Friday, January 1, 2016

Blueberry, Raspberry and Rhubarb Crisp

One of my New Year's Desserts.

A healthy fruit dessert.
Make with fresh or frozen berries.

I used my garden rhubarb,
organic wild Gaspé blueberries,
and raspberries (frozen)

With Oats topping and baked in the Oven

Preheat Oven to 350 degrees
2 cups each of Blueberries,
 Raspberries and Rhubarb.
(This recipe is good with 6 cups of any fruit.)
 1/4 to 1/3 cup brown sugar
(Sometimes I used Maple Syrup instead of sugar).
The rind of a lemon or orange.
2 tbsp. corn starch to thicken the berries.
(Minut Tapioca can be used also to thicken)
Mix all ingredients above together in a large bowl.
I freeze my berries when in season
Fill individual ramekin dishes or
 put all together in a casserole dish.

For the topping:
~I use Ricardo's recipe~
1 1/4 cups Minute Oats
1/4 cup flour
1/4 cup brown sugar
1/3 cup butter softened.
(Optional :1/2 cup pecans or walnuts finely chopped)

Whisk together oats, flour and sugar.
Stir in butter until well mixed.

 Spoon on top of fruit mixture in ramekin dishes..

Bake approx. 55 minutes to 1 hr.
 at 350 degrees.
Bake until topping is golden brown and
fruit is bubbling. 

Place ramekins on a cookie sheet to bake
to catch spills.

To view my blog on how to freeze blueberries click here

all pics are my sole original property...

Thanks for visiting my blog xo

Delicious with Ice Cream!!!

Tuesday, December 29, 2015

Mini Maple Sugar Cones

Taste the  pleasures of these
sweet mini cones.
Made with Quebec Maple Syrup,
marshmallows and goodies
that are sure to satisfy children
 and adults alike.

1/2 lb Butter
3 1/2 cups Brown Sugar
1/2 cup Maple Syrup

1 can sweetened condensed Milk
1 1/2 cups Miniature Marshmallows
Mini Cones.
We made 72 cones with this recipe.

Sabrina, my grandaughter placed a marshmallow 
in each cones.(Optional)

  • To hold these pointed cones in place, 
    we had to come up with a plan,
    An oven rack did the trick.
    I placed a box under each end of 
    the oven rack to elevate it and
    a piece of parchment paper 
    under to catch any spills.

Melt butter over low heat:
Add Brown Sugar, Maple Syrup and

add the Condensed Sweetened Milk

Mix well and boil over medium high heat

 for 5 minutes
Stirring frequently...
(Stir constantly, stay with the
pot, to prevent burning.)

Remove from heat and add the marshmallows

mix until completely blended

Fill Cones, be careful, it is HOT
I use a small ladle or tablespoon to fill them.
A small measuring cup could be used also.

My helpers
 Sabrina and Mathieu 
decorate the cones. 

Let harden a few hours

fun to make
Great to give as gifts.
My daughter will take some
into her work and treat the staff.

My blog on flat bottom cones,
to view my blog click here

Also check out my blog on 
Maple butter tarts.
click here Maple Walnut Tarts


Thanks for visiting my blog. xo