Francis Ray Hot Buttery Sweet Milk Toast Recipes

FRANCIS RAY HOT BUTTERY SWEET MILK TOAST

Steps:

• Please read all the way through first:.
• The first step is to have a serving bowl that will contain the majority of the 1 3/4th cup of milk and only be approximately 3/4th full or close to that quantity (because there needs to be room later to also hold the toasted bread)/ Consequently, I usually pour enough milk into my serving bowl to fill it 3/4th full and use that amount of milk to boil.
• Then pour that amount of milk into a small pan and place on stove and turn heat to high at first and adjust as you go but we need milk to boil.
• Add 1 TSP of butter into the stove pan of milk immediately.
• Add 1/4 TSP of salt to the stove pan of milk and stir.
• Add 2 TBSP of sugar, stir until dissolved.
• Have the last TBSP available for preference at end.
• You should understand that the milk will scorch if you don't stir when it gets close to boiling.
• Toast the three slices of white bread to the darker setting without burning.
• If toast becomes burnt, replace and try again/ It's very important to get this part exactly right, the toast must be darker than regular breakfast toast but never burnt-- but very close/ It must still look and taste good at this finished point/ If you hate darker toast then don't toast it this dark but as far as you can take it, is best.
• Add another 1 TSP of butter to your not yet boiling milk while continuing to stir slowly/ (you can add another one if you like, or even a part of it, I do).
• Butter the toasted bread lightly but into all area's of the darkened but not burnt toast/ If you like pepper, add just a small touch on each slice or leave off.
• Lightly salt the buttered toast on the buttered side into all area's of the toast & this is necessary.
• Bring milk to a boil where it will rise in the pan and require your blowing it down/ This is normal and will happen at a flash point, be ready to take milk off of heat/ Then pour into your serving bowl where you will still have about 1/4th of it still free or unfilled/ Taste to test if more sugar is needed.
• Pull apart your toast by hand and drop 'gently' into the top of your served hot milk without forcing it down to much.
• What your striving for is an even mixture of milk and toast/ You don't want to much toast that it dries up the hot milk and you do want a bit more milk than toast.
• Lastly, you must again lightly salt your bowl of hot milk and toast.
• It takes less than a 40 seconds to cool down but do eat while hot/ You should be tasting a hot buttery sweet milk of nicely salted bread that draws you back each time/ Adjust salt, sugar and butter to taste.
• Again, the boiling milk will froth and rise quickly, be ready and have a hot pan holder ready to pick up pan and blow down the rising froth, it means, it's ready.

MILK TOAST

Steps:

• heat butter in saucepan until melted
• add flour and stir constantly for about a minute
• add milk and stir constantly until mixtrue thickens quite a bit, meanwhile make your toast and jam it
• when sauce is done, pour it over toast or have a bowl for dipping
• enjoy.

HARVARD BEETS

Steps:

• In med saucepan, mix cornstarch, sugar, and salt.
• Add vinegar and water.
• Cook and stir until thickened.
• Add butter and beets.
• Heat through.

MILK TOAST

Steps:

• Butter the toast and place in two soup bowls.
• Heat the milk with the raisins and salt.
• Simmer for a minute or two, till the raisins plump.
• Pour half the milk mixture over each serving.
• Sprinkle with cinnamon, if desired.
• GET WELL SOON!