Best My Secret Most Special Incredibly Awesome Toast Recipes

MY SECRET MOST SPECIAL INCREDIBLY AWESOME TOAST.

Steps:

• Heat the cast iron skillet over medium low heat.
• Slice your bread thickly - 1/2 - 1". Butter generously & thoroughly including the edges.
• Place butter side down in hot skillet. Check every few minutes until it is toasted to your liking. Remove carefully.
• DONE!
• You may top with preserves or whatever makes you happiest.

MUSHROOM STROGANOFF ON TOAST

Steps:

• Put a wok or frying pan over the heat while you thickly slice the mushrooms.
• Tip the butter into the pan and when sizzling add the mushrooms and cook over a high heat, stirring occasionally until the mushrooms are tender and juicy.
• Meanwhile toast and lightly butter the bread and put on 2 plates.
• Stir the mustard and some salt and pepper into the mushrooms with 4 tbsp of the sour cream.
• When lightly mixed, pile the mushrooms and their creamy sauce on the toast.
• Spoon the last of the soured cream on top, sprinkle over the chives and grind over some black pepper.

HOW TO PROPERLY CLEAN AND TOAST QUINOA

Steps:

• Each grain of quinoa (unless pre-washed) is covered in a soapy substance called saponin. It tastes bitter and will affect the taste of your quinoa if you don't remove it.
• TO REMOVE THE SAPONIN:.
• First measure the quinoa and put it into a large bowl. Fill it with clean water. Let is soak for a little while. Then, using a wire whisk swish the quinoa around until you see a soapy residue come out of the quinoa. You might have to do this for a few minutes to get all the saponin off.
• Once the soapy residue is off strain the quinoa in a fine mesh sieve then rinse the quinoa with fresh water and set aside.
• Now get a big heavy saute pan (I used a 12" stainless steel pan) and heat it up on medium low. Put one cup of the wet quinoa into the saute pan (anymore and it will be over crowded). Using your wire whisk start moving the quinoa around the pan.
• Once it gets hot, the water is absorbed and the quinoa starts popping you know it's finally drying out. Keep swishing it around with the whisk until the grains of quinoa start to brown. You will see it transform before your eyes and it will smell nutty.
• When it's sufficiently done, remove from the pan and place in a bowl to cool.
• Store it in a jar in the fridge so it will last a while. When ever you want some just go get it.
• It pays to do 3-4 cups at a time so you have some on hand.
• Bon Appetit!

FRENCH TOAST IN A PAN

Steps:

• Melt butter in bottom of 9 x 13 pan.
• Sprinkle brown sugar over butter, then cinnamon over brown sugar.
• Place as many pieces of bread in the pan as possible.
• Mix together eggs, salt, and milk. Beat well.
• Pour mixture over bread, cover and refrigerate overnight.
• Pre-heat oven to 350, cook for 25 minutes, then flip french toast over and cook for an additional 20 minutes.

SCANDINAVIAN FRUIT BREAD ( JULEKAGE)

Steps:

• Dissolve yeast in warm water in a large mixer bowl.
• Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups flour.
• Beat on low speed, scraping bowl constantly, 30 seconds.
• Beat on medium speed, scraping bowl occasionally, 2 minutes.
• Stir in enough remaining flour to make dough easy to handle.
• Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes.
• Place in greased bowl; turn greased side up.
• Cover; let rise in warm place until double, 1 to 1 1/2 hours.
• Dough is ready if indentation remains when touched.
• Punch dough down; shape into round loaf.
• Place in greased 9 inch-round pan.
• Brush top lightly with butter; let rise until about double, about 45 minutes.
• Preheat oven to 350°F, bake until loaf is golden brown, 35 to 45 minutes.
• Brush with butter.
• Make glaze by mixing powdered sugar and water until smooth and the desired consistency.
• Spread glaze on top.
• Cool on wire rack.

QUINOA-TOASTED

Steps:

• Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer.
• Put rinsed quinoa into a large frying pan over medium heat.
• Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.
• Remove from heat and pan and cool.
• Store in a clean jar with a tight fitting lid.
• Keeps for up to 1 month.

TOMATO TOAST

Steps:

• Broil baguette slices for 3 minutes.
• Melt the butter in a small skillet over medium-high heat.
• Add chopped tomato and saute for 2 minutes.
• Stir in chopped parsley.
• Serve over toasted baguette slices.