Perfectly Chocolate Frosting

Perfectly Chocolate Frosting

3/4 c butter
1 c cocoa
4 1/2 c xxx sugar
1/2 c milk
1 t vanilla

And that's it. I made it to go on some brownies. Since I didn't plan ahead, and we don't have a microwave, the butter was cold and the frosting wasn't smooth, but it was still delicious and very chocolatey. Mom would have liked it, I think. I halved it and still had lots of extra from the pan of brownies.

Apple-Berry Crisp

This is from the Washington Apples company.

Apple-Berry Crisp

If using cranberries here, add two tablespoons more brown sugar to apple-berry mixture, since cranberries are especially tart.

Ingredients:
5 Golden Delicious or Rome Beauty apples, peeled, cored, and sliced
2 c fresh or frozen blackberries, blueberries, cranberries, or raspberries
3/4 c packed brown sugar
1 1/2 t ground cinnamon
1/3 c unsifted all-purpose flour
1/8 t salt
5 T butter
1/3 c rolled oats

Method:
1) Heat oven to 375 degrees F. Lightly grease a 1 1/2- to 2-quart dish. In a large bowl, combine apples, berries, 1/4 c brown sugar, and 1/2 t cinnamon; toss to blend. Place apple-berry mixture in prepared dish.
2) In medium-sized bowl, combine flour, salt, remaining 1/2 c brown sugar, and 1 t cinnamon. With pastry blender or two knives, cut in butter until mixture is crumbly; stir in oats. Sprinkle mixture over apples and bake 40-45 minutes or until apples are tender and topping is crisp and golden.

This exceeded my (low) expectations, I thought the apples might be weird with the berries, but it worked out. I would prefer an all-berry crisp, but the apples were a good way to bulk it up without breaking the bank. I used four apples--three would have been enough, though. I also 1 and 1/2ed  the topping, and I'm glad I did.

Oatmeal Muffins

So, we don't have a microwave. I don't want to buy one for the 3 months we will be in this place, so we are doing without. I didn't think it would be a big deal, but we use the microwave more than I thought. Since it takes longer to make oatmeal in the mornings, we've been eating some other things for breakfast.

Oatmeal Muffins

1 c buttermilk or sour milk*

1 c rolled oats

1 egg, unbeaten

1/2 c (packed) brown sugar

1 c all-purpose flour, stirred and measured

1/2 t salt

1 1/2 t baking powder

1/2 t soda

1/4 c vegetable oil

Raisins or dates (optional)

Pour buttermilk over oats. Let stand 5 minutes. Add egg and brown sugar to oats; mix well. Add sifted dry ingredients and oil; mix thoroughly. Spoon into 12 greased muffin tins or cupcake liners. Raisins or dates may be added, if desired. Bake at 400 degrees F. for 18 minutes or until done. Makes 12 large muffins.

*Sour milk: Sour milk can be substituted for buttermilk. To make sour milk, place 1 T vinegar in 1-cup measure; add milk to measure one cup; allow to stand for 3 minutes.

I made this to use up some sour cream, and I just realized that it calls for sour milk, not sour cream. It worked just as well with sour cream, probably better. They were good. With how much sugar they take, they definitely weren't very sweet. They were perfect with a little jam on top and some fruit on the side.