Sweet Toast and Other Treats

Round 12 of Baking GALS has just closed, and by the skin of my teeth, I got our items shipped! With the Civil War reenectment last weekend, my baking time was curtailed this month and I finished up our goodies just yesterday. I shipped two boxes toda

y to Major Joel Heffernan today. Major Heffernan is really a remarkable individual. He was previously based in Chicago working for the US Secret Service as a special agent. Since that job wasn’t nearly challenging enough, he took a leave and reactivated with the Marines. He’s currently stationed in Afghanistan with the 22nd Marine Expeditionary Unit. I don’t know exactly what that job entails, but something tells me it is not a desk job.

We made a lot of goodies, but since I didn’t have a full weekend to bake, the selections were easier for me. I made 2 dozen cornbread muffins, 4 dozen sugar cookies with various treatments – some had sprinkles, some had cinnamon and sugar, some had cocoa and sugar – and a big batch of sweet toast. At least, I call it sweet toast. I don’t know what it’s supposed to be called really, I just love it! I also sent a second box with just candy, mints and gum in it.

My friend at work used to make sweet toast as a treat for us and finally she relented and gave me the recipe. Here it is, this is a treat I’ve never had before, but I think everyone should try it. It’s very easy to make and the results are delicious. You do not want to use a French bread or standard short baguette. Some Vietnamese bakeries have a delicious, light, and long baguette, nearly 30″. Since the original recipe was based on this, I suggest trying to find that or something as close as possible. You want a very light & airy bread. Orange County residents, there is a bakery on Brookhurst/McFadden that sells these baguettes for $1 each!

Sweet Toast

1 30″ long baguette

1/2 cup unsalted sweet cream butter

5 t white sugar

Preheat oven to 375. Melt the butter then add the sugar, stir until well combined. Slice the baguette into 1/2″ slices. Lay the pieces on a cookie sheet and cover one side with the butter/sugar mixture using a basting brush. Toast in the oven for 8 minutes, turn over, then toast an additional 5 minutes. Cool on paper towels. Once cooled they can be stored in ziplock bags. Toast should be crispy, kind of similar to a crouton but not as crunchy.

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