Old fashoned Wild Black Berry Slump

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This is an old recipe that I have modernized but still works quite well.  Basically this is how cobblers got started.  This Slump recipe is a cousin to a cobbler; also known as Black berry grunt, it just depends on what it's called in your area.

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Ingredients:
4 cups fresh wild black berries.
1 cup Splenda or sugar divided.
1 cup all purpose flour
1 1/2 tsp. baking powder.
1/4 tsp salt.
3/4 cup skim milk.
2 tbs extra virgin olive oil.

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Directions:
Pre-heat oven to 373 degrees.  Put Black berries in a 6 cup glass deep dish pie plate. Sprinkle 3/4 cup Splenda or sugar over the berries.  Sift together flour and baking powder into a medium bowl.  Stir in salt and remaining 1/4 cup sugar or Splenda.  Add milk and oil and whisk till smooth. and pour batter over berries; and bake 40-45 Min's until top is golden brown. Transfer slump to cooling rack
 for 20 Min's. Serve warm           That's it enjoy

Blue Berry Buckle

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Blue Berry Buckle has been a part of my life as long as I can remember.  Altho this simple desert as been associated with many different gatherings, such as showers etc.  There is no reason you can't have it anytime.  There are many different versions of this delightful summer desert; my version is probably the most simple and fastest way of making this dessert.

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Ingredients:

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1 1/2- cups Bakeing mix
1/2 - cup apple sauce
3- cups fresh or frozen blue berries
1- egg
1 1/2 cups  Slenda
1- tbl spoon nutmeg
1-tbl spoon vanilla
1/2- cup skim milk

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Directions:

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 Hand mix all the above ingredients together in medium mixing bowl. And pour into an 8x8 baking dish or pan that has been prayed with cooking spray and bake at 350-400 degrees until the center has reached 160 degrees or spongy when you press on it.
Note: When using splenda bake on lower rack.  If you use sugar bake on middle rack.

.Thats it

"Beans Beans the Musical Fruit"

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Beans have been a staple food for many generations, and now that we know their value in terms of protein,fiber and costs beans are probably the most cost effective healthy food we can put on the table; except for the gas that they produce more households would serve them more often.

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I am going to list some helpful solutions to the gas problem.
Beans have an outer shell that has a lot of Complex Sugar that causes the UN-friendly gas; so the solution is to reduce this complex sugar in the preparation process.  Listed below are some time honored methods used.

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1. It is said that if you soak beans in a water, baking soda solution overnight and rinse three times before cooking that there will be no gas. This mostly helps the break-down the outer shell but as the outer shell is opened the beans will absorb some of the baking soda, thus changing the taste of the beans somewhat.  This method is helpful  but not complete
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2. If you soak beans in a Saltwater solution overnight this method will definitely help soften the outer shell of the bean making it cook quicker and help remove some of the complex sugar, but the bean does absorb some of the salt.  This method work real well for a quick cook about 2 hrs for 1lb of beans, but is marginal for reducing the complex sugar ; thorough rinsing is necessary.
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3.This method works real well but is rather involved for what should be a simple process. you soak your beans overnight the rinse 2-3 times add fresh water and boil for 1 hr and them remove all liquid and rinse. now add your seasoning enough liquid to cover beans by 1-2 inches.
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4. This is the method I use. I soak my beans overnight in fresh water, before cooking I rinse 3 times and add the beans to a lined crock pot with enough fat free beef or chicken broth to cover by 1 inch and add seasoning ,no salt until done.  If need be any added liquid is more broth and cook oh high till fall apart done.   Then before I eat any I take 3 beano tablets and enjoy gas free beans.

"Flat-out Good"

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I have been experimenting with a fairly new product on the market made by Flatout a company that makes flat bread its called  Flatout foldit .  This flat bread is the most unique and versatile flat bread I have seen it is high in Fiber and omega 3 plus whole wheat and low in fat and carbs while being quite filling, and only 90 calories per unit.

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Each unit can be grilled, toasted or baked it into a personal pizza; or  about anything you might use bread for with less calories and all the good stuff in it.  I use this with a turkey patty as a burger, It works quite well for breakfast sandwiches, grilled cheese and make a good personal pizza.

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I have found this item in most food stores along with tortillas; even Wal*Mart has them.
Give-em a try and let me know what you think.

"Shake and Fry"

THIS IS VERY SIMPLE

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For convenience I use a med-large non-stick skillet to cook with.  Recently it became too warm to fire-up the oven when I was fixing some shake and bake pork cutlets; so I decided to cook my cutlets  coated with the Shake and Bake extra crispy mixture in my skillet. It worked quite well.  The results was a coated pork cutlet that was very similar to deep fried without all the extra fat that results from deep frying.  Since then I have also cooked chicken in the same manner; this also works well.  The big difference is that you need to watch the cooking process much closer to avoid the possibilty of scorching the coating.  Just coat your skillet lightly with olive oil; and follow the coating instructions on the Shake and Bake package and place the coated meat in the skillet and cook on a low heat until the center is at least 160 degrees.        That's It