Valentine’s Day Fare | High Altitude Cooking

Heart Shaped French Toast | High Altitude Baking

Valentine’s Day fare trends in this area mean that a lot of people go out.

But if you are looking for some high altitude baking or cooking options for an intimate time in, especially since it snowed, GG thought she would remind you of some favorites from here on the Fawnskin Flyer.

But first, I thought I would share a yummy breakfast idea with you.

It is simple and easy–plus, you can just add champagne and flowers to start the day off sweeter than ever!

High Altitude Valentine’s French Toast

You’ll need a heart shaped cookie cutter for this. For variation, get a couple of different size cookie cutters.

  • 6-8 Slices of Your Sweetie’s Favorite Type of Bread
  • 2-3 Eggs
  • 1/4 Cup Half & Half
  • 3 1/4 Teaspoons of Almond Extract
  • 2 Tablespoons Butter (for Skillet or Baking Pan)
  • 1 Quart Fresh Strawberries (Slice, add more if desired.)
  • Confectioner’s Sugar
Use cookie cutters to cut out heart bread slices.

Whip eggs and then whisk with half & half. Add almond extract.

Dip both sides of bread so they are coated in egg mixture.

Skillet Directions

Melt butter over low to medium flame.

Cook hearts until golden brown (approximately 3-4 minutes each side).

Almond Butter

  • 3 1/4 Teaspoons of Almond Extract
  • 1/2 Cup Butter
  • 3 Tablespoons Confectioner’s Sugar

Combine butter, confectioner’ sugar and almond extract.

Serve French Toast with light sprinkling of confectioner’s sugar with almond butter and strawberries.

Stuffed Almond French Toast Variation

Make stuffed French toast with goat cheese (or cream cheese) and sliced strawberries in the middle.

Top with sliced almonds and dab of almond butter.

Bake 325 Degrees for 35 to 45 minutes. (Keep your eye on them depending on your altitude and oven age.)

Serve with warm maple syrup or fresh strawberries.

Other Valentine High Altitude Sweet Options

Happy Valentine’s Day–and if you have a favorite food or drink tradition, share it in the comments!



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This entry was posted on Tuesday, February 14th, 2012 and is filed under Baking & Cooking.

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