My local newspaper is the San Bernardino Sun. Back in December of 2007, Dorothy was an editor for one of the papers in the Sun's group of papers, the San Gabriel Valley Group. She had a recipe for Baked P'Sketti Squares printed in the paper, and I made it and blogged about it back in January of 2008. You can see that post here. I also submitted it to Ruth's Presto Pasta Night roundup. Dorothy's recipe was a delicious and healthy take on baked pasta that incorporated shredded zucchini.
In The Secret Recipe Club, we are assigned another member's blog. We peruse the blog for something we'd like to make, and make it. We then blog about it, and we all post on the same day. We don't know who has our blog until after the "reveal." As I was going through Dorothy's blog, I kept in mind the ingredients I knew I already had on hand. When I saw her recipe for Quick Fresh Berry Streusel, I knew that was the one. I had to make a couple of changes, though. I like to keep lots of frozen berries on hand, and in my freezer was a giant bag from Costco. So frozen berries it was. Dorothy also used ground flax in hers - I omitted that, and added some oats to give the streusel a little heft. It came out a little like a berry crisp.
My daughter was visiting for the day, and since she has decided she needs to cook for herself more, offered to help make this dish. Here she's adding the streusel to the pan full of berries. When we were mixing up the streusel and got to the step where you add the almond extract, she nearly swooned over the the scent. (Yes, it smells like Jergen's lotion). We decided that it really made a wonderful addition to a streusel topping.
Check out the links below for more Secret Recipe Club posts!
To see other great recipes from this month's Secret Recipe Club, follow the links below!
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