Lots going on

Work is always keeping me busy. When I'm not running the floors at work, I'm busy baking and playing with the computer.

No new recipes yet, although, there are some on the burner. Check out a few of the old standbys like Imperial Pound Cake and Zucchini Bread, since I've been making those lately to take to IC on Fridays with the St. Boniface crew.

More reviews and recipes are on the way...stay tuned.

Update

Yes, I'm off and running (literally and figuratively) in the nursing world. It keeps me out of trouble.

The last few weeks have been busy with work, housework and adding goodies to www.stbonifaceonline.com as it became the Ivory Theatre officially on September 27 (see more details at stbonifaceonline.blogspot.com). Bubba was enjoying his summer at preschool, playing outside, kicking balls and hitting baseballs, in between water play (spraying the hose everywhere). Hubby is still in the hunt for a real, live FTE position in radiation safety after his stint at BigLab. They'd love to have him back, but then again, I like having him here, too, for school pickup, etc. We keep praying the right job will come along.

I've had fun baking this summer, since most of the time it was not beastly hot, outside of a couple of weeks. My newest favorite baked goody is the Berry Betty. Thirty or so minutes in the oven, just a few ingredients and you're done. I also enjoyed this recipe since it fits well with my new diet which includes more whole grains and less white flour.

Here's my version of the original I found in the Better Homes and Gardens New Cookbook.

Berry Betty
5 cups or 1.5 12 oz pkgs of berries (I use blueberries, or mixed berry combos)
1/2 cup sugar
1 tbsp all-purpose flour
1 tbsp finely chopped crystalline ginger or 1/8 tsp ground ginger
5 cups (about 7 slices) whole wheat bread cubes
3 tbsp butter or margarine, melted
Whipped cream (to garnish, optional)

Thaw berries if frozen. Do not drain
In a large, mixing bowl, combine sugar, flour and ginger.
Add berries and juices. Toss to coat.
Add 2 cups bread, toss gently until combined.
Transfer filling to ungreased 2 qt baking dish.
For topping, put remaining bread cubes in mixing bowl.
Drizzle with melted butter or margarine and toss to coat.
Sprinkle topping over fruit filling.
Bake in a 375 degree F oven for 30 minutes or until fruit is tender and topping golden.
If desired, serve warm with whipped cream.
Makes 6 servings.