Found this delightful toast, a step-up from cinnamon toast, in Adventures in Good Cooking by Duncan Hines. Unlike Betty Crocker, Duncan Hines was a real person. Raised in Bowling Green, KY, he attended the local business college and eventually ended up in Chicago working as a traveling salesman. He passed through so many towns and cities that he began jotting down the names of places to eat in a little "red" book. He shared this info with fellow salesman and they shared it with others . . . and so on. In 1934 he compiled a list of recommended eating places that was included in the Hines' yearly Christmas card. Again friends shared that list with others and his reputation grew; it has been said he was America's first food critic. That same year a Chicago newspaper featured Duncan and his unusual hobby and he was flooded with inquiries; it was this article that changed his life. By the late 1930s he had published his first booklet that would make his name known around the country, even the world — Adventures in Good Eating. He began using "dinner detectives" to help with his growing list of recommendations that were included in subsequent booklets.
At one point he solicited recipes from the restaurants, cafes and hotels that received his recommendations. These were used to compile a cookbook, Adventures in Good Cooking and The Art of Carving in the Home."
Food companies were constantly after him to endorse products but he refused. According to his niece, Cora Jane Spiller of Bowling Green, KY, riches did not motivate her uncle. It was good, well prepared food that intrigued him . . . so when a young businessman used that appeal, Duncan finally joined forces with Roy Park . . . and the Duncan Hines brand was born.
Over his lifetime he not only raised the level of awareness about good and safely prepared food; his ideals helped to create today's food and safety standards.
For more information about this fascinating man, read Louis Hatchett's The Man Behind the Cake Mix. Cora Jane Spiller, Duncan's niece, was a primary source for this biography and donated his stove and ofter artifacts to a permeant exhibit (dubbed Recommended by Duncan Hines) at Western Kentucky University in Bowling Green.
My copy of Adventures in Good Cooking is actually a reprint that was orchestrated by Hatchett, a gift from Cora Jane. Orange Toast is recipe #152 and is credited to The Nut Tree (restaurant), Vacaville, California. It uses a minimum of ingredients; if you have only prepared orange juice, use it and omit the zest . . . but the zest does add an extra burst of flavor! Great for breakfast or with tea as an afternoon pick-me-up!
152. Orange Toast Makes 6 slices toast (Note: I made 2 piece of toast and refrigerated the orange mixture for later use)
2 tablespoons orange juice (Note: 1 orange yields about this much; I actually poured it in slowly adding just enough to make a thick paste.)
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
6 slices buttered toast
1. Combine ingredients and spread the mixture on buttered toast.
Other Duncan Hines' recipes and references on our blog include:
Taffy Tarts
Welsh Rabbit
Duncan Hines inspired Adventures in Good Eating & Cooking articles (3):
# 1: Independent Eating (and drinking) Establishments in South Texas
# 2: A Few Culinary Surprises in South Texas
# 3: Condo Cooking with Duncan Hines
Recipe without photos . . .Welsh Rabbit
Duncan Hines inspired Adventures in Good Eating & Cooking articles (3):
# 1: Independent Eating (and drinking) Establishments in South Texas
# 2: A Few Culinary Surprises in South Texas
# 3: Condo Cooking with Duncan Hines
152. Orange Toast Makes 6 slices toast (Note: I made 2 piece of toast and refrigerated the orange mixture for later use)
1 orange rind, grated
2 tablespoons orange juice (Note: 1 orange yields about this much; I actually poured it in slowly adding just enough to make a thick paste.)
1/2 cup granulated sugar
1/8 teaspoon ground cinnamon
6 slices buttered toast
1. Combine ingredients and spread the mixture on buttered toast.
2. Put in oven or under the broiler for 2 to 3 minutes.
The Nut Tree, Vacaville, California
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