What’s Up With All The Baking?

asked my darling daughter yesterday afternoon.  It must be the holiday season that is upon us, I replied.   Or at least, that’s what I was thinking.  I think it is more likely that I actually said, umh hmh, and thought that the cold weather is finally here, and baking goes with cold weather.  But she is right – we have been baking every day since Thanksgiving.  We began the long weekend preparing pumpkin muffins with crystallized ginger, and two apple-currant-walnut pies.  Friday, we made a pumpkin pie.  Saturday, I made a loaf of that delicious Bittman bread.  And on Sunday, we had popovers for breakfast, oatmeal chocolate chip cookies for a snack, and blueberry crisp for dessert after dinner.  As we move into a normal work/school week, I know that the baking can’t continue at the same clip, but I will note that on my menu plan for the week, both banana bread and pumpkin pike make appearances.

For those of you longing for some blueberry goodness – and a little taste of summer – blueberry crisp recipe is below.  Just follow this link:

Blueberry Crisp

Following the Better Homes and Garden New Cookbook recipe

First, assemble your ingredients:

  • 5 cups of fresh or frozen blueberries (I used 2 bags of frozen berries from Trader Joes)
  • 3 tablespoons granulated sugar
  • 1/2 cup regular rolled oats
  • 1/2 cup packed brown sugar
  • 1/4 cup all purpose flour
  • 1/4 teaspoon ground nutmeg, ginger, or cinnamon (I used ginger)
  • 1/4 cup butter
  • 1/4 cup chopped nuts or coconut (we didn’t add these, but we could have…)
  • Vanilla ice cream (optional — we didn’t have any in the freezer, and my suggestion to use vanilla yogurt was not enthusiastically embraced)

 Then, preheat the oven to 375 degrees.

Next, assemble the crisp:

1. For filling, thaw fruit, if frozen. Do not drain. Place fruit in a 2-quart square baking dish (we really like this yellow one …). Stir in the granulated sugar.

2. For topping, in a medium bowl combine the oats, brown sugar, flour, and ginger (or nutmeg or cinnamon). Cut in butter until the mixture resembles coarse crumbs (butter is really good for your hands ;)). Stir in the nuts or coconut, if using.

3. Sprinkle topping over filling.

4. Bake crisp in a 375 degree oven for 40 minutes with thawed fruit (30-35 minutes with fresh) or until fruit is  tender and topping is golden. If desired, serve warm with ice cream.  Makes 6 servings.


2 Comments to “What’s Up With All The Baking?”

  1. Yum! Your writing is tempting me into the kitchen to bake something warm and spiked with cinnamon!

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