Apple Crisp

I can never find a good Crisp recipe when I want one, so I now have my own formula for a really good Streusel topping; I like it with big crunchy pieces. This is quick and only uses one bowl, so there is not a lot of clean up. It is also a tasty breakfast the next day.
Filling

3-4 apples (I use Gala-if using other kind of apple they may require more flour as Galas do not have a lot of juice)
¼ C Flour
1T White Sugar
2 t cinnamon

Topping

1/3 C Flour
1/3 Cup Brown Sugar
¼ C Butter
½ c Cup Oats

To do
Peel, core and slice apple and mix in a bowl with remaining filling ingredients.

Arrange apples in greased pie dish or other smallish casserole dish (8x8), pour any remaining flour over top of apples.
In same bowl cut butter into flour and sugar until crumbly and mix in oats. Pour over apples and pat down.

Bake at 350 for 45 minutes. Serves 2-3

Gingerbread Cupcakes With Lemon Butter Cream

I made these gingerbread cupcakes courtesy of Martha Stewart and then used a Lemon Butter Cream Recipe of my own devices.

Lemon Butter Cream

6T (6 oz) Butter
3 Cups Icing Sugar
Lemon Zest from 1 lemon
Juice from one Lemon


Whip butter until light and fluffy (about 5 minutes) with electric mixer, add sugar 1 cup at a time. Icing will be quite stiff, add zest and juice and beat another 3 minutes. Pipe onto cupcakes.

My mother in law has the Squeeze-It Kit from Tupperware, and it ices cupcakes really well and doesn't (in my opinion) waste a lot of icing. I thin the next time I go to a Tupperware party I will order one.

Variations on Lemon Loaf

So I was making Mrs Stratfords Lemon loaf a few days ago and wanted to mix things up a little and couldn't decide between adding blueberries or chocolate chips. In the end I went with blueberries, with amazing results. I also mixed things up a little by baking it in a round bundt pan instead on a loaf pan again, it was a nice change.
Today I needed to bake something and thought I would go for chocolate chips but it turned out we had no lemons, so I used a Honey Tangerine...SO GOOD! Again I went with the round pan which l;ooks pretty and makes nice little pieces. My coworker Sabine somteimes made a Nutella cake that was something similar so I think next time I will leave out the citrus and try swirling the Nutella in the batter.

Marjory Mackay's Rhubarb Cake

Andrew says this is the best use for Rhubarb he has ever tasted. It is really good and I would actually be tempted to double the rhubarb quantity. This makes a huge 9x13 pan. I served it with Whipping cream whipped with brown sugar (my new favorite way to have whipping cream -2 T of brown sugar per 1 C unwhipped cream).

Rhubarb Cake
1/2 Cup butter
1 1/2 Cups sugar
1 egg
1 tsp vanilla
2 1/2 Cups flour
1 t soda
1/2 t salt or not
1 Cup buttermilk (I used leftover creamo and milk with some lemon juice)
2 Cups chopped rhubarb tossed with 1 T flour

Topping
1/4 Cup soft butter
1 Cup brown sugar
1 T flour
2 t cinnamon

Cream butter and sugar. Add egg and vanilla. Add flour mixture to butter/sugar alternately with buttermilk. Add rhubarb. Mix well, Spread into 9x13 pan. Sprinkle topping over batter. Bake at 350 for 45 min