Apple-Blueberry Crumble

APPLE-BLUEBERRY CRUMBLE:

A healthy dessert from the Moosewood cookbook that has anti-oxidant rich fruits and heart-healthy oats and nuts.  Considered  at home with many cuisines despite it’s reputation of an  all- American dessert.

SERVES 8

Baking time: 45 to 50 minutes

Hands -on time: 15 minutes

Fruit Filling:

3 cups peeled and sliced apples

3 cups fresh or frozen blueberries

1 tsp ground cinnamon

1 Tablespoon cornstarch

1/3 cup pure maple syrup (or one of the sweeteners-1/4 cup brown sugar, or 1/3 cup thawed frozen apple juice concentrate, or 1/4 tsp powdered stevia.)

Crumble Topping:

1/2 cup rolled oats

1/2 cup whole-grain cornmeal

1/2 cup chopped walnuts or pecans 1/4 cup brown sugar or one of the sweeteners listed above for fruit filling.

1 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup vegetable oil

Directions:

1.  In a bowl, stir together the apple slices, blueberries, cinnamon, cornstarch, and maple syrup.   Spread into an unoiled, nonreactive7 x 11 inch baking pan or a 9 inch square baking pan.

Bake in a preheated 375 degree Fahrenheit oven  until bubbling, about 30 minutes.

2.  While the fruit bakes, make the crumble topping.
In a bowl, combine the oats, cornmeal, chopped nuts, brown sugar, cinnamon, and salt.  Add the oil and stir until well mixed.

3.  When the fruit has baked for 30 minutes , remove it from the oven.   Stir the fruit to settle it into the dish a little, top with the crumble mixture, and return it to the oven for 15 to 20 minutes, until the fruit looks thick  and the topping has crisped and browned.

4.  Serve hot , warm or at room temperature.

VARIATIONS:

For the fruit filling: in place of maple syrup use 1/4 cup brown sugar, 1/3 cup thawed frozen apple juice concentrate, or about 1/4 tsp powdered stevia.

For the crumble topping:

in place of the brown sugar ,use i1/4 tsp powdered stevia, or 1/3 cup maple syrup, or thawed frozen apple juice concentrate.   I f you use maple syrup or apple juice concentrate, the crumble mixture will be quite moist.

Add 2 tablespoons of ground sunflower seeds or flaxseeds to the topping.


Nutrition Information Per 1 serving of ( 8):

Calories:  271

Protein:  3 grams

Carbohydrate:  40 grams

Dietary fiber:  4 grams

Total fat:  13 grams

Saturated fat:  1 gram

Monounsaturated fat:  5 grams

Cholesterol: o mg ( zero ).

Sodium:  80 mgs


Your COMMENTS are welcomed:   Please take a few moments to say hello and tell me how the baking of your apple blueberry pie turned out.   Thanks so much! Have a wonderful day! 

 

 

 

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I’ll have an Orange Julius

The closest store to me is about 50 miles away.

So I searched for a recipe or low-fat version to make at home.

History of the Orange Julius.

Did you know how far back the Orange Julius goes?   Neither did I. In 1926, the first orange juice stand began in Los Angelos in a little store on South  Broadway.  His customers liked it and once concocting a blender recipe, in 1929, he opened 100 more stores. It expanded to Canada in 1962.  In 1964, Orange Julius was the official drink at New York’s World’s Fair. In the late 70’s and early 80’s , the drink is introduced in Hong Kong and Singapore. Then along came the Julius Cream Supreme drink line. In 1987, it became a fully owned subsidy of International Diary Queen (IDQ).

Orange Julius recipes  from the web:

a “real” Orange Julius

6 oz. frozen orange juice concentrate
1 cup milk
1 cup water
1/2 cup sugar
1 tsp. vanilla extract
8-9 ice cubes

1. Combine all ingredients except ice cubes in blender.
2. Blend for about 1-2 minutes, adding ice cubes one at a time.

I know, that’s a lot of sugar, right? Yeah, no wonder it’s so good

Update: A reader emailed me a suggestion to use powdered sugar to make the drink a bit creamier. I’ve been using 1/4 cup regular sugar and 1/4 powdered sugar and it’s fantastic!

— October 22nd, 2005   from another blogger.  paul mayne.org

NANCY’S ORANGE JULIUS DRINK
6 oz. orange juice concentrate, partially thawed
1 c. milk
1 c. water
1/2 c. sugar (tastes fine with 1/4 c.)
1/2 tsp. vanilla
1 egg, uncooked
8 – 10 ice cubes Mix all ingredients well in a blender until quite foamy on top. Makes 4 servings.

from www.cook.com

Orange Frosties:

Soymilk, orange

juice  and ice blend up into a

delicious drink in just 5 minutes.

Prep Time: 5 min

Total Time: 5 min

Makes: 4 servings 1 cup each

2 cups ice cubes or slightly crushed ice
2 cups vanilla soymilk
1 can (6 oz) frozen orange juice concentrate
1. Place all ingredients in blender or food processor. Cover; blend on high-speed 30 to 60 seconds or until smooth and frothy.
2. Pour into 4 glasses. Serve immediately.
High Altitude (3500-6500 ft): No change.
Health Twist
Use soymilk in your recipes to help you incorporate 25 grams of soy protein in your daily diet.
Special Touch
Jazz up the glasses with a garnish of an orange slice and a sprig of fresh mint.

Nutrition Information:

1 Serving: Calories 120 (Calories from Fat 15); Total Fat 1 1/ 2 g  (Saturated Fat  0 g , Trans Fat 0 g); Cholesterol 0 mg  ; Sodium 85 mg; Total Carbohydrate 22g (Dietary Fiber 0g, Sugars 21 g); Protein  4 g Percent Daily Value*: Vitamin A 8%; Vitamin C 100%; Calcium 15%; Iron 2% Exchanges: 1 Other Carbohydrate; 1/2 Low-Fat Milk; 0 Vegetable Carbohydrate Choices

Raisin Scones

fresh homemade scones by Aunt Kathleen

Raisin Scones

These were so delicious, I asked Aunt Kathleen for the recipe.

Here is one of the recipes.

2 cups flour

3 T butter

1/2 tsp salt

1/2 cup milk

3 tsp baking powder

1/4 cup sugar

1 egg beaten

1/2 cup seedless raisins

Preheat oven to 425 degrees F.

Directions:

Sift the flour, salt, baking powder, and sugar together.

Cut in butter, until you have coarse crumbs.

Mix milk,egg, and add to flour mixture all at one time.

Add raisins and mix just until dough follows fork around bowl.

Knead gently 1/2 min on floured surfaced.

Pat til 1/4 inch thick and  out into 3 inches squares.

Cut squares to form  2 triangles .

Bake on ungreased cookie sheet about 10 -12 minutes at 425 degrees F.

Makes 24 scones

Recipe:  ( a Fireman’s Wife recipe book).

 

Another recipe for Scones (from another source)

Maple pecan scones. I’ll toast the pecans. Use up the last of the cream. Create my very own recipe.

 

Maple Pecan Cream Scones

 

Whisk together in a large bowl:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons raw sugar
3/4 cup toasted/chopped pecans

 

Add wet ingredients to dry:
1 cup cream
2 tablespoons grade B maple syrup

 

Stir until just combined and turn out onto lightly floured surface. Knead gently (about 8 to 10 times). Pat dough down until roughly 1/2 inch thick (square it up or leave it free-form—it’s your call).

 

If you square it up, quarter and then halve quarters (you’ll get about eight pieces). If you leave it free-form, cut out using 2″ round cutter (you’ll get about 9 rounds).

 

Transfer to parchment lined baking sheet.

 

Brush tops with cream and sprinkle heavily with more raw sugar.

 

Bake for 20 minutes at 400 degrees.
Posted by Amuse-bouche for Two at 11:09 AM
http://amusebouchefortwo.blogspot.com


Greek Vegetable Pie

 

This vegetable pie is made with an unusual brown rice, walnut and olive crust and is filled with leeks, red bell peppers, asparagus, tangy feta cheese, and smooth cream cheese.   This is a good recipe for leftover brown rice.  ( Moosewood Restaurant cookbook).

GREEK VEGETABLE PIE

Ingredients:

Crust:

2 cups cooked brown rice 

 1/2 cup walnuts

1/4 cup pitted Kalamata olives

Filling:

2 Tablespoons olive oil

3 cups asparagus, 1 inch pieces

1/4 tsp salt

3 cups thinly sliced leeks, ( white and tender green parts), thoroughly  rinsed.

1 cup diced red bell peppers

3 ounces Neufchatel cheese

1 cup grated or crumbled feta cheese

3 large eggs, lightly beaten

1/3 cup chopped fresh dill

pinch of ground black pepper

Directions:

1.  In a food processor, pulse the crust ingredients until crumbly.  Set aside.

2.  Warm the oil in a skillet or saucepan on medium heat.  Add the asparagus and salt and cook for 5 minutes, stirring occasionally.  Stir in the leeks and cook for 3 minutes.  Add the bell peppers, cover and continue to cook, stirring occasionally; until all of the vegetables are tender , 5 or 6 minutes.  Place the Neufchatel ( or cream cheese) cheese on top of the vegetables, cover, turn off the heat, and let sit for several minutes to soften.

3.  Meanwhile,press the crust mixture into a lightly oiled 9- inch pie plate.

4.  Stir the Neufchatel cheese throughout the vegetables.  Add 3/4 cup of the feta cheese and the eggs, dill, and black pepper to the skillet and mix well.  Spread the filling into the pie crust ( brown rice) and top with the remaining Feta cheese. 

5.  Bake in a preheated 350 degree ( F ) Fahrenheit oven until the filling is set and golden, about 35 minutes.

 

 

Variations:

Use 2 or 3 chopped , softened sun-dried tomatoes in place of the olives in the crust.

Use broccoli instead of asparagus in the filling.

Serving and Menu ideas:

 

Serve with a tossed green salad with pear and thyme vinaigrette (recipe), or with a classic Greek salad

For an excellent  first course, serve Greek Tomato yogurt soup (p 125).

A fine dessert is a big bowl of fresh strawberries and or cherries.

Greek Vegetable Pie  Nutritional information:

per serving:

calories: 364

protein 14 grams (g.)

carbohydrate 30 g.

dietary fiber 5 g

total fat 22 g

saturated fat 8 g

monounsaturated fat 8 g cholesterol 139 mg

sodium 716 g.

 

Recipe Pear and Thyme Vinaigrette

 

1 ripe pear, cored and chopped

1/3 cup olive oil

2 Tablespoons cider vinegar

2 Tablespoons water or unsweetened apple or pear juice

1 tsp Dijon mustard

 1 teaspoon fresh thyme leave s

1/4 tsp salt  generous dash of ground black pepper

1 small garlic clove , pressed or minced (optional

maple syrup optional.

 

1.  Combine all ingredients in a blender and puree until smooth and creamy.  If the dressing is too thick add a little more water or juice.  Add some maple syrup if   you want it a little sweeter.

2.  This dressing will keep fresh in the refrigerator for 3 or 4 days.   I f the chilled dressing congeals, bring it to room temperature before serving.

 

On milder greens, its sweetness balances dishes with a bitter edge  such as pasta with Broccoli Rabe and beans.

 

Pear and Thyme Vinaigrette

Nutritional information , Per 1 Tablespoon:

Calories: 116

Protein:  1 g

Carb: 14 g

Dietary Fiber:   2 g

Total Fat:   7 grams 

Saturated Fat:   1 gram

Monounsaturated fat:  5 g

Cholesterol:  0 gram

sodium:  151 g

Scenic Sunday

Summer day at the beach, Sandy Hook, N.J. July 15, 2010

For more scenic Sunday photos , please visit:

www.scenicsunday.blogspot.com

 Your comments are always welcomed. It is great that visitors from all over the world and the states stop by, so say hello.

Ruby Tuesday-July 12, 2010

 RUBY TUESDAY

Philadelphia Museum of Art, and red cab awaits a tourist.

  

  

  

  

  

  

  

  

  

  

 

 

 

I’m joining work of the poet with a photo or two with a red theme.  Save the best for last. 

One of the current  Exhibitions at the Philadelphia Museum of Art. 

Now Through September 6, 2010
Late Renoir follows the renowned painter Pierre-Auguste Renoir through the final—and most fertile and innovative—decades of his career. At the height of his creative powers and looking toward posterity, Renoir created art that was timeless, enticing, and worthy of comparison to the greatest of the old masters, such as Raphael, Titian, and Rubens.
While walking through the exhibit the use of cameras and cell phones are not allowed.
The photo below of one of Renoir’s paintings is from the Philadelphia museum of Art ‘s website.
Girl Tatting       c.1906
Philadelphia Museum of Art’s history:

 The Philadelphia Museum of Art stands as one of the great art institutions of the world. In the over 125 years since its founding, it has grown far beyond the limits originally set for it. Today, the Museum houses over 225,000 works of art encompassing some of the greatest achievements of human creativity, and offers a wealth of exhibitions and educational programs for a public of all ages. 

Historically, the Museum was a legacy of the great Centennial Exposition of 1876 held in Fairmount Park. In March 1873, an act of the Pennsylvania State Legislature set in motion plans for the construction of Memorial Hall—a permanent building to be designed by Hermann J. Schwarzmann—which was to serve as the art gallery of the exposition. At the conclusion of the Centennial celebrations, Memorial Hall was to remain open as a Museum of Art and Industry “for the improvement and enjoyment of the people of the Commonwealth.” 

Summer recipe-Watermelon strawberry lemonade

WATERMELON STRAWBERRY LEMONADE

A refreshing summer drink made with fresh fruit  from the AllRecipes website.

Prep Time
20 Min

READY IN
20 minutes

Servings :  8

Original Recipe Yield 2 quarts

Ingredients:

  • 8 cups cubed seeded watermelon
  • 1 cup fresh strawberries, halved
  • 1/2 cup fresh lemon juice
  • 1 cup white sugar
  • 2 cups water

Directions:

  1. Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth.

Nutritional Information:

Amount Per Serving Calories: 152 | Total Fat: 0.3g | Cholesterol: 0 mg

By: RAZZBERY1 “This recipe makes for fresh fruit that you can drink! It’s best served cold over ice.”

 

Hello and good morning everyone.

Thanks for pulling up a chair and staying for a awhile.

Comments are always  welcome.  Please take a few moments and tell me what corner of the world you’re from.   I’d love to hear from you.

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