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! 

Cream Cheese Stuffed Waffles

The other morning I had an idea – smother blueberry cream cheese inside one of my favorite waffles ever. 

It was a great idea. 

I think you’ll like it too. 

Cream Cheese Stuffed Waffles

Ingredients

• 4 oz. cream cheese, softened
• 1 batch blueberry sauce, divided
• 8 whole wheat buttermilk waffles

Directions

Begin by making the waffles according to directions, and by making up a batch of the blueberry sauce, also following directions.  Set the blueberry sauce aside, and place the prepared waffles onto a griddle heated to 200 degrees. 

Meanwhile, whip the cream cheese until light and fluffy.  Stir in ~1/3 C of the berry sauce. 

Spread the berry cream-cheese mixture over one side of the waffle.  Then, top with another hot waffle.  Repeat with all other waffles, until you have filled all of them (this recipe makes 4 stuffed waffles).  Keep the cream-cheese filled waffles on the warm griddle until ready to serve.

Top with additional berry sauce and enjoy!

Serves 4-6 people. 

Fruit & Yogurt Wraps

A tasty and refreshing breakfast or after school treat. 

Tortillas stuffed with yogurt, honey and fruit.  Rolled in cinnamon and sugar. 

Yum!

Fruit & Yogurt Wraps – Adapted from Tidy Mom

Ingredients

• 4 fajita-sized tortillas
• 1/2 T butter, melted
• 3 T sugar
• 1/2 tsp. cinnamon
• 1 C plain Greek Yogurt (or your favorite yogurt variety)
• 4 tsp. honey
• 1 C frozen fruit or 1/4 C your favorite fruit preserve

Directions

Begin by melting 1/2 T butter and using a pastry brush to coat one side of each fajita.  Place the fajitas butter-side down one at a time onto a plate where 3 T sugar have been mixed with 1/2 tsp. cinnamon. 

Top each tortilla with 1/4 C yogurt, spreading it in the center, leaving about a 1-inch margin around the edge. 

Drizzle approximately 1 tsp. honey over the yogurt. 

Layer fruit or fruit preserve over the top. 

We enjoyed blueberry, raspberry frozen fruit tucked inside these, as well as a raspberry rhubarb preserve option.  Yum! 

Note: if you use a preserve, like the raspberry rhubarb pictured above, be sure to leave at least 1 inch along the margin and spread your filling thing; otherwise it will ooze out when you roll it up. 

Roll up the tortilla and place them onto a cookie sheet. 

Freeze for 20-30 minutes. 

Slice in half. 

Place into a freezer-friendly bag or container. 

To serve, thaw at room temperature for 25-30 minutes before enjoying.  Don’t let them sit out too long or they will get soggy.  We found about 25 minutes was perfect.  These can easily be taken out of the freezer when you get up in the morning and they’ll be ready by the time you make your way to the kitchen for breakfast! 

They also make a great afternoon snack. 

Enjoy!

Banana Blueberry Baked Oatmeal

This recipe is perfect for a back to school morning.  Make it the night before and either bake it then, or bake it in the morning.  Double the batch and you can freeze leftovers as a easy grab-and-go breakfast during the week. 

Loaded with wholesome oats and flavorful bananas and blueberries, you are sure to enjoy this version of one of our favorite breakfasts!

Banana Blueberry Baked Oatmeal

Ingredients

• 1/2 C applesauce, unsweetened
• 1/2 C brown sugar (no need to pack this one)
• 1 egg
• 3 C oats (quick or old fashioned, or a mix)
• 2 tsp. baking powder
• Pinch of salt
• dash of cinnamon
• 1 C milk (add 1/4 C milk if you make the night before)
• Splash of vanilla
• 1/2 C fresh or frozen blueberries
• 1-2 medium bananas

Directions

In a large bowl combine 1/2 C applesauce, 1/2 C brown sugar and 1 egg.  Stir well.  Add in 3 C oats, 2 tsp. baking powder, a pinch of salt, a dash of cinnamon and 1 C milk.  If you are making this the night before and not baking it immediately, add an additional 1/4 C milk.  Stir in a splash of vanilla. 

Carefully stir in the blueberries.  Then, slice up your banana(s) into thin slices. 

Lightly grease a 9x9 glass baking dish and arrange 1/3 of the banana slices on the bottom of the dish. Pour half of the oat mixture over the top.  Then arrange 1/3 of the slices of banana over the top of the oats.  Top with remaining oat mixture.  Arrange bananas over the top. 

If you are baking immediately, place the baked oatmeal in an over heated to 350 degrees F and bake for 35-40 minutes until the center is set.  If you are not baking right away, cover and refrigerate overnight until you are ready to bake.  Place the pan in a cold oven and then turn the temperature on to bake and bake at 350 for 35-40 minutes until warmed throughout and the center is set. 

Serve warm, sliced or in a bowl with milk. 

Enjoy!  

This would also make a great after school snack cake!

Oat Cakes with Caramelized Banana & Blueberries

These oat cakes are like baked oatmeal but made on the griddle.

The recipe comes from a colleague of mine, and they are so easy to make and downright delicious. 

Oat Cakes  - from Joy

Ingredients

• 3/4 C Old Fashioned Oats
• 2 T milk
• 1/4 C applesauce
• 1 egg
• 1/4 tsp. baking powder
• pinch of salt
• dash of cinnamon

Caramelized Bananas

• 1 medium banana
• 2 tsp. maple syrup

Directions

In a large bowl, combine the 3/4 C oats, 1/4 tsp. baking powder, pinch of salt and dash of cinnamon with 2 T milk, 1/4 C unsweetened applesauce and 1 egg.  Mix well. 

Allow the mixture to stand for 10-15 minutes for the oats to soften. 

Meanwhile, slice the banana and place into a lightly buttered skillet. 

Cook over medium heat along with 2 tsp. maple syrup for 3-5 minutes, then carefully flip.  Cook on the other side for an additional 2-3 minutes.  Then, turn the burner off and leave the bananas in the pan on the stove. 

When the oat mixture is ready, place 1/4 C of the mixture (I used a cookie scoop) onto a griddle pre-heated to about 350 degrees.  Flatten out the mixture a little bit with your ladle. 

Cook about 5 minutes and then flip, continuing to cook for 3-4 minutes until the cakes are golden brown. 

Serve topped with caramelized banana and blueberries. 

Enjoy!

Blueberry Rhubarb Waffles

To kick start this Tuesday morning, how about some waffles? A whole wheat batter with tart rhubarb and sweet blueberries nestled inside. 

Delightfully refreshing and just that hint of something extra special that will start your day off well. 

Blueberry Rhubarb Waffles – Adapted from Delish

Ingredients

• 1 C blueberry rhubarb sauce
• 1 egg
• 1 1/2 C milk
• 1 T olive oil
• 1 3/4 C white whole wheat flour
• 1 T baking powder
• 2 T sugar
• pinch of salt

Directions

Lightly whip 1 egg in the base of a large bowl.  Add in 1 1/2 C milk, and 1 T olive oil.  Stir well. 

Mix in 1 3/4 C white whole wheat flour, 1 T baking powder, 2 T sugar and a pinch of salt.  Whisk together until moist. 

Stir in 3/4 C blueberry rhubarb sauce.  The batter will turn a lovely shade of purple! 

Ladle into a hot waffle iron.  Make according to directions. 

Serve with additional blueberry rhubarb sauce. 

Enjoy!

Rhubarb Raspberry & Blueberry Jam

This wet and cool spring has been absolutely perfect for rhubarb.  Ours is out of control wild and I am so thankful.  I can’t get enough of it. 

Rhubarb is traditionally paired with strawberries, but I am more partial to pairing it with blueberry or raspberry.  Love. 

I hope you love recipe involving rhubarb because I have three more in the queue for this week!

These jams are a summer staple around here – quick to make, small batches that you can easily freeze, or just make more of when you run out. 

Rhubarb Raspberry & Rhubarb Blueberry Jam

Ingredients

• 1 C blueberries or raspberries (fresh or frozen)
• 2 C chopped rhubarb
• 3/4 C sugar (or 1/2 C honey)
• 2 tsp. lemon juice

Directions

Toss the fruit in a large kettle with 3/4 C sugar or 1/2 C honey.  Add in 2 tsp. lemon juice. 

Bring to a slow boil, stirring frequently, and allow fruit to cook apart. 

Simmer for 30-45 minutes, stirring often.  After 30 minutes check the consistency by doing the plate test.  Place a teaspoon or so of the jam onto a chilled plate.  If the jam doesn’t move/spread out much from that location, it’s done.  If not, return to the stove and continue simmering for an addition 15-30 minutes. 

Check again using the plate test method. 

When set, allow the jam to cool in the pan for 15 minutes.  Pour into canning jars or freezer/fridge friendly containers. 

Jam keeps well in the fridge for about 2 weeks.  You can freeze the jam for up to 1 year. 

Enjoy with yogurt and granola, English muffins or your favorite bagel! 

Blueberry Rhubarb Cinnamon Rolls

I mentioned last spring that I discovered the blueberry rhubarb combination!  I love it – even more so than strawberry rhubarb.  Last year I made 3 recipes using this combination: crisp, baked oatmeal, and muffins. 

This year, I decided to use up the last of my rhubarb in the freezer and make some blueberry rhubarb cinnamon rolls. 

These were amazing. 

In fact, if the cute little bunnies hadn’t shown up for Easter, I think this would have been the favorite from the meal. 

Whole wheat dough, sweet and tangy blueberry rhubarb middle with delicious cinnamon and cream cheese frosting. 

Better yet – they are a no rise recipe! 

Blueberry Rhubarb Cinnamon Rolls

Ingredients

• 1 C frozen or fresh blueberries
• 1/2 C frozen or fresh rhubarb, sliced
• 1 T corn starch
• 2 T water
• 2 C white whole wheat flour
• 3 tsp. baking powder
• 1/4 tsp. salt
• 3 T butter, softened
• 1 C milk
• 1-2 tsp. cinnamon
• Cream Cheese Frosting

Directions

In a medium saucepan, combine together 1 C blueberries and 1/2 C rhubarb.  Add in 1 T corn starch and a pinch of sugar, if desired.  Stir to coat. 

Then, add in 2 T water.  Set the pan on the stove and heat on medium until the mixture begins to boil.  Stir often.  Once the mixture boils, reduce the heat to low and allow it to cook for 5-7 minutes until blueberries pop open and rhubarb breaks down. Stir often.  Then, remove from the heat to cool. 

Next, in a large bowl combine 2 C white whole wheat flour with 3 tsp. baking powder and 1/4 tsp. salt.  Whisk together. 

Add in 3 T softened butter, cutting in with a fork until integrated into the dough. 

Then, slowly add in 1 C milk, stirring as you go. 

Knead the dough into a ball in the bowl, and then place the dough ball onto a lightly floured surface. 

Roll the dough out into a large rectangle, about 12 x 17 inches in size. 

When the sauce is ready and slightly cooled, place 3 scoops (about 1/2 C each) on the dough. 

Spread the sauce out so that it’s really close to 3 of the four sides.  I typically roll my dough along with longer side, so I recommend putting the sauce nearly all the way to the end on both 12 inch sides and one of the 17 inch sides.  You’ll want a thin layer. 

Then, sprinkle liberally with cinnamon. 

On the long side that has sauce all the way to the edge, begin rolling the dough.  Continue until you’ve rolled up the dough into one large log.  Use caution as you go as as to not squish out all the sauce.  Seal. 

Then, using a sharp knife, slice the roll into 1 1/2 inch – 2 inch segments.  Place each into a lightly greased 9x13 baking dish or a 2 quart casserole dish. 

Place each cinnamon roll about 1/2 inch away from each neighboring roll. 

Bake at 375 for 15-20 minutes until lightly browned. 

Meanwhile, make up the cream cheese frosting. 

When cinnamon rolls are done, remove from the oven and allow them to cool for 2-3 minutes. 

Remove from the pan and cover with cream cheese frosting, as well as with additional blueberry rhubarb sauce, if desired. 

Serve warm. 

Enjoy!

*Note: store extra cream cheese frosting in the fridge along with excess blueberry rhubarb sauce.  To reheat, warm them cinnamon rolls in the oven at 200 for 10 minutes.  Or, individually, reheat in the microwave.