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- Apple Crisp
-
- 4 cups sliced, pared, cored baking applies, about 4 medium
- 2/3 to 3/4 brown sugar, packed
- 1/2 cup sifted flour
- 1/2 cup rolled oats
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/3 cup soft butter
- 1/2 cup chopped walnuts (optional)
- Directions
- Place sliced apples in 8 inch square baking dish. Blend the remaining ingredients until crumbly, then spread over apples. Bake at 375° until apples are tender and topping is golden brown, about 30 to 35 minutes. Serve warm with ice cream or whipped cream. For Peach Crisp - use fresh or canned peaches and use minimum sugar. For Rhubarb crisp - use fresh or frozen sliced rhubarb and increase sugar to 1 cup. Photo courtesy Jeffrey W
- Provided by:
- Penne Murphree, former cotton & wheat producer
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Apple Annies
Annie Holcomb Willcox, AZ, 85643View details |
|
Beatty's Guest Ranch & Orchard
Edith & Tom Beatty Hereford, AZ, 85615View details |
|
Briggs & Eggers Orchards
Lance & Melissa Eggers Willcox, Az, 85643View details |
|
Brown's Orchard
June Windstein Willcox, Arizona, 85643View details |
|
Cochise Hog Farm & Beck's Feed
Larry Beck Cochise, AZ, 85606View details |
|
Date Creek Ranch
Kim Knight and Stefan Wolf Wickenburg, Arizona, 85358View details |
|
Fort Bowie Vineyards
no name Bowie, AZ, 85605View details |
|
Pinnacle Farms
Janna Anderson View details |
|
RSI Growers
Reid Rodger Glendale, Arizona, 85308View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Catherine's Stuffed Nasturtium Leaves
Taste quinoa for salt but keep in mind that the olives will impart salt and taste. Mix quinoa, olives and parsley together. Mix olive oil and lemon juice together. Pour 1/3 of oil mixture over quinoa and fold to mix in (don't mash the grains). Pour another third of the oil mixture in the pot you will use.
Assemble the rolls. With the vein side up, place 2 tablespoons approximately near base on the leaf (if using small leaves about 1 tablespoon). Roll over, then fold over left and right sides and continue folding to create the bundle, place seam side down in pot. Make sure they are snugged tightly together. If you can't fill the pot, put a potato, carrot or some other vegetable in with bundles to keep them close together (that is what I will do next time if I do not have enough bundles. The veggie will get a nice flavor.
Pour the remaining oil mixture over the bundles and add enough water to come up about half way the height of the bundles. Bring to a low simmer and cook covered for 20 minutes. Let cool and enjoy!
To learn more about Nasturtium and Quinoa go to Catherine's blog at http://edibleherbsandflowers.blogspot.com/2012/01/new-year-snack-stuffed-nasturtium.html
