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June 13th
Issue #10
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Scorpion Solitaire

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Thursday 6/13/13
Issue #10
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Scorpion Solitaire


Almond Encrusted French Toast

By Chef Marla - 6/13/2013

French Toast
  Photo Credit: Frank L Junior /

This stepped up version of an old classic is a truly a treat with its crunchy almond coating. Almonds are stone fruits, similar to cherries and peaches; however, unlike these tree fruits, the almond's outer flesh eventually splits open at maturity, exposing the shell-encased nut. Lucky us, yummy almonds contain vitamin E and are linked to lowering cholesterol levels too.


1 cup toasted sliced almonds
3 eggs
1 cup milk
3 tablespoons all-purpose flour
½ teaspoon baking powder
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
12 slices thickly sliced bread (about an inch)
3 tablespoons vegetable oil
3 tablespoons butter


In a large mixing bowl, add eggs, milk, flour, salt, baking powder, cinnamon and vanilla extract, mixing well. Soak bread slices in the mixture on both sides until saturated.

Heat the vegetable oil and butter in a large skillet over medium heat. Press each slice of bread, one side at a time into almonds to coat. Carefully add bread to skillet and cook until golden brown.

Optional: Sift powdered sugar over the top. Serve with drizzled honey and fresh fruit.

Serves 6

Chef's tip: The trick to making great French toast is to let the bread really soak. The French found this to be an ingenious way to use day old bread and actually call it Pan Perdue, meaning lost bread.


Scorpion Solitaire

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