Rural Missouri - August 2017 - 29
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cup orange juice, freshly squeezed (3 to 4 medium oranges)
teaspoons orange zest
cup plain low-fat yogurt
cup cranberries, frozen
tablespoons agave nectar
Using a blender, combine orange zest, orange juice, yogurt, cranberries, ice and
agave nectar until slushy, about 2 minutes. Serve immediately.
Fresh Pear Crisp
3 to 4 pears (Bosc or Bartlett pears are good)
1/2 cup sugar
1/8 teaspoon salt
1/8 teaspoon cinnamon
1/2 cup old-fashioned oats
3/4 cup ﬂour
1/4 cup sugar
1/4 cup brown sugar, ﬁrmly packed
1/2 teaspoon cinnamon
1/2 cup pecans, chopped ﬁne
1 stick of butter, melted
Heat oven to 350 degrees. Peel, core and dice the pears. In a small bowl, combine the pears, sugar, salt and cinnamon. Set aside.
In a separate bowl, mix together the next six ingredients, combining with
a fork. Next, add the melted butter and mix until just combined and mixture
begins to get crumbly.
Pour the pears into an 8- or 9-inch-square baking pan and sprinkle all of
the crumb topping over the fruit. Setting on the middle rack in the oven, bake
for 30 minutes.
After initial bake time, move the crisp to the top rack of the oven and bake
for an additional 10 minutes until the topping is golden brown.
Fresh Pear Crisp
Blackberry Cinnamon Mini-Muffins
1/4 cup old-fashioned oats
2 tablespoons brown sugar
1 teaspoon cinnamon, divided
1/4 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla
2 cups ﬂour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/4 cups buttermilk
1 cup blackberries, fresh
Heat oven to 350 degrees. Stir together oats, brown sugar and 1/2 teaspoon
cinnamon; set aside.
Beat butter and granulated sugar at medium speed with an electric mixer
until ﬂuffy. Add eggs, beating until blended. Stir in vanilla.
Combine ﬂour, baking soda, baking powder, salt and remaining 1/2 teaspoon cinnamon; add to butter mixture alternately with buttermilk, ending
with ﬂour mixture. Gently stir in blackberries. Spoon batter into mini-mufﬁn
pans coated with non-stick cooking spray, ﬁlling cups two-thirds full. Sprinkle
evenly with oat mixture. (Note: If you don't prefer a crumb topping, stir the topping into the batter before spooning into the mufﬁn cups.)
Bake mini-mufﬁns for 18 to 20 minutes or until a light golden color. Cool for
5 minutes, then remove from the pan and cool completely on wire racks.
1 cup ﬂour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup old-fashioned oats
1/2 cup light-brown sugar, packed
1/2 cup butter, softened
1 cup raspberry jam
1/4 cup powdered sugar
Heat oven to 350 degrees. Line an 8-inch-square baking pan with foil, allowing the foil to hang over two sides so the bars are easy to remove as one piece.
Spray foil with non-stick spray and set aside.
In a large mixing bowl, whisk together ﬂour, baking soda and salt. Next, stir
in oats and brown sugar, breaking up any large clumps of brown sugar. Add the
butter, and using a fork, work butter into mixture until moistened.
Add 2 cups of the oat mixture to the prepared baking dish and press evenly
into the bottom of the pan. Spread raspberry jam evenly over the bottom oat
layer, coming within 1/4 inch of the edge of the pan. Sprinkle jam layer evenly
with remaining oat mixture, pressing slightly into the layer of jam.
Bake until golden brown, about 35 to 37 minutes. Remove from oven and
allow to cool completely before sifting with powdered sugar over the topping.
Using excess foil, lift cooled bars out of pan and cut into squares. Store in an
AUGUST 2017 | RURALMISSOURI.COOP