8-26-2015

Welcome!

Each day we will share various things, as no two days are alike...
we will try and keep it fresh for you, Monday through Fridays!

Deal of the day is:

Unity Stamp Co. 
We are all about the deals, and today's deal is
only 9.00 plus 2.95 for shipping in the US!

Creation of the Day: 

From member Raquelle Clifton

Recipes:

Each day we will share a recipe... could be food, or cards... ya just never know with us!

Today's share

Easy Cinnamon French Toast Sticks

Yield: 4 to 6 servings

Prep Time: 20 min

Cook Time: 10 min

Ingredients:

8 slices thick-cut Texas toast (See Kelly's Notes)
4 large eggs
1 cup heavy cream
2 1/2 teaspoons cinnamon
1 Tablespoon sugar
1 Tablespoon vanilla extract
Unsalted butter, for cooking
Maple syrup, for serving

Directions:

Cut each slice of Texas toast into four sticks. Set aside.

In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.

Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.

Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.

Serve immediately with maple syrup for dipping.

Kelly's Notes:
Day-old bread that's slightly dried out works best for French toast since it will soak up the most custard.

Thick-cut bread with sturdy crusts is essential for this recipe, as the crusts help the sticks hold their shape. If you prefer regular French toast, skip slicing the Texas toast into sticks or use a crusty French baguette sliced into 1-inch-thick rounds.

Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.

LOL:

the Daily INK report

Good morning, I hope you had a chance to join the new sales group on facebook, but if you didn't here's the link :
https://www.facebook.com/groups/104970726522784/
Take a few minutes to stop by, look around. I know something will catch your eye!

Well thats all for today, I hope you'll come back tomorrow for the daily Ink at OSAT!

:) Eva