Soft Pretzels

Yes, it a recipe!!! I know, I know. I have posted a recipe in seems like ages.I blame it on work. But I was determined on this particular day to bake up a little something. I had been craving pretzels for quite a while. I love pretzels. Especially those soft thick ones you find in the mall. I'd always buy either a lightly salted or a cinnamon sugar. Those were my two picks. But since I'm on a tight budget right now, I couldn't really go out and buy few of them from my local mall. The county fairs are a bit far from me, so that was out of the question.

So I searched the interweb to various recipes. What I found is that it's very similar to making bread. Which in reality it is bread, just with a little extra steps and toppings. So I mixed and matched and formulated something into my own and still reminded me of the ones found at the local malls. The result is what you see here. Slightly crunchy crust with a delicious chewy inside. I like to baste the pretzels with melted butter a second time after baking to make it mice and butter. Yum!!! Though, I need to work on my pretzel twisting skills though. I tried to do it the lift and twirl in the air move to no avail. but I did manage to make them look decent after a couple tries.

ps. Don't forget to check out my photography website and become come a fan on facebook :)

Jennifer Razon Photography

JR Photography Facebook Page

Makes 8 pretzels

Soft Pretzels

1 packet active dry yeast
1 Tbsp granulated sugar
1 c warm water 110˚F
3 c All-Purpose Flour
1 tsp salt
1 Tbsp olive oil

2 c water (110˚F)
2 Tbsp baking soda
1 Tbsp melted unsalted butter
Coarse Kosher Salt

 before baking

In a bowl dissolve the yeast in in the 1 cup warm water and add the 1 Tbsp sugar. Stir lightly to activate yeast. Then add the 1 tsp salt and slowly mix in the flour.

Once the mixture has combine in to a dough ball, liberally flour a flat surface and knead the dough for roughly 8 minutes.

In another clean bowl add the olive oil and coat bowl and the dough ball. Cover the bowl with a towel and leave it in a quiet slightly dimmed area to let the dough rise. Roughly 1 hour.

After an hour, remove the dough from the bowl and divide it into 8 pieces. Roll out each piece into a 1/2-inch thick, 18-inch rope and form it into the pretzel shape. and place them into a parchment paper-lined baking sheet. Let the pretzels rise a second time for roughly 15- minutes.

Preheat your oven to 450˚F

In a wide enough dish combine the 2 cups water with baking soda. Mix to dissolve. Once the pretzels have risen a second time, dip each pretzel in the baking soda solution for a few seconds and place it back on the baking sheet.

Baste each pretzel with the melted butter and sprinkle some of the coarse kosker salt on top.

Bake for 10-15 minutes.

To make cinnamon pretzels: do not add salt before baking. After baking baste the pretzels once more with melted butter and sprinkle liberally with cinnamon sugar.

Parmesan Mozzarella Popovers

I was watching the show The Best Thing I Ever Ate last week and in one of the episodes one of the chosen eats was popovers. I made them once before last year. I figured it's time to make them again. Yesterday, I had tweeted that I had some baking in the oven while I did some work. Gotta love multi-tasking, right? They are really simple to and it takes only a few ingredients. Now I don't have one of those popover pans. It would be cool to have one, though not really necessary. So I went for the next best thing. A 12-cup muffin pan. Still works out great.  I've been having issues with the conventional oven in my place lately and I don't have have of those 6-cup muffin pans to fit into my little toaster oven.

So after spending a good hour just to trying to start up my old clunker, I set about making the batter. I modified my previous recipe a bit and I find this version to be way better. And they even popped over a bit more, too. They are delicious by themselves, with butter, jam, or for any kind of dip really. I really need to make these more often.


Makes 12-14 muffin popovers

 

Parmesan Mozzarella Popovers

1 Tbsp unsalted butter - melted and cooled
 2 c all purpose flour
1/3 tsp salt
4 eggs
2 c whole milk (room temperature)
1/3 c shredded parmesan
1/3 c shredded mozzarella

Preheat your oven to 400˚F.

Combine both cheeses in a small bowl and set aside.

In another small bowl, beat the eggs, then whisk in the milk to combine. Set aside. In another bowl, sift together the flour and salt. Slowly pour the milk mixture and whisk together until smooth.Then add the butter.

Grease a muffin pan with the a little bit of butter (or cooking spray) including the top surface.

Pour a scoop of batter into the muffin molds 1/3 full. Then top each with a good teaspoon of the cheese mix. Bake in the middle rack for 40-50 minutes. Halfway though give the pan a turn. Remove the popovers to a cooling rack and pierce the top with a knife to let out any steam.

Serve warm.

Tuna Salad Melt with Hearty Wheat Bread

Bread puts a smile on my face. Tasty bread puts a bigger smile on my face. Healthy tasty bread is an added bonus. Thanks to the Tastemaker program from Foodbuzz, I received a delicious loaf of bread to sample once again from Nature's Pride. It was good timing too as I had just finished the last bit of bread I had around the house. No bread in my house is a sad day. This time it was a loaf of their Hearty Wheat with Flax.

Let's just say that Nature's Pride Hasn't disappointed me yet. :) Of course with any bread the first thing that comes to my mind is a good ol' sandwich. This one is a nice tuna salad melt. It's got your typical tuna salad mixes like a tiny bit of may and sweet relish. This version has that with a little tropical twist of pineapple with some paprika, extra virgin olive oil and crushed cracker to give it a little crunch. Topped with some delicious slices of cheese and my all too favorite fruit...the avocado. Yes, the avocado is a fruit, if you didn't know. It's just treated and tastes like it's a vegetable. That's your fun food fact for the day. Put all that between two delicious slices of the Hearty Wheat bread and cooked it up like a grilled cheese sammy in ol' Georgie. This was my solution to an easy-peasy "I-don't-know-what-to-eat" kind of lunch.  

Makes 2 sandwiches.

Tuna Salad Melt

1 5oz can tuna (in oil)
1 tsp mayo
1 tsp paprika
1 Tbsp sweet relish
1/8 c crushed crackers (saltine)
1/8 c pineapple tidbits (with juice)
pinch of salt and pepper

4 sliced bread (Nature' Pride Hearty Wheat with Flax Seed)
Dijon mustard
2-4 slices mozzarella
butter
1 small ripe avocado sliced


To make the tuna salad portion, Drain most but not all the oil from the can. Mix in the mayo, paprika, sweet relish, cracker, pineapple, salt and pepper. Mix together well, then set aside.

Note: if you have tuna in water, drain the water and add a tbsp of extra virgin olive oil.

Preheat your skillet on medium heat.

Assemble the sandwich, lightly butter one side of each slice of bread. Then lightly spread some dijon mustard on the opposite sides of each slice of bread. Place half the tuna on the dijon mustard side, followed by some avocado slices and a couple slices of mozzarella. Top with the other slice of bread. dijon side in.

Place the sandwich on the skillet and heat until toasted. Roughly 5 minutes. Place something heavy like a place with a canned good over the sandwich to help flatten the sandwich and help melt the cheese. Repeat the same process for the other side.

Serve warm.

Thanksgiving Dish #2 - Honey-Herb Buttermilk Biscuits

No meal can't be complete without some type of bread. I figured biscuits was the only way to go. I took my usual buttermilk recipe (here) and jazzed it up a little by adding some herbs and a dash of honey. I love making these biscuits as you can get your hands in there to mix up the dough. The taste of it actually reminds me a little of those from Red Lobster.

This was actually the first thing I made on Thanksgiving. It was a good way to start the day with the smell of fresh baked biscuits cooking up in the oven. You can actually smell the herbs as they bake up. A good way to start the day.

Makes 9 biscuits.

Honey-Herb Buttermilk Biscuits

1 1/2 c All Purpose Flour (cake flour works too if you don't have anything else)

1/2 tsp salt

1 tbsp sugar

1 tbsp baking powder

2/3 c buttermilk

1/2 c unsalted butter (best if cold, cut into cubes)

1 Tbsp dry thyme

1 Tbsp dry basil

1-2 Tbsp honey

Preheat oven to 425° 

Sift flour, salt, sugar and baking powder into a bowl. Add dry basil and thyme. Crumble in butter and mix well until almost like a powder-thick consistency. Add honey and buttermilk again mix thoroughly well until it is of a dough consistency. You can add more milk, if needed. 

Then place the dough on a well-floured flat surface and knead a few times. Cut dough into desired size and place on baking sheet. Baked in oven 10-13 min.

Bread Lasagna

Bread lasagna? Let's rewind to how it all began, which was yesterday. It was your average Monday. I had spent most of my day working on a script I had been writing for a while. When suddenly, the doorbell rings loudly several times. It was once of those multiple rings as if someone urgently wanted you at the door. It turned out to be the UPS lady. I sign for the package. A large box was eerily light.

As part of Foodbuzz's Tastemaker program, I received a couple loaves of bread to sample from Nature's Pride. I remember receiving sample from them last year as well. I do love my breads and I wouldn't turn down an offer like that. This time around the bread is for their new OvenClassics. The two loaves I received were Honey Wheat with Fiber. (30% less sodium than regular wheat bread, 10 grams whole grains and 4 grams of proteins per slice. -- In case you were interested in the nutritional value of it.)I immediately open one and ate up the end piece. Really tasty. Soft and not too chewy as some breads. Having these toasted with some jam or butter. Ooo...that sounds really good right now. I'm thinking about the sandwiches I'll be having with the rest of the bread now.

So, I check the time and realize that I need to think of something for dinner. I'm making ever effort to cook more when I'm not working on set. I had a craving for pasta so I cracked open one of the pasta sauces I had in pantry. That got me thinking...what if I used the bread as the pasta, what would that be like?

Fresh out of the oven. Yum! (Looks like one of the eggs slipped off)

I toasted the bread in the oven for several minutes and cut off the crust. I assembled it like you would with any lasagna. Bread, sauce, cheese, bread, sauce, cheese and to top if off an egg. I baked that up for a good 15 minutes and what you got here is one tasty delicious meal.

There are three other varieties of the OvenClassics as well. Give them a try and see what you can make with them.

Btw...if you haven't already Vote for me on the Marx Foods Mushroom recipe challenge: Here (Pinoy Style Mushroom Fried Rice)
Serves 2

Bread Lasagna

6 slices Wheat Bread - Nature's Pride Honey Wheat
2 c shredded mozzarella cheese
2 c Marinara sauce
2 eggs

Preheat your oven to 450˚F. Place the bread on a baking sheet and toast for 5-10 minutes or until toasted.

Let is cool for a couple of minutes then cut off the crusts as close to the edge as possible. (you can same the toasted crusts and tuen them into breadcrumbs)

Take a shallow baking dish and place two slices on the bottom, top with some cheese and some of the marinara. Repeat this two more times one on top of the other.. On the top makes a little nest with the cheese and crack one of the into it. Any additional sauce you can spread around it.

Bake in the oven for 15 minutes just until the egg whites are cooked.

Serve warm.

Lavash Breakfast Pizza

 
Well, I didn't have this at breakfast. More like breakfast at dinner. Have I mentioned that I haven't always been a breakfast person? In fact, I'm not much of a morning person. I'm very nocturnal. Not sure why, but that's how I've been for most of my life. I guess I like the quiet solitude that accompanies doing work at night.

I had one more lavash bread. Let's I took a little field trip Whole Foods and found some ready prosciutto. Nice and thinly sliced. I haven't used prosciutto on B + B yet, so why not. It's Italian dry-cured ham. A little saltier than the American ham, yet so good. I love my pork! Anyway...so Lavash plus prosciutto plus...let me see...cheese...tomato sauce...Oh, oh...and EGG! It can't be breakfast with an egg or two. Yes.

Spread the sauce, followed by the cheese (parmesan and cheddar). Make a little border with the prosciutto to hold in the the eggs that i cracked in the middle. Bake it up like a regular pizza and voila...lavash breakfast pizza.

Serves 2

Lavash Breakfast Pizza

1 large lavash bread
4 or 5 thin slices of prosciutto
2 eggs
1/2 c grated parmesan
1/2 c shredded cheddar
1/4 c tomato sauce

Preheat your oven to 375˚F

Lay the lavash bread on a pizza pan or ungreased baking sheet.  Spread the tomato sauce evenly around, then sprinkle both cheeses. With the prosciutto, create a border in which the egg will go into. Crack the eggs, then bake for 10-13 minutes.

Serve warm.

"Eat Your Words" with Twisted Breadsticks

I promised myself that I would participate in this year's Eat Your Words Challenge hosted by Tangled Noodle and Savour The Thyme.  Well here's my entry. Just in time too. It's been crazy hectic for me lately and trying to squeeze in the time to create something during productions gets a bit tricky. But I'm glad I was able to pull it off. Just something simple and of course a favorite of mine to eat. What you may ask, is it? It's non-other than bread.  Luckily, I had a can Pillsbury pizza dough left in the fridge. One of the neat things about dough is that you can shape them any way you want. I didn't want to make ordinary breadsticks, so I stuffed them with cheese. Cheesy breadsticks. You know like the cheesy pizza crust from certain pizza joints. It's sort of from that concept. I used shredded cheese for the inside, that way the pieces that stick out will melt onto the outer crust.  I made a little happy face to along with the "bread." I was originally going to try PB&J stuffed breadsticks, but I think I'll save that for another day. It's super easy, plus you can get kids to help out and make them, too.

Makes 10 sticks

Twisted Breadsticks
1 can Pillsbury Pizza Dough
 Shredded cheese.

Preheat your oven to 425˚F

Cut the pizza dough into 2-3 inch strips. Sprinkle a good amount of cheese down the center.  Carefully roll them up by rolling up one corner diagonally and twisting to carefully seal the cheese in.

Place the sticks on an ungreased baking sheet and baked for 13-17 minutes until golden brown.

Sourdough Bread Pizza

Remember those Stouffers french bread pizzas? I remember eating that to snack on after school. Just heat them up in the oven for a few minutes and you've got yourself a personalized pizza on a baguette. I remember I used to pick off the pepperoni pieces and save them for last.

Anyway...I (sort of) had a craving for them recently. To delve back into my teenagehood of memories from after school snacks. I decided to revisit that memories by making myself a sourdough bread pizza. Since i had given up meat for lent, I was lucky enough to have a can of sardines in the pantry. And a can of fire-roasted diced tomatoes.  The sardines covered the "peppeproni" part. Also, since bread is so common in most households, you got no excuse not to make pizza anytime you want.

Makes 4 pizza slices

Sourdough Bread Pizza

4 1-inch thick slices sourdough bread
1 c diced fire-roasted tomato
1 c shredded cheese - your choice
extra virgin olive oil

optional topping:
sardines
pepperoni
sausage
veggies
mushrooms

Preheat your oven to to 375˚F

Lay the pieces of bread on an ungreased baking sheet. Sprinkle some of the cheese, then the fire-roasted tomato and any additional topping you desire.

Baked in the oven for 5-10 minutes or until the cheese is melted and bread is crisp.

Egg in a Nest

Today's the last day to enter my B + B 1-year giveaway.  Click here, if you haven't entered yet.

--

I've seen this several times around the blog-o-sphere. As it just so happens, I had gotten myself a brand spankin' new 6 1/2-inch cast iron skillet. I squealed with delight when it arrived at my door. The only thing I had to decide was what would be the first thing i cooked on it. I didn't care that it was a small pan, just as long as I have one, I am happy. My next purchase may be to get the larger size.

As I held the skillet in my hand, breakfast was on my mind. This happened at 3 o'clock in the afternoon. So an afternoon brunch it was. I cut out the centers of the bread with a cookie cutter. I used the bread discs, toasted them up and at them with some POM syrup. Anyway...I first toasted the bread in the oven to get them nice and crisp before cooking on the skillet. Then I prepared the skillet. Laid the bread flat and gently pour the egg right into the hole. Once the egg was cooked almost halfway I flipped and cooked the other side.  I mixed in a little shredded cheese into my nests.

Makes 4 nests

Egg in a Nest

4 slices of bread - 1-inch thick
4 eggs
salt
shredded cheese - optional
additional topping - optional


Cut out a 2-3 inch hole from the center of the bread slices. Toast them, toaster oven, or conventional oven.

Crack an egg into  small bowl and season witha  pinch of salt. You may light scramble or leave the egg as is. You may also mix in any mix-in at this time.

Heat up your skillet and lightly grease your skillet with cooking spray and on medium heat. When the pan is hot place the toast flat and pour in the egg. Cook for 2-3 minutes on one side and quickly flip the toast with a flat spatula and cook for another 2-3. Do this same procedure for each slice of toast.

Serve warm.

Crisp Cheesy Breadsticks

A little reminder if you haven't entered the B + B 1-year giveaway you've still got time.  Click here.

--

I needed a way to jazz up some leftover sourdough bread. I wasn't in the mood for a sandwich and I wasn't in the mood to bake up anything that would keep me in the kitchen for way too long.  So I figured breadsticks were in order. These ones had a nice and toasty crust with a slightly soft center. It was a good balance of soft and crunchy.

I cut off the crusts. When I was a kid I wished bread would always come without the crust. But of course we all know it doesn't work that way. Brushed on some olive oil on both side and some garlic powder. The garlic powder is optional. Baked them for a food 10 minutes, then sprinkled ssome shredded parmesan cheese over them and baked them for another 5 minutes just until the cheese has melted through.  I had this with a side of some of the Bertolli Arrabiata sauce I had left.

These are great appetizers, too.

Makes 14 stick.

Crisp Cheesy Breadsticks
4 sliced sourdough - 1-inch thick
extra virgin olive oil
shredded parmesan cheese
garlic powder - optional

Preheat your oven to 400˚F

Cut the crusts off the the sliced of bread. Coat both sides with olive oil as well as spinkly a seasoning of the garlic powder. Cut the slices in 1-inch thick sticks and place on an ungreased baking sheet.

Bake for 5-10 minutes until the surface as browned.  Give them a turn half way though for and spinkle some parmesan cheese on top. Baked for another 5 minutes.

Serve warm with a side of marinara sauce.

Homemade Croutons

There's not much to say about this one. A simple easy recipe to make croutons. Once in a while I like some added crunch in my salads aside crunch of the lettuce. I like croutons once in a while. I guess it depends on the mood I'm in. But I love it on caesar salad. They are relatively easy to make. Almost like a biscotti. Yet these are baked once. I used a couple sliced of sourdough, but you can use whichever bread you prefer. They don't really have to be one type. the neat thing is that they absorb some of the vinaigrette I lovingly drizzle over the greens. As you can tell by the photos, I piled them on there pretty good.

Served 2-3

Homemade Croutons

3 slices day old sourdough bread
3 Tbsp extra virgin olive oil (plus extra if needed)

Preheat your oven to 375˚F

Using a serrated knife cut the bread in to 1/2-inch thick squares. Place them in a bowl. Drizzle in the olive oil and give them a toss. Make sure to coat them well. Then place on an ungreased baking sheet. Baked for 30 minutes. Give then a toss half way through to even out the browning and until crisp.

Serve with you favorite salad.

Sourdough French Toast

Whoever thought that eating breakfast for dinner is a genius!! Hats off to those person(s) responsible. I was planning to bake bread that day, but i was running low on ingredients, to I opted to get a fresh baked sourdough loaf from Panera. The day wears on without a hitch until my stomach tells me it's time to feed it. It had been hours since I last ate. I decided to cook up some good ol' fashioned french toast. Made a general batter of egg, milk, cinnamon and vanilla. Grab a few thick slices of sourdough and cook 'em right up.

I've always used french bread with making french toast, so in using sourdough it bring a nice balance of sweet and slightly sour with the syrup. Make sure you put a good drizzle of syrup. I can't think of french toast without it. For those who don't want to use the whole egg, you can use 2 egg whites instead.

Makes 4 slices

Sourdough French Toast

4 - 1/2-inch thick slices sourdough bread
1 egg or 2 egg whites.
1/3 c milk
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla
butter
syrup - your choice

Beat the egg in a flat dish, Season with the salt then add the milk, cinnamon and nutmeg. Mix together thoroughly.

Heat up a skillet and lightly grease with a little butter. Dip both sides of the bread into the milk batter for 15 seconds and cook on the skillet for 2-4 minutes (per side) on medium heat and until slightly browned. Do this for each slice.

Serve it warm with a good drizzle of syrup and some  extra butter with maybe a side of fruit.

 

Cheese Popovers

I remember seeing popovers from an episode of Good Eats a few years ago. I've been wanting to try and make it from. The little printout paper cutout cards squished into a small 3x5 index card box along with a catalogue of other recipes waiting to be tried. Finally the other for some unimaginative reason these little baked goodies pop into my mind. I wasn't in the mood to bake some bread. I wanted something relatively easy. Then in came Alton Brown to the rescue. (In my mind that is) I adapted these little beauties and added some good ol' cheddar into the batter. Who doesn't love cheese in baked goods? Now I don't have a popover pan, I would like one, but I don't think it's necessary. So I used a regular sized muffin pan. I have one that bakes a dozen muffins at a time. The batter is relatively easy to mix together.  I had to adjust the timing as muffin sizes are smaller that the regular popover size. But it's deliciously addicting.

Makes 12 muffin popovers

Cheese Popovers
adapted from good eats

1 Tbsp unsalted butter - melted and cooled
1 c all purpose flour
1/2 tsp salt
2 eggs
1 c whole milk
1/2 c shredded or chopped cheddar

Preheat your oven to 400˚F.

Grease a muffin pan with the a little bit of butter.

Combine all ingredients and mix well. Pour a scoop of batter into the mold 1/2 full. Bake in the middle rack for 15-20 minutes. Remove the popovers to a cooling rack and pierce the top with a knife to let out any steam.

Serve warm.

Steamed Buns

In my first ever attempt in making steamed buns, I think I did pretty good. I love steamed buns. The Philippines has their own version call Siopao. It has a meat filling. I wanted to make them like little half moon shaped pieces. The recipe I used I had adapted by pan de sal recipe. I had searched on the interweb and many of them are similar to making regular baked bread, but instead they are steamed. I sandwiched mine with some honey-baked ham that I had gotten from the Honey Baked Ham shop and some cheese from the Queso de Bola.

The Queso de Bola for your viewing pleasure!

 

That thing is larger 1/3 larger than a softball. Maybe even more. Cheesy goodness. I think it originate from the Netherlands with the variety of cheese called edam, which it was named for from a town in Holland. Tastes very much like cheddar. Anyway, I've got some ideas on what I can stuff with steamed buns. What i can use as stuffing for them dumpling sized. I tried one with chocolate.  I wrapped a piece of Hershey's Symphony with toffee and almond into a ball and steamed it. Sooooooo good. I was just testing that first one. But I'll definitely be making more steamed buns in the near future so stay tuned for that. 

Steamed Buns

4 c All-Purpose Flour or bread flour
1 package of active dry yeast
6 Tbsp olive oil (plus extra for dusting and rolling)
2 c lukewarm water (120˚F-130˚F)
6 Tbsp sugar
1 tsp salt
1 1/4 tsp baking powder

Combine the yeast and water in a small bowl. Add a teaspoon of sugar and stir once. Let it sit for 5 min.

Combine the flour, remaining sugar, olive oil and salt in a large bowl and add the yeast. Mix it all together until it form into a dough blob.

Remove from the bowl and on a well-floured flat surface, knead the dough for a good 8 min until it feels elastic.

Lightly oil another bowl, place the dough in it and cover with plastic wrap and a towel and place away from light. Roughly 1 1/2 to 2 hrs or until the dough doubles in size.

Lightly grease a baking sheet with olive oil or spray and sprinkle some breadcrumbs over them.

When the dough has doubled, punch down the dough to let the gases out and knead it again for a couple of minutes

Cut into 4 oz or 2 oz sized balls. (10 or 20)

Once all the dough balls are on the baking sheet, cover them again with plastic wrap and let it rest for about 1 hour or until double in size again.

Prepare your steamer.

Steam ball for 10 - 15 mins. Let it cool before serving

For make the folded steamed buns: roll out rough into the desired width and lightly floured. using a chop 1/8-inch stick make an indent and fold. Place the dough onto pieces of wax paper.

Buttered Toast Crisps

This is a little something I grew up eating. Actually, it is butter and sugar sandwiches. It may sound weird to some, but this is a snack I grew up eating. It's a bit common in the Philippines as a merienda (snack). Toasted -- and sometimes untoasted -- slices of bread with a spread of butter and sugar. The butter would melt on the hot crisp bread, then you'd sprinkle some sugar and watch is soak up the melted butter and eat it all up.

These toast crisps are another way of making that sandwich. The end result is almost like a biscotti, which is twice baked to get it to that crunchy consistency. The perfect type of bread to use are baguettes. I used some wheat pan de sal. There's really not right choice for what type you use. It's your preference. Instead of spreading the butter and sugar after the bread has been toasted, you put it on before and toast it in the oven or toaster oven for 10 minutes on a preheated 350˚F oven. Just until the bread becomes slightly crisp. These are great appetizers or a little snack. The sugar crystallizes together creating a really cool crisp sugar layer. Childhood nostalgia all over.

Buttered Toast Crisps

1 baguette or 5 sandwich slices
butter
granulated sugar

Preheat your oven to 400˚F

Cut the baguette into 1/2-inch slices.  Spread some butter on on side and sprinkle a generous helping of sugar on top If using sandwich bread slices, spread the butter and sugar before cutting into toast points or squares.

Place on an baking sheet and toast for 10-15 minutes. Until bread is crisp.