SASKATOON-RHUBARB CRISP
This is a family favorite of ours! My husband, who absolutely loves saskatoon pie, now requests this instead!!
Provided by Scutch
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place saskatoons and rhubarb in a 9X13 pan.
- Sprinkle the white sugar over berries and drizzle with a little bit of lemon juice. You can now dot with a bit of margarine (1/4 cup) if you wish.
- Combine the brown sugar, flour, rolled oats. Cut in the margarine like you would for pie pastry until mixture is crumbly. Sprinkle over fruit.
- Bake in a 375 F oven for 45 minutes or until golden brown.
- Serve warm with ice cream.
Nutrition Facts : Calories 271.6, Fat 9.8, SaturatedFat 1.7, Sodium 116.5, Carbohydrate 44.2, Fiber 1.6, Sugar 28.2, Protein 2.9
CASSIS CRISPS
Creme de cassis is a black-currant-flavored liqueur that adds great flavor to these crispy cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Sift together flour, baking powder, and salt into a medium bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium speed until pale and fluffy, about 4 minutes. Add eggs and creme de cassis, and mix until combined. Add flour mixture, and mix on low speed until smooth.
- Divide dough in half, and wrap each half in plastic; refrigerate until cold, about 1 hour. Working with 1 half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
- Bake cookies until golden brown all over, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
CASSIS CRISPS
Crème de cassis is a black currant-flavored liqueur. Chambord, a raspberry-flavored liqueur, makes a fine substitute.
Yield makes about 2 1/2 dozen
Number Of Ingredients 8
Steps:
- Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
- Add eggs and crème de cassis, and mix until combined. Add flour mixture, and mix on low until smooth. Divide dough in half, and wrap each in plastic; refrigerate until cold, about 1 hour.
- Preheat oven to 350°F. Working with one half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
- Bake cookies until golden brown all over, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.
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