Crafxzen

I modified this recipe from pg. 48 in the June/July 2018 issue of Country Woman. It used peaches, which I didn’t have, so I substituted apples. This dessert is baked in the oven using a cast iron skillet, which has become my favorite cookware.

Filling:

1/4 cup sugar
3 TBS cornstarch
1/2 tsp ground cinnamon
1/4 tsp nutmeg
3 apples, peeled and diced
2 cups frozen mixed berries
1 TBS lemon juice

Topping:

1/2 cup all purpose flour (I used Bob’s Red Mill all purpose gluten free flour)
1/2 cup oatmeal
1/8 cup sugar
3/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp cinnamon
3/4 cup buttermilk
1 TBS butter

Preheat oven to 375. In a large bowl, mix the sugar, cornstarch, cinnamon and nutmeg. Add apples, berries and lemon juice. Transfer to a 10 inch cast iron skillet.
In a small bowl, combine the flour, oatmeal, sugar, baking powder, salt, baking soda and cinnamon. Add buttermilk. Drop by teaspoonfuls over the apple berry mixture. Dot with butter.
Bake uncovered until the topping is golden brown, about 40 – 45 minutes.
Serve warm. If desired, top with whipped cream or vanilla ice cream.

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Rhubarb Sour Cream Coffee Cake

In Baking Recipes, Cake

I reduced the original recipe of this,found in the Taste of Home April/May 2018 issue, page 59, to half. I also used gluten free all purpose flour. It came out really good.

6 tbs butter, softened
1/4 – 1/2 cups sugar
1 egg
3/4 tsp vanilla extract
1 1/2 cups flour
1/2 cup oatmeal
1 tsp baking powder
1/2 tsp baking soda
pinch salt
1/2 tsp cinnamon
1/2 cup sour cream
1 cup chopped rhubarb
1 cup chopped strawberries

Topping:
1/4 cup packed brown sugar
1/8 cup flour
1/2 tsp cinnamon

Preheat oven to 350 and grease a 9″ x 9″ pan.
In a bowl, mix butter and sugar until fluffy. Add egg, mix. Add vanilla, mix well.
In a bowl, combine flour, oatmeal, baking powder, baking soda, salt and cinnamon. Add to butter mixture, alternating with sour cream. Fold in rhubarb and strawberries.
Spread in the greased pan.

Combine the topping ingredients in a bowl and sprinkle over the batter.
Bake for 45 – 50 minutes until a toothpick inserted in the center comes out clean.

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Fruit Cobbler

In Baking Recipes, Dessert

This recipe is adapted to be a little healthier from a recipe on Facebook from Granny’s Kitchen pg. 364.
I used gluten free flour and have tried it with nectarines and strawberries. Super good with either one!

4 TBS butter
1/4 cup applesauce
1 cup milk
1/4 cup sugar
1 cup flour
1/4 cup oatmeal
1 tsp baking powder
1/2 tsp cinnamon
fruit of your choice (nectarines, peaches, berries)

Melt butter and pour into bottom of baking pan. Mix together the flour, oatmeal, sugar, baking powder and cinnamon. Add the applesauce and milk. Pour batter into baking pan on top of the butter. Cover with the fruit. Do not stir. The batter will rise to the top as it bakes and absorb the flavor of the fruit.
Bake at 350 degrees for 1 hour. Serve warm with whipped cream or ice cream.

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Mixed Berry Fruit Crisp Mug

In Baking Recipes, Dessert, Mug

Tonight’s dessert, so far this is my favorite mug recipe. It is adapted from this Mixed Berry Crisp in a Mug recipe at Food Network.

2 tablespoons quick-cooking oats, I used Bob’s Red Mill gluten free oats
1/2 tablespoon brown sugar
2 tablespoons walnuts, chopped, optional
1 tablespoon all-purpose flour, I used Bob’s Red Mill all purpose gluten free flour
1/4 teaspoon ground cinnamon
1 tablespoon applesauce
3/4 cup frozen mixed berries
Plain or flavored Greek yogurt, for serving

Combine the oatmeal, brown sugar, walnuts if using, flour, cinnamon and applesauce in a large mug.

Place the berries on top of the crumble mixture and microwave on high power for 2 minutes, until the fruit starts to bubble and slightly thicken. Stir to bring the crumble to the surface and serve with a dollop of yogurt on top.

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Apple Blondies

In Baking Recipes, Bars

This recipe was adapted from an Apple-Peanut Blondies recipe in Taste of Home, September/October 2017.

Original:
1 cup packed brown sugar
1/2 cup butter, melted
1 large egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 small apples, peeled and sliced
1/2 cup chopped salted peanuts

Preheat oven to 350.
Beat brown sugar and melted butter until light and fluffy. Add egg and vanilla; beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda and salt; gradually beat into brown sugar mixture just until combined.
Spread all but 1/4 cup batter into a greased 8 inch square baking dish. Layer with apple slices; dot with remaining batter. Sprinkle with peanuts. Bake until golden brown and the center is set, 22 – 28 minutes.

My version:
1/4 cup packed brown sugar
1/4 cup honey
1/4 cup butter, melted
1/4 cup applesauce
1 large egg
1 tsp vanilla
1 cup all purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 small apples, peeled and sliced

Preheat oven to 350.
Beat brown sugar, honey, applesauce and melted butter until light and fluffy. Add egg and vanilla; beat until smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt; gradually beat into brown sugar mixture just until combined.
Spread all but 1/4 cup batter into a greased 8 inch square baking dish. Layer with apple slices; dot with remaining batter. Bake until golden brown and the center is set, 22 – 28 minutes.

On the suggestion of my oldest son, before serving, I warmed up each piece in the toaster oven with a dollop of applesauce and a marshmallow on top. Serve when the marshmallow has melted. Would also be good with whipped cream or vanilla ice cream.

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Apple Pumpkin Cake

In Baking Recipes, Cake

This recipe was adapted from an Apple-Pumpkin Upside-Down Cake recipe in Taste of Home, September/October 2017.
Super good!

2 eggs
2 Tbs. plus 1/4 cup softened butter, divided
2 Tbs. plus 3/4 cup sugar, divided
1 tsp ground cinnamon + 1/2 tsp
2 apples, peeled and thinly sliced
1/2 cup canned pumpkin
1 1/4 cups all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 tsp nutmeg
1/2 cup milk or buttermilk

Preheat oven to 350F.
Melt 2 Tbs butter. Stir in 2 Tbs sugar and 1/2 tsp cinnamon. Spread into a 9 inch pie plate. Arrange apple slices in a single layer over butter mixture.
Cream remaining butter and sugar until light and fluffy. Beat in pumpkin. Add eggs.
In another bowl, whisk together flour, baking soda, salt, nutmeg and remaining cinnamon. Add to creamed mixture, alternating with milk, beating well after each addition.
Spread batter evenly over apples. Bake 30 – 35 minutes, until a toothpick inserted in the center comes out clean.
Cool 10 minutes and invert onto a serving plate, if desired. Serve warm with whipped cream or vanilla ice cream.

Note: I made this gluten free by using Bob’s Red Mill All Purpose Gluten Free flour.
I also decreased the sugar to 1/4 cup.

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Avocado Mousse

In Baking Recipes, Pudding

My new favorite way to eat avocados is this recipe, which is adapted from Giada De Laurentiis’s Chocolate Avocado Mousse recipe.

1/4 cup dark chocolate chips
1 very ripe (8 ounce) avocado, peeled and pitted
1/8 cup honey
1/8 cup unsweetened cocoa powder
1/4 tablespoon pure vanilla extract
1/4 teaspoon cinnamon
pinch of sea salt
3 tablespoons milk

Add all ingredients to a mini food processor. Blend until smooth and creamy. Refrigerate for at least 3 hours.
Serve topped with whipped cream if desired.

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No Sugar Banana Oatmeal Bars

In Baking Recipes, Bars

This recipe was adapted from Doctor Oz’s 2 Ingredient Banana Oat Cookie recipe.

3 bananas
2 cups oatmeal
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup dark chocolate chips

Preheat oven to 350 F.
In a mixing bowl, mash the bananas. Add the rest of the ingredients and mix together.
Drop by spoonful on cookie sheets and flatten with a fork, or line a cookie sheet with parchment paper, scoop all of the dough onto it and flatten to make cookie bars.
Bake for 10 – 15 minutes.
Let cool and remove from pan.
I made these in the toaster oven as cookie bars and they came out great.

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Slow Cooker Gluten Free Pumpkin Pie Pudding

In Baking Recipes, Pudding

I made this slow cooker dessert for dinner. I love pumpkin pie and this was an easy to make substitute. It was super good and the best part was the whipped cream got my kids to eat it, letting them get some Vitamin A.

1 can pumpkin
10 oz milk
1/4 cup sugar
1/4 cup maple syrup
1/2 cup gluten free all purpose flour
2 eggs
1 tbs butter
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 tsp vanilla

Add all ingredients to the slow cooker and mix well. Cover and cook on low for 6-7 hours. Serve in a bowl topped with whipped cream.

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Low Sugar Blueberry Muffins