RECIPES
10
Ginnys.com 800-544-1590
French Toast
2
eggs
powdered
sugar
⅔ cup milk
cinnamon
½ tsp. vanilla extract
butter
12-oz. baguette, cut into 1" slices
maple syrup
olive oil
1. To avoid cross contamination, wash hands and utensils after touching raw
eggs.
2. Beat the eggs in a large bowl with the milk and vanilla.
3. In batches, soak the bread pieces in the egg mixture for at least 2 minutes.
4. Place the soaked bread on a clean plate for another 2 minutes (to allow
the egg mixture to completely soak in.
5. Using an oil mister (or a pastry brush), put a little oil on one side of each
slice and place the bread (oil side down) in the basket. Leave space
between each slice and cook only 1 layer of bread at a time.
6. Cook in batches at 375
°
F for 8 minutes (tops of bread should be getting
brown and crispy).
7. Use tongs to place the cooked toast in a bowl and cover with a towel to
keep warm until the next batch is done.
8. Sprinkle the toast with powdered sugar and cinnamon to taste and serve
with butter and syrup.
Serves 4
Baked Potatoes
4 baking potatoes
1 Tbsp. butter
1 tsp. olive oil
¼ cup sour cream
salt & pepper, to taste
1. Scrub the potatoes and rub the skins with olive oil; poke holes with a fork.
2. Place the potatoes in the basket and cook for 40 minutes at 400
°
F, turning
at 20 minutes.
3. Serve with salt & pepper, butter and sour cream.
Serves 4
