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Thursday, July 24, 2014

Peach rhubarb slab pie with crumble top


Our dinners have been simple lately, nothing much new, it's hot. So our blog is apparently leaning towards desserts which is ok with me because they are my favorite thing to make. I adapted this for a big pan to go to a big gathering and when the summer fruit is here, ya gotta do something with it...big! What you need and what to do:

    For the crust:
     2-1/2 cups all-purpose flour
     1/2 teaspoon salt
     1 cup butter, cold and diced
     1/2 cup ice water




In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Wrap in plastic and refrigerate for a couple of hours.

Roll dough out to fit a 9x13 pan. Place crust in pan pressing the dough evenly into the bottom and sides of the pie plate, make that edge a little pretty.

Fruit ingredients:
3/4 cup sugar
5 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg
1 TBLS grated lemon peel
1/4 teaspoon salt
3 cups sliced fresh or frozen rhubarb (if frozen, measure frozen, then let thaw without pressing moisture out beyond what drains through a colander as it thaws)
2-1/2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and chopped

Crumble Topping:
1 cup all-purpose flour
1 cup old-fashioned oats
1 cup packed brown sugar
1-1/2 teaspoon ground cinnamon
1/4 teaspoon salt
10 tablespoons cold butter

In a large bowl, combine the sugar, flour, nutmeg, lemon peel, salt, rhubarb and peaches. Transfer to a greased 11-in. x 7-in. baking dish.
In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 35-50 minutes or until bubbly, yummy looking on the top and you can see the crust is done. Serve warm or cold. Ice cream is always good....adapted from www.tasteofhome.com

Sunday, July 20, 2014

Yucky stuff.

I really am not cooking much, so I'll throw some useful information your way. Whether you shop at a health food store or not, these are dangerous things to stay away from. Some are obvious, some are not. Brought to you by your friends at Mind Body Green. Be Well.




Thursday, July 10, 2014

Fruit crumble bars


I haven't made these in a long time but really love them. Perfect for a picnic or with a cup of tea. These are vegan but you can make them with butter and an egg, equally yummy. I haven't been posting much, and as I previously said, it's mostly because summer is just busy and I am tending to growing things, and not cooking much. I made these as a treat because we are going camping...YAY!!!!!!

What you need and what to do:

3/4 cup dairy-free margarine (or real butter)
1 cup sugar
Egg replacer equivalent to 1 egg (or 1 real egg)
2 tsp vanilla
2 full cups of flour
1/2 TBLS baking powder
1 cup oatmeal
1/3 cup wheatgerm
1 jar seedless just fruit preserves (I used strawberry here, but raspberry is my favorite and apricot is good too)

Preheat your oven to 350, grease a 9x13 pan.
In a mixing bowl cream together your butter or dairy-free margarine, add the vanilla and egg replacer, stirring until combined. In another bowl combine your dry ingredients, add to the wet and stir until combined. Take about one half and put into your pan pressing it down evenly. Add your preserves and spread evenly. Top with remaining dry ingredients and gently press down. Bake for around 35-40 minutes until lightly golden brown. Let cool before cutting with a sharp knife. I adapted this from the Cooking With Peta Cookbook.

Watermelon grapefruit juice and popsicles

I don't buy popsicles ever. Too much sugar and other weird things. I will however make up my own concoctions because I really am 7 at heart. And when I want to be adult (not often) I think this might be good as a cocktail with vodka in it and a salted rim (I have not tried so you are on your own with that one).

What you need and what to do:

1 seedless watermelon, size of your choice, I erred on the smaller side
Organic no sugar added 100% grapefruit juice

Take the rind off your watermelon putting all the good innards into a blender, blend til smooth. Add your grapefruit juice. Add a cup or two at a time stirring to mix to get it exactly like you like it. Either drink it or make popsicles out of it. As my little friend Miss A says, nom nom.