Toast Rings
Adapted from a recipe in the Casserole Cook Book, page 113.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 5 minutes mins
Cook Time 10 minutes mins
- bread slices, ¾ inch if available
- butter, melted
Preheat you oven to 190° C (375° F), get out a baking sheet.
For each ring, you will need 2 slices of bread. Thicker ¾ inch slices preferred but is not a show stopper if you just have regular sliced bread.
Use a large round cookie cutter to cut a circle from a slice of bread, almost as wide as the bread.
Use a smaller diameter cutter and cut another circle that is a little smaller than the first circle. Then take an an even smaller cutter and cut out the center of this piece to make a 'ring'. Repeat the steps for as many toast rings as you need.
Brush the large circle of bread with melted butter, top with the 'ring' and brush that with melted butter. Repeat for each of the toast rings you are making.
Bake for 10-12 minutes or until toasted and brown.
Use in recipes calling for toast rings.
Used in Recipes Listed on this Site:
- Lobster Newburg.
- Creamed Oyster on Toast.