I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Tuesday, January 5, 2016

Red, White and Blueberry Crisp

2 cups blueberries
2 Tbsp. sugar, divided
2 cups strawberries, hulled and quartered
½ cup uncooked old fashioned oats
2 Tbsp. unpacked brown sugar
2 Tbsp. light butter, melted
½ cup lite whipped topping

Preheat oven to 350 degrees. In a small bowl, toss blueberries with 1 Tbsp. of granulated sugar, set aside. In another small bowl, toss strawberries with remaining tablespoon of granulated sugar; set aside. In a third small bowl, stir together oats, brown sugar, and butter. Spread mixture in a single layer on a sheet pan; bake, stirring occasionally, until lightly browned, 8 to 10 minutes. Spread blueberries and strawberries in an 8 x 8 inch glass dish, alternating to create strips (or prepare in individual serving bowls or parfait glasses). Sprinkle with oat topping. Decorate with whipped topping and serve. Yields 8 servings, 2 W.W. points per serving.
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