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Orange Toast Recipe

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"A friend gave me the recipe for this sweet snack," informs Helen Applequist of St. Louis Park, Minnesota. "I make it with thinly sliced bread from Pepperidge Farm. It's lovely with tea."
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 teaspoons grated orange peel
  • 1 loaf white bread, thinly sliced (about 18 slices)

Nutritional Facts

1 serving (3 each) equals 187 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 279 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Directions

  1. In a small bowl, combine butter, sugar and orange peel; mix well. Spread on both sides of bread; cut in half diagonally. Place on ungreased baking sheets. Bake at 350° for 8-10 minutes. Turn slices over; bake 7 minutes longer (watch carefully). Yield: about 3 dozen.
Originally published as Orange Toast in Quick Cooking May/June 2000, p37

Nutritional Facts

1 serving (3 each) equals 187 calories, 9 g fat (5 g saturated fat), 21 mg cholesterol, 279 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.

Reviews for Orange Toast

AVERAGE RATING
   (1)
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MY REVIEW
Reviewed Oct. 18, 2013

this recipe is not like mine. I make these all the time and folks rave about them. mine is a stick of butter, a cup of white sugar and the rind of one large naval orange beaten together until sugar not grainy. cut rind off of a loaf of Pepperidge Farm extra thin white bread. Spread with mixture on one side and cut into two triangles but not all the way through the bread. Bake on cookie sheet @ 250 degrees for one hour. Store in airtight container. Triangles should pop into.

MY REVIEW
Reviewed Oct. 18, 2013

this recipe is not like mine. I make these all the time and folks rave about them. mine is a stick of butter, a cup of white sugar and the rind of one large naval orange beaten together until sugar not grainy. cut rind off of a loaf of Pepperidge Farm extra thin white bread. Spread with mixture and cut into two triangles but not all the way through the bread. Bake on cookie sheet @ 250 degrees for one hour. Store in airtight container. Triangles should pop into.

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