This one’s for Dad

Either pre-cooked bacon or partially cooked bacon can be used to create a cup with bread round bottoms for baked eggs.



Scooped-out half orange peels make the perfect sized cups to use for baking cinnamon rolls.



Muffins can be baked in the peel of a half orange.



Orange sections taken from the half orange peel cups combined with other fresh fruit makes a healthy fruita salad.



We usually talk about making a special Mother’s Day breakfast for Mom, but when it comes to Dad and his day, it’s always the barbecue with his favorite steak and the trimmings.

Let’s mix it up a little with a special Father’s Day breakfast with eggs, bacon and a sweet roll.

And let’s include some fun, special touches that will fit whether you are camping or at home.

Thanks to some ideas from my daughter and granddaughter, the dads in our family will have Egg and Bacon Nests/Cups, Orange Shell Baked Cinnamon Rolls, a fruit bowl and muffins baked in orange shells.

These days, we can find on social media all kinds of recipes and new twists for preparing dishes. That is how my granddaughter Rachel got the idea for treating everyone on a camping trip to baked cinnamon rolls in scooped out orange shells. They were a big hit.

I googled the idea and found numerous sites with directions for making them. So off to the store I went to purchase what I needed and test them myself.

After cutting and scooping out 12 oranges, I highly suggest you have everyone scoop their own! I used a knife to go around the inside flesh of the orange half and used a grapefruit spoon to scoop the flesh out.

I also found that the Pillsbury Grand Cinnamon rolls need larger oranges than the smaller Pillsbury Cinnamon Rolls.

So, to make Orange Shell Baked Cinnamon Rolls, you’ll need: baking sheets, iron skillet or grill pan (such as a pancake grill), aluminum foil, oranges cut in half and scooped out (be sure to save the scooped out flesh for breakfast fruit bowl), and Pillsbury Grand Cinnamon Rolls and/or Pillsbury Orange Rolls.

Tip: Cut a little off the bottoms of oranges so they sit up.

Place unbaked rolls into the orange halves and set on a baking sheet, iron skillet or other similar pan. Top with foil and place on grill rack over a campfire or on a grill.

It takes about 15–20 minutes for these to bake depending on the size you are making and temperature of the fire (about 375–400 degrees). Watch these rolls carefully.

If you are camping, make sure the campfire has ash gray coals or wood that is glowing, not raging.

Rachel actually placed a roll in one orange half, topped it with the other half, wrapped it in foil and it placed in the hot coals. If you want to do this, Rachel highly recommended using oranges with thicker rinds.

I baked mine uncovered in the oven at 400 degrees. Once baked, I put a glaze on the rolls. I added orange zest and a teaspoon or two of orange juice to the glaze.

Now, onto the Egg and Bacon Cups/Nests, which perhaps are the stars of this breakfast for dad.

My daughter Cynthia showed me this recipe last Christmas.

She sprayed a jumbo muffin pan with oil, cut out circles of bread (whole wheat) and laid them in the bottom of each muffin tin. She lined each cup with pre-cooked bacon and cracked an egg into each one. She baked them at 375 degrees until the eggs were set soft/firm.

She explained that you also could place cheese in each cup before the eggs go in, or you could add a drop of hot sauce.

These egg cups are so pretty, so delicious and can be eaten by hand or plated on beautiful china. They also could be baked by covering the muffin tin with foil and placing it on a grate over a campfire.

For my muffins baked in orange shells, I purchased a good quality bagged muffin mix and instead of baking them in cups, I baked the muffins in scooped-out orange peels (rather like the Orange Shell Baked Cinnamon Rolls).

It worked, and the enhanced flavor the muffins had from being baked in scooped-out orange peels was delicious. I didn’t glaze my muffins, but you could or you could add a crumbly topping.

The finishing touch for our breakfast for dad is a fruit bowl made with the oranges as well as blueberries and strawberries. Add a little honey to desired sweetness and top with shredded coconut, if you like.

These recipes are definitely ones the kids can help with and will feel good about doing so. 

Let’s take time to let our dads know how much they mean to us and to think about our dads and grandfathers who are no longer here but will never be forgotten.

I’m thinking of you, Dad.

Happy Father’s Day.


COMMENTS

Commenting is not available in this channel entry.


TOP JOBS
Search More Jobs





THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050; M-F 8:00 - 5:00
Editions
Subscribe to print edition
E-edition
Advertisers
eTear Sheets/ePayments
Information

© 2017 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy