Saturday, April 7, 2018

Old Fashioned Cherry Crisp

This is one of those just plain, down-homey kind of recipes. It goes together in just a few minutes, and tastes like Grandma made it. (Hey, I did!) 
I modified the recipe from another site, by halving the amount of sugar and flour, eliminating some unnecessary vegetable shortening, and adding some almond extract. I hope you give it a try - with a scoop of vanilla ice cream, of course.
I use King Arthur all-purpose flour, which weighs in at 120g a cup, if you weigh your ingredients. Your flour may weigh more per cup.


 Old Fashioned Cherry Crisp


Makes 8 servings

Filling:
2 14.5-oz. cans (4 cups) pitted tart cherries, drained
3/4 cup (150g) granulated sugar
1/4 teaspoon pure almond extract
2 tablespoons all-purpose flour

Topping:
3/4 cup (90g) all-purpose flour
1/2 cup (40g) old-fashioned oats
1/2 cup (100g) light brown sugar
1/4 teaspoon kosher salt
1/2 cup (1 stick) salted butter


  1. Preheat oven to 375°F. Butter an 8x8" baking dish.
  2. In a medium bowl, combine all of the filling ingredients, and stir well. Pour into the prepared baking dish. 
  3. In a large bowl or a food processor, combine the flour, oats, light brown sugar, and kosher salt. Whisk or pulse a few times to combine. Cut in the butter to make small crumbs, using two knives, a pastry cutter or about 5 pulses in the food processor. Pour over top of the cherry mixture. 
  4. Bake at 375° for 40-50 minutes, until bubbly and light golden brown. Allow to cool for 15 minutes before serving with a scoop of vanilla ice cream.

Saturday, March 10, 2018

Scioto Hills Peanut Butter Bars

The recipe for these luscious bars came from a Christian camp that our church supports, in southern Ohio. They are wildly tasty!

Scioto Hills Peanut Butter Bars

Yields: 24 bars

Ingredients:
 1/2 cup/115g butter, softened
1/2 cup/113g sugar
1/2 cup/100g brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/3 cup/85g creamy peanut butter (I use Jif)
1 cup/130g all-purpose flour (I like King Arthur)
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 cup/80g old-fashioned oats
Frosting recipe follows

Preheat oven to 375°F.
In a stand mixer, combine butter, both sugars, egg, vanilla and peanut butter until smooth.
In a separate bowl, combine flour  baking soda, salt and oats. Add to wet ingredients, and beat only until just combined.
Press into an ungreased 9x13" pan. Bake 15 minutes, until edges are light golden brown. Don't overbake.
Frost when cool.

Frosting:
3/4 cups/94g confectioners sugar
3 tablespoons /47g creamy peanut butter
1/2 teaspoon vanilla extract
1 tablespoon + 1 teaspoon Milk or half & half - to make a spreading consistency

Beat together frosting ingredients; frost cooled bars. Cut bars 4 across by 6 down, to get 24 approximately 2x2" bars.

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