As 2013 comes to a close, it’s time to roundup the most popular recipes that were posted this past year on Angels Homestead. I always look forward to putting this list together and discovering which of the recipes were my readers favorites.
Today I’m highlighting the top Breakfast Recipes of 2013. Let the countdown begin!
 |
It’s time for Group B’s reveal in The Secret Recipe Club! I normally post in Group D, but an extra hand was needed this month for Suzanne’s group, and I was more then happy to be that hand. : )
I received Julie’s blog A Little Bit of Everything From the Good Life. She loves to cook, travel and garden, three of my passions too, so I was excited to check her recipes out. Continue reading
 |
Do you like those packets of peaches and cream oatmeal? Well just think how much you’ll love this yummy dish when you make it with real peaches and real cream! I eat oatmeal several times a week, so I’m always experimenting with new flavors. Continue reading
 |
It’s time for April’s installment of Group D’s Secret Recipe Club reveal! If you haven’t heard about it, it’s a fun blogging club that several hundred people participate in. Each month you are assigned a blog and your mission is to go and find a recipe, make it, blog it and reveal it on a certain day along with everyone else. Thing is, it’s a secret all month. So you can’t tell your blog assignment that you have them or it will spoil the surprise.
I’ll admit I was a bit hesitant when I first seen what blog I had as my assignment for this month. I’m not a very adventurous cook, and Shirley’s blog at Enriching Your Kid is full of Indian recipes. I had always thought that Indian food was spicy, and made with ingredients I had never heard of, but boy was I wrong. After browsing through her blog, I found a wonderful selection of foods that I could make, that weren’t spicy at all. And while some of them did have a few ingredients that are hard for me to find in my small, southern town, a quick search online led me to some easy substitutions. Shirley is a Clinical Psychologist, who decided to become a stay at home mom once her children came along. That, along with trying to feed her kids healthy, but tasty foods drew me to her right away, since I to have the same food philosophy. Thanks Shirley for opening my eyes to just how delicious Indian food can be.
1 cup sweet potatoes, cubed and boiled
1 egg
1 cup milk
1 tsp baking powder
3/4 cup all-purpose flour
2 tbsp brown sugar
1/3 tsp ground cardamom
1 tbsp salted butter
Sift the baking powder and flour together and set aside.
Mash the sweet potatoes and add the egg, mixing well.
Alternately add the flour into the mixture and half of the milk, stirring well after each addition.
Add the rest of the milk and mix well. It should be a pouring consistency. Add more milk if necessary.
Add the brown sugar, ground cardamom, and melted butter. Mix well.
Preheat a nonstick skillet that has been sprayed with nonstick spray over medium heat. Hold the skillet at a slight angle and use the other hand to add 1/4 cup of crepe batter. Tilt and swirl the skillet in a circular motion until the batter is evenly spread over the pan. Cook the crepe until the outer edges begin to brown and loosen from the skillet (about 2-3 minutes) Carefully flip the crepe over and cook for about 30 more seconds.
Serve hot with fresh whipped cream. I used my recipe for Brown Sugar ‘n Spice Whipped Cream. Recipe Below
Brown Sugar ‘n Spice Whipped Cream:
2 cups heavy cream, well chilled
1/3 to 1/2 cup brown sugar Depending on how sweet you like it
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Beat together all ingredients until soft peaks form. Refrigerate until needed.
To see other great recipes from Secret Recipe Club members, visit the links below!
 |
