Subj : The Searchers was: Hot So
To   : Carol Shenkenberger
From : Dave Drum
Date : Sat Jul 06 2024 05:21:00

-=> Carol Shenkenberger wrote to Shawn Highfield <=-

 >  RH> I've always used Google; that's what Steve has put on my computer. (G)
 >
 > I still prefer google though at work I use bing as that's what they like
 > us to use, and everything we do is logged.
 >
 > I don't hate bing, I find it to be a decent engine, I do however hate that
 > AI they have more then anything else.  Having to keep clicking the "search"
 > box to make it leave me be.

 CS> I hate bing with a passion.  It seaeches first for MS tool stites as
 CS> repositories.

I, OTOH, find that BING gives me more relevant results quicker than the
Giggle search. If it weren't for that effing AI bot ........

Plus I like the way BING presents the results of my recipe searches - 
much more so than Google's lame efforts. I've been on a tear with the
Gluten Free recipes this week. Taste of Home had an assortment of 40
G-F recipes which I am posting in batches of 10. So  I began lookiong 
at what else is out there. Shawn's SWMBO is afflicted w/celiac disease
so it's a service to an echo member as well. And an education for the
fat kid (me). Any day I learn something new I mark as a good day.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gluten Free Blueberry Crisp
 Categories: Fruits, Desserts, Citrus, Grains, Nuts
      Yield: 6 servings

  1 1/2 lb (5 c) fresh blueberries;
           - rinsed, dried
      3 tb Gluten-Free flour baking
           - blend
      2 tb Granulated sugar
      1 tb Lemon juice
      1 ts Vanilla extract
           Ice cream OR whipped cream
           - to serve 

MMMMM----------------------CRISP TOPPING-----------------------------
    3/4 c  Gluten-Free old fashion oats
    1/2 c  Brown sugar
    1/4 c  + 2 tb fine ground almond
           - flour
    1/4 c  Sliced almonds
      1 ts Cinnamon
        pn Salt
      6 tb Cold butter; in 1/4" cubes

  Set the oven @ 350ºF/175ºC. 

  Spray a medium-sized baking dish (6" X 9" or 8" X 8")
  w/nonstick spray and set aside.

  To a large mixing bowl add the blueberries, gluten free
  flour blend, and granulated sugar then toss with your
  fingertips or fold with a spatula to coat. Add the lemon
  juice, and vanilla extract then stir with a spatula to
  combine. Pour into the prepared baking dish.

  FOR THE CRISP TOPPING: to the same mixing bowl add the
  oats, brown sugar, almond flour, sliced almonds,
  cinnamon, and salt then stir to combine. Add the cubed
  butter then use a pastry cutter or your fingertips to
  incorporate the butter into the dry ingredients until
  the butter is the size of peas and the consistency is
  like a crumbly paste. Crumble the topping mixture evenly
  on top of the blueberry mixture.

  Bake for 40 - 45 minutes or until the topping is golden
  brown and the blueberries are bubbling, rotating the
  baking dish 180 degrees halfway through. Note: If the
  crisp topping is already browning at the halfway mark,
  place a piece of foil on top (no need to crimp) then
  continue baking.

  Let the blueberry crisp cool until warm or room
  temperature then scoop into bowls and serve with ice
  cream or whipped cream, if desired. Store leftovers
  covered in the fridge for up to 3 days.

  By Kristin Porter

  RECIPE FROM: https://iowagirleats.com

  Uncle Dirty Dave's Archives

MMMMM


.... Redneck Menu Conundrum #2: What wine goes with possum?
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