Warm Pears and oranges

Tender pears and Mandarin oranges prove to be a delightful dessert when warmed in a slow cooker.  As I have shared in previous posts, fruit desserts are some of my favorites. Of course, they can also be served with a slice of pound cake, a scoop of vanilla ice cream or frozen yogurt, or even vanilla Greek yogurt.  This recipe is one to try before the warmer weather sneaks up on us this Spring.  The comforting flavors of this recipe can be enjoyed throughout the Fall and Winter months.

Here is how I make this recipe–gather these ingredients:  1 can sliced pears with juice, 1 can mandarin  oranges without juice, 3 cinnamon sticks, and 2 fresh Bosc pears peeled and sliced.  Additional fresh pears or canned pears could be substituted for each ingredient.

In a small bowl, combine these ingredients:  1/2 cup dry oatmeal, 1/2 cup brown sugar, 3 Tablespoons maple syrup, 1 teaspoon cinnamon, and 2 Tablespoons melted margarine.

Place the first set of ingredients in the slow cooker, and then cover with the ingredients from the bowl.  Cook on LOW for 4 hours.  Serve warm. I topped each serving with whipped cream and a sprinkle of powdered sugar.  Yummy.

Breakfast fruit crepes

So this is the best crepe recipe ever which I use with my Cuisinart International Chef Crepe maker.  It works every time and has become a classic in my home.  Each person can choose what they would like to enjoy with their crepes.  Options include: strawberries, blueberries, raspberries, bananas, flavored syrups, chopped sliced almonds or other nuts, Nutella, whipped cream or anything else desired.

Here is how I prepare the batter:  I use 3/4 cup fat free milk and 1/4 cup fat free half and half in a saucepan with 4 tablespoons margarine or unsalted butter.  I melt those together and allow them to come to room temperature.

When ready to prepare, I mix 3/4 cup flour, 1/2 teaspoon Kosher salt, and 3 large eggs together in a bowl and whisk in the butter and milk mixture until the batter is smooth and thin.  Chill this batter for at least 30 minutes and up to two days in the refrigerator, covered.

Preheat the crepe maker and prepare each crepe. I keep them warm in the oven until all of them are cooked.  This recipes makes 8 crepes.

Note: For years I prepared these crepes in a crepe pan on the stove top. Either technique will result in a delicious breakfast for the family.

Baked pears

Throughout the winter months, I enjoy baked fruit.  First of all, I really enjoy a nice breakfast during the coldest of winter weather.  Also, I think warmed fruit is a nice option and great alternative to a cold fruit platter.  I like to serve cold fruit during the warmer months instead.

So, here is another basic recipe for baked fruit. This year, I made this recipe for baked pears on Christmas day for a breakfast side dish.  It was very tasty. The recipe can be increased based on the number of guests expected at your meal.

Gather these ingredients:  2-4 pears-peeled and cored, 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, 2 tablespoons margarine, and 1/4 cup brown sugar

Preheat the oven to 350 degrees.  Prepare a baking dish with cooking spray.  Place the pear halves and sprinkle with cinnamon and nutmeg.

In a small bowl, mix the margarine and brown sugar together.Spread the mixture over the pears.

Bake for 20 minutes.  Just before serving, add blackberries if desired.  Serve warm.

 

 

Holiday apples

A new year 2017 is here and I have so much to share.  I have been cooking, baking and testing many recipes the past couple of months. And, I have found dozens of new treats. In fact, I have a stack of ideas that are just waiting to jump onto the pages of angelfoodgarden. The past seven years, I have used this blog to share recipes with my family and friends, and as an easy way to record what recipes have worked for me and have tasted great.  I have found it a fun way to look back and enjoy some of our best meals. So, Happy New Year to you as you join me in cooking, baking, and sharing in my gardening experiences in 2017.

And today, why not start with something so simple like oven baked apples?  No, not another apple crisp recipe, but just apples.  Sometimes, something as simple as slicing and baking a fruit can be so delicious.

For this easy recipe for the holidays, I used three Gala apples, sliced them, and placed them in a baking dish.  I sprinkled them lightly with cinnamon and sugar.  Next, I placed a few dots of stick margarine on top and placed the dish in a pre-heated oven at 350 degrees for 45 minutes.  They were delicious for one of our holiday dinners, served with ham and twice baked potatoes.  More apples could be prepared based on the quantity of people being served. So much great texture and better than making applesauce.

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Other options for preparation could include– using brown sugar, a splash of vanilla, or any combination desired. Also, these apples could be served with a dot of whipped cream.

 

French crepes

Over the years I have experimented with crepes and found that using a crepe pan had the best results for me.  I have used one crepe recipe for years and found it to work perfectly.  I do chill the batter in the refrigerator and allow it to rest some before preparing each crepe. Crepes do store well, so they can be made in advance and just assembled with fruit or other ingredients just prior to serving.  I keep them covered in a warming oven until ready to use for a breakfast.

Here is my crepe recipe and a couple of photos from a crepe restaurant I visited recently where I totally enjoyed my crepe.  I loved the ideas for other savory and sweet crepes on their menu.

Assemble these ingredients— 1 cup flour, 1 1/2 cups milk, 2 eggs, 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon sugar.

Combine all ingredients with an electric mixer in a bowl. Heat a lightly greased crepe pan. Use about 5 tablespoons batter per crepe.  Tilt to cover the pan.  Heat one side, then flip to the other side.  Add ingredients and serve. Finish with powdered sugar or syrup if a sweet crepe, or finish with parsley if a savory crepe.  This recipe will make 7 crepes.

 

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Banana toast for breakfast

I continue to cook from one of my newest cookbooks, Sheet Pan Suppers by Molly Gilbert.  I tried one of her breakfast recipes during the holidays, and really loved the taste and ease of preparation.  Any type of bread can be used–cinnamon swirl bread, raisin bread, cinnamon bread or other types of sweet breads.

The key to this recipe is the cinnamon.  I chose to serve the banana toast with soft cooked eggs for a delicious brunch.

Here is the recipe:  Preheat the oven to 350 degrees.

Melt one stick of margarine in the oven on a sheet pan.  Select six slices of cinnamon bread.  Mix 1/2 cup white sugar with 2 tablespoons ground cinnamon. Slice two bananas.

Remove the pan from the oven and dip both sides of the bread in the margarine and leave on the pan.  Sprinkle the bread with half of the sugar.  Bake for 10 minutes.

Turn the slices over. Cover with banana slices with the remainder of sugar. Bake for a couple of minutes or broil for one minute.  Watch closely.  Sprinkle with powdered sugar to serve.  This recipe could be served with maple syrup if desired.

 

sunshine baked eggs

A great way to make eggs has always been to bake them in the oven.  Especially when preparing for a large breakfast, this technique has to be the easiest.  The eggs can be made in advance while other side dishes are finishing up or being plated.  Sunshine baked eggs are similar to eggs in a hole, but are baked instead of prepared on the stove-top.  Again, this allows for better and easier planning during the entire breakfast preparation schedule.

Baked eggs are perfect served with fruit, toast, muffins, breakfast meats or breakfast potatoes.  Often a very attractive presentation, the eggs hold their place on the plate without looking messy or less than neat.  To make sunshine baked eggs, begin by pre-heating the oven to 350 degrees.  Place 2-3 tablespoons of margarine on a baking sheet and melt in the oven for a couple of minutes.

While the margarine is melting, use a round cookie cutter to remove a circle of each slice of ciabatta bread to be baked.  Butter each piece of bread and the circles and when the sheet pan is ready, place the bread and circles on the pan to bake.  Bake for 10 minutes.

Remove the pan from the oven and flip the toast. Crack eggs into the holes of the slices of bread.  Top with pepper, parsley flakes or herbs of choice, and shredded Parmesan cheese if desired.   Bake for 9-10 more minutes until the egg whites are done.

Serve with other breakfast selections.  This is a fun way to serve baked eggs that your guests should truly enjoy.