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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - November 16, 2007

Cinnamon Toast:
New Twist on an Old Theme

by Alice Osborne

Cinnamon Toast
Always easy and always fun. But why not perk it up for a change?

5-6 bread slices, lightly toasted
6 Tbsp butter
¼ C powdered sugar
2 tsp cinnamon
¼ tsp vanilla or maple flavoring
½ C finely chopped walnuts

Cream butter, powdered sugar, cinnamon and vanilla or maple flavoring. Spread on bread slices. Sprinkle generously with chopped walnuts. Broil until sugar melts and bread is toasted to a nice brown. Watch closely—this can burn quickly. Serves 5 or 6 (unless you’re serving Patty and me, then “serves 2”). VERY good breakfast treat!

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Cinnamon Apple Toast

3 med. all-purpose or cooking apples
2 tbsp. butter
3 tbsp. pure maple syrup
1 tbsp. fresh lemon juice
3/4 tsp. ground cinnamon
4 slices whole-wheat bread, toasted
1 tbsp. sugar

Preheat oven to 450º. Peel, core and thinly slice apples. In a medium non-stick skillet, melt butter over medium heat. Add the apples, syrup, lemon juice and cinnamon. Cook about 5 minutes or until apples are soft.

Drain and reserve the cooking liquid. Allow apples to cool a few minutes. Place toasted bread on a lightly buttered baking sheet. Divide apples equally, overlapping the slices in a spiral design.

Sprinkle apples with sugar. Bake about 5 minutes or until the apples are hot and bread is crisp. Drizzle the reserved liquid over the apples and serve immediately. (A little whipped cream on top of each serving wouldn’t hurt a thing…) Serves 4.

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Finally…the “piece de resistance”…you’ll put us in your will for this one!

Cinnamon Toast Breakfast Casserole

1 lg. loaf thick sliced, Texas toast
12 eggs
4 c. milk
1 (8 oz.) pkg. cream cheese
1 c. maple syrup
1/4 c. melted butter
1/4 c. sugar-cinnamon mixture

Cut up Texas toast and cream cheese into 1 inch cubes. Layer these cubes in pan that has been sprayed. Mix together eggs, milk, maple syrup and butter. Pour mixture over bread and cheese cubes. Refrigerate covered overnight. Sprinkle with cinnamon-sugar mixture right before baking. Use 11 x 14 inch pan. Bake at 325 degrees for 45-60 minutes. (Be sure casserole is set before removing).

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