Saturday, September 27, 2014
Slightly adapted from here-
This dish can be put together the night before, covered and placed in the fridge, and baked in the morning. Baking time may be longer. Also, according to BHG, you can double the ingredients and place in a 9x13 baking pan. Again I imagine baking time would be longer, and I have not tried it.
3 cups of frozen hash browns- I use the shredded ones
1/4 cup diced green onions
1 cup of diced ham, or can use cooked sausage
1 cup shredded cheese- I used Colby-Jack
4 eggs, beaten
1 1/2 cups whole milk
1/8 teaspoon salt- I used less because the ham was so salty
1/8 teaspoon black pepper
Preheat oven to 350 degrees F. Grease an 8x8x2 inch (2 quarts), baking pan. Pour the 3 cups of frozen hash browns into pan and distribute evenly in the pan. Sprinkle potatoes with the green onions, ham and then the cheese. Mix eggs, milk, salt, and pepper together and pour over all. Bake in oven for about 50 minutes, until eggs are set and top is golden. Pierce middle with a knife to test for it to be done. The casserole will puff up during baking. Hope you enjoy!
Wednesday, September 17, 2014
Adapted from Martha Stewart
Fresh or frozen berries may be used, but baking time may increase if using all frozen berries. The filling is juicy. If a thicker filling is desired add another teaspoon or 2 of cornstarch.
For the filling:
4 cups blueberries - I used fresh
2 cups blackberries - I used frozen this time
2/3 cup sugar ( when I make all blueberry crisp, I reduce to 1/2 c.)
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
For the Topping:
3/4 cup unbleached all-purpose flour
1/2 cup quick oats ( may use rolled oats)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
6 tablespoons melted, unsalted butter
1/3 cup sugar
1/2 teaspoon cinnamon
1. Preheat oven to 375 degrees. Make filling by mixing berries, sugar, cornstarch, lemon juice and salt in a bowl. Poor berry mixture into an 8x8 inch baking dish with 2 inch sides.
2. Make topping- Stir together the flour oats baking powder, sugar, cinnamon, and salt.
Pour butter over topping and stir until it is absorbed and the topping is crumbly.
3. Sprinkle topping evenly over the filling. Place dish on a foil lined baking sheet just in case it bubbles over. (I haven't had that problem, but some commenters on Martha's site did.)
Bake until crisp is bubbling around the sides and in the center and brown on top, about 1 hour. Remove from oven and cool on a wire rack at least 30 minutes before serving. Top with ice cream and enjoy!