The ingredients listed below will make 5 or 6 slices french toast.
Ingredients: 2 eggs – 1/2 c. milk -  1/2 tsp. vanilla – 1/8 tsp. cinnamon – 6 slices bread – 1 tbsp. (or more, as needed) butter – maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup (for topping)
Go ahead and put the oven on to warm in order to keep the first few pieces hot. Then beat the eggs, milk, vanilla and cinnamon in a shallow bowl or small baking pan. Dip bread into egg mixture and coat both sides. Melt butter in skillet over medium heat. Don’t get the skillet to hot. Add bread in batches and cook 2 to 3 minutes on each side, or until golden brown. Add more butter as needed. As mentioned in step 1, keep the cooked slices warm in the oven until all the toast is ready. Serve the toast warm with maple syrup, jam, powdered sugar, whipped cream, or chocolate syrup. For a different flavor, add a pinch of nutmeg to the listed ingredients. Just a pinch though because nutmeg has a strong flavor. You can substitute pumpkin or apple pie spice in the place of the cinnamon if you are feeling frisky.
Here is a tip , be careful to not over saturate the bread in preparation. It can make the bread stick to the skillet if you are not careful.
That’s all there is to it. This simple and easy dish is great for when you have over-night guest and want to break from the normal eggs and bacon routine and it also makes a great change from your normal dinner planning. So put on your apron and get cooking…enjoy and have fun.

It’s hard to tell which wing sauces are better because we all have different tastes. Buffalo wing sauces are not hard to make at all. The original Anchor Bar Buffalo, NY wing sauce is said to only have five main ingredients. But with so many varieties already available and with such inexpensive price tags, there’s no reason to make them on your own. Buy a variety of wing sauces and try them all out I say!
More Info on Wing Sauces
If you want to have the widest selection of wing sauces, then you should go to InsaneChicken. They carry a VERY large catalogue of wing sauces, condiments, marinades, and barbecue ingredients that are hard to find in some retail outlets. The most popular brands include those coming from restaurants like Anchor Bar, home of the original Buffalo wings, and Hooters. They also carry brands that are extra hot or quite hard to find. Ordering is secure and convenient. Because most wing sauce products are inexpensive, you should try ordering a lot and stock up on this essential ingredient.
Wing sauces aren’t just useful for chicken wings you know. You can use them on any chicken part. You can even use them on ribs, pork chops and steaks. While wing sauces are typically mixed with the wings after frying, you can use wing sauces to marinate meats as well. They also make great seasonings to such viands like steak, meatloaf and various fried foods.

For the best culinary experience, consider serving your chicken wings with your choice of dip. The type of dip you should serve depends on the wing sauces used. For instance, hot wing sauce calls for blue cheese, ranch and mayo dips, while sweet wing sauces go well with sour cream and onion or cheddar dips. Also, remember that fresh salsa, pickle relish or minced tomatoes go well with ANY dish.
Buffalo Wings – Fun Recipe Ideas

Buffalo wings are fun to eat. Adults and children simple never tire of them! They are also very easy to make. You can fry them, bake them or grill them. You can make your own barbecue sauce or buy prepared sauces available in grocery stores. However, if you plan on making a lot of wings and feeding a lot of people, consider buying a variety of sauces at InsaneChicken.com, an online specialty sauce and condiment retailer. Below are some fun ways you can prepare wings quickly.

Wings – Coat Me Silly Ideas

Easy Wings. This dish is just perfect for those who don’t have the time to make elaborate dish preparations. Simply get your frozen wings out of the freezer and defrost them in the microwave. Afterwards, you can mix some water and the wing sauce of your choice with the wings, and boil them on the stove. After the chicken and the sauce are thoroughly cooked, simply place the wing in barbecue sticks and sear them with the flames of your gas stove. This recipe is easy and delicious.
Tender Wings – Sweet chicken barbecue that falls off the bone is simply irresistible. It’s relatively simple to make too. Just mix your favorite barbecue sauce into the chicken wings, along with paprika, brown sugar or pancake syrup. Place this in greased aluminum foil and wrap tight. Bake slowly for 3-4 hours and you’ll have mouth-watering barbecue the entire family will enjoy. Enjoy these with baked potatoes and sour cream for a delicious dinner.

Fried Wings – This is a quick barbecue recipe that tastes just as good as the grilled counter part. Coat your chicken liberally with bottled wing sauce like Wing Time Mild Wing Sauce (for a slightly hot taste), or Jim Beam Wing Sauce (for really hot), or Spontaneous Combustion Chicken Wing Sauce (for ARE YOU CRAZY hotness). Then in a non-stick pan, melt two sticks of butter and add half a cup of olive oil. Fry your wings until brown. This goes well with cucumber salad or some great tasting salsa!

Even if you’ve never baked before, the rewards of home baking are within your reach. Many recipes for baked goods aren’t at all difficult. Plum-Good Coffee Cake is a prime example. The coffee cake is a good way to add more fruit servings to your diet for breakfast, brunch or a late-night snack and, best of all, it’s easy to make.
For success, start by gathering all the ingredients and equipment. Let the butter sit at room temperature until it’s soft. This makes it easier to beat the butter with the sugar so they take in air and form a fluffy, creamy mixture. Adding cold eggs to the creamed butter and sugar could harden the butter again and make the batter curdle. To prevent this, take the eggs out of the refrigerator 20 to 30 minutes before you use them or put them in a bowl of warm water while you’re assembling the other ingredients.Low speed on the mixer helps keep the flour mixture from flying in the air. Because overbeating the flour could toughen your cake, beat just until the batter is smooth. Use a rubber scraper or spoon to add half of the fruit by hand. Be gentle to avoid crushing the plums.In about half an hour from the time you pop the pan into the oven, you’ll have a cake you can proudly serve to family and friends. Nobody has to know how simple it was to bake!
Plum-Good Coffee Cake
1 (9-inch) cake or 8 servings
1/2 cup (1 stick) butter, softened 2/3 cup sugar  4 eggs  1 teaspoon vanilla  1 cup all-purpose flour  1 teaspoon baking powder  1/2 teaspoon pumpkin piespice  1 1/2 cups diced fresh plums(about 8 oz.)  Confectioners’ sugar, optional  In small mixing bowl at medium speed, beat together butter and sugar until light and fluffy. Beat in eggs and vanilla until thoroughly blended. Stir together flour, baking powder and spice. Add flour mixture to egg mixture. Beat at low speed until smooth. Fold in 3/4 cup of the plums. Pour into lightly greased 9-inch round cake pan or quiche pan. Top with remaining plums.
Bake in preheated 375 F oven until lightly browned and top springs back when lightly touched with finger, about 30 to 35 minutes. Cool on wire rack. Dust with confectioners’ sugar, if desired. Cut into wedges. Serve warm or cool.Nutrition information per serving of 1/8 recipe without sugar dusting: 283 calories, 15 g total fat, 137 mg cholesterol, 210 mg sodium, 101 mg potassium, 33 g carbohydrate, 5 g protein and 10% or more of the RDI for vitamin A, riboflavin

Alaska is famous for its wild salmon. The flavor of Alaskan salmon depends upon fat content and the environment in which it matured. Alaska’s pure waters and the abundance of natural food give Alaska salmon unparalleled flavor. Although salmon are caught in Alaska’s pristine waters year-round, fishing season in Anchorage and southcentral Alaska really heats up in late May, when the prized king salmon returns home to spawn in the area’s glacier-fed, freshwater streams. The remaining four varieties of Pacific salmon-sockeye, coho, chum and pink-are also found in the general area. Many anglers are now trying to catch what’s known as a “grand slam”-all five species of salmon. Some say an easy way to remember which kind is which is to match them up with the fingers on your hand.
Thumb-Chum salmon (Dog). The best fishing for this fish is mid-July to late August. Chum salmon have a firm texture, tempting orange-pink color and delicate flavor that makes it a perfect fish for smoking. The average weight is eight pounds and they can grow to be 25 to 27 inches long.
Pointer finger-Sockeye salmon (Red). Most available late May to early June or mid-July, sockeye salmon are the second most abundant Alaskan salmon species. This species turns from a silvery color to a bright red body and green head as they begin the journey upriver to spawn. Their average weight is six pounds and they can grow to almost three feet in length.
Middle finger-King salmon (Chinook). The best fishing for king salmon is mid-June to mid- July. The largest species of salmon in Alaska, they are prized for their color, high oil content, firm texture and succulent taste. Average weight is approximately 20 pounds and length ranges from 30 to 40 inches.
Ring finger-Silver salmon (Coho). With its orange-red flesh, firm texture and delicate flavor, cohos are very popular among locals. The best fishing for them is found in early August to mid-September. Cohos are the second largest of the species, with average weights of 12 pounds, and range from 25 to 35 inches in length.
Pinky finger-Pink salmon (Humpy). At the height of their run, millions of pinks swim up the freshwater rivers and streams to spawning grounds. Pinks are the smallest and most abundant of the species and average about two to three pounds. The best fishing for pinks takes place in mid-July to late August.

The word “percolator” has come to mean that special coffee pot that used to sit on Grandma’s stove and bubble away like mad all morning long. Typically they consist of a heat proof pot that holds the water, a long tube (like a straw) that holds a filter basket at the top. This filter is normally made of metal and holds the coffee grounds apart from the water in the main pot. Usually fairly oarsely ground coffee is used and a perforated lid is placed over the filter in order to distribute the water evenly over the grounds. As the water in the pot reached the boil, it is forced up the tube and repeatedly spilled over the grounds in the filter basket. In this way both water and the freshly brewed coffee drips back down into the hot water and over the grounds. Gradually the coffee becomes stronger as the water/coffee continues to drip over the grounds. This process continues as long as the pot is kept at the boiling point.Even though we may hold special memories of percolaters, they are not a particularly good way to make a great cup of coffee. In fact many people rank percolator coffee right beside coffee boiled directly in the water! When it is made in a percolater a number of things happen that produce a less than perfect cup of coffee.For starters, the water is overheated. Boiling water simply extracts too many of the unwanted bitter flavours in the coffee and should be avioded if possible (which isn’t possible with a percolator). Also the coffee grounds become overextracted by repeatedly passing already brewed coffee back over the grounds. Finally the boiling/percolating action of the liquid tends to release many of the desirable flavours and compounds into the air. While this does produce a wonderful aroma of fresh coffee in the house, it can often lead to flat tasting coffee.In the end, it is often best to avoid percolators if you can. There are other affordable ways of brewing great coffee, even if it may mean turning your back on wonderful aromatic memories.