Monday, April 20, 2009

November 8, 2008 - Hello, Kitchen!

Outdoor projects were off limits, according to Dr.'s orders, to reduce chance of infection. So we turned our efforts kitchenward and baked some apple crisp and made frozen bananas.

Apple Crisp

Chop or slice some Granny Smith apples.
Leave the skin on, that's where most of the nutrition is.
Sprinkle them with cinnamon. You can also add nutmeg, or ginger, or cloves if you like.
In a bowl, cream a cube of real butter with a cup of brown sugar.
Stir in a cup or two of quick oats, as well as a generous little pile of cinnamon, until you have a nice crumbly mixture like you see up there. (Make sure you taste this a lot to get it juuuuuuust right.)
Spread over the top and bake at 350 til apples are tender; about 45 minutes to an hour, depending on how small you cut them.

Frozen Bananas

Cut the bananas in half and skewer them with short sticks from the baking aisle in the grocery store. Freeze overnight.

Melt semi-sweet chocolate in a double boiler. Quickly dip each banana, you may have to use a spoon to help coat them...

Sprinkle quickly with chopped nuts, and lay on waxed paper. With the bananas being frozen, the chocolate freezes very quickly.

Serve immediately, or replace in freezer. You can store them for a few days with wax paper around each one and grouped together in a zip bag.

Enjoy the sweet things in life!

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