Nag, nag, beg and whine!

Have you chosen the recipe for your entry in the Blue Ribbon Country Fair? Time’s a wastin’. Call the Heritage Center in Townsend if you still have questions or need to find an entry form. I have plenty at Miss Olivia’s Table in Maryville.

You don’t have to stretch your imagination very far to agree today’s recipes are good for you. Okay, not as bad as they could be for you.

Apples, oats, multigrain cereal and dried cranberries, never mind the sugar. Butter, Whipped cream and half and half can be considered dairy. Marshmallows are fat free. Chocolate is definitely healthy. Dark chocolate especially. I used a German Chocolate bar. You can use your preference.

Seriously, cheerio bars are a good addition to the lunch box and a light after school snack with a glass of ice cold milk. It’s gluten free as well.

Oat Pie Crust

1 cup rolled oats

1/3 cup sifted all purpose flour

1/3 cup light brown sugar

Pinch of salt

1/3 cup cold butter, cubed

Preheat oven to 350° generously butter or heavily spray with vegetable spray a 9-inch pie pan.

In a Medium bowl, whisk together dry ingredients. Put in food processor. Add butter and pulse only until crumbly. Press in the bottom and up the sides of the prepared pan. Bake 15 minutes or until lightly golden.

Cook’s note: this crust slides down the sides of the pie pan and sticks to the pie pan. You may want to consider using a 9x9 inch pan, lined with parchment. Spray pan and the parchment generously. Press the crust only on the bottom. The pie will be evermore delicious no matter if it’s square or round.

Marshmallow Pie

25 large marshmallows

1/2 cup half and half

1 cup whipping cream

3/4 cup finely shaved chocolate

In a microwave safe bowl, melt marshmallows with the half and half. Whisk in half and half until well blended. Set aside To cool completely.

When marshmallow mixture is cool, stir in 1/2 cup of the shaved chocolate.

Whip heavy cream until moderately stiff. Fold whipped cream into the marshmallow mixture in three additions.

Spoon mixture into the cooled crust. Sprinkle reserved chocolate over the filling; cover and refrigerate.

Easy Apple Crisp

(Better, too)

For the filling:

4-5 tart apples, peeled and thinly sliced (Winesap, granny smith, etc.)

1 1/2 cups sugar

Pinch of salt

2 tablespoons all purpose flour

1 rounded teaspoon apple pie spice

For the topping:

1 cup rolled oats

1 cup all purpose flour

1/3 teaspoon baking powder (That’s a fat quarter teaspoon)

1/4 teaspoon soda

1 cup brown sugar

2/3 cup cold butter, cubed

Preheat oven to 375° spray a 9x13-inch baking dish with Pam.

For the filling: In a large bowl, whisk together dry ingredients. Toss with apples until well coated.

Pour apples into the prepared dish.

For the topping:

Whisk together dry ingredients. Pour into the food processor. Add butter and pulse until crumbly. Sprinkle evenly over apples.

Bake until Top is golden and the filling is bubbly.

Cheerio Bars

4 tablespoons butter

10 ounces marshmallows

1/2 teaspoon salt

6 cups multi-grain Cheerios

1 cup dried cranberries, variety of your choice (May substitute golden raisins)

Line a 10x15 baking sheet with plastic wrap. Spray plastic wrap with Pam.

In a large microwave safe bowl, melt butter; add marshmallows. Microwave until marshmallows are puffed and very soft.

Stir butter and marshmallows together until smooth. Stir in salt, cereal and fruit until well blended. Spread evenly on the plastic wrap.

Cover and set aside until firm. Cut into squares. Keep tightly sealed.

MISS OLIVIA Sipe is the owner of Miss Olivia’s Table in Maryville.

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