[Sca-cooks] cinnamon toast

[Celia des Archier]

Lord Stefan,
As a "borderline" diabetic, I've learned to do things like this with
Splenda.  I actually have my 'cinnamon sugar' spice jar filled with Splenda
& Cinnamon now.  So if you can afford the slice of bread (using whole grain
might help there), then you can sprinkle with cinnamon & Splenda, although I
don't know if that will 'melt' satisfactorily for you. 

And I after hearing the idea of adding cheese, I think I'm going to do this
with some ricotta cheese on it :-)  

> -----Original Message-----
> From: sca-cooks-bounces+celiadesarchier=cox.net at ansteorra.org 
> [mailto:sca-cooks-bounces+celiadesarchier=cox.net at ansteorra.or
> g] On Behalf Of Stefan li Rous
> Sent: Sunday, June 05, 2005 3:23 PM
> To: SCA-Cooks maillist SCA-Cooks
> Subject: [Sca-cooks] cinnamon toast
> 
> Huette commented:
> > I know that I grew up with something we called "cinnamon 
> toast", which 
> > was white bread toasted and, while still hot, spread with 
> butter and 
> > then had cinnamon and white sugar strewn on it.
> 
> Interesting. I remember cinnamon toast quite well. As a 
> diabetic, it isn't really something I should have now, 
> though. :-(  However, I remember making it differently. 
> Butter the bread, sprinkle with sugar and cinnamon and place 
> in the toaster oven until the toast browns and the sugar melts.