Great Lakes Crisp

There is a little spot off the highway in north woods of the Frozen Tundra that makes the best pies.  Of course, they use nuts, so I’ve never been able to eat one, but Frog Prince tells me they are the best.  Inspired by their menu, I decided to come home and make myself a Great Lakes Crisp using their medley of rhubarb, strawberries, raspberries, blueberries, and apples. 

It was delightful!  A new summer favorite for when you want something off the beaten path. 

Great Lakes Crisp – Inspired by Betty’s Pies

Ingredients

• 1 medium, tart apple (e.g., Granny Smith)
• 1 C sliced rhubarb
• 3 C mixed berries (raspberries, blueberries, strawberries)
• 1/4 C sugar
• 2 T corn starch
• 3-4 T butter, softened
• 1/2 C brown sugar
• 1 C oats, old fashioned
• 1 tsp. cinnamon
• 1/3 C flour

Directions

Begin by mixing all the fruit in a large bowl.  You can use fresh or frozen berries, apples and rhubarb.  I used frozen because that is what I had on hand when I decided to make this!  You’ll want about 5 C of fruit. 

Stir in 1/4 C sugar and 2 T corn starch. 

In a second bowl, mix together 1/2 C brown sugar, 1 C oats and 1/3 C flour.  Stir in 1 tsp. cinnamon.  Cut in the 3-4 T softened butter with a fork until well combined. 

Arrange the fruit mixture in a lightly greased 9x13 pan.  Top with the oatmeal topping. 

Bake at 375 for 35-40 minutes, until bubbly and the topping is crisp. 

Cool for 30 minutes before serving, then add that ice cream and enjoy! 

Ingredient Spotlight: Strawberries

I love strawberries but, we must eat them cooked here, or avoid them all together due to allergies.  But, I know that so many others have summer staples that are strawberry based. We do have a few favorites:

Strawberry Kiwi Fruit Pizza – This dessert is excellent for a potluck or summer picnic. 

Strawberry Rhubarb Pineapple Crumble – Grandma’s recipes are best, right?! 

Strawberry Cheesecake Ice Cream – This ice cream is incredible, perfect for a birthday!

Strawberry Brownie Layers (aka Sin in a Bowl) – Brownies & strawberries.  There is nothing else to say. 

What are your favorite strawberry recipes? 

Strawberry Kiwi Pizza

Hope everyone had a wonderful and fun 4th of July!  Today I'm sharing a recipe for a fun take on a fruit pizza.  This fruit pizza makes a delightful addition to a summer picnic or potluck.

I chose strawberry and kiwi for this pizza because the colors are so vibrant and fun.  But, blueberries, peaches, pineapple, apples, grapes, raspberries, mango and other yummy fruits are a perfect fit for this pizza.  

Strawberry Kiwi Pizza


Crust
1 1/2 C flour
1 C powdered sugar
3/4 C butter {I use less}


Cream Cheese Layer
8oz cream cheese, softened
2-3 T butter, softened
~1/2 C powdered sugar
1 T milk
1 tsp. vanilla


Topping
Strawberries, sliced
Kiwi, sliced

First, start by making the crust.  To do so, melt the butter in a small bowl.

Add in powdered sugar and flour.

Mix until crumbly.

Pour the crumbs into a lightly greased cookie sheet.

Using your hand, press the dough into a solid layer.

Bake at 350 for 8-10 minutes until crust is lightly browned.

Allow the crust to cool. Meanwhile, whip together the cream cheese, powdered sugar, butter, milk and vanilla.  Beat until light and fluffy.

Slice up the fruit into thin slices.

Then, spread the cream cheese over the cookie base.

Arrange the fruit over the frosting layer.

I started with "flowers".

I spaced three large flowers across the cookie.

I added a boarder of strawberries and kiwi's around the outside.

Then, I filled the blank places in with diced pieces of fruit.

Cover and chill until ready to serve.

Slice into small pieces and serve.

Linked to: These Chicks Cook

Berry Frozen Yogurt {w/o ice cream maker!}

For those of you without an ice cream maker -- this recipe is for you!

I've been in a smoothie making mood lately, and this recipe was born out of my inability to finish an entire smoothie in one sitting.  When I make a smoothie, I make enough for two servings -- sometimes Frog Prince enjoys his half, and other times, he'd rather have a cup of tea.

I poured half of the berry smoothie into our ice cream storage containers and set it in the freezer.  In a matter of 3-4 hours in the freezer, I had our own creamy version of frozen yogurt made without an ice cream maker!

Now, when I make a berry smoothie, I enjoy half right away and freeze the other half.  Then, I'll pop that frozen half in my lunch box and take it with me to my office and stick it in the fridge.  In time for a mid-morning snack the smoothie is now partially thawed and makes a great bowl of frozen yogurt I can enjoy in my office.  This really works well for me as it switches things up in my lunch and it's an easy way to increase the fruits I eat each day.

Berry Frozen Yogurt

1 recipe berry smoothie

Storage container

Freezer

Prepare the berry smoothie according to directions. 

 

Pour the smoothie into a freezer-proof storage container.  

Freeze for 3-4 hours.  

Before serving, remove from the freezer and allow the frozen yogurt to thaw a bit.  Alternatively, remove from the freezer and place in the fridge for 3-6 hours before serving.  

Enjoy your homemade frozen yogurt without using an ice cream maker!

Linked to: Tasty Tuesdays, Totally Tasty Tuesdays, Slightly Indulgent Tuesday, Tempt My Tummy Tuesday, Kitchen Tip Tuesday

Strawberry Rhubarb Jam

If you are looking to put some of that rhubarb in your garden to good use, make this jam right away!

Pineapple Strawberry Rhubarb Crumble

Our garden is overflowing the rhubarb right now!  And, strawberries are just about in season here too.  So, combining this veggie and fruit with sweet pineapple made for a delightful {and easy} dessert!

Brownies & Strawberries

Oh me, oh my!  These brownies were a delight.  A great addition to our evening of Agricola.  Which -- seriously is a great game.  

These rich brownies had a nice crunchy top and a moist center.  They were great topped with strawberries and whipped cream.  

Brownies and Strawberries 

Brownie recipe adapted from A Cozy Kitchen

3/4 C sugar (I used just slightly less)

1/3 C whole wheat flour

1/3 C white wheat flour (or all-purpose)

1/4 tsp. baking powder

1/4 tsp. salt

3 T butter

3/4 C dark chocolate chips

1/2 tsp. vanilla

2 eggs

Begin by combining the chocolate chips and butter in a microwave-safe bowl.  

I used dark chocolate chips... because dark chocolate is excellent.  And, has antioxidants.  Fights off those free radicals -- and, makes me feel like these are "healthy".  

Melt the butter and chocolate chips together ... slowly!  Microwave 30 seconds at a time, stirring after each interval.  Meanwhile mix together the dry ingredients in a second bowl. 

When the chocolate butter mixture is melted, pour in with the flour mix.  

Then, add the eggs and vanilla.  

Mix until well blended.  

Pour brownies in a lightly greased 8x8 inch glass baking dish.

Bake at 350 for 25-30 minutes.  A toothpick should come out mostly clean... but, do not over bake the brownies as they will get dry!!

Allow the brownies to cool down; then slice and serve.  

Slice up a few strawberries.  If desired, mash them 1-2 times with a potato masher and sprinkle with 1 tsp or less of sugar.  Serve atop brownies, alongside a scoop of ice cream or freshly whipped cream.  

Enjoy!!

Linked to: Full Plate Thursday, What's Cooking Thursday, Melt in Your Mouth Monday, Tasty Tuesday, Made from Scratch Tuesday, Tuesday Night Supper Club, Totally Tasty Tuesday