Apple Pear Crisp

07 Tuesday Oct 2014

Posted by ruthep in apple, apple pear crisp, dessert

Tags

apple, apple pear crisp, dessert, pear, pears and apples

I love fruit crisps. Blueberry, rhubarb, peach, it doesn’t matter. My favorite will probably be the kind I had growing up~ apple.

A few weeks ago, I was out at my dad’s place to help pick pears and came home with pears and apples. What better thing to make? Apple Pear Crisp.

The two fruits blend together wonderfully.

This makes a big pan so plenty for a potluck or big family.

You will need a 9×13 inch cake pan.

Preheat your oven to 375 degrees Fahrenheit/ 191 Celsius.

Ingredients:

6 cups peeled, cored, and sliced apples (about 6 apples)

6 cups peeled, cored, and sliced pears (6-8 pears depending on type and size)

3/4- 1 cup brown sugar

1 cup all-purpose flour OR 2/3 cup coconut flour

1 cup oats

1/2 cup butter ( 1 stick)

1 teaspoon cinnamon

1 teaspoon nutmeg

In a large bowl: combine the flour, brown sugar, oats, cinnamon, and nutmeg. With your hands or a fork, work in the butter until crumbly.

Set aside.

Spread the peeled, cored, and sliced fruit in the pan evenly.

Sprinkle the brown sugar mixture evenly over the pears and apples.

Bake for 45 minutes in the preheated oven or until the fruit slices are soft when you insert a knife into a couple.

Take out of the oven and remove to a rack to cool.

Coconut flour adds a little more nutrition, but it will be drier and won’t end up making it clump together. The crisp will also darken quicker.

Portabella Burger Bun

25 Thursday Sep 2014

Posted by ruthep in Uncategorized

≈ 4 Comments

Do you love mushrooms? Do you want a low carb alternative to a hamburger bread bun? No matter the reason, this is a great change up.

Preheat your oven to 400 degrees Fahrenheit/204 Celsius

You will need a baking pan large enough to hold the amount of buns you want to make.

If you have a basting or pastry brush, that comes in handy. If you don’t have that, use a napkin or paper towel.

Ingredients for one bun:

2 large Portabella mushrooms

Olive oil, for coating

Carefully wipe off the mushrooms. With a spoon, scrape off the gills and pull out the stem(or cut with a knife).

Lay the bottoms up and brush with a little olive oil.

Bake for 10 minutes.

Turn over and brush tops with olive oil.

Bake for another 10 minutes.

Take out of the oven and let them cool a few minutes before using to make your burger, using one mushroom for the bottom part and the other mushroom for the top.

Tip: The gills and stems can be saved in the fridge for a day or two and added to soups or spaghetti sauce or even to top a pizza.

These are a bit juicy, but the flavor makes it well worth it. Besides, isn’t that what napkins are for?

All That’s Going On

23 Tuesday Sep 2014

Posted by ruthep in Uncategorized

≈ 5 Comments

A couple weeks ago, my computer died and took some of my blog pictures.

So, it might take a while to get everything back to normal.

Over the week-end I was out at my dad’s and brought back a lot of pears and some apples.

I also have been harvesting some of my black beans. This was a first year for growing them and they turned out great, Who knew growing black beans was so easy? Just plant and let ’em grow and get dry and pick them. Store them in canning jars. If they aren’t quite dry enough, stick them n a bowl and let them air dry for a couple weeks, stirring with hands a few times a day.

It is also time to dig sweet potatoes.

Not to mention the grapes.

Things are a bit busy, but a good kind of busy. 🙂

Moving

24 Sunday Aug 2014

Posted by ruthep in Uncategorized

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Hi!

This is Ruth and this blog is getting a new home.

I have a lot of recipes I will be moving from my old spot to here.

This is going to be fun!

Hey!

23 Saturday Aug 2014

Posted by ruthep in Uncategorized

≈ 4 Comments

It’s been a while since I posted.
I have been having some problems with my blog and have been trying to sort it all out.

I was having difficulty renewing my domain name so it ending up reverting to a blogspot and the name went into domain name purgatory.
It has now been released so I have been able to get it back, but it will not be hosted by blogger.

The search has not been working and the links on the pages got messed up when the name reverted back to a blogspot so I had to remove those.

I will be hard at work getting ruthsyummystuff.com looking all spiffy.
I still have welcome to me here and I will still be checking in on blogs here on blogspot.

Have a great Saturday!

Become Friends With a Farmer

15 Thursday May 2014

Posted by ruthep in friends with a farmer

≈ 6 Comments

Unless, you have acres of land and/or the time, it is not always feasible to grow everything yourself.

But, by getting to know some people you can barter food or get it at a good price.
Trade some extra zucchini for some broccoli or bell peppers.

I know some people that grow and sell potatoes.
For whatever reason, my potatoes never do that great.
I buy from them.

I get my eggs from a guy my husband used to go to school with.
I pay less than the organic ones at the store.
I know where they come from and what they eat.
They are really good eggs.

You might be able to buy a cow or pig for cheaper than buying meat from the market.
You are almost certain to, but all the cost is upfront.
Even after you figure the cost of processing at the locker.
Or maybe chickens too.

If you are not sure where to look, check the free papers you get with all the ads.
If you go to church, ask around.
Check Craigslist.
Do a search on the internet for what you are looking for.

Simple Chocolate Candies

10 Thursday Apr 2014

Posted by ruthep in Chocolate, coconut oil, Ruth's yummy stuff, simple chocolate candies

≈ 4 Comments

simple chocolate candies with chia seeds added in

Most everybody likes some chocolate once in a while. But, sometimes you don’t have any on hand or you want to go with something healthy or you don’t want to go to the trouble of making them because it can be complicated and take a long time.

But, these candies are simple. Fast to make and as healthy as a candy that you are probably going to find.
The longest part is waiting for them to firm up enough to eat.

This will make enough for 12 candies.

You will need a mini muffin pan with 12 muffin cups.
You will need an immersion blender. A whisk will work or a regular blender.

Ingredients:

1/2 cup Organic Virgin Coconut Oil
2 Tablespoons honey, preferably raw
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract, optional
Possible add ins are chopped nuts, dried fruit, coconut, or chia seeds

Take out your mini muffin pan. If you want anything in your chocolate candies, sprinkle some of what you are using in the bottom of each cup.
Set aside.
Melt the coconut oil.
Put in a container that you can easily pour from and that will allow you to use the immersion blender or whisk. Or pour into the jar of blender.
Add the honey and blend in well so it does not separate.
Blend in the cocoa powder and optional vanilla extract.
Divide the mixture evenly between the muffin cups.
If you used a whisk, you will need to make sure to whisk between pours so the honey doesn’t separate.
Put into the freezer and keep in there for 30-60 minutes until the candies have firmed.

You can now take them out of the muffin pan pretty easily.
I have never tried just plopping them out. I take a knife and carefully lift them out.

If you have raw cacao powder, you will also get additional health benefits.

I do recommend keeping these in the fridge so they don’t melt or get too soft.

Life and Coconut

04 Friday Apr 2014

Posted by ruthep in coconut flour, coconut sugar, Ruth's yummy stuff

≈ 2 Comments

Wow! It’s been so long since I put anything up here.
Things have been busy for me lately.

I took an impromptu trip to Cincinnati for a family problem.
Things are starting to settle back down and hopefully I will get more done on this little blog.

Lately I have done a little experimenting with coconut.
I have always been a fan of coconut oil.
The virgin organic unrefined is some pretty awesome stuff.

I decided to try some coconut flour and coconut sugar, as well.

I made some coconut flour chocolate chip cookies and those turned out pretty good.
I am going to try it for coating fried chicken next.
It is absorbent so a little goes a long way.

The coconut sugar is fine.
I don’t think that I am completely sold on it.

It is pricey so you don’t want to go crazy using it.
It is supposed to have a lower glycemic index than cane or beet sugar.
Plus, some added minerals and vitamins.

It is not as sweet as regular sugar or brown sugar so if you want the same sweetness, you will have to use quite a bit more.
It has more of a caramel taste. A deeper, more complex taste than brown sugar.

I don’t mind it.
It is a nice change.
But, I don’t plan to buy it again.

Molasses or maple syrup sweeten things nicely with some added minerals.
If I want to cut the sweet, I will use less cane sugar.

Now, there is a big difference in organic cane sugar and regular sugar and I buy the organic when I can.

The coconut flour is something I would buy again.
A bag will last me a long time so I feel it is worth what I paid for it.

Blueberry Banana Muffins

30 Thursday Jan 2014

Posted by ruthep in banana, Blueberry, blueberry banana muffins, muffins, oat four, Ruth's yummy stuff, wheat free, yummy stuff

≈ 4 Comments

These muffins have the great tastes of blueberry and bananas and are a great way to start the day. If you don’t eat wheat, these are perfect because they don’t use wheat flour.

The banana is what makes these so nice and moist. They also keep great so are good made the night before and reheated or eaten at room temperature.

Preheat your oven to 400 degrees Fahrenheit/205 Celsius.
Grease 12 muffin cups or use liners.

Ingredients:

1-3/4 cup oat flour
1/4 cup flax meal (ground flax seed)
1/4 cup corn starch or arrowroot
1/3 cup sugar
2-1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup milk
1/4 cup cooking oil
1 cup mashed banana (2 large or 3 medium)
3/4 cup fresh or frozen blueberries

In a bowl, stir together the oat flour, flax, corn starch, baking powder, baking soda, and sugar.
Set aside.
In another bowl, mash the bananas. Add the milk, egg, and oil and mix well.
Add the banana mixture to the dry ingredients and stir until everything is mixed well and no dry spots are visible.
Fold in the blueberries.
Divide the batter evenly amongst the 12 muffin cups.
Bake in the preheated oven for 18-20 minutes until you can lightly touch the muffin tops and they spring back.
Take out of the oven and let sit in pan for 15 minutes.
Loosen around the edges with a knife and let sit for another 15 minutes.
Carefully remove from muffin cups.

Makes 12.

*******************
You can buy oat flour or just grind dry oatmeal in a blender or food processor. If you have a spice grinder, that is perfect.

I like using olive oil because it makes for a lighter muffin.

Ruth's Yummy Stuff

~ Here are some recipes and tips I'd like to share with you.

Author Archives: ruthep

Apple Pear Crisp

Portabella Burger Bun

All That’s Going On

Moving

Hey!

Become Friends With a Farmer

Simple Chocolate Candies

Life and Coconut

Blueberry Banana Muffins