Breakfast Anyone? French Toast (ameritte) Lost Bread

Hello to all you foodies out there in web land, hope all is well.  Did you enjoy your Thanksgiving feast?  I did.  We went to D.C. to visit our boys and ate dinner with their friends.  Had the best Time and the food was fabulous.  We had Turkey, Dressing, Macc and Cheese, Green Bean Casserole , rolls, 3 or 4 different desserts. It was all Yummy!  I know that when ever the holidays roll around one of the best meals with my family is the late breakfast that we have.  Like the sausage and egg casseroles or the old stand by the sausage balls are my daugthers de'lite and monkey bread.  Fresh fruit and sometimes crepes with fresh cream and fruit.  This year I think we should have French Toast with fruit and lots of home made syrup like I used to make when I was a kid at home.  Now with my cake syrups around the house I can have just about any flavor of syrup I want.  What do you all eat for breakfast during this special time of year? We only have about 26 days left to wait.  I love this time of year and I love having the family around me as well.  We hardly get to see our son so its always a treat for him to be home.  I get to spend some extra needed time with our grands.  Well any who let's get to writing about our wonderful French Toast recipe that we will be putting up today.  FYI, French Toast has been around since the Roman times.  No one likes to waste food and this is a good way to use up the older breads that you have in the kitchen and its quick and easy to do.

Serves about 4 people
Prep is about 5 minutes
Cook time is about 5 to 8 minutes

French Toast

4 Eggs, Beaten
1 tsp. Vanilla
pinch of Salt
1 tsp. Cinnamon
2 TBSP Confectionery Sugar
2 TBSP Cream or Baileys
1 Stick Butter
6-8 slices Stale Bread

Beat your eggs, add to beaten eggs, vanilla, salt, cinnamon, confectionery sugar,and cream, mix till well blended.  Heat about 3 tablespoons of butter in a pan, do not burn butter, heat on low.  When melted and heated then take a slice of bread and roll it on both sides of eggs and place in pan.  Repeat another slice of bread and brown on both sides of the bread.  Then repeat with the butter in pan until all the bread is toasted.  Cut the toast in half and dust lightly with confectionery sugar and serve with heated syrup and fruit.  Remember t cook it slowly to brown so it does not brown because the sugar may want to make it burn as well.  Cook it nice and slow, see.

I hope you enjoy this recipe and write me at madjon51@aol.com with any questions or recipes that you would like to share.  I always like to hear from you all.  Have a happy holiday and enjoy your family and friends.  Enjoy all the food and cooking that is going to be passed your way.  Come like my fan page on Face book, Cooking With Madjon and friends.  See the show at http://www.aikenstandard.com/  Happy trails to you until we meet again.  Eileen Hutson, MadJon.

Southern Fried Turkey for a Happy Thanksgiving Moist to eat

Hello to all you foodie friends out there in web land, I want to wish you a very Happy Thanksgiving to you.  I hope all your travels are safe ones and all your memories are treasured ones.   As you know if you read my blog am off to DC to visit our boy's.  I love going to visit DC its so exciting.  We are going to be very busy and I've been asked to make my coconut cake.  Yum Yum, another Southern favorite.  Right now we are going to talk about frying a turkey.  If you have never fried a turkey for the holidays then you are in for a treat.  You have to make sure that it is nice and dry on the inside and outside of the turkey.  The oil needs to be about 300 to 325 degrees.  You need to cook the turkey for at least 3 minutes per pound.  Example the one you are looking at was about 10 pounds and we cooked it for about 30 minutes.  It was perfect, and moist.  You need also to remember when you drop the turkey into the hot oil you need to do it very slowly.  You need to also leave it sit out for about 45 minutes before firing the turkey.  Am going to write down a rub that you can use on your turkey and make sure that you lift up the skin on the breast and apply some rub and put some of the rub on the inside cavity and under the skin of the turkey.  You will like a fried turkey.

Rub:

1 TBSP Onion Powder
1 TBSP Garlic Powder
1 TBSP Salt
1 tsp. Black Pepper
1 TBSP Cajun Seasoning
1 TBSP Dried Sage

Mix all ingredients and after you dry the turkey and right before you fry it, then you need to add the rub to the Turkey with your fingers and work it into the breast by rubbing the breast under the shin and if you want add some rub to the outside of the turkey, but not to much.  I also tie up the legs and wings of the bird. Remember when you dress a turkey make sure you wash your hands good and make sure that you clean up your work station with soap and water.

I hope you enjoy this recipe and have a very Happy Thanksgiving.  Come see my TV show at http://www.aikenstandard.com/ ASTV Cooking With Madjon and Friends.  Also come like me on Facebook.  Come view more recipes at http://www.aikenstandard.com/local/1120-go-eileen-hutson-thanksgiving-recipes--3582801.  Happy Trial to you until we meet again.   Eileen Hutson, madjon, madjon51@aol.com.

Happy Thanksgiving and let's make some "Pumpkin Pecan Swirl Cheesecake"

Well hello to all my foodie friends out there in web land.  Its nice to See you again.  I've been really busy with filming the Thanksgiving and Christmas show.  Then I have the New Year's day show to film and then I will be set for this holiday season with all new recipes.  I hope you try them all.  You know its not easy to film the shows sometimes.  It's alot of work and sometimes things go always go like you want them.  Like when we did the Thanksgiving shoot and I had to find small pumpkins for the Sweet Potato Pumpkin Pies baked in the pumpkin shells.  Halloween was over and there were no fresh pumpkins t be found. Then we have the recipes for the brine for the Turkey fry and I had to fry three turkeys before I got the recipe to where the turkey wouldn't brown.  Now its perfect.  Well am always in the test kitchen cooking away.  I had to make our daughters wedding cake and the first large cake I made broke in half and I had to start all over again.  Such is cooking, stuff happens and you just learn to deal with it. Any who it keeps me busy.  The recipe I have here is one I made up for like a test recipe for one of the seasonal shows.  Anyway I made it and sent the Cheesecake packing to my hubby's work and they loved it.  So am going to pass this one on to you.  Where are you going for Thanksgiving?  Am headed to D.C. to be with our son and am excited about that but I will miss our daughter and grandchildren who are headed in the other direction.  Too bad, so sad.  I hope you all will be with family and friends as well.  This time of year I try to remember how grateful I'm and count my many blessings.  Am glad I live in the USA and that there are people who fight for our freedom and even lay down their lives for each and everyone one of us, to them I say a big Thank you and Happy Thanksgiving.  I wish you and your families the best.  Safe trips to us all.  Now let's get started with our recipe shall we.

Pumpkin Pecan Swirled Cheesecake:

Crust
1 1/2 cups crushed Graham Crackers
4 TBSP. Brown Sugar
1/2 stick Butter, melted
1 Cup Chopped Pecans
1 tsp. Cinnamon

Pre Heat oven to 325 degrees.  Mix the crackers, sugar, pecans. cinnamon, and butter together until well blended.  Press into the bottom of a cheesecake pan.  Wrap some foil on the bottom of the pan and place in a shallow cookie pan.  Ready to make the mix.

Cheesecake:

4 -  8 ozs. , Cream Cheese, softened
4 Eggs, Beaten, room temperature
1 1/2 Cups Sugar
2 tsp. Vanilla
1/2 Cup Sour Cream

Beat the cream cheese with the eggs until blended.  Then to that add the sugar, vanilla, and sour cream.  Pour mix onto top of the graham cracker crust.  Time to Mix Pumpkin:

Pumpkin Mix:

1 can Pumpkin Pie
1 Egg beaten
1 Cup chopped pecans
1 tsp. Vanilla
1/2 cup Brown Sugar, packed
3 TBSP  Cream

Mix the can pumpkin with, the eggs, sugar, vanilla, cream, and pecans.  Now take a spoon and spoon the mixture on top of the cream cheese mixture until all gone and then take a butter knife and start swirling the mixture into the cream cheese mix.  Then place the pan with the shallow cookie pan in the oven and bake the cheesecake for about 1 hour and 15 minutes or until a knife inserted into the center of the cake comes out clean.  Don't forget to add some water to the bottom of the shallow pan for the hot bath. The reason you use a hot bath to cook the cheesecake in is because it keeps the cheesecake from cracking and it will come out smooth.  You will like the texture of this cheesecake.

I hope you enjoy this Cheesecake and have fun making it.  Have some happy holidays to you and yours go make some memories.  E-mail with some recipes to try and your comments at madjon51@aol.com.  Watch my TV show at http://www.aikenstandard.com/astv/madjon/ and come like my Fan Page on Face book, Cooking With Madjon and Friends.  Happy trails to you and yours until we meet again.  Eileen F. Hutson, MadJon.