"There is a crack in everything. That's how the light gets it." ~ Leonard Cohen
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Last Wednesday our family went to Cinderella at CTC… it was fabulous!!! Not your typical Cinderella production, it was great fun for all ages done in Panto style including the stepsisters hilariously played by men in drag… kids wanted to see it again… I would be happy to see it again! We left the next day for 4 days staying with dear friends on Bark Point on Lake Superior… went hiking, took the ferry to Madeleine Island, great conversation. When we got back, John got an invite to the final dress rehearsal of A Christmas Carol at the Guthrie because he is a volunteer usher… and I got to go along! Interesting… as great a show as it was, it was a bit of a disappointment after seeing Cinderella!!!
RECIPE OF THE WEEK
We were treated to a variation on an apple crisp recipe from the Moosewood Cookbook our first night at Bark Point. Great job baking, Mike… great idea to add the currants, Jane… it was delicious!
APPLE-CURRANT CRISP
6-8 cups peeled and sliced tart apples- 2-3 tablespoons lemon juice
- 1/2 cup currants
- 1/4 cup white sugar
TOPPING
- 1 cup rolled oats
- 1 cup flour
- 1/2 cups finely chopped almonds
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- A dash or two of allspice and nutmeg
- 1/4 teaspoon salt
- 5 tablespoons melted butter
Preheat oven to 375 degrees F. Toss apple slice with lemon juice and place in a 9-inch square pan. Scatter currants over them and sprinkle with white sugar.
Mix together the topping ingredients in a medium-sized bowl. Distribute over the top of the fruit and pat firmly into place.
Bake uncovered 35-40 minutes, until top is crisp and lightly browned and the fruit is bubbling around the edges.
Serve hot, warm or at room temperature… plain or a la mode.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
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