Mom’s recipe!
combine:
2/3-3/4 cup brown sugar packed
1/2 cup flour
1/2 cup rolled oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
then mix in with a fork:
1/3 cup soft butter
that’s the crisp.
cut up apples, peaches, or whatever (approx 4 cups to match the amounts above, which I always double)
put them in an oven dish, cover with the crisp, put some pats of butter on top and bake at 375 for 1/2 hour.
Serve with yogurt, if you’re me.
My mom makes these cream cheese cookies and I love love love love love love love them. Here’s how we make them:
2 cups of flour
1/4 cup sugar
1/2 tsp salt
1/4 tsp baking powder
3/4 cup margarine
3 oz. cream cheese
Preheat to 350. Let the margarine/cream cheese soften while you mix the dry ingredients. Put dry in wet, mix to get a flaky, powdery batter. Roll into balls, put a thumbprint in each on an ungreased cookie sheet, fill with jam, bake 20-25 minutes or until they golden a bit, then shake some powdered sugar over them. My favourites!
Here’s the scan from an old recipe book of my mother’s.
and here’s a picture of what they are not supposed to look like (because we don’t follow the recipe):
This is the cornbread my brother makes. He says he’s tried them all. and this is best. The scan is below, but I’ll also transcribe:
Pull out your favourite black cast iron pan for this bread. It goes together quickly, bakes in a hurry, and then is gracious about not hanging around. (It never gets teh chance!)
1 1/2 cups cornmeal
2 1/2 cups all-purpose flour
3/4 cup sugar
kosher salt to taste
3 tbsp baking powder
1 tsp ground allspice
2 eggs
2 cups milk or buttermilk
1/2 cup vegetable oil
Set the oven to 400 F (200 C). Lightly butter and flour a 9-inch (1.5 L) round cake pan or black cast iron pan.
Combine the cornmeal, flour, sugar, salt, baking powder and allspice in a bowl. Combine the eggs, milk or buttermilk and oil in a separate small bowl, mixing well, then add to the dry ingredients. Mix just to blend, then gently pour into the prepared pan. Smooth the top and bake about 35 minutes, or until set and golden. Serve warm with butter.
the recipe in the book
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