Mixed Berry Crisp

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Besides the fact that I love all kinds of berries, I love this recipe because I can make it all year round.  Since it uses frozen berries,  I don’t need to buy expensive fresh berries in winter when I am craving something berry-ish.

I think this crisp would be equally good as a dessert and as a breakfast dish.  Breakfast?  Maybe that’s just me but I love recipes like this as a breakfast side dish.

Berry Crisp

Mixed Berry Crisp

2 (12 oz) bags frozen mixed berries, unthawed
1/4 cup sugar
1 cup flour, divided
1 tbsp fresh lemon juice
3/4 cup old fashioned oats
2/3 cup packed brown sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
7 tbsps cold butter, diced

Preheat oven to 375º.

Combine berries, 1/4 cup sugar, 1/4 cup flour and lemon juice in a large bowl, blend well.

Transfer berry mixture to a glass baking dish.

Combine remaining 3/4 cup flour, oats, brown sugar, spices and salt in a medium bowl. Add the butter and rub together with fingertips until the mixture resembles small clumps. Sprinkle over berry mixture in baking dish.

Bake until berries are bubbling and the topping is golden brown, about 1 hour. Let cool for 15 minutes. Serve warm or at room temperature with ice cream or whipped cream.

Makes 8 servings.

SOURCE: Bon Appetit

Happy Cooking!

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Irish Soda Bread

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True Irish soda bread has caraway seeds and/or raisins in it ~ both of which I can live without so I never put them in but you can add them to this recipe if you want.  This is an easy recipe that I found in Bon Appetit a few years ago.

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Irish Soda Bread

2 cups flour
5 tbsps sugar, divided
1 1/2 tsps baking powder
1 tsp salt
3/4 tsp baking soda
3 tbsps cold butter, cut in cubes
1 cup buttermilk

Preheat oven to 375º and grease an 8-inch round cake pan.

Blend flour, 4 tbsps sugar, baking powder, salt and baking soda in a large bowl. Add the cubes of butter and using your fingers, rub into the flour mixture until coarse crumbs form. Make a well in the center of this mixture and add the buttermilk. Gradually stir in the flour mixture into the buttermilk. Blend well but don’t over mix.

Shape dough into a ball using floured hands if needed. Transfer to greased pan and flatten slightly (dough may not come to the edges of the pan). Sprinkle 1 tbsp sugar over the top.

Bake until brown and a toothpick inserted in the middle comes out clean ~ about 40 minutes.

Cool in pan 10 minutes and then transfer to a rack. Serve warm or at room temperature. This is best if eaten on the day it is baked.

Slice into 8 wedges.

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Spicy Pumpkin Bread

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This is a great recipe for pumpkin bread that I got out of an old Bon Appetit magazine.  It’s nice and spicy.  It makes two loaves so I can put one in the freezer which I like.

Spicy Pumpkin Bread

3 cups sugar
1 cup vegetable oil
3 large eggs
1 16-ounce can solid pack pumpkin
3 cups flour
1 tsp ground cloves
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1 cup coarsely chopped walnuts or pecans, optional

Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.

Beat sugar and oil in large bowl to blend. Mix in eggs and pumpkin. Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder into another large bowl. Stir into pumpkin mixture in 2 additions. Mix in walnuts or pecans, if desired.

Divide batter equally between prepared pans. Bake until tester inserted into center comes out clean, about 1 hour 10 minutes.

Transfer to racks and cool 10 minutes. Using sharp knife, cut around edge of loaves. Turn loaves out onto racks and cool completely

Makes 2 loaves

VIEW PRINTABLE RECIPE HERE!

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Grand Marnier French Toast with Berry Compote

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Happy Father’s Day!

If you want a special breakfast, this is it. It’s easy to make but tastes like you’ve been cooking all morning. The recipes makes ALOT of berry compote. I am going to freeze the leftovers to use on pancakes or to make a berry shortcake dessert. I used King’s Hawaiian bread because this area is not a hotbed of culinary ingredients so sometimes I have to make do with what I can find. It would be better to use challah if you can get it. I also used thawed frozen mixed berries.

The recipe came from the July issue of Bon Appetit. I did feel that there was too much vanilla in the egg mixture so I would cut it down next time to 1/2 tsp or 1 tsp. Sorry about the picture ~ I never said I was good photographer 😉

Grand Marnier French Toast with Berry Compote

Compote:
1 cup orange juice
1 cup sugar
1/2 cup spiced rum
2 tbsps cornstarch
2 tbsps water
6 mixed mixed fresh berries or thawed frozen mixed berries

French Toast:
8 large eggs
1 cup milk
2 tbsps Grand Marnier or other orange liqueur
1 1/2 tsps vanilla extract
1 cup orange juice
8 1-inch slices of challah, brioche or other egg bread
butter
confectioner’s sugar for garnish

Compote: Place orange juice, sugar and rum in a large saucepan and bring to a boil to dissolve sugar. Stir cornstarch and water together in a small bowl and add to orange juice mixture. Boil until thickened, stirring constantly, about 1 minute. Add the berries, reduce heat to medium, and stir until berries soften and are heated through, about 3 or 4 minutes.

French Toast: Whisk together first 4 ingredients, then whisk in orange juice. Transfer to 15×10 glass baking dish. Add bread slices to the egg mixture; turn to coat. Let stand until bread absorbs most of the egg mixture, turning bread occasionally.

Heat griddle or large heavy frying pan over medium heat. Melt butter. Cook French toast until browned and cooked through (firm to touch in center), about 3 minutes per side. Keep warm in 250º oven (on a cookie sheet) if needed while cooking rest of toast.

Divide French toast among the plates, spoon compote over the top and dust with confectioner’s sugar.

Serves 6 to 8

Happy Cooking!