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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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Ingredients
  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
Instructions
  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
Notes
  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 http://66.147.244.93/~therusu9/
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! 

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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

Snickerdoodles
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Ingredients
  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
Instructions
  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 http://66.147.244.93/~therusu9/
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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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Ingredients
  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
Frosting
  1. 1/2 cup powdered sugar
  2. 2 – 3 teaspoons milk
  3. 1 tsp of vanilla
Instructions
  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 http://66.147.244.93/~therusu9/

 

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