Problematic Cookies

Pistachio, Cranberry and White Chocolate Cookies

There’s a huge problem with these cookies…you won’t be able to stop eating them! Other than that, they’re perfect. What a combination of flavors!

Credit for this recipe goes to my cousin Anne in San Diego who is a voracious baker. I am only just starting to delve into a list of recipes she recently sent me. This one’s definitely a keeper. I’m going to make another batch today. I can’t wait to try the rest of her recipes. Thank you, Anne!

The combination of white chocolate, pistachios and dried cranberries is a winner. The cookies are dense and hearty. This recipe makes about 30 cookies, so I recommend you double it before you regret it!



175g (7 oz) butter

¾ cup brown sugar

1 egg

1 teaspoon vanilla extract

Zest of 1 orange, finely grated

1¾ cups flour

¼ cup corn flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup dried cranberries

1 cup roasted pistachios, coarsely chopped with a knife – do not put them into a blender.

150g (6 oz) white chocolate chips – I used larger, high quality white chocolate chips, which you can get in any specialty food store or baking shop. They are great!

How to do it

  1. Cream the butter and sugar until pale brown and fluffy.
  2. Beat in the egg, vanilla and orange zest until well combined.
  3. With the mixer on low speed, mix in the flour, corn flour, baking powder and salt until just combined. Add the cranberries, pistachios and white chocolate chips and mix slowly till just combined.
  4. Preheat oven to 170°C (340°F) and line baking sheets with baking paper.
  5. Scoop about a tablespoon of dough onto the sheet, with about 5 cm (2”) between them.  Flatten the balls to about 1.5cm (0.6”) thick. Make sure cookie sheets are completely cold before reusing or additional batches will spread.
  6. Bake for 10-12 minutes or until they’re starting to color around the edges. Cool on sheets for 5 minutes before transferring to a wire rack to cool completely.
  7. Pop in the freezer when you are done. This will make them less crumbly when you serve them. They can be stored in the freezer for up to a month.



A Most Yummy Vegan Carrot Cake

vegan carrot cake

With no diary and no eggs, baking vegan can be a challenge. Here’s a recipe that you’ll want to bake over and over.

One of my closest friends is a vegan and when she came over for dinner a few weeks ago, I wanted to make sure she was also treated well at dessert time. This cake is so moist, tasty (and healthy) that we all piled into it and enjoyed it – vegan or not. I barely had any left to photograph!

The raisins are what keep the cake extremely moist, and give it an almost Christmas cake feeling. I haven’t tried it, but I suppose that if you soak the raisins in brandy instead of water, you would really inject that festive season flavor into this cake. (Let me know) This is a nice dense cake and works well in the winter when you don’t mind that extra padding at the end of a hearty meal.

I made this with a luscious lemon glaze, but you can just as easily serve it without. Just make sure you don’t overbake it.



1½ cups finely grated carrot

½ cup maple syrup

¾ cup non-dairy almond milk

1/3 cup light extra virgin olive oil or other oil

1½ teaspoon pure vanilla extract

½ teaspoon apple cider vinegar

2 teaspoon freshly grated lemon zest

1½ cups whole grain spelt flour or whole wheat flour

1 teaspoon ground cinnamon

½ teaspoon ground ginger

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup raisins, soaked for 10 minutes in warm water and drained

¼ cup chopped walnuts

Lemon Glaze Ingredients

½ cup Tofutti cream cheese

1 tablespoon freshly squeezed lemon juice

Icing sugar to reach a thick pouring consistency (about 1 cup)

How to do it

1. Preheat oven to 180°C (350°F) and line a small loaf pan (20cm x11cm x 6cm) with baking paper and spray with non-stick spray.

2. In a medium-sized bowl, mix together the carrot, maple syrup, milk, oil, vanilla, vinegar, and lemon zest.

3. Add the dry ingredients – flour, cinnamon, ginger, baking powder, baking soda and salt. Stir until just combined. Fold in the raisins and chopped walnuts – do not overmix.

4. Pour into the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

5. Cool for 10 minutes in the pan, and then transfer the loaf to a wire rack to cool completely.

6. For the glaze, mix the Tofutti cream cheese and the lemon juice in a small bowl till combined well. Add the powdered sugar and mix until smooth, and a thick pouring consistency. Drizzle over the cake by pouring it across teh top and letting it pour over the sides.

Serves 10.

A Decadent Lemon Cake for your Succot Entertaining

Triple Layer Lemon Cake

Succot is almost here. It’s the week of non-stop entertaining, or, if you’re lucky, getting invited out and maybe having to make one thing for the meal. I love it when that happens to me because that’s when I get to invest a lot of energy in one dish that takes too much time to make when you’ve got a whole meal on your cooking agenda.

Lemon cakes are a favorite of mine. Their sweet tartness is the perfect way to round off a meal. This is a cake I eyed in the Better Home and Gardens New Cook Book for a very long time before taking it on because it is quite a bit of work. But if you’ve got something to celebrate, it’s a winner. I made this as a birthday cake for my father-in-law’s 80th birthday. It’s that kind of cake. I had made a dairy meal, which after all the meat eating we’ve been doing over Rosh Hashana is not a bad idea at all, and it was the perfect dessert.

Don’t be put off by the fact that it’s 3 layers – it makes it fun and it just means an extra round of baking if you have a European-sized oven, as I do. Make your own lemon curd – it’s not difficult and it’s so good when it’s fresh and home made. You can make it ahead of time and refrigerate it.

The result is a large, festive and delicious cake that feeds a whole bunch of people.


Lemon Curd


½ cup sugar

1 tablespoon corn flour

1½ teaspoons lemon zest

3 tablespoons freshly squeezed lemon juice

3 tablespoons water

3 beaten egg yolks

¼ cup butter

How to do it

Le,on Cake Stacked and awaiting frosting

Stacked and awaiting frosting

  1. In a small saucepan, stip together the sugar, cornflour, lemon juice, zest and water until you have a smooth mixture.
  2. Cook over medium heat until the mixture has thickened and is bubbling.
  3. Beat the yolks in a small bowl. Add half the lemon mixture to the bowl while stirring vigorously so that the yolks don’t curdle. When well combined, add the mixture back into the saucepan and cook over medium heat while constantly stirring until the mixture comes to a gentle boil (medium-sized bubbles). Continue cooking for a another 2-3 minutes until the mixture is nice and thick.
  4. Remove from the heat and add the butter, stirring until it’s fully melted.
  5. Cover the whole surface of the curd with plastic wrap – the plastic should be touching the surface to prevent a skin from forming. Chill for an hour or overnight if you want to make this ahead of time. If you do, when you take it out the next day, give it a good stir to loosen it up again.



1 cup butter

2 cups sugar

4 eggs

2 1/3 cups flour

1½ teaspoons baking powder

½ teaspoon baking soda

Pinch of salt

2 teaspoons lemon zest

2 tablespoons freshly squeezed lemon juice

1 cup buttermilk

How to do it

  1. Pre-heat the oven to 180ºC (350ºF)
  2. Line 3 20 or 22 cm (8 or 9 inch) round cake pans with baking paper and spray them with non-stick spray. If you only have 2 then prepare them and you will keep aside one third of the cake mix and bake the third layer separately.
  3. In an electric mixer beat the butter for 30 second till softened. Add the lemon zest, juice and sugar and beat until well combined.
  4. Add the eggs one at a time on high speed till very well mixed – mixture should be fluffy.
  5. Turn the mixer down to low speed, add the flour, baking powder, baking soda and salt alternately with the buttermilk, beating until just combined.
  6. Spread the mixture evenly between the baking pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool the layers on a cake rack for 15 minutes then turn them out and cool completely so they are ready for assembly.

    The cut lemon cake

    The cut cake

Lemon Cream Cheese Frosting


180g (6 oz) cream cheese (at least 25% fat)

½ cup softened butter

1 teaspoon freshly squeezed lemon juice

Up to 4¾ cups powdered sugar

How to do it

  1. In a mixer, beat the cheese, butter and lemon juice on medium speed until light and fluffy
  2. Slowly add the powdered sugar until you have a good spreading consistency – the mixture should clump around the beater but be soft to the touch. It must not be running in any way.

Assembling the cake

  1. Turn out two of the cake layers, bottom side up (flat side). Give the lemon curd a mix so it’s spreadable and spread half the curd on the first layer. Place the second layer of cake round side down on top of the first. Spread the rest of the curd on top of that layer. Place the third layer round side up on top of the 2 layers.
  2. Frost the top and sides of the cake.

Decadence is Best Served with Chocolate

Whenever I make cream puffs, they get snapped up. I love making them, but they are a little time consuming. So here’s a way to enjoy the decadent taste experience of a cream puff without a lot of the finicky work that’s involved. Behold, the chocolate eclair cake. Looks great, feeds a whole bunch of people and is simple to put together. It also works very well as a parev dessert.



For the pastry

8 tablespoons unsalted butter or margarine

1 cup water

1 cup flour

4 large eggs

For the cream filling

4 cups milk or soy milk

3 sachets. instant vanilla pudding

1 container cream cheese, softened (225g/8 oz) (for parev you can use one container of Tofutti cream cheese or you can add one more sachet of vanilla pudding)

1 cup sweet cream or non dairy cream

Chocolate topping

300g (12 oz) dark chocolate

100 g (4 oz) butter or margarine

How to do it

  1. Preheat oven to 200°C (400°F)
  2. In a large heavy saucepan, heat butter/margarine and water over medium-high heat until it comes to a boil. Add flour all at once. Reduce heat to low and stir quickly until the dough forms a ball and pulls away from the pan (this will take a few seconds only). Make sure all the flour is stirred into the liquid mixture.
  3. Allow the mixture to cool for about 5 minutes. Then beat in eggs, one at a time, combining well after each egg.
  4. On a large oven tray covered with baking paper, spread the dough into a large round shape, creating a lip around the sides. The base will expand in baking, so leave space around the sides. Bake for 35 minutes. Cool completely.

    Dough ready for baking

    Dough ready for baking

  5. To make the filling, beat the cream cheese with a mixer until smooth and add the milk slowly while still beating. Add pudding powder and beat until thickened. Spread over cooled shell and allow to set – at least half an hour in the fridge.
  6. To make the chocolate topping, melt the chocolate and butter/margarine over low heat, stirring constantly until smooth. Very carefully spread over the top of the vanilla pudding, making sure not to mix the chocolate with the vanilla filling.
  7. Keep refrigerated until serving. Serve on the same day.Serves about 20.

Brace yourself for winter storms with a gooey hot chocolate pudding

Almost gone!

Almost gone!

The nasty winter storm that’s promising to be this year’s “big one” is rolling in. When the rain is crashing down outside and the temperatures plummet, there’s nothing like a hot, gooey chocolate pudding to make you forget about the weather. Just the word “pudding” makes me feel good.

This one is a real oldie, and quite a classic. It’s that yummy, very easy to make dessert that starts with the batter at the bottom and a whole lot of liquid on top, and in the oven, magic happens, and it comes out with a cake-like top and a lush fudgey base. This recipe pops up all over the internet in various forms, and has many different theories for its inception. Some say that its very basic ingredients point to post WWII origins when ingredients were scarce. My late mother-in-law, who spent many years in Atlanta and gave me the recipe, always attributed it to the South African expats living in there in the 1970s, who, she would always say, made the best desserts. Not sure where it actually comes from, but what is clear is that it tastes wonderful, and you won’t have any leftovers, especially if you serve it hot out of the oven. The last time I made it, I had to swat my guests away so I could take a picture of what was left, hence the less than beautiful picture here.

This recipe is for 6 servings, but you may want to double it unless you like seeing miserable faces at your table. It’s also easy to make it parev, by using soy milk instead of regular. There’s no discernible taste difference.




1 cup flour

½ cup sugar

2 tablespoons cocoa powder

2 teaspoons baking powder

Pinch of salt

1 teaspoon vanilla essence

3 tablespoons melted butter/margarine or 3 tablespoons vegetable oil

½ cup milk (or soy milk)


¾ cup brown sugar

¼ cup cocoa powder

Pinch of salt

1 cup hot water

How to do it

1. Preheat your oven to 180ºC (350ºF).

2. Mix all the dry ingredients together in a medium sized bowl. Stir in the milk, melted butter/margarine and vanilla.

3. Pour the batter into a medium-sized greased baking dish.

4. Mix together all the ingredients for the topping and carefully pour over the batter.

5. Bake for 30-35 minutes.

Serve hot or warm. If you really want to add to the decadence, serve with a scoop of vanilla ice cream.

Serves 6.

Winter’s here: Time for warm apple galette

I know it’s Hanukkah and I should be posting recipes for home-made donuts, but I’ve accepted the fact that there’s nothing I hate more than filling my house with the smell of deep frying in order to create a donut that can easily be bought. Instead, here’s a dessert from one of my favorite dessert “genres”.

To me, there is no better dessert than a warm apple “something” with vanilla ice cream on the side. Oh yum!! And when you’ve made your own pastry it tastes even better. And I promise, making pastry is extremely simple, especially in this case. Don’t be put off. Tip: only use margarine if you must have a parev dessert. The butter pastry is that bit tastier.

This recipe was passed to my by my 0% (or close to it) body fat personal trainer, who along with being super fit and in amazing shape, makes and eats desserts, and passes on the good recipes to me. So often, while sweating over squats or bench press, I am thinking about tempting desserts, and it’s all her fault.

If you’re wondering about the terminology, a galette is a rounded pastry that wraps around a fruit filling. What’s nice about galettes is that they’re meant to look a little messy, so no pressure to crimp edges or make a perfect looking pie. Make sure you give yourself time for the apple mixture to stand and drain. DO try to serve this one warm. If you can’t take it straight out of the oven and onto the table, then warm it up in a low oven for about 10 minutes before serving.




1 1/3 cup flour

120 g (4.5 oz) cold butter/margarine cut into small pieces (about 8)

3 tablespoons cold water

3 tablespoons icing sugar or caster sugar

½ teaspoon freshly squeezed lemon juice


10 Granny Smith (green) apples, peeled and sliced

30 g (1 oz) butter/margarine

4 tablespoons brown sugar

1 teaspoon vanilla essence

¼ teaspoon ground cinnamon

4 tablespoons instant vanilla pudding powder

Optional: ¾ cup raisins or dried cranberries

For brushing – 1 beaten egg

How to do it


1. Place the dry ingredients in a bowl. Add the butter or margarine and mix together either with a pastry blender or with 2 knives, cutting in a crossing motion so you slice through the piece of butter and combine them with the flour.

2. When the mixture resembles coarse crumbs, add the water and bring the dough together with your hands until you have a ball of dough. Work the dough as little as possible, just till it comes together.

3. Wrap in plastic wrap and refrigerate for at least a half an hour.


1. In a large skillet or wok, melt the butter/ margarine, and add the apple slices. Lightly saute the apples on medium-high heat. (If using, add the raisins or cranberries and stir)

2. Add the sugar, vanilla and cinnamon, and cook for about 3-4 minutes, stirring now and again.

3. Remove from the  heat and stir in the vanilla powder, making sure it’s well mixed through.

4. Transfer the filling into a strainer placed over a plate or bowl, and allow to stand for about an hour to remove excess liquids.


1. Pre-heat the oven to 180°C (350°F). Line a 26 cm (10 inch) spring form pan with baking paper. (You can also use a Pyrex dish, and then you don’t need the baking paper)

2. Sprinkle flour over a clean counter top area and over a rolling pin. Flatten the ball of dough a little with your hands and then roll the dough out until it’s about 35 cm (14 inches) in diameter – it doesn’t have to be a perfect circle, and the edges can and should be ragged. As you are rolling, turn the dough over a few times, rolling the other side, making sure your surface stays floured.

3. Transfer the dough onto the pan with the sides hanging over the edges of your pan.  (I flip the dough over the rolling pin, and place the rolling pin across the middle of the pan and unfold the dough)

4. Pour the filling into the dough, and flip the dough from the sides of the pan over the filling, as far as it reaches – it will not cover all the filling. Brush the dough with the beaten egg.

5. Bake for about 30 minutes or until the pastry is golden brown.

Serve warm with vanilla ice cream.

Serves about 8.

For chocaholics only

I made this chocolate truffle cake a few weeks ago when one of my good friends, who is a chocolate fiend, came over. She loved it so much she wanted the recipe, and I discovered that I had not shared it on my blog yet. My bad! This is the perfect dessert cake for when you have a lot of people over and want a cake that goes a long way. It is so rich and decadent that you need only serve small slices. While it’s a guaranteed crown pleaser, only the most die-hard chocolate lovers will come back for seconds because its such an intense hit of chocolate. On top of everything, it’s extremely easy to make this parev – you just don’t taste the non-dairy cream because the overwhelming taste is lots and lots of chocolate.

Brace yourself for a direct hit!




1 cup coarsely ground walnuts or pecans

1 cup Petit Beurre cookies finely ground

2 tablespoons of sugar

½ cup melted butter or magarine


450g (16 oz) semi sweet chocolate cut into squares

1 cup sweet cream or non-dairy cream

6 beaten eggs

¾ cup sugar

1/3 cup flour

How to do it

1. Line a 28 cm (8 inch) springform pan with baking paper and spray with non-stick spray.

2. Combine the nuts, cookie crumbs, sugar and melted butter/margarine in a medium sized bowl. Press the mixture into the bottom of the pan, and press it a little up the sides as well so you have formed a shallow “bowl” of crust. Place in the freezer to set until your filling is ready.

3. Preheat the oven to 160°C (325°F).

4. In a heavy bottomed saucepan, melt chocolate and cream together over a low heat, until all the chocolate has melted completely. Remove from the heat and allow to cool a little.

5. In a large mixing bowl, combine the beaten eggs, sugar and flour and beat for up to 10 minutes or until the mixture is think and lemon colored.

6. Fold a few large spoons of the egg mixture into the chocolate, and then pour the chocolate mixture back into the egg mix, gently folding the two mixture together until there are no more streaks.2014-11-20 11.23.37-1

7. Pour the chocolate filling into the pan and make for 40-45 minutes or until the cake has puffed up almost to the center. Remove and cool before serving.

Tip: Cut this cake by dipping a long knife into boiling water. Clean and dip after each slice for smooth slices.

Serves 16.

Pre-Rosh Hashana Confessions – Time for a Different Cake

Festive Rosh Hashana Loaf Cake

This is the time of year where we do some soul searching. Leaving aside the purely spiritual, I am looking to the kitchen now, and I have a confession to make: I really don’t like honey cake. Every year, I churn out honey cakes because that’s what we’re expected to do, and every year I promise myself – this is the last time. The fact is that I don’t know anyone who likes honey cake either. So enough of the forced bakery. Rosh Hashana is a joyful festival, so it’s time to recreate the Rosh Hashana cake.

After a little recipe research and some of my own inspiration, here’s a recipe I’ve cobbled together for a Rosh Hashana cake that I think is a fitting and symbolic end to any festive meal.  The ingredients work for this festival: I’ve used apples, which I think are a lot tastier in a cake than honey; there are dates, one of the seven species, and one of the five foods that the Gemarah points to as good edible omens for Rosh Hashana (along with gourds, fenugreek, leeks and beets); and pomegranates, which we traditionally eat on the second night of Rosh Hashana as the new fruit, and which  supposedly contain 613 seeds representing the mitzvot. There is a custom to avoid eating nuts on Rosh Hashana due to the numerical value of the Hebrew word ‘egoz’ (nut) equalling ‘chet’ (sin). If you don’t follow this custom, do add the walnuts, but the cake can be baked without them (but make it again after Rosh Hashana so you don’t miss out on this extra level of taste and texture.”

Packed full of Rosh Hashana symbolism, with enough sweetness to compensate for the honey, this moist, tasty, good looking cake is a fitting substitute for the honey cake.

Wishing you all a sweet New Year!




150g butter/margarine, softened

¾ cup castor sugar plus 2 tablespoons

3 eggs

½ cup self-raising flour

½ cup whole wheat flour

1 teaspoon baking powder

1 tablespoon ground ginger

2 apples peeled, quartered, cored and thinly sliced

6-8 dried dates roughly chopped

½ cup roughly chopped walnuts (Don’t use an electric blender)

Ground cinnamon


½ cup pomegranate juice (the juice of approximately 1 pomegranate). Tip: Use a simple hand juicer so you can save the pomegranate seeds as well. Wear an apron – it’s a little messy.

¼ cup of pomegranate seeds (set aside from the juicing)

¼ cup sugar

¼ cup lemon juice

3 tablespoons powdered sugar

How to do it


1. Preheat the oven to 170°C (330°F)

2. Beat the butter/margarine and the 150 g sugar in mixer until pale and creamy.

3. Add the eggs one at a time and beat well after each addition.

4. Add the flours, baking powder and ginger, mix on a slow speed until just combined.

Unglazed loaf

Unglazed loaf – tastes good too…

5. Fold in the dates, 2 thirds of the apples and nuts.

6. Line a 25 x 12-centimetre loaf tin with baking paper and spray with non-stick spray. Pour the mixture in and arrange the leftover apple slices in a criss-cross pattern on top of the cake, and sprinkle with the remaining sugar and dust with ground cinnamon.

7. Bake for 40-50 minutes or until a knife comes out clean when inserted in the centre.

8. Remove from the oven, allow to cool and put on a plate before glazing


1. In a small saucepan, bring the pomegranate juice and the sugar to a boil. Reduce to medium-low heat and simmer for 15 minutes to allow the mixture to reduce, stirring frequently.

2. Remove from the heat and allow to cool for about 10 minutes.

3. Beat in the powdered sugar until completely smooth, and add the pomegranate seeds.

4. Drizzle over the cake, allowing some of the glaze to run down the sides.

Serves 8.

Finding the Brownie Holy Grail

Lush chocolate brownies
Lush chocolate brownies

Lush chocolate brownies. The baseball field grass is not a recommended garnish…

We’ve been having a tough time in Israel these past weeks. Sirens have had us rushing to shelters, and the country is in turmoil. Without making light of this difficult situation, I do feel the need to post a recipe, after a rather long absence. Let’s face it, when were stressed out, food is a great comfort. And when we’re talking comfort food, how can chocolate not immediately come to mind?

Chocolate brownies are a great way to deliver the king of all sweets. I have been through many brownie recipes – some I like because they are very quick to make, others, because they are just decadent over the top.  Recently, I found a recipe that I think has to be the Holy Grail of brownie recipes and and everything a real classic brownie should be. It uses lots of chocolate and then a little more, and the result is one of the most chocolaty, lush, rich brownies you will ever eat.

I’ve made these a few times for my son’s baseball team – I doubled the recipe of course. Served immediately after a 2+- hour game, they are wolfed down with great appreciation. The picture here is of a batch I made for one of the games. I had to rush in with my camera so that there would be some left to photograph!

So for times like these, as well as for times that are less stressful but just call for a good brownie, here’s my recipe for Lush Chocolate Brownies.



275 g (10 oz) dark chocolate

225g (8 oz) butter or margarine

3 large eggs

1 cup (225 g/8 oz) brown sugar

1 teaspoon vanilla

115 g (4 oz) or just under 1 cup self raising flour

115 g (4 oz) chocolate chips (dark or white)

1 cup chopped pecans (optional)

How to do it

1. Pre-heat the oven to 180°C (350°F)

2. Melt the chocolate and butter together over low heat till smooth. Set aside to cool for a few minutes.

3. In a bowl, whisk the eggs, sugar and vanilla, and then stir in the melted chocolate.

4, Fold in the flour, chocolate chips and pecans.

5. Line a 30 x 20 cm (12 x 8 in) baking tin with baking paper, and spray with cooking spray. Pour the mixture in and bake for 35-40 minutes. Don’t over-bake if you want a gooey brownie.

6. Leave to cool and then cut into squares.

Makes 12 large brownies.

Keep warm with hot fruit crumble

Fruit crumble

A hearty winter meal is best ended with a warm fruit crumble.

I’ve tried lots of different versions of fruit crumbles, crisps, buckles, cobblers, but I always come back to the one I’ve been making for what seems like forever. I’ve cobbled together (yes, a shameless pun) a recipe using a recipe from The Joy of Cooking for the crumble part. You know how the book has those two red book-mark ribbons? Well, one of my two ribbons is permanently placed between the pages of this recipe because it’s what I most use this book for. I use my own fresh fruit filling recipe,  which you can vary depending on the season and your preferences. My advice is to always use apples as a base because they are nice and tart and aren’t too watery, so maintain a good consistency. Then add your favorites – strawberries, plums, peaches… To finish it off, serve this with a generous scoop of vanilla ice cream of sweetened whipped cream, and send your guests home desperately needing a nap!

This recipe works very well as a parev dessert as well.



5 cups peeled and very thinly sliced green apples (for variation, cut down apples to 3 cups and add 2 cups of peeled and thinly sliced ripe plums or peaches, or sliced strawberries. For strawberries, slice ahead of time and let them sit in a strainer for about an hour to get rid of excess liquid)

1 cup butter or margarine

2 cups packed brown sugar

1½ cups flour

1½ cups quick cooking oatmeal

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

How to do it

1. Pre-heat your oven to 180°C (350°F)

2. In a medium-sized pot, melt the butter/margarine.

3. Add the sugar, flour, oatmeal, baking powder, baking soda and salt and mix together well.

4. Spread half of the crumble mixture on the bottom of a medium-sized ungreased oven-proof dish, and pat down so the bottom of the dish is fully covered. Then spread the fruit over the crumble. Top with the rest of the crumble mixture, spreading it evenly over the fruit.

5. Bake for 30-35 minutes.

Serve warm. Serves about 8.