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Tag Archives: Oven

Mini Mango Crisp Recipe

Example of Mangoes, shoot in Taipei, Taiwan. T...

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by jeg

So, this blog is turning a bit food-based.  Hmm.  OK by me!  Since I’ve resolved to cook more for myself, the blog is motivation to actually do it.  And documenting it with my new toy has become borderline obsessive.  So, after my delicious “soup” lunch yesterday, I was in the cooking mood and decided to make something yummy for dessert.  I had some mangoes and decided I would finally make the individual mango crisp I’ve been planning to make for probably 8 months.  You see, last summer, after I bought my house and was replacing things that had been my old roommate’s stocking up on a few kitchen essentials, I saw these adorable little individual ramekins and decided I must have a couple.  You know, so I could make my own personal mango crisp, whenever I wanted one.  I have a tendency to make impulsive purchases like that.  Don’t worry, sometimes I return them.  Anyway, I put the ramekins on the shelf and sort of forgot about that idea.  Until yesterday.  I eyed that mango and thoughtindividual mango crisp. I frequently like to make the full size version of this dessert, but if I’m not serving it to enough people, it can turn into over-indulgence on my part.

See that little guy, hiding back there, begging to be used?

Individual Mango Crisp
1 mango (or enough frozen mango to fill your individual ramekin)
sugar to coat mango
2T butter, softened
2T flour
1T old-fashioned rolled oats
1.5T sugar
vanilla ice cream, if desired

Cut up mango into small chunks until miniature ramekin is full.  Toss the mango with about a spoonful of sugar, enough to coat the fruit. (Because mango’s just not quite sweet enough already – ha!)

Mix together the butter, flour, oats, and sugar.  This is the crumble topping.  Drop it in chunks and do your best to spread it around on top of the mango.  Since the dish was rather small, I put it on my toaster oven pan to make it easier to get in and out of the oven.  Bake at 375 for 30-40 minutes or until crisp topping starts to brown.

pre-baking

Let it cool for a minute after you take it out of the oven.  Put your little ramekin on a plate, add a scoop of vanilla ice cream and enjoy!

 

 
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Posted by on March 23, 2011 in Baking, Fruit, Ice Cream, Sweets

 

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Crispy Oven Fried Chicken Recipe

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Crispy and delicious, oven fried chicken is much healthier than the traditional fried chicken. Easy to prepare, it is a great dish anytime of the year.

 

 

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Betty’s Sweet Potato Souffle with Marshmallow Topping

Sweet potato brazil2

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In this video, Betty demonstrates how to make Sweet Potato Souffle with Marshmallow Topping. This is a terrific dish for your holiday table (or any time of the year). It is a blend of mashed, cooked sweet potatoes, butter, brown sugar, orange juice and orange rind, baked in the oven add topped with marshmallows, which are then toasted for the finishing touch!

Ingredients:

(2) 15-oz. cans sweet potatoes
2 tablespoons butter, softened
¼ cup light brown sugar
¼ cup orange juice
½ tablespoon orange rind (zest)
8 to 10 large marshmallows

Drain (2) 15-oz. cans sweet potatoes. Place in a large mixing bowl and beat with an electric mixer until lumps are gone. Add 2 tablespoons butter, ¼ cup brown sugar, ¼ cup orange juice, and ½ tablespoon orange rind. Place in a small oven-proof casserole dish, and bake at 350 degrees (F) for 20 minutes. Remove from oven and cover with a topping of marshmallows. If you do not like marshmallows, your may use shredded coconut. Place back in the oven and brown topping until the marshmallows are golden. Serve immediately. Yum! –Betty 

 
 

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Betty’s Spiral-Sliced Ham with Brown Sugar Crumb Glaze Recipe

In this video, Betty demonstrates how to make Spiral-Sliced Ham with Brown Sugar Crumb Glaze. The glaze is a recipe that has been in my family for year, and we use it for glazing country hams.

Ingredients:

1 baked, ready-to-eat spiral ham (I used a 7.5 pound Hormel ham.)
2 cups Ritz cracker crumbs
1 cup light brown sugar

Choose a baking pan or dish that is large enough for your spiral-sliced ham and is 2 to 3 inches high. Line the pan or dish with aluminum foil, being careful not to tear any holes in the aluminum foil. Open the spiral sliced ham and place it flat side down, along with any juices the package may contain. In a small bowl mix 2 cups Ritz cracker crumbs and 1 cup brown sugar. (You can get by with ½ of this mixture, but this will give you plenty.) Place as much of the cracker/brown sugar mixture as you like on the ham, and pat well to get it to stick. Cover the top of the ham with a separate piece of aluminum foil, to insure full coverage. Bring up the outer pieces of foil and seal as well as possible. Place in a 325 degree (F) oven and bake for 90 minutes (1 ½ hours). Bring the ham out of the oven and remove the top piece of foil. Spread the rest of the foil away from the ham. Place the ham back in the oven to brown the glaze, about 15 minutes to ½ hour. Remove ham from oven and place on a large serving platter, making the spiral slices available for serving. Serve immediately. This is a wonderful entrée to grace your holiday table. I hope you enjoy the recipe and technique! –Betty 

 

 
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Posted by on March 16, 2011 in Betty's Kitchen, Pork, Sauces, Sweets

 

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Nigella Lawson Roquefort And Avocado Tortilla Chips Dip Sauce

Sexy food fanatic Nigella Lawson prepares a wonderful Roquefort and avocado dipping sauce for your favorite Nacho chips or Tortilla’s.

 

 
 

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