Today's noon menu: Pumpkin Pecan Bread French Toast
Last fall when Pumpkin Pecan Bread was brand new, two of my faithful customers came up with this food idea independantly. Great minds think alike!
This noon my family finally tried it out for ourselves. My customers were not kidding. It was a spectacular meal. My favorite was drizzling the toast with pure maple syrup, but our home made syrup was tasty on it, too.
Here is the Stowman's staple syrup recipe. My dad would prepare this as a mix in his younger adventuresome days when he went canoeing in the Boundary Waters in northern Minnesota .
Stowman's Table Syrup
1 c. granulated sugar
1 c. light brown sugar
1 c. water
1/2 tsp. maple flavoring
Mix all together in a medium size sauce pan. Place on high heat and bring to a boil. Boil one or two minutes.
Serve warm over French toast, pancakes, waffles, or corn bread. Save the left overs in the refrigerator to be used cold at another meal.
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