I have been doing some Spring cleaning out lately. It’s that time of year to hit the restart button, purge and refresh.
During this process, I stumbled upon some personal nostalgia that I couldn’t resist sharing with you.
This particular cookbook (I use this term very loosely) can’t be purchased from Barnes & Noble or Amazon. Luckily for you, I am divulging its contents.
I stumbled upon this cookbook from my time in 1st Grade class at E.C. Brooks in Raleigh, NC with Ms. Davis.
Flanked between the recipe for Choklit Copcakes, which uses 8 bags of sugar and 200 choklit bars,
and Strawberry Cake, which calls for four strawberries, stirring for two ours and bakes at 4 degrees for 7 minutes,
you’ll find my recipe for Frinch Tost.
It appears that my desire for creating recipes and cooking began many moons ago. Or at least by the ripe age of six.
Now, I don’t suggest you follow the recipe since it is a little bit vague. But, please appreciate the effort of precision in numbering my steps. And of course the spelling liberties taken.
Frinch Toast was just my fancy spin on the traditional recipe, I feel certain.
I guess I have always and still do love Frinch Tost, as reflected by my Cinnamon French Toast Bread Pudding recipe just last weekend. The timing was amazing in stumbling upon this little gem (and also my self-portrait). I hope you enjoy!
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