Heavy cream makes these crunchy, baked cinnamon-sugared toasts a special treat for teatime or for breakfast or brunch. This is the second recipe (first one here) I’ve posted from the 40 year old cookbook, “Informal Entertaining Country Style” by the food editors of Farm Journal Magazine, first published in 1877 and still in print today. Not only was the magazine a prime source of information for farmers, but back when I was growing up on our farm, the magazine had a wealth of recipes for entertaining using many of the foods grown in our large vegetable gardens. This particular recipe was designed for friends who drop by unexpectedly, (which many did as it was the custom in a farming community). In just a few minutes, a guest could enjoy these toasts hot from the oven along with a cup of hot tea, especially welcome in the winter.
|Simple Afternoon Tea|
Company Cinnamon Toast
6 slices good bread, 1″ thick
6 tablespoons sugar
2 tablespoons ground cinnamon (in retrospect, I would decrease this to 1 tablespoon)
2/3 cup heavy cream
1/4 cup unsalted butter, melted
Trim crust from bread and cut each slice into 3 strips. Mix cinnamon and sugar together in a shallow dish. Pour the cream in another shallow dish. Dip the bread strips in cream to coat both sides. Brush strip tops with butter; sprinkle all sides with the sugar/cinnamon mixture to make a thick covering.
Place the bread strips on a rack in a shallow baking pan (this keeps them from sticking to the pan). Bake in a hot oven (400 degrees F. for 20 minutes. Serve hot. Makes 18 strips.
|Cinnamon Toast and Tea|
The two monochrome images here are for Black and White Wednesday #70, hosted this week by Alex from Food4Thought. For those of you unfamiliar with this event, you can read about it on Susan’s blog, The Well-Seasoned Cook. Susan, BWW’s creator has since handed the management over to Cinzia of CindyStar Blog. Both Susan and Cinzia are highly talented photographers and exceptional cooks.