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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Monday, July 29, 2013

Scraps and Snippets ~ Blueberry Banana Cobbler

I wouldn't consider myself a pastry diva on any level. Pie crusts have always kind of terrified me. So I usually go for a cobbler. I got a huge (quart sized) box of organic blueberries at Costco. And I had a family reunion to go to. So. I thought why not a blueberry cobbler. Then I thought, what if I skipped the fat and tried to keep the sugar to a minimum. And this is what came out. 

Blueberry Banana Cobbler

Grease an 8 x 11 pan.  Preheat oven to 350.

Fresh Blueberries (about 4 cups, give or take.) 
1/2 Cup sugar (this leaves them a wee bit tart) 

Dump the blueberries in the greased pan.  Sprinkle the sugar over the fruit. (If you are using frozen blueberries or if you think your berries are going to be a bit soupier you might want to sprinkle a 1/4 cup or so of flour on the bottom of the pan before you dump in the berries. 

Banana Cobbler Topping: 

1 1/2 Cups flour (I used whole wheat pastry flour)
1 Cup oatmeal
1/2 Cup sugar
2 Ripe bananas

Mash bananas in the bowl, add sugar and flour and mix well. Add the oatmeal and stir. Drop dollops of dough on top of the blueberry mix.

Bake at 350 for 45 minutes.