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?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
