Reviewed: Apr. 18, 2012

Wonderfully easy snack or breakfast sweet. This was crunchy and had a chewy "candied" type texture. Light orange flavor and so delicious. I used dried orange peel in the jar. I scaled this down to half but only got 6 pieces of bread buttered instead of the 9 expected. I forgot to cut these in half before baking and noticed right after I closed the oven door. I thought to myself it wouldn't matter and I could cut them after. Well, they were a bit tough to cut after and harder to handle while still hot but I didn't want to serve them cold. So don't make my mistake and cut them if you are going to before baking. I used parchment paper and it made clean up a breeze. Awesome recipe! Thanks Helen.

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: Apr. 7, 2012

Great twist for a simple recipe. I made this toast for brunch and we a really enjoyed it. I recalulated recipe for 4 servings and still cut the sugar to 1 1/2 tbsp. as suggested by others. It was perfect. Next time I may add a little extra zest, but it wouldn't be necessary. Will definately make again. My daughter will take this recipe off to university which is a huge compliment. Thanks for this one Helen!

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Reviewer:

Sooz

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Cooking Level: Intermediate

Home Town: Oshawa, Ontario, Canada

Reviewed: Feb. 29, 2012

I used this on texas toast "fluffy" french toast. Delicious--we all thought this was fantastic. This recipe's a keeper!

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 11, 2012

This was a good, easy, tasty snack. I cooked mine the exact time called for using 8 minutes and 7 after flipping. Next time, I'll cook it a bit less and take it off of the baking sheet sooner. I think it kept cooking the sugar and one piece was very, very crunchy and hard.

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Reviewer:

Scotdog

Cooking Level: Intermediate

Reviewed: Oct. 18, 2011

This is not for me.

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Reviewer:

Nita2010

Reviewed: Oct. 14, 2011

Delicious! I cut the recipe in half and definitely use real butter. I added just a little bit of fresh squeezed orange juice to up the orange flavor. I toasted thick cut slices of bread first then applied the orange butter. Perfect accompaniment to afternoon tea!

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Oct. 12, 2011

I've been making this for years, ever since the Swedish side of our family introduced me. It truly is fantastic - try it!!! We cut each slice of bread into rectangular strips (about 1" x 3"), and sometimes cut the crust off, to make them daintier and more cookie-like. Perfect for having someone to tea or as a citrusy addition to a platter of holiday cookies! SO GOOD!!!

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Reviewer:

lisa.murakami

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

Living In: Boston, Massachusetts, USA

Reviewed: Sep. 20, 2011

I really enjoyed this different take on plain ole' dry toast. The orange zest was not strong. In fact I wish I had put more. I softened the butter to room temperature and mixed the grated orange zest with sugar and spread it on both sides of the white toast. I scaled the servings to suit two people so I had three slices of toast to bake. I flipped it over about 6 minutes and watched it carefully for another 5 minutes. I like my toast just a little crispy, which it was. It had a nice hint of fresh orange-y flavor in each bite. The amount of confectioner's sugar was just right -not too sweet or too buttery. This was easy, tasty and complemented my, "Fluffy Scrambled Eggs," also from this website.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 25, 2011

We really liked this! Not too sweet, subtle orange flavor and so easy! I made the entire amount of spread, but only did four pieces of toast in the toaster oven (the rest of the spread in in the fridge, for future use). We used light whole wheat bread, as that's what we have on hand, and I used "I Can't Believe It's Not Butter", as we had that on hand also.

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Reviewer:

Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

Reviewed: Oct. 14, 2010

Yum! This was great for a late night snack last night :) I broiled both sides of the bread after baking for 8-10 minutes to speed up the "browning" of the sugar. What a fun, simple and delicious recipe.

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5 users found this review helpful