Southern Cooking with Andy Bedwell


Matthew’s French Toast and Apple Dip

This week I want to share with you my grandson’s favorite breakfast at his Gann’s(me) house.  His request is quite simple.  French Toast,  Thick Sliced Applewood Bacon, and Coffee with French Vanilla Cream.  Mary, my sister, and I always cook our bacon in the oven.  I use a  large cookie sheet, covered with foil, and as many slices of bacon that it will hold. Mary, (we laugh about this), buys foil pans that are packaged with two pans for one dollar.  After the bacon is done, she tosses the pan with absolutely no clean-up.  How much easier can this be? Anyway, you bake at 350 degrees until they are as brown and crisp as you prefer. We love it because they remain straight and you never have to turn them at all.  I NEVER fry bacon anymore!

Matthew’s French Toast

5 thick slices of bread (I use the Texas toast)

2 eggs, beaten

1/2 cup milk

1 teaspoon vanilla

1/4 cup sugar

shake of cinnamon

shake of nutmeg

powdered sugar

I mix my beaten eggs with all other ingredients except the powdered sugar.  Whisk all until well mixed. Dip bread slices into mixture and brown both sides in a well butter skillet.  Both sides need to be really brown.  Sprinkle powdered sugar on the tops of French toast.

Andy’s Note: Matthew loves French toast.  This is a good and easy recipe.   When we lived in East Gadsden, we had an outside summer kitchen in our backyard.  My mother would have the huge restaurant size grill lined with rows of French toast.  The kitchen was screened in and you could smell everything she cooked all over the neighborhood.  Those were wonderful memories!

Apple Dip

8 ounce cream cheese, softened

1/3 cup sugar

1/4 cup light brown sugar

3/4 cup bits of brickle

1 teaspoon almond flavor

Mix together and refrigerate until ready to serve.

Andy’s Note: I use Red Delicious and Granny Smith apple slices.  Leave the colorful red and green peeling on the apples.  After you slice the apples, put them in a gallon plastic bag with a little lemon juice.  This will keep them from turning dark until you are ready to serve.  I shake the juice off and put them on a beautiful chip and dip dish that surrounds the dip.  It is so attractive to alternate the red and green slices.  So good, so pretty, so easy!

People, FALL is in the air!  I love it!!!!!  Next week, I want to share with you a soup recipe that my family loves and I hope you will also.

Happy Cooking,

Andy Bedwell

“Southern Cooking with Andy Bedwell” can be purchased at Little Faces Doll Shop, Alabama Gift Company, and the Messenger on Broad Street.

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