177. Baked French Toast p.650

177. Baked French Toast p.650

The recipe
The blurb for this recipe suggests that it’s an easy and fuss-free way to make French Toast. I couldn’t disagree more. This looks like a scaled down restaurant recipe to me, and what works for breakfast for hundreds doesn’t necessarily make much sense when serving six. The idea with the recipe is to make [...]

2 July 2008 | Breakfast and Brunch, The Book | 2 Comments
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175. Maple Walnut Ice Cream p.858

175. Maple Walnut Ice Cream p.858

The recipe
People asked me what I wanted for Christmas this year, and I told them that my heart’s fondest desire was an ice cream maker. Somehow this struck my extended family as hilarious. My dining companion, who had a lot to do with me getting a Kitchenaid mixer the previous Christmas, understood that I wasn’t [...]

20 June 2008 | Frozen Desserts and Sweet Sauces, The Book | 3 Comments
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27. Whole-Grain Pancakes p.646

27. Whole-Grain Pancakes p.646

Sorry, no recipe this time.
These were really really good pancakes. They’re made with whole wheat flour and cornmeal so they have a more grown up flavour and toothsome texture than than Aunt Jamima (not that I’d be caught dead making that stuff). They were kept light and fluffy by baking powder, and beaten egg whites. [...]

11 April 2007 | Breakfast and Brunch, The Book | 13 Comments
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