AnnaChristie's - An Introduction

I’ve always loved good food. I’m a self-described gourmet, food connoisseur, and a third-generation sweet tooth (both sides of the family).

But my life changed in July of 2007. For various health reasons, I suddenly found my food tastes subjected to the harsh realities of what I can only describe as the Atkins’ diet on steroids.

With this new diet breathing down my neck and the future consequently bleak, I had the gumption to ask God what He wanted me to do with these ‘restrictive’ circumstances.

What was born of that simple question is a love for cooking. In that one moment, God, in His goodness, gave me a deep and abiding joy for serving people in the kitchen. There are now few things that give me more pleasure than whipping up some delicious concoction for my family and friends.

It is now September 2008. I’m still on a restricted diet. And I still love food - so much so, in fact, that I’m starting a blog just to share some of my favorite recipes with you.

Consider this a testament to the eternal weight of a diet in the hands of a Sovereign and Faithful God.

Monday, October 13, 2008

Blueberry Crisp

This has been one of my dessert standbys since I was little and believed that cooking meant simple and sweet. You can't really beat dumping blueberries in a pan with drizzled lemon and crumbling the nummiest crisp on top.

3 c blueberries
2 T lemon juice
2/3 c brown sugar
½ c flour
½ c oatmeal
1/3 c butter, softened
¾ t cinnamon
¼ t salt

Heat oven to 375. Arrange blueberries in 8x8 pan. Sprinkle w/ lemon juice. Mix the rest and sprinkle on top. Bake for 30 minutes.

Note: You can also make an apple crisp variation, by skipping the lemon juice and adding a pinch of nutmeg and allspice.
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2 comments:

Anonymous said...

Wow! Sounds fabulous! How many servings does this make?

~Ashley

October 14, 2008 at 10:26 AM
AC said...

Well, let's see... if you're my family, you double this recipe and bake it in a 9x13... but I think that's because we like healthy portions :0).

Otherwise, you're looking at 4-6 servings (with vanilla ice cream to help round it out).

October 19, 2008 at 5:34 PM

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