so the way this crisp was intended was to be vegan and completely free of nuts. however, i added nuts to mine. i made quite a few mods to this recipe which i have listed below. super yummy!
i omitted the salt entirely and after eating the crisp, am glad i did. it was a small amount to begin with anyway. who needs salt when you have all of. . . .this. .
i bumped the cinnamon up to 1 full tsp, added 1/2 tsp nutmeg, and a handful of roughly chopped walnuts to the oat mixture.
to the blueberries, i also added 4 large strawberries [chopped]. original recipe link listed below! xx.
recipe courtesy — oatmeal with a fork.
i made these for one of my husband’s co-workers who so generously lent us her cabin up in summit county for a lovely september weekend get-away.
they tasted wonderful an hour after coming out of the oven. i froze many of them for later and once the bars had been thawed, they weren’t quite as tasty. definitely better served at room temperature or even shortly after pulling them out of the oven [semi-warm].
recipe courtesy of — taste of home.
i made lemon squares for a friend. i used ree drummond’s recipe. i liked making her potato soup long before she turned into this great big hype. i suppose they turned out well considering i had never before messed with lemon bars.
- 1-1/3 cup All-purpose Flour
- 1/2 teaspoon Salt
- 1 teaspoon Baking Powder
- 1 stick (1/2 Cup) Butter, Slightly Softened
- 1 cup Brown Sugar (lightly Packed)
- 1 cup Oats
- 1 can (14 Ounce) Sweetened Condensed Milk
- 1/2 cup Lemon Juice
- Zest Of 1 Lemon