The Kidlet got a new cookbook from Grammie a few weeks ago. She's been super-excited to try some recipes from it ever since. It took me a while to find the time to get in the kitchen with her, but we finally managed it last weekend.
She originally wanted to make apple fritters, but I wasn't up for setting up the wok for deep frying so I asked her to pick something else. This was her second choice recipe.
We ended up cutting the recipe down from six sandwiches to just two. I feel like that was a much more reasonable quantity. And it gave the Kidlet a chance to pratice her division skills. She did all the math to cut the recipe down to a 1/3 quantity.
She originally wanted to make apple fritters, but I wasn't up for setting up the wok for deep frying so I asked her to pick something else. This was her second choice recipe.
We ended up cutting the recipe down from six sandwiches to just two. I feel like that was a much more reasonable quantity. And it gave the Kidlet a chance to pratice her division skills. She did all the math to cut the recipe down to a 1/3 quantity.
Peanut Butter and Jelly French Toast
Slightly adapted from the Taste of Home Kid-Approved Cookbook
Ingredients
- 4 slices of bread
- 1/4 c. peanut butter
- 2 Tbsp. jelly or jam
- 1 large egg
- 1/4 c. milk
- 1/4 tsp. vanilla extract (optional)
- 1-2 tsp. butter
Directions
- Spread the peanut butter on two slices of bread.
- Spread the jelly on the remaining two slices.
- Put a slice of each together to make your PB&J sandwiches.
- Whisk the eggs with the milk and vanilla (if using).
- Pour the custard mixture into a shallow dish or plate.
- Dip the sandwiches in the custard.
- Melt the butter over medium heat (in a large skillet or tawa).
- Cook sandwiches until golden brown on both sides (3-4 minutes per side).
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