RECIPE: You have to try this - I LOOVE it! REC: Toast Dope from egullet.com

RECIPE:

sandi-in-hawaii

Well-known member
It's a kicked up version of cinnamon sugar, and it's absolutely addicting!!!

I've been using it on my morning steel cut oats, I've sprinkled it on strawberries, I imagine it would be great sprinkled onto muffins, before you bake it, or yogurt, and I suppose it would be good on toast, too!

The orange zest is slightly bitter on the first day, but I liked it. I suppose it'll mellow as the days go by. I wouldn't think you could store it very long, as the orange zest would dry up and lose it's flavor.

Kinda sounds like you can make up your own measurements, and you can play around with the spices (cardamom, allspice would be great additions), but here's what I did:

Toast Dope

1/4 cup raw sugar (big crystals are good!)

1/4 cup granulated sugar

2 teaspoons cinnamon (I used Penzey's Vietnamese)

Zest of 1 large orange

8 fine gratings of nutmeg

Mix this all together. (The orange zest from the microplane is really fine, and wants to clump together, but keep stirring it up, so it separates into the sugars.)

Store in a jar. Sprinkle it on EVERYTHING!

It's also good aromatherapy - keep a jar at work and take a whiff whenever you need an energy boost!!

http://forums.egullet.org/index.php?showtopic=36283&hl=dope

 
question on raw sugar vs natural cane sugar

I don't know what raw sugar is. Is it sold under that name? I have natural cane sugar.

This recipe looks intriguing.

Thanks for posting,
Ann

 
Raw sugar is sold as "turbinado". You can probably just add

a tad of brown sugar to white sugar for the same effect.

 
In my markets it is sold with the regular sugar and the name is "Sugar in the Raw" in a tan bag.

I always keep some on hand to sprinkle on top of muffins and pie crust for a sparkle effect.

 
Thank you both for your replies. I picked some Sugar in the Raw to try on the family. NT

nt = no text

 
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