Not exact matches
Slices of purchased candied ginger are
usually completely covered
with sugar: I used a fairly light hand when I
sprinkled mine, and I chose demerara
sugar for the final toss because I love the color, size, and taste of the crystals.
I will have to try the cornflake version of that, that i saw someone else mention o.O... I
usually like savory dishes (and did love the recipe that we're all posting under), but I invented (or at least i haven't seen it anywhere else) a sweet version
with butter fried spaetzli (to golden brown) topped
with a butter - rosemary (dried)- (very) dark chocolate sauce, baked
with a bit of
sprinkled sugar on top till the
sugar crystalizes.
Usually called Nantucket Cranberry Pie, this ubiquitous recipe appears everywhere online,
with each site revealing some very slight variation: pan size, the amount of almond extract, whether or not to chop the berries or melt the butter... This version includes our own tweaks: the addition of vanilla extract; and a
sprinkling of coarse
sugar on top, for delightful crunch.
I
usually had one of each, the cheese toast was a slice of white bread
with a square of American cheese toasted under the broiler until it was bubbly and crispy on top... the cinnamon -
sugar was the same white bread buttered and
sprinkled with a mixture of cinnamon and white
sugar also broiled until toasty.
During winter we eat it almost every sunday,
with roasted rabbit
usually; when my parents were kids, polenta was sometimes everything they had, and they used to eat it even at breakfast, grilled and
sprinkled with sugar,
with a glass of milk.
Sprinkle with coarse
sugar and bake according to the wrapper directions,
usually 350 degrees for about 10 minutes.