Tea Art

Mountain Art

Friday, February 26, 2010

cinnamon, cinnaminimum, cinnamaximum

My word play for the day . . .CINNAMON - CINNAMINIMUM - CINNAMAXIMUM

Anyway, I'd like to share this recipe with you, 'cause I love it! And I do love cinnamon (to the MAX!). I found this recipe in PREVENTION Magazine and I've tweeked it to my liking, so here it is (and I do sprinkle a lot of cinnamon/sugar combo on top just before I pop it in the oven to bake).

FRESH FRUIT BAKE

2 cups all purpose flour
1/2 cup brown sugar
2 TBLS white sugar
2 tsp. baking powder
1 tsp ground ginger
1 tsp ground cinnamon

2 1/2 TBLS water
1 large egg, beaten
1 tsp vanilla
1/4 cup softened margarine (lite is fine)
1 small can sliced pears (15 oz.) - DRAINED
1 small can (21 oz.) cherry pie filling

1/2 cup chopped walnuts or pecans or almonds or a combo

in separate small bowl combine cinnamon/sugar to equal about 1/4 cup

Grease a 9" x 13" cake pan with oil or cooking spray.

Combine flour, sugars, baking powder, ginger, cinnamon, beaten egg, 2 1/2 TBLS water, vanilla. Stir till just combined, add 1/4 cup margarine and using pastry blender, blend mixture till crumbly.

Spoon about 1/2 of the above mixture evenly into bottom of prepared cake pan. Spoon the canned cherry pie filling evenly over top of this. Arrange peach slices over the top of the cherry pie filling. Spoon the rest of the flour crumb mixture over the top of the pie filling/peaches. Don't press it down - just let it all lay as you've layered it. Sprinkle chopped nuts on top of the layers, and, finally, sprinkle the cinnamon/sugar mixture over the top.

Put the fruit bake in a pre-heated 350 degree oven, bake for about 45 minutes (turn the pan halfway through the baking time to ensure even baking).

IT'S DELICIOUS! And, it freezes very well.

Enjoy!

many smiles

: )

No comments:

Post a Comment