French Toast Rollups for Thanksgiving Morning

Today is Thanksgiving in the U.S.A. After the turkey is stuffed and in the oven this would be a nice breakfast to enjoy. This is a tasty way to serve french toast with sausages rolled up in each slice.

Ingredients:

• 8 breakfast sausage links, fully cooked
• 8 slices of white bread
• 3 eggs
• 1/4 cup milk
• 2 tablespoons maple syrup
• 1/4 teaspoon cinnamon
• 1/4 teaspoon vanilla extract

Method:

1. Cut off the crusts from 8 slices of white bread.
2. Beat together the eggs, milk, maple syrup, cinnamon and vanilla extract.
3. Roll up each sausage link in a slice of bread.
4. Dip the roll in the egg mixture.
5. Fry beginning with seam side down in a greased skillet turning until the roll is golden brown.
6. Dust with confectioners sugar and serve with syrup. 

Serves: 2-4
Our family enjoys pancakes and french toast with sour cream and syrup. If you've never tried this combination you have missed out on a nice taste treat.

All the girls from Mennonite Girls Can Cook wish our friends in the U.S.A. a very Happy Thanksgiving.

Bread for the Journey

Happy Thanksgiving to all our Canadian Friends

May God bless you with a peaceful gathering enjoying good food, friends and family! Count your blessings, name them one by one!! 

Psalm 28:7, "The Lord is my strength and my shield; my heart trusts in him, and I am helped. My heart leaps for joy and I will give thanks to him in song."

Psalm 79:13, “But we your people, the sheep of your pasture, will give thanks to you forever; from generation to generation we will recount your praise.

Psalm 145:10, “All your works shall give thanks to you O LORD, and all your saints shall bless you!”

I Chronicles 16:8, “Oh give thanks to the Lord; call upon his name; make known his deeds among the peoples!”

Pumpkin Pudding

Autumn is here and so is pumpkin season. So many ways to use pumpkin, here is a very simple dessert that should please the pumpkin lovers in your family.

• 1 cup evaporated milk
• 1 package (4 serving size) instant vanilla pudding
• 1 1/2 cups pumpkin puree
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon nutmeg, I like freshly grated

1. Beat milk with dry pudding mix until thickened.
2. Whisk in pumpkin puree and spices.
3. Spoon into bowls and refrigerate for 15 minutes.
4. Serve with whipped topping and a dash of cinnamon or sprinkle toasted and chopped pecans over the whipped topping and drizzle with maple syrup. Both are delicious.
5. Yield: 4 generous half cup servings, in case you are wondering why I only display 3 servings is because I only have 3 of these fancy dishes, the last one was served in a plain dish.