I received this article from the Grain Foods Foundation. Enjoy!

DENVER, CO – It’s the world’s first comfort food, and one of the most enduring simple pleasures in our nation’s history. More than 75 million Americans enjoy a piece of golden brown toast every day. In fact, our nation’s love of toast has inspired the creation of collectors’ conventions, a national toaster museum, web sites, songs about toast and cookbooks with recipes for nothing but toast.

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Apple Toast

Source: White House Cookbook: A Selection of Original Recipes During a Period of 40 years, 1887 (recipe abbreviated)

Six apples
1 ounce butter
2 ounces powdered sugar
2 Tablespoons water
4 slices toast

Core, peel and slice six apples; toss with powdered sugar and water. Melt butter in sauce pan, saute apples for a few minutes until tender. Toast four slices of bread; butter if desired. Pour apple mixture over the top of toast; sprinkle with powdered sugar. Serve hot.

Winter Breakfast Sandwich with Maple Syrup, Toasted Walnuts, and Cream Cheese
Serves 4 to 6

by Jesse Ziff Cool from “Toast – 60 Ways to Butter Your Bread & Then Some”

2/3 cup (about 3 ounces) coarsely chopped walnuts
8 ounces cream cheese at room temperature
3 tablespoons real maple syrup, plus more for garnishing
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ teaspoon vanilla extract
8 bread slices

Preheat the toaster oven to 350 degrees F. Put the walnuts on a baking tray and toast for 5 minutes. Let cool to room temperature. In a medium bowl, combine the cream cheese, the 3 tablespoons maple syrup, the cinnamon, nutmeg, and vanilla and stir to blend. Toast the bread. Spread one-fourth of the cream cheese mixture on each of 4 slices and sprinkle with the walnuts. Drizzle with a little maple syrup. Top each with a slice of plain toast. Cut each into 2, 4, or even 6 pieces (for tiny bite-sized tea sandwiches).

Jonah’s Beans and Toast
Serves 4

by Jesse Ziff Cool from “Toast – 60 Ways to Butter Your Bread & Then Some”

2 cans (each 16 ounces) baked beans with juices, or 4 cups cooked beans, cooking liquid reserved
2 tablespoons grated yellow onion
2 tablespoons chopped fresh thyme
½ cup ketchup
3 tablespoons unsalted butter
4 eggs
8 bread slices
Hot sauce for serving (optional)

In a medium saucepan over medium heat, combine the beans and their juices, onion, thyme, and 1/4 cup of the ketchup and simmer for about 5 minutes. Meanwhile, in a medium skilled, melt 1 tablespoon of the butter. Crack the eggs into the pan, cover, and cook for about 4 minutes for medium-cooked yolks. Toast the bread and spread the remaining 2 tablespoons butter on the slices. Place 2 slices, buttered-side up and overlapping slightly, on each of the 4 plates. Using a spatula, transfer 1 egg onto each of the 2 slices of toast. Spoon the beans over the eggs and toast. Top with the remaining 1/4 cup ketchup, dividing evenly. Pass hot sauce at the table, if using.

Friday, December 2, 2005 – live laptop in the new puppetmaking lounge, downlow (shhhh).