[Sca-cooks] cinnamon toast
Celia des Archier
CeliadesArchier at cox.net
Sun Jun 5 19:43:12 PDT 2005
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.
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