It took us awhile but the new book is finally finished and in print. Above is one of the desserts, Apple Roll Ups, kind of like a small stand up apple strudel. 33 new recipes including desserts, as well as the original 17 from the first book. We think it’s a tour de force of ramekin cooking. Just $19.95 on Amazon, click on the image to the right. To create more interest, we’re treating the old book as an introduction to ramekin cooking and we’ve reduced the price to $10.95, we won’t make much but we think people should try this process out. Now at least we can get back to cooking!
Category Archives: French Toast
We had the pleasure of staying at the Asia Spa and Bed in Asheville NC. It is a cozy little B&B just six bedrooms, but all beautifully decorated and very, very comfortable. We went there to visit the River Arts district, a very large collection of galleries and working studios in Asheville, most are open to visitors, only how they ever get any work done is a mystery to me with all the visitors. Asia serves a breakfast every day and on our first day we had French Toast in a ramekin! Imagine my surprise, I’ve written a book about ramekin cooking and here’s some one actually doing it. I haven’t thought of French Toast in a ramekin. It was great, so I asked the manager, Nicolette, if I could use the recipe, she said yes, so here is my version. Like French Toast it’s very simple and this one you make the night before. Double or triple the mixture and make four or six… and feed an army! They are all done at once so no waiting. We told her she should write an Asia Spa cook book.
1/4 cup half and half
4 slices of bread, not Wonder bread
2 dashes of cinnamon
Two eight ounce ramekins (2 – 11oz. ones)
2 pats of butter
Peach or Apple sliced thin (optional)
In a small bowl beat the eggs well, then add the half and half and cinnamon. Cut the bread into quarter slices that will fit into the ramekin. Spray the ramekins with PAM. Dip the cut bread into the egg mix four times or so and put the slices in the ramekin with the bread standing up until it is full. Our friends like to put a thin slice of fruit between each slice of bread. Leave some of the crust showing as it will brown and create eye appeal. Place a small dab of butter and then a little cinnamon on top. Put them into the fridge and allow them to rest overnight.
Next day – Preheat oven to 350 degrees f.
Put the ramekins into the oven and bake for 30 min. or until they brown a little on top. Cut around the sides of the cup with a butter knife and using a fork and the butter knife on either side, carefully lift the toast out of the cup. Dust them with a little XXX sugar. Serve with some maple or other syrups on the side and some fresh fruit. At Asia we had a berry mix; blueberries, strawberries and black berries. Very yummie! PS they do freeze well, just defrost for about an hour and pop them into the toaster oven.