BIZZY BAKES

Ever since I discovered the delights of crispy potatoes, I have been trying different recipes, looking for the best.  This time it was a recipe by Curtis Stone.  This recipe held up to its name, "crispy roasted" and was soft inside the potato.  The recipe calls for garlic but because hubby gets sick from it, I had to omit it.  I suggest that it be included to give it even a fuller flavor. Crispy Roasted Potatoes 6 small red potatoes 1/3 cup olive oil 1 teaspoon thyme Kosher salt and freshly ground black pepper 2 teaspoons coarsely chopped fresh parsley, for garnish Method: Place the oven rack in the lower third of the oven then place a large, heavy baking sheet on the rack. Preheat the oven to 425°F. Cut the potatoes in half lengthwise. In a large bowl, toss the potatoes, oil, thyme. Season with salt and pepper. Remove the hot baking sheet from the oven and arrange the potatoes cut-side down and in a single layer on the baking sheet, scraping all of the oil...

Ina Fridays yields pure deliciousness and her apple crisp is just another example of this.  I have already baked a yummy chocolate cake and could sit back and relax as far as my commitment to the Ina Friday group.  Who says that we should only cook Ina recipes once a month when they are so good. I did make a few changes to this recipe.  I had a container from Costco with five pounds of apples which consisted of 12 apples.  That is an awful lot of apples.  While that is what Ina asked for, I cut it back to 7 apples which more than filled the pan.   I did forget the two zests.  I love zesting, particularly oranges because of the fragrance and was delighted this was called for in this dish.  I put the zest in a small glass bowl and just didn't see it when I was putting together all the components.  Silly me. I don't have gluten-free oatmeal so I took my rolled oats and grinded them in my mini food processor.  Instead of butter...

Savory Tomato Crisp  -   I Heart Cooking Clubs      Potluck I am a big Mark Bittman fan. He makes so much sense. He leaves a recipe open to interpretation so if you don't have one ingredient, he lets you know what else you can use and still get a top notch dish. His book, Food Matters, is a gem. The recipes are interesting and calls for some unusual combinations that work. The variety is fantastic and in his usual manner, he clarifies for the reader. There used to be a group that cooked from Mark Bittman. I wish it still existed. This is one chef that is fun and easy to cook from. Check out his videos online. I am using Mark as my Potluck choice for this month. The idea of a tomato crisp is quite appealing but this one called for too much topping and while I would make it again, I would cut the topping in half. Savory Tomato Crisp  ----   From The Food Matters Cookbook by Mark Bittman (p. 423) (adapted slightly to make gluten-free)...

I am having very special company today, my grandson, his wife and their darling son.  Since they are not local, I am not sure what they like to eat so we are having  a barbecue and I made this crisp plus chocolate chip cookies for dessert.  Of course, I didn't have enough blueberries so I added cherries and plums, shades of blues and reds, thus my purple fruit crisp.  I made another crisp, the other day, which I plan to blog in My Sweet and Savory that had the left over fruit in the house and it more of a variety than this one.  It was scrumptious.  Since this one is has not yet been tasted, I can't comment yet. The recipe comes from a book I love, 9 x 13 The Pan That Can .  It is put out by Better Homes and Gardens so I decided to look it up online and sure enough, under BH&G, I found it all printed out for me.   The changes I made was subbing the fruit and using Hazelnut oil in place of butter. Purple Fruit Crisp Makes: 8 servings ...

I love Mark Bittman.  I have three of his cookbooks and without a doubt, I can find answers for all my cooking questions, in one of them.  I, also find the recipes, I want to make.  This time, I used The Food Matters Cookbook.   I had four mangoes, in the house, and nothing planned for them so I looked up mangoes in the book and there was a crisp, waiting to be made. I have made many types of crisps but never a mango crisp.  This was a happy recipe.  You can sub in other fruits in the recipe.  I am going to add blueberries to the mango, next time, I make it. Mango Crisp adapted from Mark Bittman’s The Food Matters Cook Book Ingredients: 4 tablespoons (1/2 stick) margarine, softened, plus more for greasing the pan. 2 tablespoons Canola oil 1 cup brown sugar 1/2 cup shredded, unsweetened coconut 1 tablespoon lemon or lime juice 1/2 teaspoon cinnamon 1/2 cup gluten-free flour mixture 1/2 cup rolled oats (old fashioned, not quick cooking) pinch of...

Since, we have discovered gluten-free oats, I flex my muscles and look for recipes to make.  I used to make this with nuts rather than the oats.  This time, I did it like the recipe said, with oats.  I forgot to take a photo and when I remembered there was a messy scrap left.  I included it despite its condition. Apple Cranberry Crisp  adapted from Eating Well  INGREDIENTS For the Filling: 5 apples, peeled, 2/3 cup dried cranberries 1/2 cup apple   2 tablespoons fresh lemon juice 2 tablespoons brown rice gluten-free flour mixture 1 teaspoon cinnamon For the Topping: 1-1/2 cups gluten-free oats 1/2 cup gluten-free brown rice flour mixture 1/2 cup brown sugar 1/2 cup melted margarine 2 teaspoons cinnamon 1/2 teaspoon salt DIRECTIONS Preheat the oven to 350 degrees F. Butter an 8 by 8-inch baking dish. In a medium mixing bowl, combine all the filling ingredients. Pour into the baking dish. In a second mediu...

 I am submitting this to Go Ahead Honey, it's Gluten Free.  The theme this month is Brunch.  I love the topic as those of you who link up at Let's Do Brunch, at My Sweet and Savory might guess.  I could eat brunch three times a day. This week's host is Maggie from She Let Them Eat Cake.   Check out her blog.  It is fantastic.  Check out the chocolate peanut bars.  Oh my. Last year, I received a booklet in the mail, with incredible recipes.  For some reason, I never to to make this Crisp, which turned out to be super-delicious.  My daughter made it and she was real smart and made a large one for the holiday and a small one for the three of us.  We did make quite a dent in this 8 inch square crisp. The name of the booklet is a Taste of Pesach and it is put out by a boys' school, Me'on Ha Torah.  The recipes in the booklet are different than the normal recipes, we find in our cookbooks and magazines and I have had fun and good eat...