2/3 cup cottage cheese, lowfat
1/4 cup skim milk
2 tbsp sugar
1 large egg white
1/2 tsp vanilla extract
4 slice whole grain bread
Directions
: Perheat the oven to 425. In a food proscessor or blender,
whirl the cottage cheese, milk, sugar, egg, egg white, & vanilla for
about 1 minute or until smooth. Transfer the mixture to a shallow
dish, place the bread in it, and let stand for 10 minutes. Turn the
bread over and let stand another 10 minutes. Meanwhile, grease a
baking sheet & place it in the perheated oven for 7 minutes.
: Remove the baking sheet from the oven, place the bread on it,
and bake for 6 minutes. Turn the bread over & bake 5 to 6 minutes.
Turn the bread & bake 5 to 6 minutes longer or until golden brown.
: Cal 149, fat 3g, sodium 369mg, cholesterol 55mg, Cal from fat 18%
From: Readers Digest Live Longer Cookbook
:
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
Servings: 4 servings
Baked French Toast (Ovo Lacto) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French
The History of Recipes
Recipes as a concept can be found back into the far past, at least as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, sadly, these ancient records were just very basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful and exhilarated. Progressing into Roman times 25BC a man called Apicius created a number of documents describing recipes prepared by the Romans. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, entrees and afters, something we still use today. This early Roman chef tells us how the cooks of his times used many aromatic flavors, including a few that will be familiar to modern chefs such as basil, fennel and parsley. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from the holy lands, such as basil and coriander. These new spices and herbs prompted an outbreak in manuscripts on cookery, most of which are now in private cookery archives. Over the succeeding few centuries, the rich families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially cooks and their recipe collections could command a high salary. Even so, it wasn`t until the 1800s that cooking and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated their lives to collecting, trying out, and publishing recipes for their fellow cooks to enjoy. When we get to the twentieth century, cooking publications were in great demand, mostly due to better eduction, more spare time and having more money to spend. The TV revolution brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Baked French Toast (Ovo Lacto) recipe.
