Local Business Spotlight with Jennifer DaPonte

I met with a good friend of mine, Jennifer DaPonte of South Coast Home Sales, to shoot a video about my various business interests. The Portuguese American Mom, StacyCakes and SC Events. (If you look up at the top of your screen on your PC you will see a tab for StacyCakes and if you are on a mobile device you can just scroll to the last part of the menu button for an easy way to get there.) Jen is a wonderful realtor. She sold my last house and has sold many homes of people I have referred over to her, but one of her specialties is working with buyers. Jen has a special way of connecting with people and sensing what it is exactly that they are looking for in a property and then guiding them through the whole process. She knows the market in Southeastern MA and RI inside and out, so if you are looking to buy or sell, a full time realtor like Jen is the way to go for sure! If you would like to find out more about her and what she does, please contact her here –> SouthCoast Home Sales with Jennifer DaPonte

In this video we talk about my business interests and Jen did a fast forward video of me decorating this Salted Caramel Drip Cake. Drip cakes are all the rage in cake decorating today and I had a lot of fun with this one adding on caramel pop corn, pretzels and cookies! Check it out!

If you are in the local Southeastern MA and RI area, check out one of my events at Adagio Restaurant and Lounge in Fall River, MA.
StacyCakes and SC Events

https://www.eventbrite.com/e/dinner-with-chase-and-marshall-tickets-56012069608?aff=efbeventtix&fbclid=IwAR1cl6_gJlSd-N8iDwWU07dLQXWKEc2lI0FJZXeyES3cumLHyDxXo21GAUA

Buy tix through Eventbrite or right at Adagio Restaurant in Fall River, MA

Portuguese Meringues (Suspiros)

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How can I describe a Suspiro?  Well… If you have never had a Suspiro or a meringue before, what I can say is imagine what cotton candy’s opposite would be texture wise while still retaining all the sugar.  It’s almost like a chalky consistency, but far from that in flavor.  And the best part about the home-made ones most especially is that they have a relatively gooey middle.

Suspiros have been part of my life forever. Every Portuguese market I know of always has these big beautiful sweet treats stocked. More candy than cookie, these special goodies were only bought every so often in my house, but when they were, we were always happy kids! Unlike the American version (Meringues) which are only about the size of a half-dollar, Portuguese Suspiros are about the size of a hamburger bun. They are best eaten slowly with a cup of tea.

In my opinion each and every holiday should include Suspiros, but none more than Easter! After 40 days of Lenten sacrifice, there is nothing more satisfying than pure sugar! They can be colored, of course, to accommodate any theme (think pink for Princess tea parties or blue for a baby shower) and are a great addition to birthday parties and anything you might want something a little “out of the box” for. A major part of making these yummies is drying them out, it is best to make them when it is not too humid out and best stored in an air tight container or zip tight bag.

Preheat your oven to 225°F.

Start by adding about 2″ of water to the bottom of a medium-sized sauce pan. Bring the water to a simmer over medium heat.

You want to be sure the sauce pan you use is smaller than the bowl of your electric mixer.

You want to be sure the sauce pan you use is smaller than the bowl of your electric mixer.

Separate 4 egg whites into the bowl of your electric mixer. Cold eggs aid in this process.

They won’t look like much in the bowl, but their volume will increase, don’t worry.

Use the egg yolks in a cake recipe or to make lemon curd or just discard.

Measure out 1 1/2 cups of granulated white sugar.

Add directly to the egg whites.

With a hand whisk, incorporate the sugar in with the whites by beating well.

Once the whites and the sugar are beaten to a slightly frothy milky white substance, place the bowl on the sauce pan that you have brought to a simmer. Beat steadily and quickly with your hand whisk for about 3-4 minutes.

You will know the mixture is ready to remove from the heat when it looks like the sugar crystals have melted as you bring the mixture up the side of the bowl as seen here.

Line two sheet pans with parchment paper.

Once sugar crystals appear to have dissolved, place bowl on electric mixer fitted with a whisk attachment. Beat on high until mixture has cooled and stiff peaks have formed. This should take about 4-5 minutes.

The mixture is so stiff that when I remove it from the machine and let it rest for transport to the sink, it just stays up right.

Stiff peak.

Ready your supplies. I am using a disposable pastry bag and an extra-large tip. If you don’t have these supplies, you can use a gallon size freezer bag and attach whatever size decorating tip you have, or just use no tip at all. The Suspiros will turn out just fine, they just won’t have the pretty carved look to them. (Unless you cut a zig-zag shape into the corner or “tip” of your bag.)

Prepare the bag by cutting off enough tip to accommodate your tip holder.

This is what you should have once it is all assembled.

I like to start by folding back about an inch from the top. whether using a pastry bag or a gallon size freezer bag, this tip helps to fill without incident.

The tip I am using today is a 1M by Wilton.

Fill the bag.

Unfold that top portion you had originally folded down. Pinch at the top so as not to lose too much mixture.

In a circular motion, pipe the mixture onto the parchment lined pan.

Build as high as you like. I like good hearty Suspiros. These are about 2 1/2″ in diameter.

Once all the Suspiros are built, they are ready for the oven.

Bake at 225°F for one hour without opening the oven door. Once the hour is up, shut off the oven and leave the Suspiros in the oven until completely cool about 1-2 hours more.

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Suspiros (Meringue)

Serves 16

Ingredients.

4 egg whites

1 1/2 cups white granulated sugar

Instructions:

Pre-heat oven to 225°F,

Beat egg whites with sugar by hand for about 30 seconds in the bowl of an electric mixer. Place a sauce pan on the stove with about 2″ of water in it.  Bring water to a simmer. Place the bowl on the sauce pan and beat constantly. (This is an important step as it both builds volume and keeps the mixture moving so that the eggs don’t cook.) After about 3-4 minutes, check that the sugar crystals have mostly dissolved. Remove from heat and return bowl to the electric mixer fitted with the whisk attachment. Whisk mixture for about 4-5 minutes until stiff peaks can be formed.

Place mixture in a piping bag (or gallon size freezer bag) fitted with a star tip (or just with the end cut off). Pipe mixture onto a parchment lined sheet pan in 3″ round circles that are about 2″ high.

Place sheet pans in the oven and bake at 225°F for one hour without opening the oven. Then turn off the oven and allow Suspiros to cool completely in the oven before removing. Remove from oven and enjoy! Be sure to store in an air tight container.

Halloween Candy Bars

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Halloween has to be one of the most fun-loving holiday’s we have! I thought I would come up with a project to do with my kids that reflects that! And because it’s Halloween, there needs to be sugar involved in said project… Soooo, I took sugar wafer cookies (yum), chocolate (yum), and candy (more yum) and I put them all together in one super yummy festive treat!

All you need to do is pick up a couple of packages of sugar wafers (I got three flavors), two kinds of melting chocolate (or colorful melts if you like), and a selection of candy.  My kids LOVE m&m’s so those had to be there, then to make it extra Halloweeny, some candy corn of course and the rest were just random selections that suited my fancy!

This no-bake treat is inexpensive, easy and fun, let me show you how I did it…

Here are all the ingredients I used... You can swap any of this out, get creative, taylor it to your tastes!

Here are all the ingredients I used… You can swap any of this out, get creative, tailor it to your tastes!

I chose bittersweet chocolate because it helps to off set some of the sweetness.

I chose vanilla melts for the contrast in color.

Three different types of sugar wafers… the classic vanilla, chocolate and strawberry… but there are lots of different flavors out there, again, get creative!

I used sweetened coconut flakes, you could use unsweetened or even toasted if you want to cut some of the sugar.

Candy corn is a non-negotiable if you are making these for Halloween! Even if they are just on a few, it really helps to doll them up… Now, if you are making these for let’s say Christmas or Easter, you might use candy canes or peeps!

I chose mini m&m’s because their cute little size fit with the wafers, also, because they are small, we could get more color… and as I already mentioned, this is a family favorite!

I picked up a cookies and cream candy bar and chopped it up… My kids love Oreo yogurt and so I knew they would just love this one!

I reserved some of the vanilla chips for decoration.

I also picked up some peanut butter cups, um, yum… obviously if you are making these to bring into a school or somewhere there might be a peanut allergy, I would leave these out.

Cover a cookie sheet with parchment. You want to place on something mobile so you are able to move your bars to a cool place to set up.

Place your vanilla melts in a microwave safe bowl and heat for one minute to start, then stir as well as you can.

Place in the microwave again for 10-15 seconds at a time, stir after each time… until you come to this level of melt. Then allow any random bits to melt with the rest of the meltiness.

just plop each sugar wafer into the pool one at a time. With the vanilla chips, I start with the vanilla so that if some crumbs fall in, it doesn’t sour the batch.

Gently coat and allow to drip so you don’t get over coverage.

Once they are coated, place on your tray.

Some vanilla crumbs did get in, but they really aren’t seen, so I continue with the strawberry.

While still warm, start sprinkling on candy.

Get creative, let the kids have at it, there is no wrong way to do this!

Once you are done with the vanilla chips, move on to the chocolate… I like to do one at a time because it only stays warm enough to coat for a short time. So, pop this in the microwave for one minute and this is what it looks like after that minute. Mix as well as you can and pop it in for an additional 10 seconds at a time until you get to the next level…

Once you are mostly melty, mix and allow the rest to naturally melt… You don’t want to over heat, then you end up with burned chocolate, no fun!

The real chocolate will be much more liquidy, making for a more even coating.

Again, just have at it with the candy.

I had some left over chocolate, so I used it to further doll up my vanilla bars.

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Halloween Candy Bars

Serves: 16

8 oz. bittersweet chocolate chips, melted

8 oz. vanilla chips melted, plus more for decorating

16 sugar wafer cookies

1/4 cup sweetened coconut

1 cup candy corn

1 Cookies and Cream candy bar, chopped

2 peanut butter cups, chopped

1/8 cup mini m&m’s candies

(use any candy you like)

Directions:

  1. Cover a cookie sheet in parchment or wax paper, set aside.
  2. Melt chocolate or vanilla chips (one at a time).
  3. Dip and cover each sugar wafer, gently.
  4. Decorate with candy.
  5. Set on tray to cool and set up.

 

Sand Dollar Snickerdoodles

done1_edited-1Ahhh Snickerdoodles, one of life’s great gifts to cookie jars across the nation! With it’s crispy edges, it’s chewy inside and that snap of cinnamon flavor, who could possibly resist something so utterly yummy?  But, wait… To kick it up to the next level, we have converted the ever delicious Snickerdoodle into a “Sand Dollar” by simply adding 5 little sliced almonds to adorn the top… Now, they are set for my son’s “Surf’s Up” Beach Themed party this weekend!

On top of being a family favorite around here… they are super simple as cookies go.  They require no refrigeration after the dough is mixed.  They are fun for the kid’s to help with. And they keep for days and days (if you can keep them around that long!)

Let's start with the basic dough ingredients... Sugar, butter, flour, cream of tartar, eggs, salt and baking soda...

Let’s start with the basic dough ingredients… Sugar, butter, flour, cream of tartar, eggs, salt and baking soda…

Now, in the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar.  I use unsalted butter. If you only have regular butter or margarine, cut the salt you are adding to 1/4 tsp.

Now take your baking soda, cream of tartar and salt and mix them together into one little bowl and then into the four.

Now take your baking soda, cream of tartar and salt and mix them together into one little bowl and then into the four.

Right in.

Be sure your butter is at room temperature.

Cream.

Now add in your flour mixture in two separate times.

Blend the flour

Blend the flour

Be sure to scrape down the sides of the bowl a few times throughout the mixing process.

Once your dough is complete, set it aside and mix your cinnamon and sugar.

Sugar and cinnamon… This is a bit more cinnamon than I really would use in a cinnamon sugar mix… However, our goal today is to make what will look like a sea creature that will be covered in sand.

Just a small cereal bowl is fine for this. It would also be great if you had a small to medium cookie scoop so that your Sand Dollars are all the same size, you also avoid getting your hands messy with one of these. I am using the medium scoop today. If you don’t have one, just use a spool and roll with your hands.

This is a very cinnamony mix… If you aren’t making actual Sand Dollars, you could use half the amount of cinnamon if you prefer. I happen to like a lot of cinnamon, so I’m good with it.

Now scoop out your dough.

Place it in the bowl

Place it in the bowl

Roll around in the cinnamon sugar.

And this is what you get.

Place them all neatly on your parchment lined cookie sheet

Place them all neatly on your parchment lined cookie sheet

Gently flaten each one slightly

Gently flaten each one slightly

Add 5 almonds to each cookie in sort of a flower pattern with the small end of the almond pointing in.

As you can see I didn’t press down too too much, the oven takes care of most of the spreading, the point is to have a surface in which to apply your almonds.

Add 5 almonds to each cookie in sort of a flower pattern with the small end of the almond pointing in.

Aren’t they pretty? Bake these at 325°F for 8-10 minutes.

And here they are. Allow them to sit on the cookie sheet for about 2-3 minutes when they come out of the oven… Then transfer them to a wire rack for cooling.

And there you have it... Sand Dollar Snickerdoodles... Enjoy!

And there you have it… Sand Dollar Snickerdoodles… Enjoy!

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Recipe for Sand Dollar Snickerdoodles:

(makes 32 3″ cookies)

1 cup butter or margarine, room temperature

1 1/2 cups sugar

2 XL eggs

2 3/4 cups all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/2 tsp. salt

1 small bag of sliced almonds

For dusting:

1 cup sugar

1/4 cup cinnamon

(sugar and cinnamon can be cut in half if you want less waste)

Directions:

Pre-heat oven to 325°F.

Prepare ingredients: Mix together soda, salt and tartar, add that to flour and wisk to mix.  In the bowl of an electric mixed fitted with the paddle attachment cream together butter and sugar for about 2 minutes.  Add in one egg at a time until each is fully incorporated.  Then add in flour mixture in two additions.  Be sure to scrape down the sides of your bowl a few times throughout this process.

Mix sugar and cinnamon together in a cereal bowl.  Scoop out dough in with a medium scoop. Roll dough ball in cinnamon sugar.  Place on parchment lined cookie sheet allow at least 1″ between each ball.  Slightly flatten each ball.  Apply 5 almond slices to the top of each cookie.

Bake for 8-9 minutes.  Allow to cook for 2-3 minutes on the cookie sheet.  Transfer to a wire rack for cooling.

Enjoy!

Vavó’s Portuguese Stovetop Pudding (Vavó’s Papas)

Para a alma da minha Vavó…

done2Olinda DaPonte Moniz Mota would have turned 99 years old this month.  My Vavó moved to the United States and settled in Fall River, Massachusetts with her husband and three children when she was just about 50 years old in search of more opportunity for her children.  Can you imagine up and moving your entire life at 50 years old?  It is hard for me to fathom leaving a home where all my friends and family had been for generations to move to a country where I don’t know the language, have no job, no real set plan.  Sure there were some family and friends who had crossed the vast Atlantic and settled here, but you have to admit it is quite a leap of faith.

One thing that really rooted my Vavó home was the food.  And I would have to say this dish was one of her favorites.  On any given morning, I could arrive at my grandparent’s home and find my Vavó settled on the sofa with a cup of tea and a plate of Papas.  It was her breakfast of choice. She used to love it when I would come and make it for her, as I did from time to time as she got older.  This is my version of my Vavó’s Papas.

Two cups of whole milk... I am using lactose free milk here which is fine too.

Two cups of whole milk… I am using lactose free milk here which is fine too.

My Vavó had a sweet tooth… this is 1/4 cup of sugar. If you don’t like your Papas terribly sweet, reduce this to 1/8 cup.

Separate out your egg yolk from your white. Add the white to your morning omelet or something, you won’t need it here. Although, my Vavó used to use the whole egg because she didn’t like to waste… but, it’s better to discard the white (or like I said, use it in something else)

Now you are left with just the yolk. You will want this ready to go, because when it’s time to add it in, it needs to be done pronto.

Measure out two slightly heaping tablespoons of corn starch…. This is not corn flour or corn meal… but starch.

Mix your milk and corn starch together before turning on your burner to medium heat… You will get no lumps this way.

I love this wisk… It’s my gravy/pudding wisk… If you make either fairly often, I would highly recommend picking one up. If not, a regular wisk will do here.

Add in your sugar once your milk mixture thickens up a bit. Continue wisking constantly.

Add in your egg and have your wisk at the ready.

Wisk in the egg yolk rather aggressively… You don’t want to leave chance for your egg to cook before it is incorporated.

Allow the papas to boil while continuing to wisk for a good minute or so.

Allow the papas to boil while continuing to wisk for a good minute or so.

My Vavó would have loved these plates with their pretty flowers. It is important that your plate have a good rim to it. (Plates are Butterfly Meadow by Lenox)

Gently pour liquid onto the plate until it just comes up the rim of your plate.

Gently pour liquid onto the plate until it just comes up the rim of your plate.

My Vavó was always sure to have a bottle of cinnamon sugar on hand. This makes the perfect sprinkle on the hot Papas... the sugar will melt in and become slightly crisp while the cinnamon provides the perfect contrast.

My Vavó was always sure to have a bottle of cinnamon sugar on hand. This makes the perfect sprinkle on the hot Papas… the sugar will melt in and become slightly crisp while the cinnamon provides the perfect contrast.  At this point allow the Papas to cool slightly to set.

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Recipe for Vavó’s Portuguese Stovetop Pudding (Vavó’s Papas):

(serves 2)

2 cups whole milk

2 Tbs. corn starch, slightly heaping

1/4 cup sugar

1 egg yolk

cinnamon sugar for topping

Directions:

Combine milk and cornstarch in a small sauce pan.  Bring to boil over medium heat wisking constantly.  When mixture has thickened add in sugar, continue wisking.  After about 1-2 minutes add in egg yolk, wisking extra fast so as the yolk does not cook before combined.  Pour out onto a plate immediately and top with cinnamon sugar.  Allow to cool just slightly to set.

Serve warm, enjoy!

*note: this recipe is gluten-free.

**note: this recipe can be made with lactose-free milk.

Portuguese Baking Soda Cookies (Bolachas de Bicarbonato)

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Portuguese people love to enjoy their sweets with a cup of hot tea.  There wasn’t a day that went by that my Vavó didn’t have a cup of tea with either some homemade stove top pudding (Papas) or a cookie, some of her cake (see Vavó’s Cake).  The trick is that most Portuguese baked goods are not overly sweet making them really very appropriate for that cup of tea. These Portuguese Baking Soda Cookies are no exception… Made from a very tender dough, these soft and cakey cookies are toned down enough to handle all the sugar you pour on top to decorate them with!

This week in preparation for Independence Day, I have taken this classic Portuguese cookie and made it into a celebration of America.  These cookies normally decorated by children with different colored sugars are easy to turn into an accent for any special occasion or holiday.

Here are all the ingredients you will need for the cookie itself. This does not include the decorating ingredients.

Start with some butter and sugar.

Start with some butter and sugar.

Start with creaming butter and sugar with the paddle attachment of your stand mixer.

Start with creaming butter and sugar with the paddle attachment of your stand mixer.

Properly creamed butter and sugar should look like this.

Properly creamed butter and sugar should look like this.

Your next step is to add in these three ingredients.

Add egg and be sure to scrape down sides!

Add egg and be sure to scrape down sides!

Just mix in the egg for a few seconds.

Then add in your milk and vanilla… this isn’t the most flattering picture, but it is what it is.

Be sure ingredients are well combined.

Flour

Add the baking soda and kosher salt to the flour.

Add your flour in three segments. Combine using the lowest setting on your mixer for about 10-20 seconds at a time until well combined.

Dough will crumble a bit.

Dough will crumble a bit.

Knead dough by hand for a few minutes until it starts to come together when pressed.

When dough is ready to hold together, it should look something like this.

Flour your work surface.

Form your dough into a disc on your work surface. Remember, this dough is very tender. I work with about a half the dough at a time.

Roll out gently.

Turn half way each time you want roll.

This dough should be rolled out to about 1/4″ thickness.

Cut rows two inches wide to start creating your rectangle.

Turn and cut three inches wide creating a rectangle.

Place each cut cookie on a parchment lined cookie sheet. Leave about an inch between cookies.

Place each cut cookie on a parchment lined cookie sheet. Leave about an inch between cookies.

Make a thick egg wash by combining two egg yolks with a splash of water.

Make a thick egg wash by combining two egg yolks with a splash of water.

Use a kitchen brush.

Brush cookies with egg wash.

To create the patriotic lines, just use a straight piece of paper just so.

Continue with the red stripes by using two pieces of paper to guide the sugar.

Bake for 16-18 minutes at 350°F until they start to beome slightly browned around the edges. Let stand on cookie sheet for about 5 minutes before transfering to a wire rack for drying.

Bake for 16-18 minutes at 350°F until they start to become slightly browned around the edges. Let stand on cookie sheet for about 5 minutes before transferring to a wire rack for drying.

Let cool on a wire rack before serving.

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Recipe for Portuguese Baking Soda Cookies (Bolachas de Bicarbonato):

(Yields about 2 dz 2×3″ cookies)

4 cups all-purpose flour

1 cup sugar

1 stick unsalted butter

1 egg

1/4 cup whole milk

1 tsp. pure vanilla extract

1 tsp. baking soda

1/4 tsp. kosher salt

For topping:

2 egg yolks

1 splash water

colored sugars

Directions:

Pre-heat oven to 350°F.  Prepare two cookie sheets by lining with parchment paper.

Cream butter and sugar.  Add in egg, milk and vanilla.  Beat until fluffy.  Be sure to periodically scrape down sides.  Add in flour in 1/3 increments.  Do not over beat.  Dough will appear crumbly and soft.

Knead dough with your clean hands until it comes together when squeezed.  Flour a work surface.  Form a disc with half the dough.  Roll it out to about 1/4″ thickness.  Cut into 2″x3″ rectangles.  (I also made smaller rectangles for the blue accent cookies)

Beat together two egg yolks with a splash of water to create the egg wash.  Paint each cookie with the egg wash and decorate with sugar however you see fit.  Pop into the oven for 16-18 minutes.

Let cookies stand on cookie sheet for about 5 minutes before transferring to a wire rack for cooling.  Let cool completely on rack.  Serve, enjoy with a cup of tea!

Portuguese “French” Toast (Fatias Douradas)

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Portuguese “French” Toast… Growing up, this was just plain ole french toast to me! I didn’t realize it was “Portuguese style”.  My mother would make this with whatever bread we had in the house, usually some type of portuguese vienna bread (as you see here) or pop seco roll.  But, it wasn’t unheard of to make it with plain old sliced bread either.  The key is the crispy fried goodness that soaks in all that sugar and cinnamon.

My Vavó (grandmother) used to call these Sopas Fritas, which doesn’t make much sense because literally translated it means Fried Soup.  But, if you understand a bit of Portuguese food history, it will.  The Portuguese make a soup with milk and put stale bread in it called “Sopas de Leite”.  Instead of soup, here we beat eggs and add milk to the beaten egg mixture and dunk day old bread to make fried, well, bread… but it was her quirky way of referring to this delightfully delectable dish.  This was traditionally served on Fat Tuesday before lent for those who could not afford to make Portuguese Malasadas (a portuguese fried dough). Now, we eat it for breakfast, brunch, parties or just as a fun snack.  Kids and adults alike love Fatias Douradas!

Whatever you call them, they are a simple and delicious start to the day.  Definitely a dish the kids can help with!  And one they will surely gobble right up.  Just one more note before we get started.  I have since realized what “actual” french toast is made with sliced bread and topped with maple syrup… this is a bit different and definitely is meant to be eaten sans syrup.  (This is a habit my husband had to be broken of)  But, if you must, you must… just try to enjoy it as is first! 🙂

pour oil

Start by adding about 1/4 cup of oil to a large skillet. This one is non-stick… a cast iron skillet will work well here too.

bread

Grab a large Vienna bread… or any somewhat crusty loaf of bread. Vienna bread has a medium crust. A good substitution if you don’t have this available would be an italian loaf.

sliced bread

Slice it pretty thickly. These are about 1″ slices.

eggs in milk

Place 6 eggs in about 1/8 – 1/4 cup of milk.

beat eggs2

Beat eggs vigorously.

sugar cin1

Prepare your sugar and cinnamon. This is one cup of sugar and 2-3 T. cinnamon in a shallow bowl.

mix sug cin

Mix that with a fork until combined.

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Now, set that cinnamon mixture up near your empty platter that will be ready to receive your cinnamon sugar encrusted slices.

egg setup

Also, set your egg mixture near your prepared, preheated skillet. Proximity really matters in this recipe.

dunk bread

Quickly dunk your bread… you don’t want to over saturate the bread here… so this needs to be done as you are ready to place it in the pan.

fry1

Now… fry the egg dunked bread slices in the oil for about 2-3 minutes on each side.

fry2

Until golden brown on both sides. Hence the term ‘golden slices’ which is the literal translation to ‘Fatias Douradas’

dip

Immediately dunk fried bread into the cinnamon sugar… do not drain first… you need the oil to soak in the sugar and cinnamon. Then place on your platter. You may notice that some of it melts in… nothing could be better!

closeup

Whether you name these Portuguese ‘French’ Toast, Golden Slices, Fatias Douradas, or Sopas Fritas… be sure to call it delicious! Enjoy!

 

Recipe for Portuguese ‘French’ Toast:

(serves 4)

1 large Vienna bread loaf (or loaf of your choosing)

1 c. white sugar

1/4 c. veg. oil

3 Tbs. cinnamon

6 eggs

1/8 c. milk

Directions:

Pre-heat pan with oil on med/high.

Prepare ingredients:  In a shallow medium sized bowl, mix sugar and cinnamon, set aside.  In a medium bowl beat eggs and milk vigorously, set aside.

Quickly dunk bread.  Fry on both sides for 2-3 minutes on each side until golden brown.  Immediately dunk in cinnamon sugar mixture.  Plate.

Enjoy!