Hello, followers. I can’t believe it’s been two years since I started this blog. I admit, I haven’t always been that consistent with my posts, but that doesn’t mean that my love for food or experimentation with it has fallen by the wayside. In fact, quite the opposite. Continue reading Happy 2 Year Blogging to Me! And Strawberry French Toast Pots
The super-concentrated flavor of ripe strawberries had permeated our house. We had hit our limit on the berry in its raw form, since I grabbed multiple boxes for multiple weeks when they were on sale at the grocery store. Now what to do with the last box before they go bad? Ah Ha! I thought I’d take another stab at making hand pies, but this time a sweet take on the pleasureful pocket. My version of the store-bought breakfast toaster pastry, but in this adaptation there’s real fruit and not nearly as much sugar. Not to mention that these babies are pretty easy to make and store for a quick breakfast on the run.
I’ve been making this coffee cake for a few years now. It’s made appearances at baby showers, Christmas morning, and as a holiday gift to friends. I make it when guests are in from out-of-town or just a special breakfast is in order.
It’s pretty versatile too. When I started making this I used fresh strawberries (as the recipe suggested) but since then I have mixed it up a few times. I’ve had success with frozen mixed berries (no sugar added) and fresh apples. I think any stone fruit would work well too. Since I am constantly in a rush every morning that school is in session, I thought why just why not turn it into bite size bits of heaven.
1/2 cup all-purpose flour
2. In large bowl, whisk together flour, sugar, baking powder and salt. In small bowl mix egg, milk, oil and vanilla.
3. Make well in center of flour mixture. Add egg mixture to well. Beat with wooden spoon 1 minute until evenly moistened. Divide evenly into prepared muffin pan. Divide strawberries among muffin cups..
4. In small bowl, mix flour and sugar. Cut in butter with pastry blender until crumbly. Stir in nuts. Sprinkle topping over strawberries.
5. Bake at 350 degrees F for 12-15 minutes. Let cool in pan on wire rack. Dust with confectioners sugar. Makes 12 servings.
For standard coffee cake form: Bake in an 8 x 8 inch greased pan for 40 minutes.
Source: Family Circle Magazine
One of my kids’ favorite lunchtime snacks is applesauce. Hey, in fact, even when I was a kid I remember getting so excited for the nights that my mom would make applesauce with her pork chops. I do have reservations about buying too much prepackaged food though, but since applesauce is so easy to make this is a fantastic fresh alternative to a kid favorite. Actually, this is the perfect thing to make as a big batch and serve it all week. Yep, I’ll say it… this is the go to meal for when the kiddos are sick and don’t want to eat anything. And yeah it’s easy. For a grown up version you could use it as a side dish, or crumble some graham crackers on top for a sweeter treat. My mom makes this without the butter and she uses Splenda, but I like the rich flavors that develop in this version. You can puree it in a blender for a smooth sauce or leave it diced for a more rustic version.
2 cups firm apple, peeled and diced (use any kind except red delicious, they get too mushy)
2 cups diced strawberries (or you could just do a pure applesauce)
3 tablespoons butter
2 tablespoons brown sugar
1. In a medium saucepan over medium-high heat melt the butter.
2. Toss the berries and apples in the butter so that they are coated evenly.
3. Stir in the brown sugar and put the lid on the pot and reduce the heat to low. Let it simmer 15-20 minutes, until the apples are soft when poked with a fork.
4. For an alternate version: use only apples and add 1/2 teaspoon cinnamon.