Thursday, November 8, 2012

Breakfast Recipes for: November 5-11, 2012

Amish Baked Oatmeal recipe can be found here.
Raisin Bread Apple Crisp
Found at: Sunmaid Raisins
Serves- 6
6 TBS. melted butter
½ cup packed brown sugar
½ cup chopped nuts
4 slices raisin bread (homemade, or store bought)
3 large Granny Smith apples, peeled and cut into ¼ inch wedges
Heat oven to 325 degrees.
  1. Combine butter, brown sugar and nuts.
  2. Tear raisin bread into ¼ inch to ½ inch pieces.
  3. Mix torn bread with butter mixture.
  4. Put cut apples in a 9-inch baking dish, pat bread mixture firmly over apples.
  5. Bake for 40-45 minutes or until top is golden brown and apples are soft. Serve warm.

Cranberry Crumble Bars
Found at: Martha Stewart Living, Nov. 2012 Issue
Makes- 24 bars
1 can (14 oz.) whole-berry cranberry sauce
½ cup dried cranberries (7 ½ oz.)
¾ cup granulated sugar
¾ tsp. cornstarch
¾ cup cold water
6 TBS. cranberry juice
2 sticks unsalted butter, softened, plus more for pan
2 cups all-purpose flour, plus more for pan
1 tsp. baking soda
1 tsp. coarse salt
½ tsp. ground cinnamon
1 ¼ cups packed light-brown sugar
1 large egg, lightly beaten
1 tsp. vanilla
2 cups old-fashioned rolled oats
¼ cup chopped walnuts, toasted (optional)
Preheat oven to 350 degrees.
(If making your own filling): Pulse cranberries and sugar in a food processor until a coarse paste forms. Transfer to saucepan. Whisk cornstarch into cold water, then add to cranberry mixture, whisking to combine. Stir in juice. Simmer over medium-high heat, stirring occasionally, until mixture thickens and sugar dissolves, about 8 minutes. Remove from heat; let cool completely.
  1. Butter or spray with cooking spray a 9x13 inch baking pan. Line baking pan with parchment paper, letting 2 long sides overhang edges. Butter parchment, then flour parchment and sides of pan.
  2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Add brown sugar and butter, and stir until well combined. Mix in egg and vanilla, then oats and walnuts.
  3. Press half of dough mix into pan. Spread cranberry filling evenly over the dough, then crumble remaining dough on top of filling.
  4. Bake about 40 minutes, or until golden and cooked through.
  5. Let cool completely in pan on wire rack, about 1 hour, then lift out using parchment.
  6. Cut into 2 inch squares.
Bars can be stored in an airtight container at room temperature for up to 5 days.


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