My mom coming this week to visit. You know what that means?
Cleaning. Deep cleaning. The vacuum-under-the-couch, clean-out-the-cupboards, wash-the-windows kind of cleaning.
Let me make some things clear before you start to think my mom is some kind of dictator-like cleaning fiend that walks through my house with a white glove. My mom is awesome. (I'd better think that, because the older I get the more I realize that I'm turning into her.) For her, keeping a house is like fighting a war with dirt and chaos. When she sees something dirty, she goes into battle mode and doesn't rest until the enemy has been eradicated. This war most often occurs at her own house, but she has fought many a battle at other houses. She's the type of friend you want to have when you need something to be done, because she's tireless and thorough.
Knowing this, you'd think I'd be building up a list of things to be cleaned so my mom can help me when she's here. Believe me, I'm tempted. I love working with my mom. It makes cleaning fun to have her around, plus things get done so much faster. (Did I mention the woman is tireless? I'm not joking.) But this is supposed to be her vacation, so I'm trying to get rid of any potential cleaning battles.
So far, I'm in a pretty good shape. I dusted all the baseboards last week, and wiped down the cupboard doors. (If you follow the facebook page, you know how that turned out.) I washed the bathmats already and organized the food closet. Things were looking good. So good, in fact, that I took Saturday morning off. Part of the reason for the morning off was this:
I've had an angel food cake kicking around for a week, waiting for me to stop cleaning and use it. I bought it to make the recipe I'm sharing today - angel food cake french toast. I had made it a couple weeks ago and I'm still thinking about it now. It's delicious. Amazing, really. It's just what it sounds like - angel food cake dipped in an egg mixture and cooked in a pan until golden and delicious. The taste, though, is so different from regular french toast. It tastes almost like a custard, but still has the light and fluffy texture of angel food cake. It's wonderful, and hardly needs any syrup at all. A little whipped cream and some strawberries is perfect on top.
So, I took decided to take Saturday morning off. I took a break from cleaning and ate some of this french toast, relaxing for a little while and watching it snow peacefully outside.
I decided that I'll save just a couple things for my mom to do with me while she's here.
After all, it's pretty fun working with my mom.
Angel Food Cake French Toast
1 7-8 inch angel food cake
6 eggs, lightly beaten
1 1/2 cups milk
3 T sugar
2 tsp vanilla
1 T butter
Whipped cream or creme fraiche
1. Slice the cake into 10 to 12 1-inch think wedges. In a shallow dish, whisk together eggs, milk, sugar and vanilla. Soak wedges in egg mixture for 1 minute per side. (Note: I tried this with a homemade angel food cake and it was much more delicate than the store-bought one. If you've got fragile slices, soak for half the time and make sure you have penty of non-stick spray or butter in the skillet before cooking.) In a nonstick skillet or griddle, melt butter over medium heat. Cook 4 wedges at a time for 1 to 2 minutes per side or until golden brown. To serve, top with whipped cream and drizzle with maple syrup, Garnish with strawberries.
Makes 5-6 servings
Recipe Source: Every Meal Easy Cookbook