Evening Edge
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DEL.ICIO.US
Biscuit Toast
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Southern Recipe Restoration Project
The contributor: Karon Walker, 58, of Atlanta. Walker is retired from the American Foundation for the Blind. Walker submitted this recipe, a dessert staple that her mother used to make when the family lived in Alabama. “My mother, the late Coreen Walker, made this recipe as a dessert about once a week. We were poor and nothing went to waste. It was her way to use leftover homemade biscuits.” -- As told to Rosalind Bentley
Hands on time: 5 minutes Total time: 25 minutes Serves: 4-6
Ingredients:
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2 tablespoons unsalted butter, more for the baking dish
4 leftover cooked biscuits, halved horizontally
1/2 cup milk
2 eggs, lightly beaten
1 teaspoon vanilla extract
Pinch of cinnamon
Instructions:
Heat oven to 375 degrees. Lightly grease a shallow dish or pie plate. Place biscuits in a single layer in the dish. Combine milk, eggs, vanilla and cinnamon in a small bowl. Pour over biscuits. Dot butter or margarine on top. Bake until lightly brown, 18 to 20 minutes. Remove to a rack to cool slightly. Serve warm.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o Food Editor Jamila Robinson, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving (based on 4): 297 calories (percent of calories from fat, 48), 8 grams protein, 30 grams carbohydrates, 1 gram fiber, 16 grams fat (6 grams saturated), 126 milligrams cholesterol, 595 milligrams sodium.
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