Thayer in the Kitchen

2 Tablespoon butter 6-8 slices bread 3/4 cup heavy (whipping) cream 1/4 teaspoon salt 1/4 teaspoon nutmeg 2 tablespoons sugar 2 tablespoons rum or brandy 1-2 teaspoons vanilla extract Whisk together the eggs, cream, salt, nutmeg, sugar, rum and vanilla. Pour the batter into a shallow pan to submerge the bread. Let them soak for about 30 seconds, but don't let the slices get soggy. Place the bread in the skillet or on a griddle with the butter. Fry on both sides until golden brown. Transfer the French toast to a baking sheet to keep warm in the oven 175 degrees until all the pieces are cooked. Serve the toast with butter and maple syrup or dust with cinnamon sugar. Adapted from King Arthur Baking.  

This is my favorite tomato soup recipe made with all fresh tomatoes in the height of the tomato season in summer. It is easy and tastes delicious! It has been adapted from the blog, Feasting at Home by Sylvia Fountaine which I highly recommend. INGREDIENTS 4 tablespoons  butter or olive oil (I usually use butter)  1  extra-large onion, diced (the author did not give a measurement for     the onion), I found with research it was 2-3 cups 1   cup  carrots,  thinly sliced  (or one red bell pepper) or use both; I have not tried the pepper, but I think it would be good 2   lbs.  fresh tomatoes  1   cup   chicken or vegetable broth 2 tablespoons honey  or sugar  1 teaspoon salt or  more to taste 1/2 teaspoon  pepper 10 – 15  basil leaves 1/4-1/2 teaspoon Aleppo pepper (optional, but good) 1/2   cup heavy cream  or half-and-half 1 – 2  tablespoon sour cream -– optional! Optional toppings: Add a few basil ribbons Sourdough croutons parmesan cheese INSTRUCTIONS: Heat butter in a soup pot and ad

This is a delicious easy rhubarb cake that I found on one of my favorite recipe blog sites, The View From Grand Island. You can hardly ever go wrong with one of Sue Moran's recipes and this one is true to form, yummy as my daughter said after leaving her half of the cake. She was supposed to save it for breakfast. It never made it. She said they finished it off while watching TV that evening. Well, you wouldn't want it to go to waste.   Ingredients: 1/2 cup buttermilk (you can substitute 1/2 & 1/2 or cream) 1 tsp. lemon juice if you use something other than buttermilk 1/2 cup unsalted butter at room temperature 3/4 cup granulated sugar, plus 2 teaspoons for sprinkling on top of the cake 1 large egg, at room temperature 1 1/2 teaspoon vanilla  2 cups flour, save 1 tablespoon to toss with the rhubarb 2 teaspoons baking powder 1 teaspoon salt 2 cups thinly sliced rhubarb 1/2 cups roughly chopped nuts (optional) Instructions: Preheat oven to 350F. Butter or spray a 9X9 inch squ

Buttermilk Peach Pancakes 1 cup flour (you could use 1/2 whole wheat flour) 1 tablespoon sugar 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon salt 1 cup buttermilk, plus 2 Tablespoons 1 tablespoon sunflower oil 1 egg ¼ teaspoon vanilla extract ¼ teaspoon almond extract 2 peaches, peeled and diced 1/4-1/2 chopped pecans (toasted is nice) (optional) Optional toppings-strawberries, peaches, powdered sugar, syrup, etc. In a medium bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk together buttermilk, oil, egg, vanilla, and almond extracts. Pour into flour mixture and stir lightly until just combined. The batter will be lumpy and that is OK! Gently stir in peaches and nuts if using. Grease a non-stick skillet and cook pancakes on medium heat, until the edges bubble. Flip and cook other side. Serve with strawberries, more peaches, powdered sugar, and syrup! Really any toppings you want! I don't remember where I found this recipe but its a

Ingredients: Frozen pie crust shell (Whole Foods has them 2 in a package) 3 large eggs 1-1/2 cups heavy cream or half and half 1/2 teaspoon seasoned salt 1-1/2 cups grated smoked Gouda cheese, divided* 2 cups fresh baby spinach, or large spinach leaves chopped up Instructions: Slightly defrost the pie crust. Then preheat oven to 350 degrees F. and place a rack in the lower third of the oven. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 20 minutes. Remove from oven and remove parchment and pie weights. Allow to cool slightly. Beat the eggs, cream and salt together until well combined. Sprinkled half the cheese over the pie crust. Top with the spinach, pour the egg mixture into the crust and top with remaining cheese. Bake in the center of the oven until the edges are set about 30 to 40 minutes. Check to make sure the middle of pie isn't lidquidy. Remove and let set for 10 minutes before serving. *Note: other kinds of cheese can be used if th