Apple and raspberry crumble is an easy dessert to throw together on those nights you get home late. It bakes in about an hour and is bubbly and delicious.
5 cups peeled and chopped tart apples
1 1/2 cups raspberries
2 tbsp flour
2 tsp cinnamon
Mix together in baking dish. top with the mixture below.
1 cup rolled oats
1/4 cup brown sugar
2 tsp cinnamon
1/4 cup melted butter
Bake at 350 degrees Fahrenheit for 60 minutes or until fruit is tender.
Store tomatoes at room temperature
- Grate carrots in your tomato sauce to sweeten naturally.
- Place a few grains of rice in your salt shaker to keep it from caking.
- To keep fruit from discoloring sprinkle it with lemon juice.
- Place berries on a cookie sheet to pre-freeze them and then move them into containers once frozen. This prevents them from sticking and becoming mushy.
- Freeze extra wedges of lime or lemon in a freezer bag for later use.
- To get more juice from a lemon put it in the microwave before you squeeze it.
- Dried orange peels thrown into the fireplace permeate the room with a lovely scent.
- To thicken soup and instant potato flakes to the mixture.
I always over estimate the amount of candy that I will pass out to trick or treaters on Halloween. Consequently, I’m always left with packs of candy that I don’t want to eat.
One way I use up the chocolate is in this cookie recipe. I bake the cookies and then freeze them for later. The cookies will keep for several months if they are wrapped properly before being frozen.
1 cup white sugar
1 cup butter
1 tsp vanilla
2 eggs, beaten
Mix the above ingredients together.
2 cups flour
Sage is one of my favorite herbs. The herb combines with mushrooms and squash to produce an earthy flavor to this soup.
1 red onion -diced
2 cups button mushrooms
1 clove garlic – minced
2 stalks celery – sliced
2 tbsp butter.
Saute the above mixture in butter until onions are clear.
4 cups butternut squash
3 cups of stock (Cover veggies)