereal crumbs. Place into prepared pan. Cover; freeze until firm (1 to 2 hours or overnight).
• Heat oven to 425°F Bake uncovered, turning once, for 15 to 20 minutes or until golden brown. Serve with butter and maple syrup, if desired.
• *Substitute any cinnamon-flavored cereal or plain flake cereal.
• tip:.
• The amount of egg mixture absorbed when making French toast depends upon the bread being used. Soft bread with an open, porous texture will absorb more liquid and absorb it more quickly than drier bread with a fine texture, Once you've dipped the first 1 or 2 slices, you can determine how long to keep the bread in the egg mixture, so you don't run out of the egg mixture.

SNICKERDOODLES II

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together the shortening and 1 1/2 cups of white sugar until smooth. Stir in the eggs one at a time, blending well after each. Combine the flour, baking soda, cream of tartar and salt; stir into the batter until blended.
• Roll the dough into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on an ungreased cookie sheet.
• Bake in the preheated oven for 8 to 10 minutes or until lightly browned, but still soft.

SNICKERDOODLES III

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Combine 1 1/2 cups white sugar, butter or margarine, vanilla and eggs. Mix well.
• Stir in flour, cream of tartar, baking soda and salt. Blend well. Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon. Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheets.