market and our partners .” Snider pointed out that although the pandemic was especially hard on the hospitality industry , Visit Milledgeville has been able to build stronger communications with their partners . Snider ’ s positivity is worthy of recognition . She sees the potential to make Milledgeville thrive as a community even during a pandemic . She sees a bright future for the organization now that the pandemic has become manageable . Looking ahead in the next few years , Snider wants to continue the tourism development within Milledgeville . “ In the next five to ten years , I hope that we can hang our hat on some type of positive tourism development having been built here in Milledgeville . Be that a hotel or attraction , I feel like that is where my eyes are next .”
Snider looks to her parents for inspiration . Their work ethic is something Snider appreciates and developed from . “ Seeing how focused and driven they are has led me to want to be somewhere I can be passionate about and enjoy the work I do .” eat & drink recipes
CINNAMON
French Toast Muffins
• Butter or Cooking Spray
• 6 Large Eggs
• 2 Cups Whole Milk
• 2 Teaspoons Ground Cinnamon
• 1 1 / 2 Tablespoons Sugar
• 1 1 / 2 Tablespoons Vanilla Extract
• 1 oaf Martin ’ s Potato Bread ( cut into
1 / 2-inch cubes )
• Maple Syrup , for serving
• Vanilla Glaze , for serving ( recipe follows )
ª Preheat the oven to 350 ° F . Grease a muffin tin with butter or cooking spray .
• On a baking sheet , arrange the cubed bread and bake for 3-4 minutes until slightly dried out . ( This is an important
• Cook egg noodles
• Cook beef : sear 8 to 10 minutes , until golden on all sides Lower heat to medium and add one tablespoon olive oil . Add mushrooms and cook until golden and tender , 8 to 10 minutes . Remove from skillet and place in bowl with beef . step to ensure the muffins do not become soggy when the liquid is added ).
• In a large bowl , whisk together the eggs , milk , cinnamon , sugar and vanilla extract .
• Add the ( lightly toasted ) cubed bread to the bowl and fold until combined and bread has absorbed the liquid .
• Divide the bread mixture among the muffin tin cups , pressing it lightly into each cup to compact it .
• Bake French toast cups for 25 to 30 minutes until slightly crisp on top and cooked throughout .
• Allow the cups to cool for 5 minutes in the muffin tin then scoop each one out and serve topped with maple syrup or vanilla glaze .
• To make Vanilla Glaze : Mix together 1 cup Confectioner ’ s Sugar , 1 teaspoon vanilla extract , and 2 tablespoons milk .
classic beef stroganoff
• Butter or Cooking Spray
• 6 Large Eggs
• 2 Cups Whole Milk
• 2 Teaspoons Ground Cinnamon
• 1 1 / 2 Tablespoons Sugar
• 1 1 / 2 Tablespoons Vanilla Extract
• 1 oaf Martin ’ s Potato Bread
( cut into 1 / 2-inch cubes )
• Maple Syrup , for serving
• Vanilla Glaze , for serving ( recipe follows )
• Add remaining olive oil and add onion .
• Cook until tender , 6 minutes . Add garlic , thyme , and tomato paste and cook until fragrant , 2 minutes more . Stir in 3 1 / 2 cups broth , mustard , and Worcestershire sauce and bring to a simmer .
20 Under 40 2022 | Milledgeville Scene 41