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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: ½ cup Navel orange zest 1-cup sugar ½ pound butter, softened 1 loaf Pepperidge Farm bread Instructions: To remove the zest of the orange, use an orange zester which may be purchased at any specialty store or supermarket or use a paring knife to cut a thin layer of the skin from the orange. Always take care not to cut the white skin below the orange rind since this has a bitter flavor. Place the zest in the bowl of a food processor and pulse to finely chop. Add sugar and butter and continue to process an additional 1-2 minutes to create an orange butter. Remove mixture from processor and set aside. Preheat oven to 350 degrees Fahrenheit. Slice the crust from the bread then cut each slice in ½ diagonally. Spread the mixture evenly across the bread and bake 12-15 minutes or until crisp. The orange toast may be made in advance, frozen in Ziploc freezer bags and reheated as needed. This toast is excellent with coffee! |
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