Sunday is Mother’s Day and a time to treat mom to something special. Lucky for Mom, her special day fall about the same time that strawberries are getting ripe, so combining the two give enterprising young cooks a lot of opportunities to make something special.
Two recipes are being offered this week. The first is French Toast and the second is my mother’s strawberry pie. I am lucky enough to have a dad who tends a strawberry patch, so my berries come straight from Robert Davis’ patch. The strawberries make the French toast special and make a great way to start Mother’s Day.
The Strawberry Pie is a repeat of one of my first recipes for Blount Today. I have had so many requests and comments about the pie that this seemed to be a good time to repeat it.
Strawberry French Toast
4 slices (1 inch thick French bread or cinnamon bread)
1 cup milk
1 tsp. vanilla
1/4 tsp. ground cinnamon
2 Tablespoon sugar
1 cup sliced strawberries
1/4 cup warmed strawberry preserves or strawberry syrup
Combine eggs, milk and vanilla. Dip bread slices in egg mixture, covering both sides. Place in skillet that has been lightly oiled and cook on medium-high heat until bread slices are just golden brown. Mix cinnamon and sugar together. Serve hot, with the sugar and cinnamon spices sprinkled on top. Add strawberries, then the warmed preserves or the strawberry syrup.
If you want a dish you can prepare the night before and bake the next morning, try this one.
Make Ahead French Toast
1 loaf (1 lb.) French bread, cut diagonally in 1 inch slices
2 cups milk
1 cup Half-and-Half cream
2 tsps. vanilla
1/2 tsp. cinnamon
3/4 cup butter or margarine
1 cup brown sugar
1/4 cup light corn syrup
Butter a 9 x 13 inch baking dish and arrange the bread slices in the bottom. In a large bowl, beat eggs, milk, Half-and-Half, vanilla and cinnamon and pour this over the bread slices. Refrigerate overnight.
Next morning, preheat oven to 350 degrees. In a small saucepan combine butter, sugar and corn syrup, heat until it starts to boil. Remove from heat and pour over bread and egg mixture. Bake uncovered for 40 minutes. This will serve about 12 people.
Mother’s Strawberry Pie
1-1/2 cups sugar
4 Tablespoons corn starch
1 small package Wild Strawberry Jell-O
1-3/4 cup water
Blend sugar and cornstarch in saucepan, add the water and cook over medium-high heat until it just starts to boil and turns transparent. Set off heat. Add Jell-O and cool slightly. In baked deep dish or extra large pie shell, place about 1 quart of strawberries that have been capped, washed and sliced. Pour Jell-O mixture over top of the berries. Refrigerate overnight or at least 2 hours or until Jell-O has “set-up.” Top with whipped topping.
*This recipe will make 2 pies if you use the regular size pie shells. Regular strawberry Jell-O will also work.