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Breakfast in a bag-Omelet!
an omelet cooked perfectly in a bag! An easy quick breakfast option, and tasty too!
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  1. Zip n' Steam quart ziploc bag
  2. 2 eggs
  3. cheese-enough for liking
  4. any other desired ingredients (has browns, meat(s), onions, peppers,etc)
  5. salt to taste
  6. pepper to taste
  1. Place all ingredients in a bag, seal, and mix by "squishing" bag!
  2. Squeeze out any remaining air and re-seal.
  3. Put bag in boiling water for approximately 13 min, cooking time may be extended depending on additional ingredients.
  4. When eggs appear done, remove and enjoy
  1. Limit 2 eggs per bag
  2. If you use older eggs, they will turn green-then add some ham and you'll have green eggs and ham! :)
The Rustic Pear
Breakfast in a bag?? Sounds interesting with a side of gross, but I made myself try this one! And it was amazingly great! This recipe came from the “Breakfast at Eight” cookbook that a group of girls from church put together for a donation to the benefit auction for our nursing home. I did not have a “heat and steam” bag that you are supposed to use, but I just used a regular ziplock and held it in the boiling water so the bag wouldn’t touch the sides of the hot pan. It made a super easy-super yummy-and healthy breakfast! Sadly I can’t even make a regular omelet in a pan, so this is a great go to! 


s 007Anyone who is a snicker doodle fan needs to try this recipe!s 003I tried this recipe from Lovin’ from the Oven and I just had to share! Not only are they amazing cookies but I want to share a review on the OXO cookie sheet– no I am not being paid for this and yes you need to go buy one of these pans! s 004

I have just a regular cookie pan that my mom has always used and I have always used. We bought our house last year in November and did our annual cookie baking in my new kitchen…every single cookie seemed to be FLAT! I did lots of chocolate chip cookie recipe research and finally was able to produce a cookie out of my oven without it failing flat as a pancake-but then I got this pan! The baking difference is phenomenal! The first batch on my old pan turned out flat as pancakes and slightly underdone (like any other cookie I put in my oven) and this second batch on this OXO pan turned out like little gems! Perfect on the outside-puffy and just the right kind of chewy in the inside. Not only does it bake perfectly but I can fit almost 2 dozen cookies on one baking sheet! 

s 002

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  1. 1/2 cup butter, softened
  2. 1/2 cup sugar
  3. 1/3 cup brown sugar
  4. 1 egg
  5. 1/2 tsp vanilla
  6. 1 1/2 cups flour
  7. 1/4 tsp salt
  8. 1/2 tsp baking soda
  9. 1/4 tsp cream of tarter
For Rolling
  1. 2 T granulated sugar
  2. 1 tsp cinnamon
  1. In mixing bowl cream butter & sugars.
  2. Add egg & vanilla and beat until smooth.
  3. Add in dry ingredients-flour, salt, baking soda, and cream of tartar. Mix Well.
  4. Refrigerate dough for 30-60 minutes.
  5. Preheat oven to 300 degrees.
  6. In a small bowl combine sugar and cinnamon.
  7. Roll small dough balls into cinnamon and sugar mixture and put on cookie sheet.
  8. Bake for 12-14 minutes- do NOT overcook, they may not look quite done but they will finish baking on sheet when removed from oven.
Adapted from Lovin' From The Oven
The Rustic Pear

cinnamonrollbreadThis cinnamon roll bread really should be called cinnamon roll poundcake-bread that is listed with the ingredient sour cream really should be listed as a poundcake. πŸ˜‰

Cinnamon Roll Bread
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  1. 2 cups flour
  2. 1 tablespoon baking powder
  3. 1/2 teaspoon salt
  4. 1/2 cup sugar
  5. 1 egg
  6. 1 cup milk
  7. 2 teaspoons vanilla
  8. 1/3 cup sour cream (or greek yogurt)
For the swirl
  1. 1/3 cup sugar
  2. 2 teaspoons cinnamon
  3. 2 tablespoons butter, melted and cooled slightly
  1. 1/2 cup powdered sugar
  2. 2 – 3 teaspoons milk
  3. 1 tsp of vanilla
  1. Preheat oven to 350 F
  2. In a small bowl, whisk together the flour, baking powder, salt, and sugar. Set aside.
  3. In a large bowl, whisk together the egg, milk, vanilla, and yogurt or sour cream. Add the flour mixture to the egg mixture, stirring with a spoon just until combined. Pour into the prepared loaf pan.
  4. In a small bowl, stir the Swirl ingredients together. Drop by teaspoonfuls onto the top of the bread; then use a knife to swirl it a couple of times into the batter. (Don’t overmix it).
  5. Bake for 45-50 minutes or until the center tests done with a toothpick.
  6. Remove from the oven and cool for 15 minutes in the pan on a wire rack. Remove bread from the pan and cool completely on the rack.
  7. Make the Glaze by whisking the ingredients together in a small bowl until smooth, adding a dab of milk at a time until a good drizzling consistency is reached. When the bread is completely cool, drizzle the glaze
Adapted from Best Recipes
Adapted from Best Recipes
The Rustic Pear