Wednesday, November 11, 2009

Peach & Blueberry Crisp

As usual my breakfast creations are made using what I have on hand, I was trying to figure out a quick breakfast this morn and remembered I still had some Georgia peaches in the freezer that I had put up this summer.  So I made a peach crisp, I like to use the same crisp recipe that I use for apples.  And if you don't have frozen peaches many times I have used a can of canned peaches in syrup and slice the slices thinner, very tasty!

I thinly covered my 9 x 13 oiled pan with the peaches and then sprinkled a handful of frozen blueberries on top, for some extra color and flavor.

Then I mixed together

2/3 cup packed brown sugar
1/2 cup flour
3/4 cup oats
3/4 tsp. cinnamon
3/4 tsp. pumpkin pie spice
7 T.  softened butter

(My base recipe is from my red 1969  Betty Crocker but I have changed it up a bit above by adding more oats and butter)

Mix all together and sprinkle over the peaches and blueberries, bake at 375 for 30 minutes.

Sunday, November 8, 2009

Sunday Morning Berry Muffins

This morning I wanted to make something quick and healthy for breakfast before church. I found a great berry oatmeal muffin recipe and made it my own below. Makes 2 dozen.

2 cup quick cooking oats
3 cups all-purpose flour
1 cup sugar
1 teaspoon salt
2 tsp. baking powder
1-1/2 cup milk
1 cup vegetable oil
2 egg
1 cup blueberries
1 cup raspberries
2/3 cup quick cooking oats
1/2 cup brown sugar
2 teaspoon ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Lightly grease muffin pan.

In a large bowl, mix the oats, flour, sugar, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into muffin pan.

Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.

Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

The original recipe can be found here: