If you would like to set up a photography session, or have any questions, contact me via email: betsy@betsyjophotography.com. Thank you!

Saturday, November 7, 2009

Day 192.

Two of my favorite words:

Saturday morning.

(Yes, I may have asked Paul to wait to eat until I grabbed the camera to get the yellow sunlight illuminating the powdered sugar.)

*Post-Edit to add the recipe - by request:

"Wicked Good" French Toast:

1/2 c. butter
1 tsp. cinnamon
1/2 c. brown sugar
3 T. New England maple syrup
1 apple, sliced
1/2 c. raspberries
1/2 c. blueberries
1 - 8 oz. loaf of french bread, cut in 1/2" slices
2 eggs
3/4 c. milk
1/2 tsp. vanilla

*I usually double this recipe to put in a 9x13 pan.

Melt butter, stir in cinnamon, brown sugar & syrup in small saucepan on stove. Pour into base of 8x8 pan. Arrange apple slices & fruit over butter mixture in dish. Arrange bread over the fruit, doubling up layers. In a small bowl, beat eggs, milk & vanilla. pour over bread. Sprinkle cinnamon over all and cover with foil. Refrigerate overnight.

Pre-heat oven to 350 degrees. Bake for 40-50 minutes. Eat. (Sprinkle with powdered sugar before eating, if you like. It's so pretty on the toast, and it's fun to watch the little white dots slide down the maple syrup waterfalls.)

**Note: I never refrigerate overnight because I'm too lazy, and don't plan ahead. And I change up the fruit and ingredients pretty much every time I make it. I don't use a half cup of the berries; I use 1 c each. Also, I think one more egg and a little more milk makes the whole thing better. And I usually put in more vanilla. Because it's good. And I don't use a 1/2 cup of butter. Maybe a 1/3 cup. It's also good with chopped walnuts on top. Okay, I realize that the final product is really nothing like the original recipe. What can I say? I broke the rules. I would not make a good cookbook writer. But it tasted pretty good. And please don't think that I'm an expert or a good cook. I'll admit that I'm not the best of either. Just trust me on that. If you're looking for a good recipe, check with my sister Melinda. She's an expert on the culinary arts. But I do like to eat. Does that count?

And please. Please. Whatever you do, use real maple syrup. I would appreciate it. (Dan, that goes for you, too. Even if you are in IL and eat the fake stuff, I ask that you not corrupt my niece and nephew.)


"When you arise in the morning, think of what a precious privilege it is to be alive - to breathe, to think, to enjoy, to love."

-Marcus Aurelius


  1. mmmm that looks good! what is it?

  2. yum that does look good! I will need to try that one. I don't know if expert is really the correct word to use, but thanks for the compliment!! If I make it you KNOW I would NEVER use fake maple syrup!

  3. and corrupt it would be!!!

  4. Just not sure when morning became one of your favorite words. Must have been after you left 40 Muddy Brook!

  5. Nope, I only discovered what morning was when I started nursing school! (And, technically, morning is anytime before noon. ;)

  6. Betsy,
    Sara made this for our Sunday morning breakfast and it was a big hit. You cook like us, changing things as you go. I had to laugh because that's a big joke in our family. "Here's the recipe, but I didn't really follow it".

  7. Betsy - I tried your recipe and we really enjoyed it. BUT it didn't look nearly as picturesque as yours!! I don't think it had anything to do with the maple syrup though! :)
    -Sally F.