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.

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.

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....

Dunno how long it'd take to get them crispy, but they sound 'unhealthy'
enough to make and find out ;-)

BTW, I'm enjoying the recipes you've found. Thanks.
--
Cheers
Chatty Cathy

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.

ChattyCathy wrote:
> 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....
>
> Dunno how long it'd take to get them crispy, but they sound 'unhealthy'
> enough to make and find out ;-)
>
> BTW, I'm enjoying the recipes you've found. Thanks.

I am wondering about that crispiness too. We'll just have to
experiment. That wouldn't even entail a trip to the store.

And you're welcome. I dunno. I was thinking I'd just riffle
through these once, but I may need to distract myself from the
turmoil in the financial markets, and this might be one way to do
it. There are other recipes that aren't in the indexes (or
indices, if one prefers).

--
Jean B.

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....

Okay, I had to try this this morning. For one thing, I was
curious as to whether this was going to burn before it got
crisp--IF it did get crisp.

I didn't dip the bread. Rather I spooned some molasses on top and
spread it out. I decided that it would be quite molasses-y enough
without putting molasses on the other side, besides, by the time
the molasses was smeared, some of it had soaked through. I did
one slice with molasses only, and the other had some ginger and
cinnamon sprinkled on, so it might taste a bit like gingerbread.
I fried these in a mixture of butter and olive oil (not EVOO).
Indeed, they started to burn at about the same time they started
becoming crisp. Thus one must be careful about that. The slice
with the added spices was nicer, and, indeed, reminiscent of
gingerbread.

--
Jean B.

"Jean B." > wrote
> I fried these in a mixture of butter and olive oil (not EVOO). Indeed,
> they started to burn at about the same time they started becoming crisp.
> Thus one must be careful about that. The slice with the added spices was
> nicer, and, indeed, reminiscent of gingerbread.
>
> --

I would hate to clean that pan.

cybercat wrote:
> "Jean B." > wrote
>> I fried these in a mixture of butter and olive oil (not EVOO). Indeed,
>> they started to burn at about the same time they started becoming crisp.
>> Thus one must be careful about that. The slice with the added spices was
>> nicer, and, indeed, reminiscent of gingerbread.
>>
>> --
>
> I would hate to clean that pan.
>
>
Very hot water does the trick. I was concerned about that but
then thought of caramel.

--
Jean B.