cinnamon toast
JD Cooper
'til just this morning. a slice of (white) bread, dot on some BUTTER
slices, sprinkle on some (white) sugar, flurry on some ground cinnamon
and stick 'neath a hot broiler 'til all toasty and almost burned.
JD
Shirley
"JD Cooper" <giveme...@yougottabekidding.biz> wrote in message
news:m7ydnTt428dEecza...@texas.net...
That is good eating.... ;o)
**Dalin**
Yabut it's easier to make well done toast, put butter on so it melts
then sprinkle on the cinnamon and sugar which you have mixed together
in the proportion you like in a shaker.
Dalin
Bigbazza
"JD Cooper" <giveme...@yougottabekidding.biz> wrote in message
news:m7ydnTt428dEecza...@texas.net...
LOL, JD...I read the title of your post and immediately thought of our new
'Oriental' Kitten that is a 'Cinnamon' coloured Oriental...We call her
Cinnamon and some times (quite often) I will call her 'Cinnamon Toast'... My
little Granddaughter, Alyssa comes in every morning and sings out
'Sweetheart'....I think you could say that she has 3 names..One of them
being 'Cinnamon Toast' :-)
As for the eating variety of Cinnamon toast, I haven't had it in years..I
used to love it..and it is as old as Adam would be...<g>..
Bigbazza (Barry) Oz
Joy
news:m7ydnTt428dEecza...@texas.net...
I keep a mixture of sugar and cinnamon in my pantry, so I can have cinnamon
toast quickly and easily whenever I'm in the mood.
Joy
Jane Benn
I hate to be critical when you've just brought back such lovely childhood
memories, but you're supposed to use *brown* sugar on cinnamon toast.
My mother and her sister usually go on a cinnamon toast binge every winter.
They premix the brown sugar and cinnamon in an old salt shaker, and use it
for a few mornings until the shaker is empty. Then they don't have it again
until the next year.
--
Jane
**Dalin**
I never heard of brown sugar and cinnamon. But it does sound good.
But when you mix brown sugar and cinnamon doesn't the brown sugar get
packed and difficult to sprinkle?
Dalin
Bigbazza
"Jane Benn" <nospamp...@rogers.com> wrote in message
news:5rebd6F...@mid.individual.net...
I only ever used white sugar Crystals...Never brown..But I would try it as I
like using brown sugar..Darlin also has a point with her question...
Bigbazza (Barry) Oz
Bigbazza
"**Dalin**" <lj...@mindspring.com> wrote in message
news:475df82f...@130.133.1.4...
Darlin...I quite often make a mix of Brown Sugar and Mustard, and keep it in
a small jar in the cupboard...Normal Brown Sugar though, and not the Extra
Dark Brown sugar....
and it mixes OK, but I use either my fingers or a teaspoon to use it on Pork
Chops that I have grilled (Broiled) until nearly cooked.
I then put a good covering of the Brown Sugar and Mustard onto the top of
the chops and then sprinkle a few either of Roasted Flaked or Slivered
Almonds, that I have roasted in a pan on top of the stove.... I put the
chops back under the Griller (Broiler) and melt the topping and serve...It
is delicious..I use Mid Loin Chops usually..
Bigbazza (Barry) Oz
Jane Benn
I'm sure it would if you kept it long, Lin.
But they usually just put in a few days' worth, and then go back to
applesauce or homemade jam on their toast.
--
Jane
Janie
wrote:
I have to use cinnamon and Splenda. It's not too bad.
Janie
Bigbazza
"Janie" <mb...@comcast.net> wrote in message
news:b05fa1f5-7624-4991...@o6g2000hsd.googlegroups.com...
YUK !!.....Best not at all, Janie..
Bigbazza (Barry) Oz
Joy
I've never had it with brown sugar. I'd think the two fairly strong flavors
would compete against each other.
Joy
Joy
news:5rep6nF...@mid.individual.net...
I'd feel that way too - for me. However, if Janie likes it, that's what
counts.
Joy
Joan F (MI)
white bread) has a lot of carbs to begin with so even with Splenda it's not
a good food for a diabetic.
JD Cooper
I never heard of anyone doing brown sugar but it is intriguing. I'll do it!
:-)
JD
Norma
> made us for a treat when we were children :D
> --
Speaking of childhood treats...I wonder if my sister and I were the
only people who enjoyed buttered bread, topped with slices of radish
and lightly salted? Or raw onion sandwiches?
Norma
Jean B.
> LOL, JD...I read the title of your post and immediately thought of our
> new 'Oriental' Kitten that is a 'Cinnamon' coloured Oriental...We call
> her Cinnamon and some times (quite often) I will call her 'Cinnamon
> Toast'... My little Granddaughter, Alyssa comes in every morning and
> sings out 'Sweetheart'....I think you could say that she has 3
> names..One of them being 'Cinnamon Toast' :-)
>
> As for the eating variety of Cinnamon toast, I haven't had it in
> years..I used to love it..and it is as old as Adam would be...<g>..
>
> Bigbazza (Barry) Oz
Awwwww. A new little kitten! You say Oriental, but what is
she specifically? Ming is a black Persian; the two foster
cats are Himmies.
--
Jean B.
Jean B.
the alternatives!
--
Jean B.
Joan F (MI)
**Dalin**
wrote:
I never heard of radishes on buttered bread, but I still occasionally
have a raw onion sandwich. Yummy!
Dalin
JD Cooper
how about this one: onion and sardine sammich mit mayo.
:-)
JD
Joan F (MI)
Jean B.
You sound like a perfect "candidate" for salt-preserved lemons!
--
Jean B.
Jo in Ok
wrote:
>
> - Show quoted text -
me neither-me moms would make us kids some with white suga...but since
my mouth is now
watering-I will be needing to make it with both white and brown
sugar! ;) Sounds like a fine
treat first thing in the morning with some coffee!
Jean B.
Hmm. With brown sugar, it might be a bit like yummy
coffeecake! Maybe it would be a viable alternative if one
must satisfy that craving quickly!
--
Jean B.
Jane Benn
Well, I've certainly eaten raw onion sandwiches, but I actually prefer
cucumber and onion.
--
Jane
Joy
news:1d4xjldpg94sj$.1wjhywnbxvw2y.dlg@40tude.net...
> On Sat, 01 Dec 2007 16:42:39 -0600, JD Cooper wrote:
>
>> has anyone but me re-visited this old old old treat? I'd forgotten it
>> 'til just this morning. a slice of (white) bread, dot on some BUTTER
>> slices, sprinkle on some (white) sugar, flurry on some ground cinnamon
>> and stick 'neath a hot broiler 'til all toasty and almost burned.
>>
>> JD
>
> Mmmmmm you've brought back happy memories of my mother's cinnamon toast
> she
> made us for a treat when we were children :D
> --
> is a whole lot easier than putting it back in.
> http://www.copelands.plus.com/val/
My mother used to make it too, but she mixed the cinnamon and sugar into the
butter to make a spread. It was heavenly! I used to do that too, but I've
gotten lazy and don't do it any more. It's probably just as well. I know I
used more of the spread than I should have.
Joy
Joy
sandwich. I love onions!
--
Joy
Constant change is here to stay.
"Joan F (MI)" <jjf...@removethisameritech.net> wrote in message
news:rMSdndj_x7RuVs_a...@giganews.com...
Joy
--
Joy
Constant change is here to stay.
"Joan F (MI)" <jjf...@removethisameritech.net> wrote in message
news:oaednaDX_YJcQs_a...@giganews.com...
JD Cooper
:-)
JD
PS: use sweet pickle relish and mayo with the liverwurst.
Phyllis Copp
"JD Cooper" <giveme...@yougottabekidding.biz> wrote in message
news:m7ydnTt428dEecza...@texas.net...
> has anyone but me re-visited this old old old treat? I'd forgotten it
> 'til just this morning. a slice of (white) bread, dot on some BUTTER
> slices, sprinkle on some (white) sugar, flurry on some ground cinnamon
> and stick 'neath a hot broiler 'til all toasty and almost burned.
>
> JD
My granddaughter makes *cinnamon rollups* She slathers butter on white
bread, covers with cinnamon and sugar, then rolls it up, pops it in the
microwave for a few seconds and it's done! I think I like your way better
JD.
Phyllis
>
JD Cooper
tell gran'dotter to use a flour tortillia instead of white bread.
:-)
JD
Phyllis Copp
Phyllis
Chakolate
> has anyone but me re-visited this old old old treat? I'd forgotten it
> 'til just this morning. a slice of (white) bread, dot on some BUTTER
> slices, sprinkle on some (white) sugar, flurry on some ground cinnamon
> and stick 'neath a hot broiler 'til all toasty and almost burned.
White sugar? Not brown?
I remember it being brown sugar, but I could be misfiring - sometimes my
cylinders just won't hold pressure. ;-)
Chak
--
I like the scientific spirit - the holding off, the being sure but not
too sure, the willingness to surrender ideas when the evidence is against
them: This is ultimately fine - it always keeps the way open.
--Walt Whitman
Chakolate
news:5reiaiF...@mid.individual.net:
> Darlin...I quite often make a mix of Brown Sugar and Mustard, and keep
> it in a small jar in the cupboard...Normal Brown Sugar though, and not
> the Extra Dark Brown sugar....
> and it mixes OK, but I use either my fingers or a teaspoon to use it
> on Pork Chops that I have grilled (Broiled) until nearly cooked.
>
> I then put a good covering of the Brown Sugar and Mustard onto the
> top of
> the chops and then sprinkle a few either of Roasted Flaked or Slivered
> Almonds, that I have roasted in a pan on top of the stove.... I put
> the chops back under the Griller (Broiler) and melt the topping and
> serve...It is delicious..I use Mid Loin Chops usually..
>
Wow - that sounds fabulous.
Chakolate
40tude.net:
> LOL not exactly that but I did love raw lemons dipped into salt <eek>
>
I've never heard of that, but the instant I read it I started salivating.
Bigbazza
"Chakolate" <chakolateDea...@gmail.com> wrote in message
news:Xns99FAC798C9406c...@207.115.33.102...
> "Bigbazza" <Bigb...@invalid-address.net> wrote in
> news:5reiaiF...@mid.individual.net:
>
>> Darlin...I quite often make a mix of Brown Sugar and Mustard, and keep
>> it in a small jar in the cupboard...Normal Brown Sugar though, and not
>> the Extra Dark Brown sugar....
>> and it mixes OK, but I use either my fingers or a teaspoon to use it
>> on Pork Chops that I have grilled (Broiled) until nearly cooked.
>>
>> I then put a good covering of the Brown Sugar and Mustard onto the
>> top of
>> the chops and then sprinkle a few either of Roasted Flaked or Slivered
>> Almonds, that I have roasted in a pan on top of the stove.... I put
>> the chops back under the Griller (Broiler) and melt the topping and
>> serve...It is delicious..I use Mid Loin Chops usually..
>>
>
> Wow - that sounds fabulous.
>
> Chak
>
> --
It is one of my favourite way's to cook Pork Chops, Chak...
By the way, it should be obvious that I use 'Powdered' Mustard..
Mix Approx 1 Tablespoon (Oz measure for Tablespoon is 20 mil and not 15
mil) of Brown Sugar and 1 Teaspoon of Powdered Mustard..and mix together
well...
And when I remove them from the Griller (Broiler) after the Sugar etc is
melted, I usually put a small amount of butter on the chops to melt and
moisten the top..
Bigbazza (Barry) Oz
Bigbazza
"Jean B." <jb...@rcn.com> wrote in message
news:5rfvjeF1...@mid.individual.net...
Jean....In reply to your question....
'Cinnamon', is now in the adolescent stage..She was only 9 weeks old when we
bought her..Far too young to leave their mothers at that age...They should
be still with their mothers until around 12-13 weeks.... The 'Oriental
Shorthair' comes in different colours ,but the same shaped body, Jean..Very
much resembles a 'Siamese' in body shape..Long and slim..We have a
'Cinnamon' colour, that is a beautiful mink like look to her..We should have
called her 'Minky'...
Here is a true description of her nature..From the Wikipedia entry...I
couldn't tell you more about her nature than this comment..True in every
detail of her.......
"Oriental Shorthairs are intelligent, social animals who bond closely to
their people. They are inquisitive, friendly, emotional, demanding and often
quite vocal. Oriental Shorthairs have been likened to a Greyhound or a
Chihuahua in appearance. Some people say they are 'dog-like' in personality,
particularly because they become so attached to people."
This first article is about 'Oriental Breed'...
http://www.cfainc.org/breeds/profiles/oriental.html
_________________________________________________
This next one has a couple of pictures that are exactly like our
Cinnamon...Look at the lower pictures and both of them have a true Picture
of how she looks, it is exactly like her,The cinnamon colour one's near to
the white kittens...Her eyes are the most dark green colour...
http://www.catsofaustralia.com/oriental.htm
I have always only ever had Siamese Seal Points, except for one stray that
we took I..which was a female med hair length Tabby...
Bigbazza (Barry) Oz
Joy
or honey mustard.
--
Joy
Constant change is here to stay.
"JD Cooper" <giveme...@yougottabekidding.biz> wrote in message
news:vvydnYY3v6A1nc7a...@texas.net...
Annie
"Jane Benn" <nospamp...@rogers.com> wrote in message
news:5rebd6F...@mid.individual.net...
> JD Cooper wrote:
>> has anyone but me re-visited this old old old treat? I'd forgotten it
>> 'til just this morning. a slice of (white) bread, dot on some BUTTER
>> slices, sprinkle on some (white) sugar, flurry on some ground cinnamon
>> and stick 'neath a hot broiler 'til all toasty and almost burned.
>>
>
> I hate to be critical when you've just brought back such lovely childhood
> memories, but you're supposed to use *brown* sugar on cinnamon toast.
>
> My mother and her sister usually go on a cinnamon toast binge every
> winter. They premix the brown sugar and cinnamon in an old salt shaker,
> and use it for a few mornings until the shaker is empty. Then they don't
> have it again until the next year.
> Jane
>
Gee, never heard of using brown sugar..that sounds quite good...I'm sitting
here reading everyone's response and my mouth is watering....yum...
Annie
Sue
cinnamon toast, was really yummie.
I don't even remember what they called it, but it was almost sinful.
Toast the bread as usual.
Add a layer of cottage cheese.
Top with cinnamon and sweetner.
Broil in oven.
Really good, if you liked cottage cheese.
Uh...Stan wouldn't eat it.
sue
mmj1
> has anyone but me re-visited this old old old treat? I'd forgotten it 'til
> just this morning. a slice of (white) bread, dot on some BUTTER slices,
> sprinkle on some (white) sugar, flurry on some ground cinnamon and stick
> 'neath a hot broiler 'til all toasty and almost burned.
>
> JD
>
Haven't had any in years. JD, you have certainly tweaked my memory and taste
buds. Definitely will be fixing soon.
mj
Jean B.
cinnamon and placed it under the broiler today. Yum! I'm
going to try to forget that.
--
Jean B.
mmj1
LOL I wasn't that successful. Not cooking much I found no cinnamon but it's
on my shopping list for this weekend.
mj
Jean B.
one could even add some chopped nuts, if that was appealing.
--
Jean B.
Beth
"JD Cooper" <giveme...@yougottabekidding.biz> wrote in message
news:m7ydnTt428dEecza...@texas.net...
> has anyone but me re-visited this old old old treat? I'd forgotten it 'til
> just this morning. a slice of (white) bread, dot on some BUTTER slices,
> sprinkle on some (white) sugar, flurry on some ground cinnamon and stick
> 'neath a hot broiler 'til all toasty and almost burned.
>
> JD
Love cinnamon toast and it indeed does bring back some great childhood
memories.
Beth