tag:blogger.com,1999:blog-3142732759411508752.post5569903891482532834..comments2023-03-27T10:01:46.621-04:00Comments on on the verge of snapping: Speaking of Recipes...denisehttp://www.blogger.com/profile/17619810562816063261noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3142732759411508752.post-83453659079687438012011-03-23T08:54:10.756-04:002011-03-23T08:54:10.756-04:00My oven has finally repaired (after 29 days!!!). ...My oven has finally repaired (after 29 days!!!). And your post reminded me how much I want to bake this cake again. With berries, of course.Debby Brownhttps://www.blogger.com/profile/16760830726436837922noreply@blogger.comtag:blogger.com,1999:blog-3142732759411508752.post-53888037841194046272011-03-21T15:32:00.230-04:002011-03-21T15:32:00.230-04:00This sounds like a VERY promising recipe, and I es...This sounds like a VERY promising recipe, and I especially like your idea about adding berries, since my daughter loves both rasberries and chocolate. And for those who have a sweet tooth that can't eat chocolate, here's a pretty health-oriented recipe for Rasberry Crisp. Ingredients (6): 1 quart rasberries, 1/3 cup Splenda, 1/4 cup softented butter, 1/3 cup all-purpose flour (I use wheat flour), 1/3 cup brown sugar, 3/4 cup rolled oats. Preheat oven to 350, place the fruit on the bottom of a 9" baking pan. Sprinkle Splenda over the fruit. In a bowl blend the other ingredients to resemble a coarse meal which you'll sprinkle over the fruit and Splenda. Bake for 30 minutes until lightly browned. Serve hot, but I like it cold also. Yummy!!Jean Dewitthttp://artbywordsby.wordpress.comnoreply@blogger.com