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Curried Fruit Bake

March 10, 2013 by Shannon Blackburn

Curried Fruit BakeCurried Fruit Bake, serves 14:
1 Can Cherries
1 Can Pineapple Chunks
1 Can Mixed Fruit
2 Apples, diced
5 Bananas

Topping:
2 tsp Curry Powder
2 tsp Cinnamon
2 tsp Nutmeg
1 Cup Brown Sugar
1 Stick Butter

Small dice apples and drain all of the fruit.  Combine all fruits in a 9×13 dish.  Make topping and sprinkle over fruit.

Add 1 Stick of Butter in pats over the top.  Cover and bake at 350 for 20 minutes until sides are bubbly.

Great with Vanilla Ice Cream too!!!

NOTE: Can be prepared the night before.  Combine all fruits (EXCEPT Banans & Cherries) cover and refrigerate.  In morning add sliced bananas and cherries, sprinkle with topping and bake.

Broiled Oranges

February 10, 2013 by Shannon Blackburn

Broiled OrangesIngredients:
2        Medium Navel Oranges
2 t      Firmly packed Brown Sugar
2 t      Dry Sherry
2 t      Butter
Ground Cinnamon
Ground Ginger

  1. Cut each orange in half crosswise. Using a grapefruit knife, carefully cut around fruit in each half to separate it from the peel and membrane, leaving the orange section in the shell. Arrange the orange halves in a small baking dish.
  2. Sprinkle each half with 1/2 teaspoon (2.5 ml) of the brown sugar and sherry. Dot each half with 1/4 of the butter. Sprinkle each half with cinnamon and ginger. (Can be made ahead to this point).
  3. Just before serving, preheat the broiler. Broil the orange halves 4 inches from the source of heat until hot and bubbly, about 3 minutes. Serve warm, using a dessert spoon.

Serves 4

Orange Blossoms

February 10, 2013 by Shannon Blackburn

Orange BlossomsIngredients:
2 cups water
1 cup sugar
3 whole star anise
2 teaspoons orange flower water
6 large oranges
Fresh mint sprigs

Combine first 3 ingredients in medium saucepan. Stir over medium heat until sugar dissolves. Simmer until liquid is reduced to generous 1 cup, about 15 minutes. remove from heat and stir in orange flower water. Cover, chill until cold. Discard anise.

Using small knife, cut off peel and white pith from oranges. Slice oranges crosswise into 1/3 inch thick rounds. Set in bowls. Spoon syrup over. Top with mint.

Serves 6

Mango Fruit Salad with Honey-Lime Sauce

February 10, 2013 by Shannon Blackburn

Mango Fruit SaladIngredients:
2 T Fresh Ginger
1 t Lime Zest
2 T Lime Juice
¼ c Honey
2 Mangos, peeled, seeded and cubed
3 c Red or Green Grapes
1 ½ c Blueberries (approx. 2- 4.4oz containers)
¼ c Fresh Mint, chopped

Whisk ginger, lime zest and juice and honey in a bowl; set aside.  Mix fruits and mint in a large bowl.  Add dressing and toss gently to coat. Refrigerate overnight.

Serves 8

Baked Peach Delight

February 10, 2013 by Shannon Blackburn

Yield: 8-10 ServingsPeach Delight

Topping:
½ cup brown sugar
½ cup chopped pecans
½ cup granola
½ cup melted butter
½ cup rolled oats (Oatmeal)

2 (26 oz) cans sliced peaches
1 cup vanilla yogurt

Pre-heat oven to 350.  Combine the brown sugar with the pecans, rolled oats, granola, and butter.  Mix well and set aside.

Place peaches in a shallow pan and cover with topping. Cook at 350 for 15-20 minutes.

Serve warm in Sundae Glass and top with Vanilla Yogurt.

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