6 1 thick slices bread
1/4 cup milk
2 eggs, beaten
1/2 tsp almond extract
2 tbsp butter or margarine
1 sifted powdered sugar
1 fresh strawberries (opt)
ALMOND BUTTER
1 cup butter, softened
3 tbsp sifted powdered sugar
1 tsp almond extract
Directions
Cut a heart shape from each bread slice, using a 3 1/2" heart shaped
cookie cutter. Reserve bread trimmings for other uses.
Combine milk, eggs and almond extract in a shallow dish; stir well.
Dip 3 heart shaped bread slices into egg mixture, turning to coat
both sides.
Melt 1 tablespoon butter in a large skillet or on a hot griddle;
arrange the 3 slices of bread in the skillet, and cook over medium
heat 3 minutes on each side or until golden. Transfer to a serving
plate, and keep warm.
Repeat procedure with remaining bread slices, egg mixture and butter.
Sprinkle French toast with powdered sugar.
Spoon Almond Butter into a pastry bag fitted with a decorative tip
and pipe butter onto center of each heart, if desired. Garnish with
fresh strawberries if desired.
For Almond Butter: Combine all ingredients in a medium mixing bowl;
beat at medium speed of an electric mixer until smooth. Chill until
slightly firm but still soft enough to pipe.
From Southern Living Five Star Recipe Collection
Formatted on October 4, 1996 by Jamie Calton
Servings: 2 servings
Almond French Toast Hearts Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; French; Nut
The History of Recipes
It is quite possible to follow the history of written cooking instructions way back into distant history, at least as far back as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these ancient recipes were just very simple pictorial recipes for preparing meals.
Fascinatingly, the oldest recipe found, according to historians is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the romans 25BC a man called Apicius created some documents detailing recipes enjoyed by his fellow Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, something that is very familiar to us today. Aspicius also recounts how the cooks of his times made use of a good variety of spices and herbs, including some familiar names for example basil, rue and parsley. In the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. The introduction of these new foods and spices created an eruption in books on cooking, some of which are kept safe in private cookery archives. Over the next few centuries, the rich families of the West competed to serve up the most exotic banquets, and as a result the best chefs and their collection of recipes were much in demand. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe publications reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to collecting, testing, and writing down recipes common in their social group. The introduction of television brings us TV cooks and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes such as those found on this site. |
We hope you enjoy this Almond French Toast Hearts recipe.
