Best Crumble I've EVER Had

I can't find the picture for this, but I can tell we it is truly AMAZING. I used plums and raspberries. I believe I used black plumbs, I can't recall for sure though. If you need an easy recipe, please try this. You will not be sorry in slightest. Well unless you eat half of it like I did;)

Fruit Cumble adapted from Ina Garten

2 pounds red plums, cut in 1/2, pitted, and cut in 1-inch wedges or peaches
2/3 cup granulated sugar, divided
1 1/4 cups all-purpose flour, divided
2 tablespoons whatever juice you have in your fridge
1/2 pint fresh raspberries or other berry
1/3 cup light brown sugar, packed
1/4 teaspoon kosher salt
8 tablespoons (1 stick) cold unsalted butter, diced
1/2 cup quick-cooking oats
1/2 cup sliced almonds, plus extra for sprinkling

Preheat the oven to 350 degrees.
In a large bowl, combine the sliced plums, 1/3 cup of the granulated sugar, 1/4 cup of the flour, and the orange juice and toss well. Add the raspberries and toss lightly. Pour into a 9 by 12 by 2-inch baking dish.
For the topping, place the remaining 1 cup of flour, the remaining 1/3 cup of granulated sugar, the brown sugar, and the salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Pour the mixture into a bowl, add the oats, and work it with your hands until it's in large crumbles. Add 1/2 cup of the almonds and mix well.
Spread the topping evenly over the plums, making sure the fruit is covered. Sprinkle with some extra almonds. Bake for 40 minutes, or until the fruit is tender and bubbly and the topping is golden brown. Serve warm or at room temperature.

Watermelon Limeaid

I made some watermelon lemonade a while back and Ryguy loved the stuff. Being me I couldn't resist the steal when I saw watermelon for 2.50. Big, juicy, ripe, seedless goodness just chillen in my fridge. I threw this together intending for it to be limeade, I must admit it needed twice the limeade to how much watermelon I added, but I still loved it.

Lime Watermelonade:

8 cups cubed watermelon

1/2 cup lime juice(I would double this)

1/2 cup sugar(I would double this)

3 cups water(I would double this)

ice

Blend watermelon in a blender until there are no chunks. Run through a strainer to remove pulp. Add lime juice, sugar and water. Serve over lots of ice.

Muffins and Pancakes

I like breakfast, no I love breakfast! But the hubs, he'll take some ovaltine and if you're lucky a banana. So I have to make stuff my little guy likes, and cottage pancakes are the answer. Easy nutritious and goble-able. He eats them four at a time. Pretty good for a light weight.

The blueberry cornmeal pancakes are one of Ryan's favorite. Must be because he's a country boy, and they love cornmeal anything. I substitute the white flour in these for white wheat or wheat pastry flour.

As for the muffins, I halved Dori's recipe for the breakfast cake and made them into 24 mini muffins. They only needed to be cooked for 10 minutes. The muffins are also healthy, delicious and in the eyes of my todler, goble-able.

Cottage Pancakes

1/2 cup oatmeal
1/2 cup cottage cheese
1/2 teaspoon vanilla
4 egg whites or 2 eggs
Blend all ingredients in blender. Spray skillet with cooking spray and cook just like"silver dollar" pancakes, a few small ones at a time. Top with your favorite pancake topping!

Blueberry Cornmeal Pancakes

Oatmeal Applesauce Muffins

Breakfast Crepes My Way

I love weekend breakfast, but I do not like to eat cinnamon rolls after my run. Ya feel me? So I made some wheat crepes with fruit and yogurt. If you are feeling a little more sinful use white flour and fill these babies with ice cream, fruit and chocolate syrup. I even like to do mine with ham, cheese and eggs sometimes.

Crepes:

1 cup all-purpose flour (I used wheat pastry flour)
2 eggs
1 cup milk
1/4 teaspoon salt
2 tablespoons butter, melted

for sweet crepes add:
1 tsp vanilla and 2 ½ Tbs sugar

Throw everything in a blender and mix until smooth. Preheat pan for a few minutes. Pour 1/4-1/3 C batter on the pan and immediately spin pan to make a circle. Cook for about 1-2 minutes or until color slightly changes. Flip and cook for about 30 more seconds. Serve with fruit and cream or ham and cheese.

Applesauce

I have never been so happy to round the corner into fall. Summer just flew by, but down here in the south, the heat gets old, fast. Plus, fall brings apples. Lots of them. Cheap ones. Yummy ones. Too bad I don't have any neighbors that I can steel an apple from every time I walk by their house. I must admit, I did this daily as a kid. What? I was skinny. I needed a snack on my walk home from school.
This stuff is so easy and everyone loves it. Yes, everyone. At least around this place. My hubby, my baby, my friends, and their babies too. (I bet the dog would, if I had one.
If you are one of those moms who does baby food homemade, give this a try, just skip the sugar. You can freeze it, or even can it if you are motivated like Cherish.

Easy Applesauce:

one bag of apples, size is not too important

one handful or two of brown sugar

1-2 cinnamon sticks

2-4 T water

1 T lemon juice

Peel, core and slice your apples. Immediately rub with the lemon juice. Throw them in the crock pot with the sugar, water and cinnamon sticks. After about three hours on high, they should be very fork tender. Remove cinnamon stick. Do not miss any. Throw them in the blender, but do not fill over half when hot. I like mine smooth but with a few little chunks, you can make yours smooth, just don't blend too long. It gets a weird texture.

Chocolate Raspberry Trifle

I heard somewhere that trifles are great because you can make them with not so good cake and they still taste good. I decided to try it my own way and make one with some fluffy, moist angel food cake, and it didn't just taste good, it was fab-u-lous. mmmm. I could have ate that whole cake by myself. I even thought about staying home, just so I didn't have to share. So try the cake, or the pudding, or just go for the whole thing if you have the time! Because guess what the cake is good. Even when it is not covered in pudding, whipped cream and berries.

Oh and want to know a secret, angel food cake is fat free.

Chocolate Raspberry Trifle:

Here is the Chocolate Pudding Recipe

Here is the Angel Food Cake Recipe

1 C heavy cream

1 T confectioners sugar

2 C sliced berries

1 chocolate bar, for garnish

Make pudding and Angel food cake according to directions. Or buy them if you must. Beat heavy cream and confectioners sugar until stiff peaks. Be sure you reach stiff peaks.
Start by cubing the angel food cake.

Make one layer on the bottom of your glass dish. Now top that with half of the pudding. Then one cup of the berries. Repeat.

Top with cream and use a peeler to garnish the top with shavings of chocolate.
Serve immediately.