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“This is a very quick and easy snack or dessert. You may serve it with whipped cream cheese and grated orange rind on the top, but I prefer mine plain. This is a great finger food at parties!”
READY IN:
50mins
YIELD:
75 pieces
UNITS:
US

Ingredients Nutrition

  • 1 loaf very thin pepperidge farm white bread (I have used Sourdough and wheat before, but white tastes the best) or 1 loaf other cocktail bread (I have used Sourdough and wheat before, but white tastes the best)
  • 1 cup margarine (I prefer butter) or 1 cup butter, at room temperature (I prefer butter)
  • 2 tablespoons dried orange peel
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract (It is not as good if imitation is used and you can do this to taste)

Directions

  1. Lay bread slices (crusts on) on cookie sheets.
  2. Mix all the other ingredients together and spread on each bread slice and spread thick. There shouldn't be any left over.
  3. Cut each slice in 3 pieces (If you try to do two slices, it doesn't bake up as nice. I use my pizza cutter to slice these instead of a knife. Whatever is easier for you).
  4. Bake at 250 degrees for 45 minutes to 1 hour.
  5. Makes approximately 75 pieces. Let cool completely and store in an air tight container.

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