Phoenix was beautiful. A little warm around 101 degrees, but there is no humidity. I can't describe it but it is so different than heat in the midwest. I have lots of photos of the grand canyon. We did the helicopter ride over, it is unbelievable to see what God can accomplish. I'll share when I slow down a little.
It's always a struggle to catch back up at home with the work.
Thursday, September 23, 2010
Friday, September 10, 2010
Recipe Friday: Plumcot Blueberry Crisp
Plumcot Blueberry Crisp:
• 2 lbs. pluots, pitted and quartered
• 1 pint blueberries
• 1/4 cup light brown sugar, lightly packed
• 3 Tbsp. cornstach
• 1 Tbsp. red wine or creme de cassis liqueur (optional, I don't use it)
• 1/2 c. cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup old-fashioned oatmeal (or quick oats)
• 1/2 cup chopped walnuts or pecans
• 1/2 cup (1 sticks) softened unsalted butter, diced
1. Preheat the oven to 375 degrees.
2. For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, cornstarch and the wine (or liqueur if you have it, I don't and didn't buy it just for this recipe). Pour mixture into a 12 x 8″ shallow baking dish and level out. (I increased the plumcots and made a 9x13 pan.)
3. For the topping, combine the flour,brown sugar, salt, cinnamon, oatmeal, and butter in a bowl. Work together with fingers until clumpy, and then stir in nuts.
4. Scatter evenly over the fruit mixture.
5. Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, served warm with vanilla ice cream it is a huge hit.
Borrowed this recipe from the internet........it's a keeper.
• 2 lbs. pluots, pitted and quartered
• 1 pint blueberries
• 1/4 cup light brown sugar, lightly packed
• 3 Tbsp. cornstach
• 1 Tbsp. red wine or creme de cassis liqueur (optional, I don't use it)
• 1/2 c. cup all-purpose flour
• 1/2 cup light brown sugar, lightly packed
• 1/2 tsp. salt
• 1/2 tsp. cinnamon
• 1 cup old-fashioned oatmeal (or quick oats)
• 1/2 cup chopped walnuts or pecans
• 1/2 cup (1 sticks) softened unsalted butter, diced
1. Preheat the oven to 375 degrees.
2. For the fruit, in a large bowl, combine the pluots, blueberries, (1/4 cup) brown sugar, cornstarch and the wine (or liqueur if you have it, I don't and didn't buy it just for this recipe). Pour mixture into a 12 x 8″ shallow baking dish and level out. (I increased the plumcots and made a 9x13 pan.)
3. For the topping, combine the flour,brown sugar, salt, cinnamon, oatmeal, and butter in a bowl. Work together with fingers until clumpy, and then stir in nuts.
4. Scatter evenly over the fruit mixture.
5. Bake the crisp for 40-45 minutes, or until the fruit is bubbling and the top is browned. Serve warm or at room temperature, served warm with vanilla ice cream it is a huge hit.
Borrowed this recipe from the internet........it's a keeper.
Friday, September 3, 2010
Apple Pie
I have been trying to decide if I should post my recipes here, but honestly I dont' care if others make them, I got them from somebody else, so here goes:
Apple Pie
Ingredients1 whole Pie Crust
6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
½ whole (juice Of) Lemon
½ cups Sugar
4 Tablespoons Flour
¼ teaspoons Salt
½ cups Flour
1-½ stick Butter
1 cup Brown Sugar
½ cups Quick Oats
¼ teaspoons Salt
½ cups Pecans, Chopped
½ jars (or More) Caramel Topping
Preparation Instructions
In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.
Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait.
Apple Pie
Ingredients1 whole Pie Crust
6 cups (to 7 Cups) Peeled And Sliced Granny Smith Apples
½ whole (juice Of) Lemon
½ cups Sugar
4 Tablespoons Flour
¼ teaspoons Salt
½ cups Flour
1-½ stick Butter
1 cup Brown Sugar
½ cups Quick Oats
¼ teaspoons Salt
½ cups Pecans, Chopped
½ jars (or More) Caramel Topping
Preparation Instructions
In a bowl mix peeled apples, lemon juice, sugar, flour and ¼ teaspoon salt. Set aside. For crumb topping, cut the butter into the flour with a pastry cutter, then add in brown sugar, oats, and ¼ teaspoon salt.
Add apples to prepared pie shell and top with crumb topping. Cover crust edges with aluminum foil and bake in a 375 degree oven for 25 minutes. Remove foil from crust and place back into the oven for another 30 minutes. Chop pecans, and when five minutes remain, sprinkle them over the pie. Finish baking. Quiver with anticipation.
Remove the pie from the oven and pour ½ jar (or more, if you’re feeling dangerous and naughty) of caramel topping over the top. Allow to cool slightly before serving, or don’t if you can’t wait.
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