Ryan's Homestyle French Toast

On the weekends, I always want something a little better for breakfast. When I don't feel like cooking anything too difficult though, I never get tired of French Toast. I have been perfecting this recipe for a while now and I think I finally have created a great recipe. The amounts I’ve given are rough and can be modified to your liking. The orange zest is also optional, but I find it gives a nice refreshing taste to the dish.

5 Slices of bread (white bread, raisin, etc.)
4 large eggs
¼ cup whole milk
1 tsp. Vanilla extract
½ tsp. Cinnamon
2 tsp. Sugar
2 tsp. Orange Zest (optional)
Butter for greasing pan

Beat 4 eggs in an 8x8 pan. Add milk, Vanilla, cinnamon, sugar, and Orange Zest if desired. Beat until well incorporated. Mixture should be a pale yellow color.

Heat medium frying pan at medium heat. Grease pan with butter. Soak two slices of bread for about 10 seconds in the egg mixture and then on the other side until completely saturated. Place both in frying pan.

Cook for 3-5 minutes or until lightly browned. Flip with a spatula or fork and cook for another 2-4 minutes. Repeat process with the other two slices of bread until all the bread is cooked.

Serve with a drizzle of maple syrup, a dusting of confectioners’ sugar, or some fresh fruit

Makes: 5 slices

Raspberry Bittersweet Chocolate Mousse

This chocolate mousse is divine; perfect for all occasions. Just at Easter, we made it for a party of 16 people and it was a hit. It's nice and easy with many ingredients you probably have at home. With the delicious taste of bittersweet chocolate, the smooth and light texture, and the hint of raspberry, this dish is absolutely fabulous.

4 oz. Bittersweet Chocolate (Semisweet can be substituted)
¼ cup sugar
4 egg yolks
1 pinch salt
2 tablespoons cocoa powder
2 tablespoons raspberry preserves (optional)
¾ cup heavy whipping cream

1. Chop chocolate into fine pieces. Set aside.

2. Heat egg yolks, sugar and salt in a double boiler, or simply a bowl placed over slightly steaming water, and stir constantly for about 3 minutes or until warm to the touch.

3. Stir in chocolate and cocoa immediately until chocolate is melted and the mixture is smooth. Add raspberry preserves and stir. Set aside and let cool until it’s room temperature.

4. Whip cream to a medium thick consistency or until stiff peaks form. (see photos) Stir in half of the cream until well blended. Then gently fold in the remaining cream and put into 4 serving dishes.

5. Refrigerate for about 2 hours and up to a day. This dish can be garnish with a couple of fresh raspberries, chocolate shavings or it looks great on its own.

Serves 4

Easy Italian Bruschetta

Italian Bruschetta is refreshing and delicious. It’s a great appetizer to serve to guests, but also is a great snack for any time. This recipe has been modified from other recipes that I’ve found and I must say the result is superb. Enjoy!

2 Medium tomatoes
3-4 Basil Leaves or 1 Tablespoon of dried basil
2 garlic cloves
Salt and Pepper
¼ cup Extra Virgin Olive Oil
Crusty Italian Bread (about 2 in. in diameter)

Slice Italian bread with a large knife at a slight angle. Place bread on a baking sheet and drizzle each slice with olive oil. Toast in oven at 375 degrees for 10 minutes.


Dice both tomatoes and place in bowl. Season with salt and pepper. Mince garlic cloves and add to tomatoes. Chop basil and stir into tomatoes as well.


Drizzle oil over tomato mixture. Mix until all the ingredients are well incorporated. Spoon mixture onto bread slices so they are completely covered. Drizzle the extra juices on the bread. Serve on a platter and garnish with basil.
Makes: 8-10 servings

The Birth of RZ Cooking

After much anticipation, our cooking website has finally been created. While our plans for this site were a bit different, we decided to try this out. Every so often new recipes will be posted that either we have created ourselves or have modified from other recipes. We hope you enjoy our site and visit often to try our delicious recipes.