Just a really quick post today. I made some baked pears for dessert tonight; a super simple recipe. I used canned pears so they didn’t need much oven time, just enough to heat through and melt the butter and brown sugar.
1 can pear halves
2 Tbs brown sugar
1/8 tsp cinnamon
Butter a small baking dish; use plenty of butter the extra will melt into the sauce. Drain pears and spread in single layer. Sprinkle with brown sugar and cinnamon. Bake at 375 degrees for 15 – 20 minutes.
This may be a bit of a silly post but it was so delicious I can’t help but share. So delicious you won’t even need syrup!
1 teaspoon butter
1/4 cup brown sugar
1 tsp cinnamon
I started by peeling the apple and removing the core and then sliced into thin wedges. In a small skillet melt butter add apple, brown sugar and cinnamon. Stir to coat and cover cooking for about 5 minutes over medium heat. Remove lid and cook another 5 minutes or until desired tenderness. Serve with french toast if desired.
As for the french toast I used 5 slices of bread and 3 eggs. I simple whisked together the egg and dipped each slice of bread into the egg. Cook in a large skillet or griddle until each side is golden brown.
I’d been dying to try out the mini bundt pan I’d gotten on clearance. I love the way the pan looks. Beautifully designed and very intricate. I don’t think this was the ideal recipe but a lovely tasting cake to share none-the-less. Unfortunately the appearance wasn’t as desired so I will try again with a smoother batter designed for bundt pans to see what results I get. These would probably work great in cupcake pans with liners though so plan on making about 6 muffin size cakes; otherwise if you are feeling adventurous make about 3 mini bundt cakes.
Chunky Apple Cake
1 1/2 Tbs softened butter
1/2 cup sugar
1/2 tsp vanilla
1/2 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp nutmeg
1 large apple peeled and diced
juice of one lemon
1/8 cup pecans
Cream together butter and sugar. Add eggs and vanilla. Stir in flour, baking soda, cinnamon, and nutmeg. Prepare apple and toss with lemon juice. Stir into batter and add pecans. Divide into greased muffin pans (6), or mini bundt pans (3) filling about 2/3 full.
Bake at 350 degrees for about 20 – 25 minutes or until top springs back with lightly touched. Allow to rest in pans for about 5 minutes before removing.
I had issues with sticking a bit but if you add some powdered sugar glaze you can hide anything!
As far as the bundt pans go I was a bit disappointed that they lacked the definition shown in the pans, but the flavor was great. In fact I had some for breakfast and was thinking about scrapping the whole bundt pan idea and making a brown sugar crumb topping next time I give it a go.
I hate snickerdoodles. Well, when I was 9 years old I hated them. It was my first year of 4-H and snickerdoodles were the cookie to make. I had 3 older sisters who had made their blue ribbon snickerdoodles and I was not going to have any of it. I think I made some fairly un-memorable chocolate cookies against my mothers wishes; to be honest I couldn’t say what ribbon I even got. So, I think it’s safe to say I wasn’t grand champion or anything special and who knows where that recipe has even ended up.
Well, these aren’t perhaps any 4-H state fair grand champion cookies but I whipped up a batch of snickerdoodles tonight and they were pretty tasty. Maybe I don’t hate snickerdoodles after all!
3 Tbs shortening
1 Tbs butter
1/2 cup sugar
1/8 tsp cream of tartar
1/8 tsp baking soda
1/4 tsp vanilla
1 cup flour
2 Tbs sugar
1 Tbs cinnamon
Mix together shortening and butter. Add sugar, cream of tartar, and baking soda. Add egg and vanilla. Stir in flour. Form dough into small balls ~ 18 – 20 balls per batch.
Mix 2 Tbs sugar and 1 Tbs cinnamon in small bowl. Roll balls in sugar mixture. Bake at 375 degrees for about 10 – 11 minutes. Transfer to wire rack to cool.