cook it: french toast and berry butter

We have had a busy schedule since we moved to Oklahoma.  And by busy, I mean really busy.  And by really busy, I mean ridiculous.  We have decided to really celebrate our Saturday mornings as a family.  We stay in our PJs and cook a giant smorgasboard of what we all love: chocolate chip pancakes, biscuits and gravy, bacon, sausage, and french toast.  It's like a giant carb-lovers buffet.

Hands-down the star has been the french toast.  This 'Cooks Illustrated' inspired recipe is a must-try for your weekend!

photo cred: cook's illustrated

1 egg
2T butter, melted (plus more for frying)
3/4 cup milk
2t vanilla extract
1/3 cup flour (all-purpose is fine)
1/4t salt
thick sliced bread (preferably day-old)

1) mix egg, butter, milk and vanilla
2) sift four into mixture and then add salt
3) submerge bread into mixture; coat well, but be sure not to leave it in too long--it'll get soggy
4) pour a little melted butter onto frying pan (we use electric griddle) and then add bread.  cook two minutes per side.

**serving suggestions** we've been known to top our french toast with: fresh whipped cream, maple syrup, fresh berries and cheerios (lately Mills is adding them to everything)

photo credit: the pioneer woman blog

this is a little premature, but the kids and I just watched an episode of The Pioneer Woman (they are obsessed with her show) and Ree made this beautiful berry butter.  I've got my butter softening as we speak and I cannot wait to test this out!

1/2lb butter softened
1/2 cup blackberries/raspberries

1) whip butter in mixer with whisk attachment
2) swap out for paddle attachment and incorporate berries and mix, but don't let berries get mushy
3) mold butter into a log-type shape on foil, wrap like a burrito
4) put in freezer for 30 minutes and then transfer to fridge

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