Crust and Topping:
3/4 cup rolled oats
1/3 cup flour
1/4 cup firmly packed brown sugar
2 Tbsp. granulated sugar
1/3 cup butter or butter flavored shortening

Cream Cheese Layer:
1 – 8oz pkg cream cheese, softened (can substitute neufchatel or light cream cheese)
1 egg
1/4 cup sugar
1/2 – 1 tsp vanilla (eg. 1 capful)

Fruit Layer:
1 apple (Granny Smith is best)
1/4 cup raisins (can increase, or omit; golden raisins are best, but can substitute dark raisins)
1 Tbsp granulated sugar
1/2 tsp cinnamon
1/2 tsp almond extract (optional)
pinch nutmeg and allspice (optional)

1. Stir together rolled oats, flour and sugars. Cut in butter or shortening until mixture forms large crumbs.
Set aside 1/2 cup of crumble mixture for topping.

2. Grease 8 x 8 pan and press crumb mixture into bottom to form crust. Bake at 350*F for about 12 minutes, until set but NOT browned. Remove from oven and set on cooling rack to cool.

3. With electic mixer, beat cream cheese, egg, 1/4 cup sugar and vanilla at medium speed until smooth and blended. Spread over cooked crust.

4. Peel, core and chop apple fairly fine (this will help ensure they cook to tender more quickly). Combine with raisins, sugar, cinnamon, and optional almond extract and other spices. Spoon evenly over cream cheese layer.

5. Sprinkle reserved oat crumble over the top.

6. Bake at 350*F for 25 – 30 minutes until top is golden and apples are tender.

7. Cool and cut into bars.

Note: If you have someone in the house who doesn’t like raisins, just sprinkle them over part of the apples.

Oh yes, and check out Tsilli Pines’ cards, too.

Apple Blueberry Crumble

4 medium-large apples, peel on or off, cored and chopped into bitesize pieces (I used Granny Smith, peeled)
1 heaping cup blueberries, fresh or frozen
1/4 cup apple juice
1 Tbsp. turbinado sugar (can subsitute brown sugar – 1 Tbsp. will leave fruit distinctly tart. If you like it sweeter, add another Tbsp.)

2/3 cup whole wheat flour (I used about 1 cup white whole wheat and 1/3 cup unbleached)
2/3 cup unbleached white flour (or use all whole wheat)
1/3 cup unsalted butter (can substitute regular butter or margarine) (I used 1/2 cup regular butter – probably a little more than needed)
1/2 cup turbinado sugar (can substitute brown sugar, but turbinado will give a fun ‘crunch’)
3 Tbsp. rolled oats (can increase to 1/4 cup if omitting some or all of the seeds)
3 Tbsp. sunflower seeds (optional)
1 Tbsp. sesame seeds (optional)

Place chopped apple in bottom of 2 quart baking dish or 8 x 8 pan. Sprinkle blueberries over top. Pour over apple juice and sprinkle sugar over top.

In medium size bowl, measure and stir together flour. Cut butter with pastry cutter or knife and rub into flour until the mixture looks like coarse crumbs. Add sugar, oats, and optional seeds. Stir all together and sprinkle over the top of the apples and blueberries in an even layer.

Bake at 350*F for 35 minutes until top is beginning to brown. (You may also want to check the apples for tenderness using a fork or knife).

A note on turbinado sugar if you haven’t used it before: Turbinado sugar has large crystals which do not dissolve quickly or easily. This means the turbinado sugar in with the apples/juice will dissolve, but the turbinado in the topping will not melt and seep down to sweeten the apples to nearly the extent as normally happens in a regular apple crisp. Also, due to this, the sugar will retain its distinctive crunch, which in this case, I really like! (though not so much in muffins and cake!)

Try this recipe with other fruits, or seeds / nuts in the top crumble layer. I think raspberries would go deliciously well with apples. Blueberries with peaches. Pears with walnuts on top…..

I’ve never made crumpets before. Have you? Any tips or recipes to suggest?

I put the ponytails in a ziplock bag and in a padded manilla envelope, and mailed them off. I decided to donate to Beautiful Lengths this time. I hope my hair makes the “final cut” and into a wig for someone.

Here they are. Goodbye little ponytails….do some good!

If you would like to donate hair yourself, keep in mind that there are some requirements. Of course, for one thing, it has to be long enough. For some organizations, 9″ is the minimum, while for others, they would prefer at least 12″ or more. For another, your hair cannot be chemically treated – colored or permed. Be sure to do your research beforehand, before you cut. And remember, hair must be secured in a braid or ponytail – it cannot be used if it is loose (sorry – no sweeping it up off the floor!).

It’s Everything Cereal from the More with Less cookbook with a few minor adjustments.

Makes 4-5 qts.
300*F
45-60 min.

Preheat oven.
Combine in large heavy roasting pan:
1/2 c. oil
1/2 c. honey/molasses
1 tsp. vanilla
1 1/2 c. water
1 tsp. salt
1 c. peanut butter
1 tsp. cinnamon
Warm over low heat to blend.

Mix in dry ingredients:
a mix of rolled and quick oats to make up 10-12 cups
1 cup whole wheat or soy flour
1 1/2 c. dry milk powder
1 1/2 c. unroasted wheat germ
1/2 c. buckwheat
1 c. sesame seeds (I often grind them in my “coffee” grinder)
1 c. sunflower seeds
1 c. cornmeal
1 c. coconut
Stir well.
Roast for 45-60 min., stirring every 15 minutes at first, then more frequently until particles are golden.
Add dried fruit and other nuts to taste.
Store in tightly covered containers.
(I’ve had it go moldy on me if I forget about it, I think because I substituted water for some of the oil and maybe sometimes I don’t let it get dried out enough, but we usually eat it up pretty quick. Something like this is of course very flexible, so have fun with it!)

Laurie

Butterscotch Brownies

1/4 cup butter, melted (or shortening)
1 cup brown sugar
1 egg
1 tsp vanilla
3/4 cup flour (can increase to 1 cup for a slightly less gooey version)
1 tsp baking powder
pinch salt
1/2 cup nuts, chopped or pieces (opt)
handful chocolate chips (opt)

Melt butter in microwave (or over low heat on the stove). Mix in brown sugar, egg and vanilla. Stir in flour, baking powder, small pinch salt, and (optional) nuts or chocolate chips, or sprinkle on top.
Bake in greased 8×8 pan at 350*F for about 25 minutes. Cut in squares while still warm.

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P.S. I made these again the next week for my book club. Unfortunately, after a good evening of discussion, I forgot the pan on the top of the car as I drove away… So long, my poor Anchor Hocking 8 x 8 …. I shall miss thee. Reminder to self: never, ever leave something on top of the car. If you’ve got to set it somewhere, it’s much better to put it on the ground – at least it’s got a better chance of staying in one piece!

Let me but do my work from day to day,
In field or forest, at the desk or loom,
In roaring marketplace or tranquil room;
Let me but find it in my heart to say,
When vagrant wishes beckon me astray,
“This is my work; my blessing, not my doom;
Of all who live, I am the one by whom
This work can best be done in the right way.”

Then shall I see it not too great, nor small,
To suit my spirit and to prove my powers;
Then shall I cheerful greet the laboring hours,
And cheerful turn, when the long shadows fall
At eventide, to play and love and rest,
Because I know for me my work is best.