I’m not sure which was the better part of this dish—actually consuming it on Father’s Day morning or the wonderful aroma that greeted us after it had baked in the slow-cooker overnight. Spicy waves permeated every corner of the house as we woke and were reminded of what was for breakfast.Hubby’s holiday breakfast had to be a peach one, of course, since we’re harvesting peaches from our third of six trees (three more to go) in the back yard. Few cooking decisions are made these days that don’t involve using peaches in some way.
Fortunately great peach recipes are everywhere. An Internet search turned up this one for Slow-Cooker Peach Breakfast from mnn.com. As the blogger who wrote about it stated, the dish made a great breakfast but just as easily could be a dessert. We crowned it with sugar-free whipped topping. It lasted us throughout most of the week, as it made ample.
Slow-Cooker Peach Breakfast
2/3 cup sugar (or sugar substitute)
1 cup brown sugar
3/4 cup buttermilk baking mix (I used heart-healthy Bisquick lowfat mix)
3/4 cup whole wheat buttermilk pancake mix (the recipe originator used Hodgson Mills brand)
4 eggs (or 1 cup egg substitute)
4 teaspoons vanilla
4 teaspoons melted butter
12-ounce can evaporated milk (I used fat-free)
8-10 peaches, peeled, pitted, and sliced
1 1/2 teaspoons cinnamon
Combine sugars and baking mixes. Add eggs and vanilla. Mix well. Add butter and milk. Mix well. Add peaches and cinnamon. Mix well. Pour into greased 6-quart slow cooker. Cover. Cook on low for 6-8 hours. Serve warm. (Ours made 10-12 servings.)
No comments:
Post a Comment