Tuesday, 19 September 2017

Mixed Berry Cobbler

 My friend and golfing bud, Cindy made the most delicious cobbler for our annual Seafair Party in August. Everyone raved about it... begging for the recipe. I was able to get it to share with the world. This is 15 minutes prep time and 40 minutes of baking.

This really is a basic, yummy fruit dessert, but what catapults it into the realm of absolutely blissful deliciousness is the addition of a scoop of vanilla ice cream or a dollop of freshly whipped cream!
A group of family decided to go "Glamping" to Moses Lake for the "Eclipse" in August. We always share dinner and everyone participates in the preparation. One of the nights I made the "Mixed Berry Cobbler"! A big hit!

Cindy Beechner

Any fruit ...6 cups or large clear bag frozen fruit from QFC.  Dump in bowl with 1/3 cup sugar (I skimp for a more tart dish) and 1/3 c. flour.  Fold in with fruit  and dump into your baking dish and dot with  2 T  butter.

Set aside to prepare crust.

In a bowl..
2  cups flour 
1/2 t. salt
2/3 c. Canola oil
1/3 c. warm water
1 T. sugar
1 T. milk (any percent)

STIR....will instantly become a ball of "dough"....roll out to a size of your baking dish  between wax paper, plastic wrap or foil.

When I don't have a rolling pin, I just use a wine bottle. Because I use paper or plastic wrap, no need to sanitize the bottle! I haven't found a need to take up space in the motorcoach with a rolling pin!

Peel off one side of paper and place over fruit....PEEL off second piece of paper or foil...VOILA!  Tuck or trim edges and patch any bare places over fruit.  Top with a "smattering " of sugar.

BAKE -  425 Degrees for 40 min.  May cook a bit longer if berries were totally frozen.  Raspberry fruit is delicate, so I only cooked them 40 min.  Use your own judgement.  At end of 40 minutes and fruit is bubbling like crazy, it is DONE!

Serve with ice cream or a big dollop of freshly whipped cream!

Cindy's comments-

I have made this with every berry fruit and combination....a hit EVERY time.  

Don't call to complain when you have to soak and clean  the baking dish.  Ha Ha! ( Because we were "glamping" I used a foil pan and avoided the clean up!)

Sunday, 17 September 2017

Instant Pot Manilla Clams with Bacon

One of my favorite things about the cuisine in the Pacific Northwest is Manilla clams.....everyone who knows me, knows I love Manilla clams! Did you know you don’t have to go to Manila to get manila clams? We have them right here!!

Shellfish are a very healthy choice. Clams are low in fat, high in protein and omega-3 fatty acids. They are also a rich source of potassium, and a very good source of Protein, and if you are watching the waistline, pretty low in calories. Mussels are much the same and very high in iron, but, have a different flavor than Manilla clams.

Monday, 11 September 2017

Instant Pot Baby Back Ribs

These ribs are so tender and juicy....you don't even need teeth to eat these!! The "Instant Pot" ribs are the game changer! I thought my boiling them for 2 hours was awesome, however, I often wondered if I was boiling the nutrition right out of them! I was a bit skeptical that these IP ribs would be as tender..... no worries folks, these are fall off the bone tender!!

Monday, 4 September 2017

Instant Pot Strawberry Rhubarb Compote


Today I am giving you a easy recipe for homemade strawberry rhubarb sauce or compote made with strawberries, rhubarb, lemon juice, sugar and water. I had some strawberries and rhubarb leftover from some delicious Strawberry Rhubarb pies in a mason jar I recently made, and decided that the best way to use them was to make a quick and delicious Instant Pot strawberry rhubarb sauce that could be used as a topping for pancakes, crepes, or waffles. Fresh fruit sauces or compotes are so easy to make in the Instant Pot, and as I’ve probably mentioned before, since you make it yourself you can control how much sugar is added to the sauce – and trust me, you need a lot less than is usually included in the store bought fruit sauces or jams. You can also substitute the sugar with honey or other natural sweeteners. This strawberry rhubarb sauce is also a great topping for desserts like ice cream, custards, pannacotta, and even cakes. The sauce can be served warm or cold.

Thursday, 31 August 2017

Instant Pot Basmati Rice

There seem to be a lot of discussion on how to cook perfect Basmati rice, not mushy, burnt or uncooked rice. This method will give you perfect Basmati rice.

Monday, 28 August 2017

Farm Themed Tuffet

I started making these adorable tuffet's about 9 years ago, just before my first grandchild turned "1"! Eleven grandchildren later, I have made at least 13 tuffet's (honestly, I have lost count)! I have them surrounding various themes and I add various materials to enhance the theme. Many of my tuffets are pictured on this Link. Instructions and materials used are also on this Link.

Friday, 25 August 2017

Instant Pot Better Than SEX Chocolate Lava Cake

 This cake is so fast to make, preparation time 5 minutes and cook time 9 minutes in the Instant Pot! 

On a recent "Glamping" trip, I made this in our motorcoach for my daughter-in-law and son for their 6th wedding anniversary! They loved it!