Apple Raisin Cinnamon French Toast

Hey Lori, I thought I’d share another goodie made from my Amish market finds, Apple Raisin Cinnamon French Toast. Not much of a recipe but I’m pretty sure it was the best (Amish) French toast I’ve ever had (even better then the Panettone french toast I made during the holidays). Sweet enough on its own with streusel topping it didn’t need maple syrup. A special treat breakfast.

  • 3 eggs scrambled in a bowl
  • Splash of cream and vanilla extract
  • Sprinkle of cinnamon and nutmeg

Dip the bread in the egg mixture and coat both sides. Place in frying pan with a pat of melted butter.

Amish French toast

This kept us going for the day ahead spent fully insulating the v-berth sleeping quarters. As small of a space as a boat is to heat, without any insulation keeping it in, it quickly is absorbed by the cold surrounding hull. Boats aren’t just capable of leaking from underneath the waterline or from the topsides but also from within – in the form of condensation and air moisture from frivolous activities like breathing. The sides of the hull forward were damp, allowing mold and ice crystals to form along its edge. And who wants to curl up next to moldy ice? So a full day was devoted to pulling everything out of the bow, washing all the surfaces down with a bleach cleaner concoction and cutting foam insulation to fit the sides. It’s not the prettiest looking, like sleeping inside a cooler or pizza delivery bag, but what a huge difference it has made! I’m still marveling at the novelty of needing to shed blankets at night now from over heating.

insulated v-berth

Full insulated V-berth

I also wanted you to see how great the Frittata recipe I made of yours the other night turned out! For the veggie filling I sautéed 1/2 an onion, 2 cloves of garlic, 2 handfuls of chopped baby spinach and about 4 – 5 sliced baby bella mushrooms. Luckily I had on hand the same seasonings ingredients you used:  a big spoonful of jarred pesto, some red pepper flakes and dill. And I still have half a container of ricotta cheese left over to use…hmm think I see some ricotta lemon cookies in my future.


“Winter is not a season, it’s an occupation.” 
― Sinclair Lewis


La La, Frittata

photo-25Arlo with hand knit sweater from friend – may be another month or two before it fits at the rate he is growing! A view of our fields outside the living room window, makes me want to eat some protein.

Hey Katt, I have to say I very much enjoyed your roast post, and it will definitely spawn a rich stew in the coming days. My mom also made something similar which my sister and I un-appreciate-tively called ‘sewer soup’. But we ate it anyway and I am certain it benefited us greatly. I find it amazing that you can make such a thing on a boat – and I can imagine it helped to fortify you two admist the hauling and shoveling (scrubbing, screwing and unscrewing etc.) (;


Not that I am trying to advertise in this blog, but I find that seeing ingredients is a nice visual guide – plus I like certain products quite a lot and living in a small town in southeastern Ohio makes it difficult to get access to certain things. At the same time we are fortunate to have some great local/regional products. Fisher is presenting the Snowville Creamery Whole Milk that we practically live on. Only the good stuff in the ingredients – and their yogurt is awesome too. These cheeses on the right added a nice touch to the frittata, ricotta is something I have been cooking with a lot lately.


Ingredients: all into a 9″ ceramic pie pan

  • 5 eggs
  • 3/4 cup milk
  • 1 cup ricotta mixed with one egg and 1/2 cup grated Romano/Parmesan cheese
  • Large fresh  mozzarella ball
  • finely chopped Asparagus (5-6 branches)
  • 1 large clove chopped
  • Scoop or two of basil or tomato pesto
  • red pepper flakes, salt and pepper

Yup, basically I mixed five eggs together with 3/4 cup of milk and finely chopped asparagus, chopped garlic, and basil pesto. I tore up the fresh mozzarella and mixed together half of the ricotta with an egg. I added some freshly and finely grated Romano Parmesan into the ricotta mixture. The cheeses are placed into the egg and asparagus mixture in lumps. Sprinkle top with dill, red pepper flakes, salt, pepper.


It is a light and fluffy, yet creamy/cheesy savory pie. Also low carb, Duane calls it a crust-less quiche. It was cooked on 350 for about 35-40 min – it will smell ready and fluff up and get a little toasty around the edges.


This one is from last week – the same process but the mixture involves 3 cups of finely chopped fresh spinach, garlic, red pepper flakes and some thinly sliced tomatoes on top for zest. I may have also thrown in a few sun dried tomatoes. Enjoy!