Preheat oven to 350 degrees. Spray cooking spray on bottom and sides of a 9×13 pan
Mix with hand mixer the ingredients for the crust and spread on the bottom of pan. Bake for approximately 20 minutes or until golden brown. Let cool
While the crust is cooling, mix ingredients together for the filling, minus blueberries. Mix until creamy then fold in the fresh berries. Layer the filling over the cooled crust.
Mix together the ingredients for the topping and layer evenly over the filling.
Place the crumble in the oven for approximately 40 minutes. Until the topping is golden and the center is set. Let the crumble cool at room temperature and then refrigerate until ready to serve.
Of course this tastes great solo or with a side serving of vanilla bean ice-cream. A perfect Easter treat. Enjoy!
I have tried to make other cookies at Christmas time, but my family won’t cooperate. 🙂 This is our recipe given to me over 20 years ago by my friend Angela. Have fun making them with your family. Obviously, this recipe is not low calorie but it does make delicious cookies and they are my families favorite every year. Hope they become yours too!
MERRY CHRISTMAS!!
Cookie Dough –
4 cubes of real butter( yep – you read that right )
1 egg plus 1 egg yolk ( reserve the white for the frosting )
1 C. sugar
1 Tablespoon of almond extract
4 C. Flour
Mix all ingredients well and let the dough chill.Roll out on a well floured surface to desired thickness. Cut out dough using your favorite cookie cutters.
Bake at 375 degrees for 8 – 10 minutes until light brown around the edges
Simple recipes are the best. My Grandma Swenson lived in Minnesota and my family would travel each summer to visit her along with the rest of my Dad’s family who lived simply on farms and in small towns. I remember the wonderful home cooked meals served by my grandma and aunties. They also made the best desserts and treats. I have an old church recipe book that my grandma gave me when I graduated from high school. I love to look through this treasure of small town Minnesota and I always bring it out this time of year when I make snacks for Halloween night. The caramel corn is so yummy. It stores well, but we usually never have any left to store. The Goblin punch was fun to make when my kids were little and was a favorite at the elementary school parties each year. And of course, who doesn’t love a warm apple crisp on a chilly fall evening. Enjoy!
Old Fashioned Caramel Corn
Ingredients
6 cups popped popcorn
2 cups packed brown sugar
1 cup butter, cubed
1/2 cup Karo light corn syrup
1 teaspoon salt
2 teaspoons vanilla extract
1/2 teaspoon baking soda
Directions
Place popcorn in a large bowl and set aside. In a large saucepan, combine the brown sugar, butter, corn syrup and salt; bring to a boil over medium heat, stirring constantly. Boil for 5 minutes, stirring occasionally.
Remove from the heat. Stir in vanilla and baking soda; mix well. Pour over popcorn and stir until well-coated. Pour into two greased 13×9-in. baking pans.
Bake, uncovered, at 250° for 30 minutes, stirring occasionally. Cool completely. Store in airtight containers.
Goblin Punch
1 quart chilled orange juice
1 quart orange sherbert
2 quarts chilled ginger ale
Apple Crisp
Ingredients
8 medium apples, peeled and sliced
1 1/2 c. brown sugar
1 c. flour
1 c. oats
1 1/2 tsp. cinnamon
1/2 c. butter
Directions
Grease 9×13 pan. Layer apples in the bottom of the pan.Mix remaining ingredients well and sprinkle over apples.Bake at 350 degrees for approximately 30 minutes until apples are tender and the topping is golden brown.
I like to serve this warm over french vanilla ice cream.
It is peach season here in Colorado and our Palisade peaches are unbelievably yummy!
I want to share two recipes with you. One is a peach cobbler that my grandma used to make and the other is a peach salsa recipe. Both are super easy and a great way to enjoy peaches this summer.
PEACH COBBLER
Ingredients:
5 peaches , peeled, cored and sliced (about 4 cups)
3/4 cup granulated sugar
1/4 teaspoon salt
1 Tablespoon lemon juice
For the Cobbler batter:
6 Tablespoons of unsalted butter
1 cup all-purpose flour
1 cup granulated sugar
2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup milk
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
DIRECTIONS:
Add the sliced peaches, sugar and salt to a saucepan– Cook on medium heat for just a few minutes, until the sugar is dissolved.
Preheat oven to 350 degrees. Slice butter into pieces and arrange them on the bottom of a 9×13 inch baking dish. Place the pan in the oven while it preheats, to allow the butter to melt. Once melted, remove the pan from the oven.
In a large bowl mix together the flour, sugar, baking powder, and salt. Stir in the milk, just until combined. Pour the mixture into the pan, over the melted butter and smooth it into an even layer.
Pour the peaches over the top of the batter.Sprinkle cinnamon and nutmeg over the top of the peaches.
Bake at 350 for approximately 40 minutes until golden brown.
I think cobbler tastes best when it is served warm and with a generous scoop of vanilla bean ice-cream on top.
Peach Salsa
1 16 oz. can diced tomatoes
1 bell pepper, seeded and chopped into small pieces
1 medium yellow onion, chopped
2 jalapenos, seeded and chopped
1 1/2 pounds of peaches, peeled and diced
1/2 bunch of fresh cilantro, chopped
2 Tbsp. fresh lime juice
1 tsp. lime zest
1 1/2 tsp. salt
1 tsp. Trader Joes Everyday Seasoning
Mix all ingredients together and let sit in the refrigerator for a couple of hours to let the flavors mix well before serving.
This is great served with tortilla chips or my favorite, served on top of grilled Halibut.
Enjoy ! I would love to hear about how you served these yummy recipes to your family and friends.
I love having people over in the summer to enjoy the garden and a back yard BBQ. I like to keep the menu simple so there is more time to visit with our guests and enjoy the music, conversation and lawn games. A trip to the farmers market for fresh fruit really makes this delicious.
This is my favorite fruit salad.Make it early in the morning and let the fruit settle into the sauce.
2/3 c. orange juice
juice of one lemon
1/3 c. brown sugar
1/2 tsp. orange zest
1/2 tsp. lemon zest
1 tsp. vanilla
2 c. pineapple cubed
2 c. strawberries, sliced
3 kiwi, peeled and sliced
2 bananas, peeled and sliced
1 c. seedless grapes, cut in half
2 c. blueberries
1 16 oz. can of mandarin oranges, drained
Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
2.Arrange fruit in large bowl.Drizzle sauce over the fruit and lightly toss to coat.Refrigeratefor at least 2 hours for best flavor.
Enjoy the summertime moments with your family and friends!
I love these fresh strawberry muffins.They remind me of when my kiddos were little.My friend Mary, who lived across the street from me, gave me this recipe.Actually she brought them over to my house one summer morning with a small bouquet of flowers from her yard.Just what a tired mom of four kiddos needed.I have made these countless times since that day…Enjoy and while your at it make a batch to take to your neighbor.
3 c. flour
2 c. sugar
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
4 eggs, beaten
1 1/4 c. oil
2 1/2 c. fresh strawberries, sliced and slightly mashed
Combine dry ingredients in a large bowl.In a small mixing bowl combine eggs and oil.Stir strawberries into the egg mixture.Blend in flour until thoroughly combined.
Spoon into lightly greased muffin tins ( or use cupcake liners )
