Last week, it'd gotten so bad she had an actual, real live sugar Jones goin', and I'll be daggummed if I didn't catch that child climbing my pantry shelves to the tippy-top (and we have 9 foot ceilings in there, so she had a major haul gettin' herself up that far) to dig out the old bags of Easter and Halloween and leftover gingerbread-house makin'-candy! The kid wanted her some SUGAH.
I took this as a warning sign and so after the Hello, Bean, allow me to escort you to your room for a little think-time, hon, because we here at FriedOkra Manor do not sneak around and climb larder shelves behind our mothers' backs moment that immediately ensued, I instituted a three-day candy ban lickety-split.
Which for some reason, when prompted over dinner to tell her Daddy about what'd happened that day, she voluntarily upped to FIVE WEEKS. And I did not correct her.
Because I'm mean like that.
So today we stopped into our diner for a little post-OB-appointment lunchy and she proudly announced to one of our favorite servers who normally bestows upon Bean a little post-meal treat, "No lollipop for me! I can't have any canny for NINE WEEKS!"
Well, okay then, girlie! Rock on with your sugar-free self!
I honestly think she's about through her withdrawal period and I'm happy to see her back to asking for the healthier snacks she's always eaten quite merrily up until recently, like cashews, bananas, apples and raisins. Those requests do a mother's panicked soul good. Maybe we WILL keep the canny ban on for nine weeks!
But even though we earnestly try to be as close to sugar-free as possible, there's one treat --just one little goodie -- we seem to capitulate to as a group every week, without fail, and that's the banana bread French toast at Burnt Toast, where we have breakfast of a Sundy mornin'.
Now, comin' from the South, and directly out of a long line of cooks and bakers and women-who-will-make-up-a-loaf-of-sump'm-for-you-if-you-so-much-as-complain-of-a-little-hangnail-or-a-mild tooth-ache, I know a thing or two about banana bread. And I know a thing or two about French toast. And I'm one of those people who can't be happy to just go somewhere and eat something scrumptious, I have to figure out how to make it at home so it's every bit as good as the original or better, or I feel like I've been bested.
Mama does not like bein' bested, people.
So I've been tryin' to make banana bread French toast like they make at Burnt Toast. And I b'lieve I've got it. And I'm going to share it with y'all, because, say it with me, people, just like my sister once said, You need this recipe.
First, I created my own special recipe for banana bread, because in order for the toast to be right, well, the banana bread has to first be right. And by right, in this case, I mean heavenly, of course.
FriedOkra's Very Own Special Banana Bread Recipe
1 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs 1/2 cup vegetable oil
1/3 cup water
1 cup mashed very ripe banana
1/4 tsp. almond extract
1/4 tsp. butter extract
1 tsp. vanilla
1 3/4 cups self-rising flour
1 tsp. cinnamon
1/4 tsp. ground cloves
Preheat oven to 325°.
Whisk together the eggs, oil, water, bananas, extracts and sugar. Sift flour into wet ingredients and add cinnamon and cloves. Whisk until blended but don't get too crazy with it. It wants gentle treatment.
Pour into a prepared (with butter or oil and flour or a nice coating of non-stick spray) loaf pan.
Bake for 55 minutes to an hour. Allow to cool slightly then remove from pan and cool on rack.
To make the French toast:
For each two slices of toast you want to make, you'll need
2 Tbsp. milk or cream
1/4 tsp. cinnamon
1/4 tsp. vanilla
Whisk all ingredients together well. Dip 1" slices of banana bread into this egg mixture and allow it to soak in for a few seconds. Fry dipped bread over medium-low heat in a little butter in a skillet until golden brown on each side. You want to do this slowly so you don't get a done lookin' piece of French toast that's still gooey on the inside. If you're just a fast-cooker like that, you might want to preheat your oven to 350° before you start fryin' and throw your toast in there for 5-10 minutes after they've done their stove-top tour. Just to be sure.
Serve hot with warm maple
Hey, look upstairs at my fancy tabbed menu bar! I've added sump'm new! It's a Cooking & Recipe FORUM, y'all. Where we can all go and rave or retch over recipes we've tried, share meal ideas, and otherwise convene to chat about food (one of my favorite subjects, as you well know.) If you've got a great recipe for French toast or any other nifty breakfast treat like homemade donuts or pancakes or whatever, well then just hop on into the forum and show it off! Once you've clicked into the Forum, then look right at the top of the page for a button entitled, "My Topics." Click there and you'll see where you can start talking. Right now there's a FriedOkra area for random chats, a Freezer Meals section (because I am trying to fill up my freezer for days to come) and a Yummy Breakfast Treats section. I'll add more as we need 'em.
Now I ask you - is that not some fancy and new-fangled fun?
Yes, I thought you'd be pleased.
Go check it out and come on back and hang out in the Forum whenever you like. Right now the pickin's are a bit slim, but it'll take all of us to fatten that bad boy up.
Have a great Tuesday, y'all, and stay off those pantry shelves or you're gonna be in trouble with Mama.