Today, we’ve arrived at the very last recipe in the Breakfast section of “Good and Cheap.” And … this post contains an Easter Egg!
You’ll find Broiled Grapefruit on page 16 of the PDF version of “Good and Cheap” (a free download at leannebrown.com) and on page 18 of the print version.
It doesn’t get any simpler than this: one grapefruit,two teaspoons of brown sugar and a pinch of salt. I used a ruby grapefruit and I think that was a good choice.
How Did it Taste?
These are good. They are very good. The caramelized brown sugar and just a hint of salt elevates the humble grapefruit into something quite sophisticated. The heat of the broiler also causes the fruit to puff up a little and become quite juicy. Needless to say, I liked these a lot.
Let’s Do The Math
A grapefruit currently sells for $1.49 at Save-On Foods in my hometown of Edmonton, and two teaspoons of brown sugar cost me 3 cents. I considered half a grapefruit to be one serving, so this recipes rings in at 76 cents per serving.
And Now … the Easter Egg!
In geek-speak an “Easter Egg” is a surprise bonus hidden in a DVD, computer program or video game.
Although it’s not exactly hidden, this Easter Egg is a surprise bonus recipe for a double-layer Rice Krispie Cake. It’s easy to make and a lot of fun. The original version of this recipe used Betty Crocker tinned frosting and was decorated with a whole variety of candies. Admittedly, this approach wasn’t overly economical, and also left me with a big pile of extra candy.
So, in the names of frugality and creativity, I’ve re-jigged it to something that looks good, is still decadent, but doesn’t cost as much.
A 700 gram box of Rice Krispies and two 400 gram bags of marshmallows will get you two Rice Krispie cakes. Frosted and decorated, they’ll cost you $10.28 each and serve at least eight. That’s $1.29 per serving.
Rice Krispie Cake
Part 1 — Create the layers
Ingredients per layer:
1/4 cup of butter
1/2 teaspoon vanilla
4 cups miniature marshmallows
5 cups Rice Krispies
- Melt the butter in a good-sized pan over medium-low heat and add the vanilla and marshmallows.
- Allow the marshmallows to melt, stirring occasionally (and watching that they don’t start to burn to the bottom of your pan.)
- When all of the marshmallows have melted, take the pan off the heat, and stir in the Rice Krispies, one cup at a time.
- Let the mixture stand while you generously grease an 8″ round cake pan.
- Spoon the mixture into the greased cake pan. When everything is in the pan, use your hands to pack down the mixture and spread it out to the edges, making sure that the top surface is flat. (If you find that the mixture is sticking to your hands, give it a few more minutes to cool.)
- Once you’re done, put the pan aside and let it set for 20 minutes. About 15 minutes in, you can start the next layer.
- After 20 minutes, invert the pan over a plate and tap the bottom. If you’ve greased the pan well, the layer should pretty much pop right out. If you’re getting resistance, try running a knife around the edge of the pan.
- Repeat Step 1 to Step 6 for the second layer.
- While the second layer is cooling, you can make the frosting.
Part 2: Frosting, Assembling and Decorating
Ingredients for frosting the full cake:
1/2 cup of butter at room temperature
2 cups of icing sugar
1/2 teaspoon of vanilla
About a tablespoon of milk or cream
One bag of Easter-themed M&M candies
- If you have a mixer, use it. Everything goes a lot faster and the end product is light and fluffy. If you don’t have a mixer, cream the butter by hand until the color lightens.
- Add the icing sugar, a cup at a time. Beat each cup in until smooth.
- Add the vanilla and beat.
- Add the milk and beat.
- Check the consistency. Too stiff to spread nicely? Add a little more milk. Too runny? Add a little more icing sugar.
- When the frosting is ready, put a few small dollops around the center of a plate.
- Take your first layer of cake and center it on the plate. Apply a little pressure to help the frosting glue it down.
- Spread a layer of frosting on the top of the first layer. You can use a little less than half your recipe.
- Now, center the second layer of the cake over the first. (Because of the way cake pans are shaped, it likely won’t be a perfect fit. Don’t sweat this.)
- Using the rest of the frosting, ice the top of the second layer.
- Now, you can take the M&M candies and decorate the top. I made stripes, but I’m willing to bet that you can be even more creative!
And that’s it. If you make a Rice Krispie cake, I would love to see a picture of it. Thank you for reading all the way down to here, and a very Happy Easter to you all!