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It's Time to Be Outdoors  
By Dian Thomas

I just got back from Boston, where the trees and flowers are just waking up. I know that New England is known for its fall spectacular, but I am going to say spring sure comes in a close second. With all the trees waking up comes a great invitation to get out and enjoy the outdoors.

When I got home to Salt Lake City, I was also struck with the trees that are in full bloom and the beautiful weather that is such a treat after a long, cold winter. I spent last night in my yard and immediately came in and created a party. I invited a dozen of my school friends to come over in a couple of weeks to enjoy a fresh outdoor patio get-together.

Yes, sometime my life gets going an hundred miles an hour and I have to stop and say slow down. But what I have found from past burn-outs is that I left the spice of life out of my life. I forgot to put in the thing that nurtures my soul. Sometimes we have to say no so that we can say yes to what we need and want to do. I had to call and cancel two appointments to be able to spend time with my friends.

Today I want to share with you a couple of recipes that work well outdoors. Mixed Berry Crisp is at the top of my list. It’s not hard to make but just a few bit will give you a delicious treat.

Take a few minutes to think about what nurtures your soul and be sure to get that on the calendar. It will make the hard things a lot easier.

Mixed Berry Crisp
Berries in season are always best. When not in season, use frozen.

1 (10-ounce) bag frozen raspberries, thawed
1 (10-ounce) bag frozen blueberries, thawed
1 (10-ounce) bag frozen boysenberries or blackberries, thawed
3⁄4 cup sugar

In a bowl combine berries and sugar; set aside. Prepare Crisp Topping (below).

Dutch Oven
Heat a 12-inch Dutch oven over 9 hot coals. Cover with Dutch oven lid and place 15 hot coals on the top. Preheat 10 minutes. Pour the berry mixture into the Dutch oven. Sprinkle Crisp Topping (below) evenly onto berries. Bake, covered, for 30 to 35 minutes. Serve warm or cold. Serves 6 to 8.

At Home
Follow the above Dutch oven directions. Cook in a baking dish at 350ºF for 30 to 35 minutes, or until golden brown. Serve warm or cold. Serves 6 to 8. A scoop of ice cream makes a great complement.

Crisp Topping

1 cup all-purpose flour
1 cup walnuts, finely chopped
1 cup brown sugar
1 cup oatmeal
1⁄2 cup (1 stick) butter or margarine, melted

In a medium bowl or in a 1-quart plastic self-sealing bag, add flour, walnuts, brown sugar, oatmeal and butter or margarine, and mix. This can be prepared at home and added to the Berry
Crisp (above) outdoors. Excellent on cooked fruit or added to coffee cake before baking.

Macaroon Shortcake

1 1⁄3 cups powdered sugar
1⁄2 cup almonds, ground
1 cup angel flake coconut
1⁄2 cup all-purpose flour
1⁄2 teaspoon baking powder
1⁄4 cup (1⁄2 stick) butter or margarine, melted
6 egg whites, whipped into stiff peaks
1⁄4 cup sugar

Dutch Oven

In a large bowl, combine powdered sugar, almonds, coconut, flour and baking powder, and mix well. Add butter or margarine, stirring well, and fold in whipped egg whites.

Line a 12-inch Dutch oven with heavy-duty aluminum foil. Heat Dutch oven over 9 hot coals. Cover with Dutch oven lid and place 15 hot coals on the top. Preheat 10 minutes. Pour batter into the hot foil-lined pan and sprinkle with sugar. Bake, covered, for 20 minutes, or until a toothpick inserted in the center comes out clean. Serves 6 to 8.

At Home

Follow the above Dutch oven directions using a 10-inch cake pan. Bake at 325ºF for 20 minutes, or until toothpick inserted in the center comes out clean. Serves 6 to 8.

   
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