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Rhubarb Crisp

 

Rhubarb crisp with a scoop of vanilla ice cream is one of my favorite Spring-time desserts. And here’s a simple recipe, that tastes as fabulous as it smells. Hopefully you’re lucky enough to know where to find some rhubarb. You can probably find it at your local Farmer’s Market. Or just let me know and I’ll go outside and pick you some, (just kidding). You’re going to love this! PS. If you’re looking for my apple crisp recipe, it’s here.

Bon Appétit!

 

Rhubarb Crisp with a scoop a Vanilla Ice Cream


Ingredients:

  • 6 tablespoons cold butter, cut into small pieces, plus more for greasing pan
  • 2 1/2 to 3 pounds rhubarb, trimmed, and cut into 1″ pieces (about 5 to 6 cups)
  • 1 tablespoon orange or lemon juice
  • 1 cup brown sugar or substitute (1/4 cup reserved)
  • 1 cup flour (1/4 cup reserved)
  • 1 teaspoon cinnamon, or to taste
  • Pinch salt
  • 1/2 cup rolled oats
  • 1/2 cup pecans or walnuts, chopped
  • 1/4 cup maple or agave syrup
  • Vanilla ice cream

 

Method:

1. Heat oven to 375 degrees. Grease an 8- or 9-inch square baking dish with a little butter. Toss rhubarb with 1/4 cup sugar, 1/4 cup flour, orange or lemon juice, and spread in buttered baking dish.

2. If you have a food processor, add the 6 tablespoons butter along with 3/4 cup brown sugar, 3/4 cup flour, cinnamon and salt, and pulse for about 20 or 30 seconds, (or until it looks like small peas) and just begins to clump together. Add oats and nuts and pulse just a few times to combine. If you don’t have a food processor, just mix it all up with a fork.

3. Crumble the topping over rhubarb, pour on maple syrup or agave and bake until golden brown, 45 to 50 minutes. Serve with a scoop of vanilla ice cream.

Enjoy!


Yield: 6 to 8 servings.

NUTRITION:

Per serving: 250 calories; 9 g fat ( 4 g sat , 2 g mono ); 15 mg cholesterol; 37 g carbohydrates; 4 g protein; 3 g fiber; 153 mg sodium; 294 mg potassium.

 

 

Outrageous Oatmeal Cookies (heart healthy!)

 

Here’s one of my most popular,  all-time favorite cookies, Outrageous Oatmeal. I love them. A nutritious indulgence, loaded with heart-healthy ingredients like walnuts, blueberries, oats and dark chocolate. I even eat them for breakfast. This delicious cookie is nice and chewy, yet crisp, just perfect. Try some and see for yourself, let me know…

PS. Remember get Baked in Maine everyday and “share” with your healthy friends on facebook!

Bon Appétit!

 

Order Sweets here:
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Ingredients:

  • 1 cup butter, or Smart Balance (2 sticks) softened
  • 1 cup brown sugar, firmly packed
  • 1/2 cup sugar, or a good substitute like stevia or agave
  • 2 eggs, you can sub. a large ripe banana (vegan)
  • 1 teaspoon vanilla
  • 1 1/2 cups whole-wheat flour, (*your choice below)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger
  • pinch of nutmeg
  • dash of sea salt
  • 3 cups “Old-Fashioned” or steel-cut oats, uncooked
  • ***********************************************
  • Options, use a few of your favorite add-in’s below:
  • 2 tablespoons of ground flax seed with 2 tbs. honey
  • 1 cup dried blueberries
  • 1 cup dried cranberries
  • 1 cup currents or cherries
  • 1 cup dark chocolate chips
  • 1 cup of chopped figs, dates, or raisins
  • 1 cup of chopped nuts: almonds, cashews, walnuts, pecans, peanuts, pistachios or hazelnuts.

 

* Baker’s notes: Use your sugar substitute according to package directions. Some sweeteners are very sweet and you may need to use less.

* Pick up some healthy whole-grain flours at your local health food store. I use local (Maine grown) organic flour. You need whole-wheat pastry flour, white whole-wheat and/or oat flour from the health food store. These nutritious flours are very soft, and finely ground. Especially nice for baking. You can use Bob’s Red Mill. Buy some ground flax seed too. (You can add a spoonful to your cereal with blueberries in the a.m.)

* I prefer wild Maine blueberries. Save money, and dry them yourself on paper towels.

* Good news! You can make your own healthy oat flour. Just process the oats in a food processor or blender until it becomes a soft fine flour. Use it in almost any recipe that calls for all-purpose flour.

Directions:

  1. Heat oven to 350°F. Line 2 baking sheets with parchment or spray lightly with cooking spray
  2. Beat together butter and sugars until light creamy.
  3. Add eggs and vanilla, beat well.
  4. In a another bowl add flour, baking soda, spices and salt. Mix well.
  5. Now add the oats, and your all of your add-in’s to the dry ingredients, mixing well. With a huge spoon, add all of these dry ingredients to your mixer, mix until blended. Or mix by hand.
  6. I like BIG cookies so I use a quick release ice cream scoop. For a smaller cookie, you may drop by rounded tablespoonfuls onto the cookie sheet. Add a few chocolate chips and nuts on top for a nice presentation (as shown above)….
  7. Bake 10 to 12 minutes or until golden brown.
  8. Cool a few minutes on the cookie sheet, then cool on wire rack.
  9. Makes about 2-3 dozen.
  10. Have FUN baking different combinations!

Enjoy!

 

Heart-healthy Blueberry Oat Muffins

You’ve heard this before…ALWAYS eat your breakfast! Studies show people that eat breakfast are thinner, smarter and richer (just kidding about richer) but you get the idea. Just keep it simple & quick to make it easier on yourself. Have yogurt or hard boiled eggs (peel ahead) and my heart-healthy low-fat “Blueberry Oat Muffins.” I do love anything homemade with oats & blueberries for breakfast or a snack and love the fact that these are easy to bake and freeze beautifully. So, give these yummy muffins a try next Sunday. A deliciously low-fat muffin to carry with you, to share and eat anywhere….

Bon Appétit!

 

Here’s an excellent heart-healthy recipe for our friends & fans and a few more tips below:

Buy some oat flour and whole-wheat flour

Use organic ingredients if you can.
Substitute apple sauce for the oil or butter (sad, I know;) Add heart-healthy nuts: walnuts or almonds (loaded with protein!).
Keep the wet and dry ingredients separate.
When mixing muffins do not over-mix.
Use fresh berries (in season) or frozen (don’t thaw first!) Spray pan with lots of cooking spray. Use an ice cream scoop and fill the top. Sprinkle with cinnamon & brown sugar!

*************************************************

Ingredients:

  • 2 cups of rolled oats (old fashioned or steel-cut oatmeal)
  • 2 cups of low-fat milk
  • 1 cup apple sauce
  • 2 eggs or (4 egg whites)
  • 2 tsp. vanilla
  • 2 cups of whole-wheat flour
  • 1 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups Maine blueberries
  • 1 cup nuts (optional)
  • 1 cup raisins (optional)

*Variations: Any berries, blueberries, cranberries, raspberries, strawberries etc. Dark chocolate chips, walnuts, pecans, almonds, or chopped apples…. YUM!

 

Directions:

  1. Pre-heat to 400* F.
  2. Soak the oats in milk for 1 hour
  3. In a large bowl, combine the dry ingredients and whisk well!
  4. Add to the oats & milk:  apple sauce, 2 eggs or (4 egg whites) vanilla and whisk well.
  5. Combine both wet & dry ingredients with a BIG spoon, don’t over mix!
  6. Add (fold in) your frozen blueberries (or fresh) nuts and/ or your variations.
  7. With an ice cream scoop, fill sprayed pans to the top!
  8. Sprinkle generously with cinnamon & sugar.
  9. Bake at 400* for 20-25 minute.

Enjoy!