Sweet And Butter Toast Recipes

SWEET BUTTER TOAST

Steps:

• Spread butter on slices of bread.
• Sprinkle sugar evenly on slices of bread.
• Place the bread in an oven toaster and toast for about 3 minutes.
• When ready to serve, sprinkle with a little of parsley flakes.

CINNAMON TOAST

Steps:

• In a small bowl, stir together the sugar, cinnamon and salt.
• Melt some butter in a large (12-inch) nonstick skillet over medium-low; you'll want enough to lightly coat the bottom of the skillet when melted. When bubbling, add as many bread slices as will fit. Swirl the bread around to absorb the butter, adding more butter if the pan is dry. Cook until light golden brown, 2 to 3 minutes, adjusting the heat as needed to avoid burning.
• Add another pat of butter, flip the bread and swirl to coat the other side in butter, gently pressing the bread to pick up any browned bits. Sprinkle the toasted tops edge to edge with a thin layer of the cinnamon sugar. Cook until the underside is golden brown, 1 to 2 minutes, adding more butter and adjusting temperature if the pan is dry or the toast is burning.
• Flip and cook until the sugar sizzles and starts to melt, 30 seconds to 1 minute. Transfer to a plate, sugar side up. (If any melted sugar sticks to the pan, gently swipe the bread over it to pick it up.) Sprinkle toasts with more cinnamon sugar. Wipe skillet and repeat with any remaining bread.

SWEET AND BUTTER TOAST

Steps:

• Put bread in toaster and toast it for however long you would like.
• Spread butter across bread with as much as you want.
• Sprinkle sugar over toast; lean toast over so excess sugar will fall off.
• Sprinkle cinnamon over toast; lean toast over so excess cinnamon will fall off.

BUTTERED TOAST

Steps:

• Preheat the oven to 375 degrees. Trim the crusts off four thin slices of loaf bread. Leave the slices whole or cut each slice (to serve as a base for certain savories such as angels on horseback, deviled chicken livers and so on) into uniform rectangles.
• Melt one tablespoon of butter and butter the bread on both sides. Arrange the bread pieces on a baking sheet and place in the oven. Bake six minutes or until lightly browned on the bottom. Turn the pieces and continue baking one or two minutes longer until browned on the second side.

SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
• Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
• Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
• To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
• Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.

SWEET BUTTER

Steps:

• Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.