Nancy2 wrote:
> On Sep 16, 9:56 am, "Jean B." > wrote:
>> Maybe useful for those who need to eat cheaply--and dangerous for
>> those of us who just want something sweet...
>>
>> From the February 1937 issue of American Cookery: dip slices of
>> white bread into molasses. Saute in "a liberal amount of butter".
>> Well, that might not be so cheap.... Cool slightly. They
>> suggest using heavy waxed paper as a holder.
>>
>> I wonder how long it take for these to become crisp? Also,
>> whether this could be used as the base for some concoction--pears
>> and ginger come to mind....
>> --
>> Jean B.
>
> Why not just make French toast and use molasses on top instead of
> syrup? Or make crepes? This "invention" sounds backwards to me.
>
> N.

I dunno. Maybe because it's supposed to get crispy? I may have
to try this and see whether it does. Sounds like it would make
quite a mess of the pan...

--
Jean B.