(Another option for some of your frozen fruit is to make a quick sauce/jam with it and eat that over yogurt. Cooks it down a lot, doesn’t waste it, controls sugar spike since you’re eating it with protein. Way more delicious than buying flavored yogurt.)
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I was going to suggest this, but reducing the fruit removes water (satiety) and concentrate the sugars more than using it straight.
But it’s a good enhancement for many things (oatmeal, yogurt, cottage cheese, pancakes, waffles, etc etc).
There are a lot of recipes out there. She uses a lot more fruit to carb. You can also increase protein by using milk/yogurt/cottage cheese in the mix, or add some to the bowl when eating.
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I use real sugar for Sunshine’s treats.
The monkfruit is for Neighbor #2 – once in a blue moon she’ll ask if I can make her something sweet and I’ll make up a small cake with the monkfruit sweetener.
Thanks so much, Christina! Those are great ideas that had never occurred to me.
Except once I realized the cooking was going much more slowly than the recipe said, and I had to turn off the the oven in order to reset it to a higher temp. I was shocked to see that it started from a lower temp than it had been set at, and lower than what the display indicated! Why I did not draw the appropriate conclusion from that experience, I have no idea. I am grateful for your enlightenment! I think you have just changed my oven use life for the better!!!
Yes, we do have a pizza stone. I used to leave it in all the time and then someone who came to repair our gas stove told me it should be taken out when not in active use and for some reason I followed his advice. I think I will start keeping it in again on the bottom shelf.
The popover experience was really exceptional because, well, popovers, so I will take extra care when I try again.
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Another great idea! Thanks!
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My bad, the recipe says rhere are currently 779 comments, but there are 7,227 star ratings, and an average of the maximum five stars.
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I would think it would slow down the oven reaching the set temperature, but I never take it out and cook everything on the stone. I’m generally using my side oven which is smaller, so the preheating is negligible.
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I chose the drops I bought by eliminating all the brands with erithrol.
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Bookmarked!
Great!!
Yes, the last time my girlfriend went to a “Girl’s night” get together at a friend’s house, the hostess requested this cobbler with crushed pineapple. I drained off the juice, used about 1/2 can and everyone loved it.
Its really good heated up with a small scoop of vanilla ice cream on top.
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Fruit Crisps typically have 5-6 cups of fruit with some batter or granola topping. I really like Willies Crisp but the original version at that link has a lot of fat/sugar in the topping and too much sugar for our taste in the fruit. I use 1/2 C sugar in the fruit and 3/4 C sugar in the topping. And reduce the melted butter to 7 T rather than 8 T.
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Erythritol (in Monkfruit sweetners), which is usually added as a low/non caloric sweetener can play havoc with some people. Not in Splenda, tho. There are so many sugar substitutes and blends out there, it is dizzying!
Cheater’s synonym rolls, store bought frozen dough, overnight rise, baked, frosted (with enclosed frosting packet—how convenient!) and devoured!
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LOL at the play on words. Or was that a voice to text trip-up?
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Intentional. Referring to one of the funnies that has been around.
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Thanks for the idea and the link as I had a cottage cheese to use. Did not follow directions (often happens) and ended up adding 8+ cups of flour! Later realized her recipe was meant to be stickier. Turned out to be a
most delicious loaf. Thanks!
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I had some Anjou pears needing love and made SmittenKitchen’s pear bread with numerous changes (almond, oat, and whole wheat flours for half the AP, apple sauce for half the oil, cardamom for half the cinnamon, toasted almonds for the walnuts, and added a drop of almond extract). So far the crumbs taste delicious, if sweet. I plan to send the mini loaves into school.
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