Tonga Toast Recipe
From Disney’s Polynesian Resort Ingredients:
1/3 cup sugar
1 tsp cinnamon
1/4 cup milk
1/2 tsp vanilla extract
oil for frying
whipped butter if desired
Maple syrup if desired
Mix egg, milk and vanilla until well blended.
Heat about 4 inches of oil in a pan to 350 F.
Dip stuffed bread into egg mixture, allowing it to soak in for a few minutes.
Fry in hot oil until lightly brown, turning to brown both sides. Drain on paper towels on cake rack. Sprinkle with cinnamon-sugar and serve at once. Top as desired.
Kringla Bakery, Norway2 cups Strawberry Preserves
1 cup water
1 tbls. lemon juice
Combine all ingredients in a blender and mix for one minute. Fresh strawberries may be added if desired.
Rachel Ray’s Strawberry Sauce:
Basic Strawberry Sauce
Makes 3¼ Cups
2 pounds fresh strawberries, coarsely chopped
3 tablespoons dark brown sugar
Juice of two lemons (4 tablespoons)
1. Combine the strawberries, brown sugar and lemon juice in a large saucepan and bring to a simmer over medium-low heat, stirring, until the sugar dissolves. Partially cover with a lid and simmer, stirring occasionally, until the strawberries are softened and release their juices, about 10 minutes. Let cool.
2. Pour the strawberries into a blender and blend until smooth.
3. Press the sauce through a fine-mesh strainer into a storage container. The sauce will keep for up to 10 days in the refrigerator or up to 6 months in the freezer.