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September 28, 2018
Recent Articles
- BUFFALO CHICKEN ZUCCHINI BOATS
- CRISPY BAKED ZUCCHINI CRISPS
- FRANKIE'S YUMMY ZUCCHINI BREAD
- APPLE POMEGRANATE CRISP
- SHEET PAN CHICKEN WITH FALL VEGGIES
Welcome to our New and Improved web site!! Like anything else worthwhile, there is a learning curve. We've put lots of goodies on our site, but it's really only a peek into what we have in store! Check back often to see what we've added. Feel free to email us with ideas of things you'd like to see. If you are looking for something and can't find it here, please email us or call the shop. If we don't have it, we can usually get it! This website is for YOU, our customers, and we want it to be easy to navigate and carry goods that entice you and meet your needs.
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APPLE POMEGRANATE CRISP
4 medium apples - peeled, cored and sliced
1/2 pomegranate, skin and light-colored membrane removed
1/2 C brown sugar
1 T ground cinnamon
1/2 tsp ground nutmeg
1/2 C rolled oats1/2 C flour
1/2 C sugar
1/2 C butter, melted
Preheat the oven to 375*. Butter a 9x13-inch baking dish. In a large bowl, toss together the apples, pomegranate seeds, brown sugar, cinnamon, and nutmeg. Spread evenly into the prepared pan. In the same bowl, stir together the oats, flour and sugar. Rub in the butter between your fingers until the mixture resembles coarse crumbs. Sprinkle over the top of the fruit. Bake for 45 minutes in the preheated oven, or until the apples are soft. Let stand 10 minutes before serving. Serve warm or at room temperature with whipped cream or ice cream