Weekly Tip: Keep Cut Fruit From Browning

To keep cut fruit from browning, dip the cut side in some pineapple juice! Works like a charm on bananas, apples, pears and more!

For more tips, visit Rocks in My Dryer!

Link-a-dink-a-doo 4/29/08

Here are the fabulous links I've found for you this week!



The Make It from Scratch Carnival is home this week at Stop The Ride!



At the rate of inflation in food prices and the low interest rates at the bank, it may be wiser to stock your pantry rather than your savings account. See if you agree after reading this article I found at Yahoo!



In another article from Yahoo!, find out 6 Ways to Eat Better for Less.



And if you haven't checked it out before, visit the new and re-vamped Hillbilly Housewife. She always has great information and recipes. From the site:



"The focus here is on low-cost, home-cooking from scratch. The recipes are all tested in a real kitchen with hungry children, stalking cats, begging puppies and a playful husband underfoot. The ingredients are affordable and readily available in most areas."



You can't beat that with a wooden spoon!

Classic French Toast

One of my family's favorite breakfast foods is your classic French Toast. Topped with butter and syrup and you've got a warm and delicious comfort food that is appreciated morning, noon or night.

I usually list my tips for recipes after the actual recipe, but I want to emphasize this one: French Toast is actually better when it is made with day-old or almost stale bread. Day-old or almost stale bread will give you a better texture and a sturdier end product. New, fluffy bread can result in soggy or mushy french toast.

Classic French Toast
8 Slices of Bread
3 Eggs
2 T milk

Oil (or butter) and heat a griddle or frying pan. Whisk eggs and milk in a shallow dish wide enough for bread slices. One at a time, dip bread slices in egg mixture, turning to coat completely. Place coated bread on hot griddle, turning as needed to cook all sides evenly. Serve with syrup and butter. Refrigerate or freeze any leftovers.

Tips:
~Place cooked french toast pieces on a platter covered with paper towels and set platter in your microwave (no need to start it) to keep them warm until the entire batch is done.

~After topping with butter and syrup, sprinkle sugar over the top to add a bit of extra sweetness!

Weekly Tip: Fried Eggs

I love fried eggs! "Dippy eggs" (or sunny-side up) in particular. The hard part for some is keeping the yolks from breaking when the egg hits the pan.

To solve this dilemma, crack your eggs into a bowl first. Then, simply slide them out of the bowl and into the pan! If a yolk breaks, you can pour that egg into another container and use it for other cooking or for scrambled eggs.

Don't forget to visit this post at my personal site, It's All For The Best, to enter my GIVEAWAY!

For more tips, visit Rocks In My Dryer!