2 : c Flour
1 : ts Salt
4 : ts Baking powder
1/4 : ts Pepper
1 : Egg
3 : tb Butter, melted
Milk : Milk
1 : /2 c All-purpose flour
2 : ts Baking powder
3/4 : ts Salt
3 : tb Margarine
3/4 : c Milk
1/4 : c Flour
1 : /2 ts Baking powder
1/2 : ts Salt
2 : tb Butter; chilled and cut
Into : Into small bits
1/2 : c Milk
2 : tb Chopped parsley
6 : c Self-rising flour
1 : c Fresh bread crumbs
1 : tb Mixed herbs
1/4 : c Solid shortening
1 : Egg; beaten
Broth : Broth or water
Salt : Salt and pepper to taste
2 : c Flour
4 : ts Baking-powder
2 : tb Shortening
1 : ts Salt
Milk : Milk
2 : 1/ c Flour
3 : ts Baking powder
1 : ts Salt
3 : tb Crisco
2 : tb Chopped parsley
1 : /4 c Milk
0: TO PREPARE FRENCH TOAST: In medium-sized mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon and baking powder until blended
1: Blace bread in a large shallow baking dish and pour egg mixture over the top; turn to coat evenly
2: Press a piece of wax paper directly on the bread to cover it and refrigerate overnight
3: TO MAKE CINNAMON SYRUP: In a small saucepan, stir together sugar, corn syrup, cinnamon and 1/4 cup water
4: Bring the mixture to a boil over medium-high heat, stiring contanstantly
5: Boil for 2 minutes
6: Remove from the heat and stir in cream
7: Let cool
8: (The syrup can be stored, covered, in the refrigerator for up to 1 week
9: ) TO COOK FRENCH TOAST: In a skillet, heat butter over medium-high heat
10: Add bread (do not crown the pan) and cook until golden on both sides, 2 to 3 minutes per side
11: Serve with cinnamon syrup
12: