Four Foods on Friday - #21, week 5

by Judi on Mar 13, 2008

Yummy food questions! This is this weeks (#21) Four Foods on Friday meme.

#1. What’s your favorite fruit and how do you like to eat it?
I love fruit.. I can’t think of just one. I love fruit in smoothies, I love it plain… like homemade raspberry and blackberry syrup over pancakes, or banana crepes with orange sauce (must get recipe from mom). I love apple crisp (or see apple crisp pics) made with crunchy, tart granny smith apples… No.. sorry, can’t narrow this one down.

#2. What is the one spice in your kitchen you use more than any other?
This should come as no surprise to anyone who’s been reading my FFoF answers… salt.

#3. Pudding. Instant, stovetop or premade?
Instant.. I’m too lazy for stovetop.. and premade icks me out, especially the kind that doesn’t require refrigeration (eeewww!).

#4. Share a recipe using potatoes.
Me and the girls love tater tot casserole and it’s so easy to make.. not to mention versatile - you can sneak veggies in, or just keep as is. Here’s my Tatertot Casserole Recipe (or see tatertot casserole pics).

This weeks Four Foods on Friday #21.. visit, read, comment, join. :)

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Blueberry Crisp

by Judi on Sep 18, 2007

Now, I love my apple crisp.. but this blueberry crisp sounds so yummmmy with a scoop of vanilla ice cream, I may just have to try it this winter.

Filling:
1 - 16 oz package frozen blueberries
2 TBSP lemon juice
1/3 c. packed brown sugar
2 tsp corn starch

Topping:
2/3 c. quick-cook oats
1/2 c. all-purpose flour
1/3 c. packed brown sugar
Dash of salt
1/3 c. butter or margarine

Heat oven to 350 degrees.
Combine blueberries and lemon juice in a 1 1/2 quart casserole dish.
Stir brown sugar and corn starch into the blueberries.
Set aside.
Mix oats, flour, brown sugar and salt.
Cut in butter.
Sprinkle mixture over blueberries.
Bake, uncovered, approx 40 minutes or until the topping is browned and the blueberries are bubbly.
Serve warm with ice cream… oooohhh yummmmy!

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Easy Apple Crisp

by Judi on Aug 6, 2006

Originally uploaded by madaise.

Flavor of fall. Perfect timing, as the apples are ripe and ready to eat. Apple crisp, warm from the oven, with a dollop of homemade whipped cream or a scoop of vanilla ice cream. :)

The baked apples are yummmy, but the big hit is the sweet, toasted oatmeal topping. Everyone loves the topping!

Ingredients:

Topping:
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 c. brown sugar
1/2 c. granulated sugar
1/2 c. flour
3/4 c. oats (I use quick oats, but rolled oats may be used instead)
butter

Filling:
4-6 Granny Smith Apples (or other crisp, tart apples)
1/4 c. brown sugar

Directions:

- Peel, core and slice apples into thin pieces.
- In a bowl, add cinnamon, nutmeg and brown sugar to sliced apples and mix well.
- Set aside.
- Mix flour, granulated sugar, and oats together.
- Add 3 tablespoons butter.
- Mash well with fork creating clumps and crumbs.
- Grease bottom of cooking pan. I use a 9″ round cake pan.
- Pour apple mixture into pan.
- Top with crumb mixture.

Bake in oven at 375 degrees for about 30 minutes or until apples are tender. Crumb top will turn golden brown.

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