The Weekly Buzz

I had every intention of posting on Tuesday this week like I normally do, but alas, this last week wasn't a normal week. My mother in law came over not this last Sunday but the one before to watch Emma for me while I substitute taught. It was pretty nice. I've learned that I do not have the personality to teach young kids. I am the kind of person that when I ask you to do something I want it done. Cut the crap and do it! I also don't like to be snuggled by anyone other than my husband or daughter. I hate tattling, and having to repeat myself 20 times. I taught in a first grade classroom all last week and encountered all of the above. I thought I was going to lose my mind! All along I thought that I would love to have my own kindergarten, first or second grade classroom someday. Holy crap was I wrong! First graders are so sweet bless their hearts but it was too much for me. Between the constant hugs (which were done with a squeeze big enough that I was afraid my baby would pop out) and me constantly having to repeat myself I was going crazy. Then it got bad. The tattling started. I finally told them that if I had to hear one more tattle, they would all not have a recess. Why didn't I think of that sooner!? I told them that the last day I taught and I had a tattle free day!

What's the moral of the story? Teachers who teach K-2 and 6-9 are going straight to heaven! There HAS to be a special spot reserved for teachers of those grades. A place where there is a masseuse, chocolate lake, alcohol (for those who need it), and sunshine all the time. Can I just say that I'm so thankful that I get to sub for a few years before I get my own classroom? I LOVE to teach! I would even go back to this particular classroom if asked to but no other little grades for this sub!

Anyway, enough of that. How about a recipe? Okay! You got it! This recipe is TO DIE FOR! I love this recipe. It's worth the extra calories! Although if you want to cut a lot of calories out use Better N' Eggs (egg substitute) instead of regular eggs and use fat free milk. For those skeptics of egg substitute, it's 99% real eggs and 1% vegetable gum paste. They use egg whites and then add the gum paste so they cook like real eggs. You CAN'T taste the difference then you bake with them.

Apple Stuffed French Toast

(Taste of Home)

1 c packed brown sugar

½ c butter, cubed

2 Tbs. light corn syrup

1 c chopped pecans

12 slices ½ inch thick bread

2 large tart apples, thinly sliced

6 eggs

1 ½ c milk

1 ½ tsp ground cinnamon

1 tsp vanilla extract

¼ tsp salt

¼ tsp ground nutmeg

Carmel sauce:

½ c packed brown sugar

¼ c butter, cubed

1 Tbs. light corn syrup

In a small saucepan, combine the brown sugar, butter and corn syrup; cook and stir over medium heat until thickened. Pour into a greased 9x13x2 pan; top with half the pecans, a single layer of bread and remaining pecans. Arrange apples and remaining bread over the top.

In a large bowl, whisk the eggs, milk, cinnamon, vanilla, salt and nutmeg. Pour over bread. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350˚ F for 35-40 minutes or until lightly browned.

In a small saucepan, combine the sauce ingredients. Cook and stir over medium heat until thickened. Serve with French toast. Yield: 6 servings

Enjoy!