Monday, July 28, 2008
Saturday, July 19, 2008
Maple-apple cranberry crumble.....
Alrighty internets...you are wanting a recipe of this fine and tasty dessert. Well, here goes. It's easy-peasy and this was our 4th of July dessert. It's pretty healthy too. Just make sure that if you can't find Rome or Stayman apples, well, make sure you ask for something that isn't too sweet..I used Fuji apples here. Also, I used cranberry fruit juice concentrate....next time, I would like to try Agave or Honey. Let me know if you try this deliciousness...would love to hear if you enjoyed it as much as we did! Oh and yes, we had a bit of frozen vanilla yogurt with it..it was yummy! Enjoy!
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Vanilla nonfat frozen yogurt or soy-based equivalent (optional)
---------------------------
Heat the oven to 375 degrees.
Place the oats and cranberries in a food processor or blender and process in short spurts to pulverize. Transfer to a large mixing bowl.
In saucepan, combine your choice of one of the following, barley-malt syrup, fruit juice concentrate, or honey (again, here I used the fruit juice concentrate), along with the maple syrup and vanilla. Bring the mixture to a simmer over medium-high heat and pour over oat-cranberry mixture. Stir well, working the syrup into the oats with your hands.
Put the apples in a deep baking dish and in a mixing bowl, combine the brown sugar and cinnamon. Sprinkle, sprinkle, sprinkle, over the apples and then cover with oat/cranberry mixture.
Put your beauties in the oven and bake until the oats turn light brown for 20 minutes. Make sure you can pierce the apples fully and easily. If the oats brown too quickly, get some foil and cover the dish...just make sure to lower the heat to 325 degrees if this happens to you. Continue baking until the apples are tender.
Serve with vanilla yogurt, ice-cream, or a soy equivalent..most importantly, ENJOY AND SHARE WITH YOUR LOVIES!!!
----------------------------
1 cup of rolled oats, preferably organic
1 cup of fresh cranberries, rinsed
1/4 cup maple syrup
1/4 cup fruit juice concentrate, barley malt syrup, or honey
1 teaspoon of vanilla extract
4 large apples, such as Rome or Stayman,
peeled, cored, and quartered1 cup of fresh cranberries, rinsed
1/4 cup maple syrup
1/4 cup fruit juice concentrate, barley malt syrup, or honey
1 teaspoon of vanilla extract
4 large apples, such as Rome or Stayman,
1/3 cup light brown sugar
1 teaspoon ground cinnamon
Vanilla nonfat frozen yogurt or soy-based equivalent (optional)
---------------------------
Heat the oven to 375 degrees.
Place the oats and cranberries in a food processor or blender and process in short spurts to pulverize. Transfer to a large mixing bowl.
In saucepan, combine your choice of one of the following, barley-malt syrup, fruit juice concentrate, or honey (again, here I used the fruit juice concentrate), along with the maple syrup and vanilla. Bring the mixture to a simmer over medium-high heat and pour over oat-cranberry mixture. Stir well, working the syrup into the oats with your hands.
Put the apples in a deep baking dish and in a mixing bowl, combine the brown sugar and cinnamon. Sprinkle, sprinkle, sprinkle, over the apples and then cover with oat/cranberry mixture.
Put your beauties in the oven and bake until the oats turn light brown for 20 minutes. Make sure you can pierce the apples fully and easily. If the oats brown too quickly, get some foil and cover the dish...just make sure to lower the heat to 325 degrees if this happens to you. Continue baking until the apples are tender.
Serve with vanilla yogurt, ice-cream, or a soy equivalent..most importantly, ENJOY AND SHARE WITH YOUR LOVIES!!!
taken from The Essential Vegetarian Cookbook, by Diana Shaw
Wednesday, July 16, 2008
Summertime....
There is a whole lot to say about these photos, but I'll let them speak for themselves. I love summer! Enjoy!
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