Breakfast for Supper

Debbie's beautiful fresh eggs! 

John off to the gym, Julia at work, Jamie studying at a friend's house...it has been 6 months since I've had the house to myself!

I only had myself to cook for.  This usually means pasta, but not tonight.  Tonight I had a Panettone begging to be made into French Toast for supper.  And real butter and real maple syrup.  Oh, yes.

I know not everyone is a big fan of breakfast for supper.  The French student, Sophie, that stayed with us in July, thought it was the strangest thing.  The French do have their opinions about food.   We personally love to eat omelets and such for supper.  It's comforting and no matter the temperature outdoors, it seems to be the perfect easy meal that appeases the whole family.

Panettone is an Italian sweet bread traditionally made with raisins and candied orange peel.  The bread is delicate and flavorful without too much sweetness and a fine, light texture.  It's baked in a round that is quite tall and comes beautifully wrapped per the Italiano culture.

I simply added a dash of vanilla to 4 beaten eggs and sauteed in a butter drenched pan until golden.  A bit of syrup, so heavenly.  If you don't have access to maple syrup, I have been successful with Lyle's Golden Syrup too!  (I was too busy eating to photograph the finished product!  Hopefully the ingredients will be enough for you!) 

 

Dessert...add your own fruit!

My grandmother, Frances Prochaska, was an amazing woman. I grew up on the farm across the road and we visited every day. She was an important example of the woman I wanted to become and I can only hope I am a quarter of what she was. Baking was something we did together often. Grandma was not a fussy baker with frostings and such but made simple, farm style, comfort desserts usually with her own fruits!

This "cobbler" recipe was her favorite and now my favorite! It is great with absolutely any fruit, takes pantry ingredients, is delicious and SIMPLE, taking only minutes to put together! I tend to put this together with supper and bake it while we are eating, then serve piping hot with a scoop of ice cream!

I had blackberries on hand, but use any fruit or combination of fruit. Peach/blueberry is classic, but peach/raspberry is yummy. You can add additional spices or a glug of brandy or liquor. I LOVE to use salted butter! Because the butter is a main component and flavor, use something of really good quality and I like the barely salty-sweet combination that salted butter provides.

1/2 Cup Butter
1 Cup all purpose Flour
1 Cup Sugar, divided into 3/4 of a cup and 1/4 of a cup
2 teaspoons Baking Powder
3/4 Cup Milk
1 Pound Fruit, cleaned, pitted, sliced (whatever you need to do to it!)

Place stick of butter in a casserole dish (I use a 5X7) and place in oven to melt while oven is preheating to 350 degrees.

In a mixing bowl, combine flour, 3/4 cup sugar and baking powder until throughly blended. Add milk and whisk until just smooth.
Pour batter on top of melted butter-DO NOT MIX- and top with fruit-DO NOT MIX-sprinkle remaining 1/4 cup sugar on top-DO NOT MIX and bake for 40-50 minutes until a lovely dark golden brown.

Rich, buttery, crispy, sweet & salty....easy. You can even use canned fruit if you're in a pinch. Praise and thanks can go to Frances Prochaska.