Rita's Recipes are included each week in Ron Wilson's 'In the Garden' email newsletter.

Rita Heikenfeld, CCP:  Macy’s Regional Culinary Professional / Herbalist / Author / Local TV
and Radio Cooking Expert / Adjunct Professor U.C. Clermont College / Community Press Papers

Cinnamon Raison French Toast

8 slices of cinnamon raisin bread

3 large or extra large eggs

1/2 cup half and half or milk, regular or fat free

one and a half teaspoons vanilla

Mix eggs, half and half, and vanilla. Melt enough butter or margarine in skillet to cover the bottom - do this over medium heat until butter is foamy, but not brown.  Meanwhile, get bread ready by dipping in egg mixture. Cook bread 3 to 4 minutes on each side until golden brown. Sprinkle with powdered sugar and serve with blueberries.

More recipes, etc. on Rita's web site: www.abouteating.com

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