Crispytoastcups Recipes

Steps:

• In a large mixing bowl, mix the flour, brown sugar, cinnamon, and salt. With a food processor, pastry blender or your fingers, work the butter into the flour mixture just until it comes together and large clumps form. Fold nuts into the mixture. Chill until ready to use.
• Cook's Note: Crisp topping can be refrigerated up to a week or frozen for up to 2 months.
• Fruit Crisp Variations:
• Strawberry-Rhubarb Crisp: Chop 2 pounds rhubarb into 1/2-inch thick slices. Combine with 1 pound quartered strawberries, 1/3 cup sugar and 1 tablespoon fresh lemon juice. Allow mixture to macerate for 20 minutes before transferring to a baking dish and topping with crisp topping.
• Raspberry-Peach Crisp: Peel 5 large peaches and slice into wedges. Combine with 1 1/2 cups raspberries, 1 teaspoon fresh orange zest, and 1/3 cup sugar. Top the mixture with crisp topping.
• Cranberry-Pear Crisp: Peel, core, and dice 4 large pears. Combine with 1 cup cranberries, 1 tablespoon fresh lemon juice, and 1/3 cup sugar. Top the mixture with crisp topping.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 4 12-cup mini-muffin tins.
• Mix apples, water, white sugar, and 1/2 teaspoon of cinnamon together in a saucepan, and bring to a simmer over medium-low heat, stirring occasionally. Simmer until apples are partially cooked, about 5 minutes; remove from heat.
• Combine flour, oats, brown sugar, 1 teaspoon of cinnamon, and nutmeg in a large bowl; cut the butter into the flour mixture with a pastry cutter until the mixture looks like coarse crumbs. Place a heaping tablespoon of the crust mixture into a mini muffin cup, and press it into the cup so that it covers the bottom and pushes up the sides of the cup. Make the crust go all the way to the top of the little muffin cup, and patch any holes with more crust mixture. There will be crust mixture left over. Place about 2 teaspoons of apple filling in the crust. Sprinkle about 1 teaspoon of the remaining crust mixture on the filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

Steps:

• In a large bowl, combine all ingredients. Using an electric mixer, beat on low until coarse crumbs form.

Steps:

• Preheat oven to 350 degrees.
• Carefully press each slice of bread into ungreased muffin cups.
• Brush bread with butter.
• Bake for 20 to 25 minutes, or until lightly golden brown.
• Store in an airtight container for up to two days.

Steps:

• Preheat oven to 375°F.
• Butter each slice of bread.
• Squeeze into the ramekin or muffin tin, buttered side down. Press bread against sides of dish to push crust above the rim and make enough room for the egg.
• Because the bread doesn't always go where you want it to without tearing, you may find yourself with some pretty big holes.
• Don't worry aboutt it. Just patch it with a buttered piece torn from another piece of bread.
• Top with 1-2 Tablespoons chopped bacon, if using.
• Break one egg into each ramekin and grind fresh pepper over the eggs.
• And don't skimp on the black pepper! You will regret it!
• Sprinkle evenly with about 1 additional Tablespoon shredded cheese and any other desired seasonings.
• Bake 15 to 25 minutes, till cheese is browned and eggs are cooked to desired consistency.
• If you prefer runny yolks, pull the eggs from the oven closer to 15 minutes.
• If you prefer medium yolks remove at about 20 minutes.
• If you like yolks that are firm all the way through, cook closer to the 25 minute mark.
• Remove toast cups from the dishes and serve. (These can also be served in the ramekins if they were cooked in them, but can pose a burning hazard for small hands. Use your discretion.).
• Serve hot, warm, or room temperature. Use hot sauce as desired.

Steps:

• Combine the first seven ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 13 batches (13 cups total)., To prepare fruit crisp: Place pie filling in an 8-in. square baking dish. Cut butter into 1 cup topping mix until crumbly; sprinkle over fruit. Bake at 350° for 30-40 minutes or until lightly browned. Serve warm with ice cream if desired.