Every other week our home fellowship group meets together for Bible study. These groups consist of around 4-6 couples from our church who live in the same area who meet together to do Bible study and fellowship.
Last night, we met together for a BYOM (bring your own meat) BBQ and then we began a new study -- Song of Songs. We all agreed we had never studied this or even much heard a sermon around this book of the OT, so we are diving into all of the steamy details of the Beloved and her Lover. Eleven percent of this book uses words that are found in no other place in the Bible -- it should be an interesting study!
And on the "food" front, I decided to do some grocery shopping for dessert down the hill at my local neighborhood blackberry thorn patch. I gathered enough berries over a 2 day period to make a yummy lemon-blackberry crisp. I though I'd share the recipe, as it was super easy and yummy! I doubled this recipe to fill a complete 9 x 11 pan.
Lemon Blackberry Crisp
compliments of Southern Living from 1998
4 cups fresh blackberries
1/4 cup sugar
2 tablespoons cornstarch
3 tablespoons cornstarch
25 vanilla wafers, crushed
1/2 uncooked regular oats
1/2 cup firmly packed light brown sugar
1/4 cup all purpose flour
1/2 teaspoon ground cinnamon
1/2 cup butter, melted
Ice cream or sweetened whipped cream (optional)
- PLACE blackberries in a lightly greased 11 x 7 baking dish. Sprinkle in 1/4 cup sugar. Stir together cornstarch and lemon juice; stir into berries.
- COMBINE vanilla wafer crumbs and next 4 ingredients. Stir in butter until crumbly. Sprinkle over berries.
- BAKE at 400 degrees for 30 minutes or until lightly browned. service with ice cream or sweetened whip cream, if desired.
- YIELD: 6-8 servings
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