Burnt Sugar Toast Recipes

BURNT SUGAR CAKE II

Steps:

• Prepare burnt sugar by placing 1/2 white sugar into a heavy skillet over medium high heat, stirring constantly with a wooden spoon as sugar melts. When it becomes very dark brown, remove from heat, add hot water very slowly and stir until dissolved. Set aside to cool.
• Preheat oven to 350 degrees F (175 degrees F). Line two 9 inch round baking pans with parchment paper.
• Sift the flour, baking powder and salt together three times.
• Cream the butter or margarine with the remaining 1 1/4 cups white sugar until light and fluffy. Add the eggs 1 at a time, beating thoroughly after each. Stir in the vanilla and the burnt sugar syrup mixture.
• Add the dry ingredients and milk alternately to the creamed mixture. Beat until smooth. Pour batter into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.

BURNT SUGAR CAKE I

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease three 9 inch round cake pans.
• In a small saucepan bring 1 cup of the water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup.
• Sift together the flour with the baking powder and salt.
• In a large bowl, cream the butter or margarine with 1 1/2 cups of the sugar. Add the eggs one at a time, beating well after each addition.
• In another bowl, combine milk and sugar/water mixture. Add the vanilla and mix well.
• Add the sifted dry ingredients alternately with the milk mixture to the creamed butter or margarine mixture. Stir until just combined. Pour batter equally into three greased 9 inch round cake pans.
• Bake for about 30 minutes at 375 degrees F (190 degrees C). When cool, glaze with burnt sugar syrup.
• To Make Glaze: In a small saucepan bring 1 cup water to a boil, slowly add 1/2 cup of the sugar and cook to a thick syrup. Pour over top of cooled cake layers.

BURNED TOAST SOUP

Steps:

• In a small stockpot or Dutch oven, cook bacon over low to medium heat until cooked through but not crisp. Reserve a few pieces of bacon for garnish, if desired. Pour the chicken stock over the bacon, bring to a simmer and remove from heat. Let stand for 20 minutes.
• Toast the bread slices under a broiler or in a toaster, allowing them to blacken on the edges and turn deep brown all over. Add toast to the stock, ripping it up if it does not fit in the pot. Let stand for 10 minutes so the toast can soak up the stock.
• Meanwhile, heat the milk in another pan until it steams, then add it to the pot. Add mustard and vinegar, season with salt and pepper. Use an immersion blender to purée the mixture until smooth or transfer to a blender to purée, then return to the pot. Heat gently. When hot, whisk in the butter until it disappears into the soup. Add salt and pepper to taste, garnish with reserved bacon.

TEXAS HERITAGE BURNT SUGAR CAKE

Steps:

• In small heavy saucepan over medium heat, heat 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
• Remove from heat; slowly and carefully stir in 1/2 cup boiling water and praline liqueur until blended.
• Refrigerate this burnt sugar syrup to cool.
• Pre-heat oven to 350 degrees.
• Grease and flour a 9-inch fluted tube pan or bundt cake pan.
• To toast the pecans, heat a dry medium sized skillet over very low heat.
• Add pecans and stir frequently for about 3-5 minutes or until pecans are golden brown.
• Set aside to cool, reserving 1/2 cup pecans for topping.
• In large bowl using a mixer at medium speed, combine butter, 1 1/2 cups granulated sugar, cooled burnt sugar syrup, eggs, milk, vanilla, flour, baking powder, cinnamon and salt.
• Mix for about 4 minutes until thoroughly blended and smooth.
• Stir cooled 1 cup pecans into cake batter.
• Pour batter into prepared cake pan; bake 50 minutes or until toothpick inserted into center comes out clean.
• Cool cake in pan on wire rack for 10 minutes.
• Remove cake from pan; cool completely on rack.
• Sprinkle cake with confectioner's sugar, if desired.
• Set aside.
• In small heavy sauce pan over medium heat, heat the remaining 1/2 cup granulated sugar until melted and light caramel in color, stirring frequently.
• Using spoon, drizzle the burnt sugar over cake; sprinkle 1/2 c.
• pecans on top and let stand about 5 minutes to cool and to allow the burnt sugar to set.