Today we made Apple Banana Crisp!
1/2C sugar, 1 1/2T cornstarch, 1/2C water, 1/2C raisins, 1 extra large apple, peeled and chopped into 1″ pieces; 2 small bananas, peeled and chopped into discs about 1/4″ thick, 1T cinnamon, 1C rolled oats, 1C brown sugar, 1/2C flour, 1/2C butter
Preheat oven to 350F.
Cook sugar, cornstarch and water over medium heat until thickened, stirring constantly.
Pour over fruit.
Mix oats, brown sugar, cinnamon and flour. Cut in butter until small crumbs form.
Press 1/2C of this mixture into the bottom of a wide, greased loaf pan.
Pour in fruit mixture.
Top with remaining brown sugar mixture.
Bake 30-35 minutes or until bubbling.
Today we made Raspberry Chocolate Sauce Cake!
2T butter, 1C chocolate chips, 1C raspberry preserves, 1T almond extract, 2/1 2C flour, 1/2C brown sugar, 2t baking powder, 1/2t baking soda, 1/2t salt, 1C chocolate chips, 1/2C unsweetened cocoa powder, 1/4C brown sugar, 2 1/2C boiling water
Preheat oven to 350F. Melt butter and 1C chocolate chips.
Mix in preserves.
In bowl, sift together dry ingredients, except for brown sugar. Mix in 1/2C brown sugar. Add to butter mixture. Press into greased 9″ X 13″ rectangular pan.
In bowl, sift cocoa. Mix with 1/4C brown sugar. Stir in 1C chocolate chips. Pour boiling water over this. Stir until cocoa is dissolved. Pour on top of batter in pan. Bake 30-35 minutes or until center is set. Serve warm. Just to overdo it, serve with chocolate syrup.
Today we made Apple Almond Biscotti!
1 extra large apple, peeled and finely chopped; 3C flour, 1C brown sugar, 1T cinnamon, 1 1/2t baking powder, 1/2C butter, 2 eggs, 1/2C roasted, salted whole almonds, coarsely chopped; 1/2T almond extract
Preheat oven to 350F.
Mix eggs with brown sugar.
Add cooled butter to egg mixture.
Stir in cinnamon.
Add sifted flour and baking powder.
Make a sticky dough. Work in apples and almonds.
Shape 1 large loaf about 10″ long. Place on greased cookie sheet.
Bake 25-30 minutes or until lightly browned.
Cool 20 minutes. Cut diagonal slices 1/2″ wide X 4 or 5″ using a serrated knife. Lower oven temperature to 325F. Put back on sheet and bake another 10 minutes. Turn slices over and bake another 10 minutes or until crisp.
Today we made Peach Sorbet!
1C water, 2T cornstarch, 2 small peaches, peeled, pitted and chopped finely, 1/2C sugar
Stir constantly, water and cornstarch over medium heat until thickened. Continue heating just until bubbly.
Remove from heat. Stir in sugar until dissolved.
Stir in peaches.
Freeze until of desired consistency.