oatmeal – Papas Cutting Board

Blueberry Peach Crisp

Jim brought in 2 pints of blueberries from our garden, and I needed to save the peaches as they were several days old. Peaches ae a great price right now.
This makes a lot of juice so it is perfect for topping the ice cream

Fᴏʀ ᴛʜᴇ Fɪʟʟɪɴɢ:

2 pints blueberries

5 or 6 peaches, peeled, pitted and cut into 1-inch chunks

1/2 cup granulated sugar

grated zest of 1 lemon

1/4 c. cornstarch
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Fᴏʀ ᴛʜᴇ Tᴏᴘᴘɪɴɢ:

1 1/4 cups whole-wheat flour

1/2 cup rolled oats

1 cup packed light or dark brown sugar

1/2 tspns ground cinnamon

Kosher salt

1 1/2 sticks cold unsalted butter, cut into small pieces

1 tspn pure vanilla extract

Ice cream or whipped cream for serving

1. Preheat oven to 350

For the filling, in a large mixing bowl, combine the blueberries, peaches, gran sugar, lemon zest and cornstarch. Place the fruit mixture in a wide shallow baking dish (2 to 2 1/2 qurarts) or 8 1-cup ramekins. Set aside.

2. For the topping, in a food processor, combine the flour, oats, brown sugar, cinnamon and a pinch of salt and pulse.

3. Add the butter and vanilla to the food processor and pulse, pulse, pulse, until the mixture looks dry and crumbly. Add 1 tablespoon water and pulse again until the mixture starts to come together (I did not need to do the water part)

Sprinkle the topping over the blueberry mixture.

4. Bake the crisp until the filling is hot and bubbly and the topping is crispy and nicely browned. 35-40 minutes. (I did 40 minutes here in Indiana)

Serve warm with ice cream or whipped cream.

Top Me Twice Cake

Top Me Twice Cake1968 Pillsbury’s Bake Off Dessert Cook Book

I would refer to this as a pineapple pecan coconut coffee cake.

Yes, I will make this again. This cake is delicious! It is moist and holds the shape when cut in to sections. This recipe is very easy and quick to put together. The smell of the pineapple baking is wonderful and while pouring the glaze over the top of the warm cake, you really can’t wait to taste it.

Tips: The recipe says 45-50 minutes. I checked the cake with a piece of spaghetti at the 40 minute mark and it was done. I turned off the oven and left the cake in for a couple minutes and then pulled it out before the 45 minute time frame. 40 minutes here in Indiana works. After you pour the sauce on the warm cake, run a knife around the outside edge, and let that sauce run down under the cake – also poking holes all over cake before pouring sauce on would really enhance the already moist cake. While sprinkling the topping on, I thought about only doing half as it seemed like too much, but I stayed true to the recipe and it worked. So, sprinkle the entire topping on. The sauce may seem like a lot, but if you follow my tips (above) you’ll see why it moistens the cake and does not hurt the texture. Jim couldn’t wait for it to cool down. He said it is delicious, and he will be eating it for breakfast.

Top Me Twice CakeCake:

2 cups All Purpose Flour

1 cup sugar

1 tsp soda

1 tsp salt

1 can (13 ½ oz) or 1 ½ cups crushed pineapple, undrained

1 teaspoon vanilla

2 eggs

Topping:

½ cup firmly packed brown sugar

1/3 cup flaked coconut

½ cup chopped pecans

Sauce:

½ cup butter or margarine

½ cup light cream

½ cup sugar

½ tsp vanilla

Oven 350 9 -inch square cake pan

Cake:

In large mixer bowl, combine all cake ingredients at lowest speed until blended; beat 2 minutes at medium speed. Pour into 9-inch square pan, which has been greased on the bottom only. Sprinkle with Topping. Bake at 350 for 45-50 minutes until cake springs back when touched lightly in center. Just before cake is done, prepare Sauce. Pour sauce over warm cake. Cool before serving.

Topping: combine all ingredients

Sauce: In small saucepan, melt butter. Blend in remaining ingredients.

Apple Cinnamon Oatmeal Cookies

These are delicious. I made a couple dozen, and then I added cranberries and walnuts to a dozen. The cranberries and walnuts are yummy in this recipe, however, they did take away from the apple flavor. I will stick with the original recipe, and not add to it. This made a lot. I was able to freeze a couple dozen cookies in the dough form as I like to smell them baking the day of.

A tip I have, the dough is almost dry, but not quite because you are able to squeeze and form this. I like the rustic look of them when I don’t form a ball. I scooped each one in to the palm of my hand, and slightly squeezed as I did so to keep it from falling apart. If you form balls, you’ll want to press them slightly (flatten slightly) once on the cookie sheet, or they won’t cook all the way through.

The recipe calls for 10 minutes. Mine took 15 minutes. Watch for them to turn slightly brown, and then pull them out to finish baking as they cool down. I left these on the cookie sheet for 5 minutes, and then transferred to a cookie cooling rack.

I will include the recipe below. This recipe is from the New England Orchard Cookbook. Yes, I would make these again.

This is how I freeze cookie dough for later baking. I enjoy trying new recipes and freezing 1/2 the batch for adding to cookie trays during the holidays. Put cookie dough balls on dish; freeze for about 15 minutes; drop the dough balls in to a labeled ziploc freezer bag. The label shows the name of the cookie, the cooking time and the temperature.

This recipe comes from this book: The New England Orchard cookbook. I have made many recipes from this book, and each one has been a winner.