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Brandy ErnzenFor 10 weeks, I’ll make one recipe from each chapter in our Comfort Food Cookbook. We’re dubbing it “10 Weeks of Comfort Cooking.” Follow along for easy weeknight recipes, dishes worthy to share at the Thanksgiving table or as gifts for the holidays, and more. Want to win a copy of the Comfort Food Cookbook? Just make one of the recipes we share and post a photo of it in the comments section of this blog. (We’d love to know what you thought of it, too.) We’ll choose random winners throughout the 10 weeks. If you can’t wait to get your very own copy of the Comfort Food Cookbook, I don’t blame you. Simply see our shopping section.

Wild Rice and Turkey Casserole
When it’s time to clean up Thanksgiving dinner, I panic. Even after we divvy up leftovers, it always seems like there’s still so much turkey staring back at me. (And honestly, I’m tired of turkey by then.) What I really need is a go-to recipe that is easy – ‘cause who wants to slave away in the kitchen right after Thanksgiving? – tasty, and uses up a good chunk of my leftover turkey. Because I just can’t do another turkey sandwich.

I cracked open the Comfort Food Cookbook and found several recipes that would do the trick, from White Turkey Chili to Turkey Tetrazzini. I settled on the Wild Rice and Turkey Casserole – and it’s a keeper.

This recipe calls for 3 cups diced turkey – which put a healthy dent in my turkey stash. (Hallelujah!) Plus, who can resist the tryptophan trifecta of butter, heavy cream and turkey? I wondered whether the 1  1/2 cups heavy cream would drown out the other flavors, but that wasn’t the case. The onion and mushroom flavors came through nicely, the sliced almonds added a subtle crunch without being overwhelming, and the rich, creamy texture was comfort food to the core.

While I followed the recipe, one of the beauties of casseroles is their flexibility. If you don’t have turkey on hand, chicken should make a fine substitute. Dark meat is A-OK, too. Have leftover celery from your stuffing recipe? Throw some in the sauté pan with the onions and mushrooms. I used basic button mushrooms, but a mix of mushrooms – shiitakes, creminis, etc. – might make this casserole sing in a whole new way. You could even throw in more than the one cup that’s called for. The one thing I wouldn’t veer from is using wild rice versus white or brown. The flavor and texture of wild rice adds so much to this recipe.

This casserole takes about an hour-and-a-half to cook, so you’ll even have time to succumb to a Turkey Day snooze or catch part of the football game. You deserve a break, after all!

Wild Rice and Turkey Casserole |


Wild Rice and Turkey Casserole
Yields 8 servings.

1 cup wild rice
6 tablespoons butter, divided
1 cup diced fresh mushrooms
1 medium onion, chopped
2 teaspoons salt
1/4 teaspoon black pepper
3 cups cooked turkey, diced
1/4 cup sliced almonds
3 cups turkey or chicken broth
1  1/2 cups heavy cream
3 tablespoons Parmesan cheese

Heat oven to 350 F. Grease a 2-quart casserole dish and set aside.

Rinse rice thoroughly in a colander and transfer to a 2-quart saucepan. Cover with boiling water and let stand for an hour. Drain.

In a small skillet, heat 1 tablespoon butter and sauté mushrooms and onions until softened, about 10 minutes.

In the prepared casserole dish, combine rice, sautéed vegetables, salt, pepper, turkey and almonds. Add broth and cream. Mix lightly.

Cover and bake for 1  1/2 hours. Remove cover; sprinkle with cheese and dot with remaining butter. Increase oven temperature to 450 F and bake for an additional 5 minutes.

Next week I’ll share the recipe for a Thanksgiving-worthy side dish that brightens your table without weighing you down with heavy carbs.


Brandy ErnzenFor 10 weeks, I’ll make one recipe from each chapter in our Comfort Food Cookbook. We’re dubbing it “10 Weeks of Comfort Cooking.” Follow along for easy weeknight recipes, dishes worthy to share at the Thanksgiving table or as gifts for the holidays, and more. Want to win a copy of the Comfort Food Cookbook? Just make one of the recipes we share and post a photo of it in the comments section of this blog. (We’d love to know what you thought of it, too.) We’ll choose random winners throughout the 10 weeks. If you can’t wait to get your very own copy of the Comfort Food Cookbook, I don’t blame you. Simply see our shopping section.

Is this the year you’ll try your hand at roasting your family’s Thanksgiving turkey? Or, do you always have TONS of meat left over because you can’t find a reasonably sized bird?

Then a turkey breast might be up your alley. There’s no brining, trussing or poultry limb-wrangling of any kind. Plus, most turkey breasts weigh between 5 and 9 pounds – perfect for a smaller family. Another bonus: With this recipe, you cook the stuffing at the same time. Talk about multitasking!

Unfortunately, I couldn’t find a breast smaller than 7 1/2 pounds. (You may have better luck finding smaller breasts with locally raised, heritage-breed birds.) It took longer to thaw and cook, but I was pleasantly surprised to find that it came out juicy and flavorful – and the stuffing wasn’t overcooked, either. I basted every 25 to 30 minutes, and turned up the heat to 350 F once I tented the bird. What can I say? We were h-u-n-g-r-y.

Because my bird was so well-endowed, I used all the stuffing on the bird. Confession time: I grew up in the era of prepackaged boneless, skinless chicken breasts, where there wasn’t anything to remind you that this was once a living, breathing bird. Since I’ve worked at Ogden, I’ve shaken off my old ways and gone with whole chickens and turkeys. However, I still leave the “hand-between-the-skin-and-meat” part of the job to my husband. Let’s face it: It’s a bit slimy. Not this time, though. I fought through the heebie-jeebies and did it, all by myself. Major milestone accomplished!

The result? A fabulous meal that all three of us enjoyed – so much so, that I didn’t get a photo until near the end of the meal. I had a few sweet potatoes, an acorn squash and a zucchini begging to be used, so I roasted those to accompany the turkey and stuffing.

We do have leftover turkey, but not an overwhelming amount. (Check out next week’s blog for an idea on how to use those leftovers!)

stuffed turkey breast | Fotolia/MediablitzImages 

Photo: Fotolia/Mediablitz Images

Stuffed Turkey Breast

Yields 10 servings.

1  1/2 sticks of butter, divided
3/4 cup chopped onion
1/2 cup chopped celery
2 teaspoons poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup milk
2 eggs, slightly beaten
2 cups dry cornbread stuffing mix
2 cups course, dry whole-wheat bread crumbs
5-pound turkey breast, thawed

Preheat oven to 325 F.

Melt 1 stick of butter in a large skillet; add onion and celery. Saute until tender, about 8 minutes. Remove from heat; stir in poultry seasoning, salt and pepper. Add milk and eggs, mix well. Gently toss in cornbread stuffing and bread crumbs.

Loosen the skin of the turkey breast by gently pushing your hand between the skin and flesh. Leave about 1 inch of skin attached around the edge to hold the stuffing in. Place stuffing between the flesh and skin; place remaining stuffing in a buttered casserole dish and bake, uncovered, for 30 to 35 minutes.

Place the stuffed turkey breast on a rack in a roasting pan. Melt remaining butter and brush over the turkey. Bake, uncovered, for 3 to 3  1/2 hours, basting frequently with melted butter. When the turkey reaches the desired brownness, tent the roasting pan with foil to prevent further browning. When a meat thermometer, inserted in the thickest part of the muscle, reaches 170 F, it’s done; the center of the stuffing should be 165 F. Let the meat stand for 15 minutes before carving. Transfer to a serving platter and garnish with steamed miniature squash and thyme, is desired.

Take this turkey breast recipe for a test drive. If you do, let us know what you think of it – and share a photo. (Just remember to snap it before everyone digs in!) You’ll be entered to win a copy of the Comfort Food Cookbook.

stuffed turkey breast 


Brandy ErnzenFor 10 weeks, I’ll be making one recipe from each chapter in our Comfort Food Cookbook. We’re dubbing it “10 Weeks of Comfort Cooking.” Follow along for easy weeknight recipes, dishes worthy to share at the Thanksgiving table or as gifts for the holidays, and more. Want to win a copy of the Comfort Food Cookbook? Just make one of the recipes we share and post a photo of it in the comments section of this blog. (We’d love to know what you thought of it, too.) We’ll choose random winners throughout the 10 weeks. If you can’t wait to get your very own copy of the Comfort Food Cookbook, I don’t blame you. Simply see our shopping section.

Easy, Cheesy, Elegant or Everyday

That’s exactly how I’d describe the Cheddar Herb Biscuits in GRIT’s Comfort Food Cookbook. After spending the weekend working the MOTHER EARTH NEWS FAIR (and finishing up the 400 Applesauce Doughnut Holes I wrote about last week), I was looking for a no-fuss recipe to share with you. I’m the queen of the 10-minute project that really takes two hours. These tasty treats only take about 20 minutes from the time you measure your first ingredient to the time they come out of the oven. Even for me. No waiting for yeast to do its thing, no kneading, rolling or cutting. Since they’re drop biscuits, they probably won’t all be the same exact size or shape, but that’s part of their charm.

Another great thing about this recipe is that it only takes eight ingredients – all of which are probably already in your pantry or fridge.

What would you serve these with? Their herby flavor and flaky yet slightly chewy texture would make them a great sidekick for a nice steak, roast or chicken dinner, or they’d pair well with a host of soups. I could see them topped with a thick chili to make a hearty meal, too. If you’re looking for something to replace the standard rolls at your Thanksgiving meal, these guys are quick and easy. You’ll look like a rock star – and no one will have to know that you didn’t slave away all night!

The recipe makes about 1 dozen, but you could easily double or triple the recipe – there aren’t any odd measurements, or make the biscuits smaller to be used as dumplings in a soup.

When Mr. Meat and Taters, my husband, tried them, he exclaimed, “Wow, these are really good!” (I’m not sure why he sounded so shocked. I’ve only maimed a handful of recipes since we’ve been married.) My 7-year-old loved them, too. In fact, he wolfed down three biscuits while my back was turned. So, they’re “I-don’t-care-about-bread”-husband- and kid-approved!

Without further ado, the Cheddar Herb Biscuit recipe:

Cheddar Herb Biscuits from Comfort Food Cookbook 

Cheddar Herb Biscuits

Yields 1 dozen. 

2 cups unbleached all-purpose flour
2 teaspoons salt
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 cup butter (I used unsalted since the recipe already calls for plenty of salt)
1/2 cup shredded cheddar cheese (you can use sharp for a more pronounced cheese flavor)
3/4 cup milk
2 cloves garlic, minced

Heat oven to 425 F. Line a baking sheet with parchment paper and set aside.

In a large bowl, combine the flour, salt, basil and oregano. Using a pastry blender or two forks, cut in the butter until the mixture resembles coarse crumbs. Stir in the cheese.

Combine the milk and garlic. Stir milk mixture into the flour mixture until just combined. Do not over mix.

Using a spoon drop the dough in 12 equal balls onto the prepared baking sheet. Bake 13 to 15 minutes, until lightly browned. Cool on a wire rack. (If you can wait that long!)

Give these biscuits a whirl and let us know what you think. Remember to post a photo of your finished product for your chance to win a copy of the Comfort Food Cookbook! Do you have other biscuit or bread recipes that make your everyday meals to extraordinary? Please share those, too!


Across the FenceDelaware has one of the longest continuous bowhunting seasons in the U.S., stretching from September 1 through January every year. But those 30 weeks in between can seem like an eternity for the avid hunter wanting to stay sharp at his craft.

The hunting offseason should be regarded like any other sport's downtime. These are the months that will decide whether you remain an average hunter or become a master marksman. These four activities are sure to improve your next hunting trip from both ballistic and schematic standpoints.


Rifle hunting seasons typically end around mid-to-late December in most states. But winter is the perfect time to scout and track deer movements. A fresh blanket of snow means anything that moves through the woods has to leave tracks leading to their current locations and sleeping areas.

Head out to your favorite hunting spot the morning after a decent snowfall. Any deer tracks you see indicate recent movement either the night before, or pre-daybreak wandering. Use the GPS on your smartphone or draw an old fashioned map to remember these patterns in the summer.

The typical "home" of East and Midwest whitetails covers less than 4 square miles of land, according to a 2013 study by the state of Washington Fish and Wildlife Department. This method may not be as useful in the Northwest, as researchers observed a doe that traveled 20 miles between summer and winter homes.

Dog Training

Use the off season to train your dog | Shutterstock/Jari Hindstroem

Photo: Shutterstock/Jari Hindstroem

Beagles and Retrievers are born hunters particularly for rabbits and fowl, respectively. But just like you need practice shooting at the range, a gun dog needs to get repetitions in as well.

There are two characteristics that make dogs bad hunting companions: being gun shy and/or gun anxious. David DiBenedetto, writing for Field & Stream, chronicled a duck hunt during which he realized (too late) that his dog Pritch had not been through a full dress rehearsal. The dog would whimper when multiple individuals were working their calls, culminating with Pritch bucking around anxiously when the first shots went off.

Make certain you expose your gun dog not only to the sound of your rifle, but also the calls and any potential distractions. You can teach them to swim as early as 8 weeks old. Toss a tumble bumper into swallow water and gradually throw it farther until the dog actually swims. Never force a dog into the water, or you could potentially scare it into never learning to swim.

Study Regulations

State and federal governments constantly update hunting regulations and its your responsibility to know the latest details. Log onto your state's Game and Fish Department for the most up to date information. You could also stop into a physical office and pick up any pamphlets or brochures they have available. Most states require a hunter safety course before issuance of a license, but you can take practice tests online to prepare.

Lose A Few Pounds

Let's face it. The older we get, the less agile we become. Further, the more weight we carry, the more difficult it will be to climb up (and down) a tree stand. Being overweight will also make it difficult to cover several square miles of land on foot to increase your chances of a successful harvest.

Those who don't like the gym environment can start out by taking the stairs at work, walking, and even jogging. Subtle changes to your diet, like replacing sugary sodas and beer with water, will likely drop several pounds off you with no further effort.

The hunting offseason is your opportunity to be better than you were the previous year. Don't forget to head to the shooting range a few times as well.

Steve Hartford is a dog trainer, travel blogger and BBQ connoisseur. 


GRIT's Comfort Food Cookbook includes a great recipe for Applesauce Doughnut Holes. 

Boy, have I got a sweet treat for you. No, really. I spent the weekend making Applesauce Doughnut Holes, a miniature version of the Applesauce Doughnut recipe in GRIT’s Comfort Food Cookbook. And I want to give you one, or two, or maybe all 400 of them. All you have to do is join GRIT this weekend at the MOTHER EARTH NEWS FAIR in Topeka, Kansas.

Those springy, sweet treats will reside in Quarto Publishing Group’s booth (No. 4505). Quarto is the publisher of the GRIT Comfort Food Cookbook, and they’re a great group of folks to chat with, too.

The Road to 400 Doughnut Holes Was Paved With a Few Potholes

I love to bake, and this recipe is a keeper. (I’ve yet to run across one in the cookbook that isn’t …) I even made a separate batch for my son’s school party, and they’re kid-approved. However, I learned a few things along the way. You probably already knew these, but sometimes I have to try things myself before the aha moment sinks in!

  1. Whole wheat flour doesn’t cut it with this recipe. I wanted to make a test batch, mostly to figure out whether the taste and texture would be compromised by freezing them ahead of time. (I like to procrastinate as much as the next person, but I didn’t want to start this project the night before our big event.) So, I used the whole wheat flour I had on hand. Bad, bad call. The wonderful apple and cinnamon flavors were barely noticeable. Also, the doughnut holes ended up being way too dry and dense, not that light, springy texture I was banking on. They would’ve been a perfect substitute if you ran out of golf balls.

  2. If you’re baking versus frying, noodle with the time and temperature. I have these cool little cake pop/doughnut hole pans that work great for projects like this. However, the original recipe called for the standard-size doughnuts to be fried in lard. After researching the temperatures and times used in my other baked doughnut hole recipes, I baked the first batch for 15 minutes at 350 F. Between the whole wheat flour and the too-long time, I was starting to panic! I took the baking time down each subsequent batch, finally settling on 9 minutes. That seemed to do the trick. Your oven, altitude and other factors might affect the baking time, so I suggest watching from about 8 minutes into a batch.

  3. Chill out. The recipe calls for the batter to be chilled in the fridge for an hour. The batter is pretty sticky, like a cross between a bread dough and cookie dough, so chilling it helps when it’s time to cut doughnuts or spoon out the batter into the pans. Don’t skip this step. There were a few times I needed to chill the dough longer. That didn’t seem to be an issue, thankfully. I just added one minute on to the baking time.

Mixing batter for Applesauce Doughnut Holes 

Batter ready to go into the oven for Applesauce Doughnut Holes.

Applesauce Doughtnuts
Yields 3 1/2 dozen doughnuts or approximately 60 doughnut holes.

5 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1/4 cup lard, softened, plus more for frying
1 cup sugar
3 eggs
1 teaspoon vanilla
1 cup applesauce
1/2 cup buttermilk

1/4 cup apple cider
2 cups confectioner’s sugar

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.

In a separate large bowl, cream together lard, sugar and eggs. Beat in the vanilla, applesauce and buttermilk. Add the flour mixture, 1 cup at a time, beating the dough smooth after each addition. The dough will be tacky and moist – a cross between quick bread batter and cookie dough. Cover and chill for 1 hour.

Turn out the dough onto a lightly floured board and roll out to 3/8-inch thickness. Cut into pieces with a 2 1/2-inch doughnut cutter. (I skipped this step for the doughnut holes.)

In a cast-iron kettle, heat lard to 2 inches deep and 350 F. Using a metal spatula, slide 3 or 4 doughnuts at a time into the lard and fry for 1 minute on each side, until golden brown all over. Remove from the fat with a slotted spoon and drain on paper towels. Bring the lard back to temperature between each batch.

To prepare the glaze, whisk together the apple cider and confectioner’s sugar until smooth. After the doughnuts have cooled for 5 to 10 minutes, dip the tops in the glaze.

Yummy Applesauce Doughnut Holes cooling on the rack. 


The next time you need a sweet treat – whether it’s for a chilly winter morning, a bake sale or just because – I encourage you to give this recipe a try. They’re tasty right out of the oven with a cold glass of milk, or at room temperature. You’ll definitely have a few more friends after sharing these guys. Hopefully I’ll have a few more after this weekend’s FAIR, too.

Do you have a favorite baked treat that is your go-to comfort food? If so, I’d love to hear about it! Please share your favorites in the comments section below.


BLOOMINGTON, Minn. – The Toro Company celebrated its 100th anniversary July 10 as more than 2,000 employees, retirees, channel and business partners, and other valued guests gathered at the company’s headquarters in Bloomington, Minnesota. Joining Michael J. Hoffman, Toro’s chairman and chief executive officer, as he remarked on the company’s rich history and the individuals and innovations that helped shape the company’s success was Minnesota Gov. Mark Dayton, who presented the official proclamation declaring “Toro Day” in the State of Minnesota, and Bloomington Mayor Gene Winstead.

“As we celebrate our first 100 years, it was truly gratifying to be surrounded by many of those who played such a significant role in the company’s success,” said Hoffman.  “We are honored to have such talented employees around the world and individuals who have served the company throughout our history, along with great channel and business partners, who work every day to serve our customers and help advance our efforts in the industry. And, I especially want to thank Minnesota Governor Mark Dayton and Bloomington Mayor Gene Winstead for joining our centennial celebration and honoring the people of Toro.”

Toro's CEO Michael Hoffman 

Toro CEO Michael Hoffman addresses the crowd.

“Part of the mentality of Toro is reaching out to its customers and to the communities, and developing high-quality products while strengthening your market through innovation,” said Governor Dayton. “I don’t think that the founder could have imagined 100 years ago that Toro would grow to be a Fortune 1000 company, or that more importantly, you’d be a leading corporate citizen in Minnesota. Your contributions to this state have been enormous.”

Mayor Winstead added, “Toro is an important partner in the Bloomington community, and is a company that has endured because of its commitment to customer service and innovation. I urge all citizens to recognize and celebrate the 100th anniversary of this valued business and community partner within the City of Bloomington.”

Balloons help mark Toro's 100th anniversary. 

Among the many events taking place, invited guests were able to see the unveiling of a new history display featuring an extensive collection of vintage products from throughout the company’s first 100 years – including the first Toro-branded piece of equipment, the legendary To-Ro power cultivator introduced in 1919. Also on display were many of the company’s current products for golf courses, sports fields, parks and municipalities, construction, professional contractors, homeowners and agricultural growers. 

Checking out Toro's new Vertical Stow mower. 

Check out Toro's new vertical stow mower.

During its centennial year, the company’s many locations around the world have focused on giving back in communities where employees live and work. This has included Toro’s ‘100 Acts of Caring’ initiative, planting 100 trees in each Toro community worldwide, and a Centennial Legacy Grant Program supporting nonprofits in their efforts to beautify and preserve outdoor environments, and enhance green spaces.

Complete details of Toro’s 100-year history can be found at, where viewers will find a centennial timeline and have the opportunity to share their Toro story from throughout the years.

Dignitaries attend Toro's 100th anniversary celebration. 

Left to right: Mayor Gene Winstead (Bloomington); Jeff Appelquist, author of Toro's recently released centennial book, Legacy of Excellence; Governor Mark Dayton (Minnesota); and Michael J. Hoffman, Toro's chairman and CEO. Photos: The Toro Company

The Toro Company is a leading worldwide provider of innovative turf, landscape, rental and construction equipment, and irrigation and outdoor lighting solutions. With sales of more than $2 billion in fiscal 2013, Toro’s global presence extends to more than 90 countries through strong relationships built on integrity and trust, constant innovation, and a commitment to helping customers enrich the beauty, productivity and sustainability of the land. Since 1914, the company has built a tradition of excellence around a number of strong brands to help customers care for golf courses, sports fields, public green spaces, commercial and residential properties, and agricultural fields. More information is available at


Comfort Food CookbookHere at GRIT, we don’t need much of an excuse to belly up to a well-stocked table. So what do we do when we launch a cookbook filled with down-home, tasty comfort-in-every-bite recipes? We host an officewide potluck that shows off the offerings found in GRIT’s Comfort Food Cookbook!

Coworkers from our editorial, customer care, ad sales and marketing departments brought in everything from Irish Honey Pot Roast to German Potato Salad to Strawberry Rhubarb Crisp. Needless to say, variety was the name of the game today.

food table

Barbecued Baked Beans  Garden Patch Potato Salad

German Potato Salad  Oatmeal Honey Scones

GRIT staff in line

The GRIT Staff in line for our Comfort Food Cookbook potluck.

And who doesn’t love a little friendly competition when it comes to cooking and baking? We awarded three prizes: the Big Kahuna Award, chosen by our general manager; the Editor’s Pick, selected by GRIT Managing Editor Caleb Regan; and a People’s Choice Award voted on by employees.

We’ve provided these award-winning recipes for you to try at home, plus a bonus recipe. So, when you’re trying to decide what to take to your next potluck, check these out. For even more crowd-pleasing goodies – like Barbecued Baked Beans, Southern Fried Chicken, and Applesauce Doughnuts, order your copy of GRIT’s Comfort Food Cookbook today!

Big Kahuna Award & Editor’s Choice Award

Sweet and Smoky Slow Beef Stew

Sweet and Smoky Slow Beef Stew
Serves 6 to 8

2 tablespoons olive oil
3 pounds beef stew meat
1 yellow onion, finely chopped
3 cloves garlic, minced
4 cups tomato salsa
2 cups beef stock
1/4 cup vinegar
1/2 cup packed brown sugar
3 tablespoons smoked paprika

Heat oil in a large skillet over medium-high heat. Add beef in batches and cook until browned. Transfer to a slow cooker.

Add remaining ingredients to slow cooker, mixing to combine. Cook on High for 6 to 8 hours, until beef is fall-apart tender.

People’s Choice Award

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp
Serves 9

1 cup white sugar
3 tablespoons all-purpose flour
3 ccups sliced fresh strawberries (about 1 pound)
3 ccups rhubarb, diced (about 5 stalks or 1 pound)

3/4 cup all-pupose flour
1/2 cup packed brown sugar
1/2 cup rolled oats
1/2 cup butter, cut into small chunks

Heat oven to 375 F. In a large bowl, mix the white sugar, 3 tablespoons flour, strawberries and rhubarb. Let it sit for a few minutes to draw out the juices, and then mix well again. Pour into an 8x8-inch baking dish.

To make the topping, put the remaining ingredients into the bowl of a food processor. Pulse 4 or 5 times, until the mixture is crumbly. Pour the crumbly mixture on top of the fruit, and spread it out evenly. Bake for 45 minutes, or until crispy and golden.

Bonus Recipe

Irish Honey Pot Roast

Irish Honey Pot Roast
Serves 8 to 10

1/2 cup unbleached, all-purpose flour
1 teaspoon salt
1 teaspoon pepper
4- to 5-pound pot roast, 7-blade, rump
2 tablespoons olive oil
14 ounces beef broth
1/2 cup honey
1 cup Irish ale or apple cider
4 cloves garlic, minced
2 teaspoon dried thyme
2 ccups chopped carrots
2 cups chopped parsnips
2 cups chopped potatoes
2 cups chopped leeks
1/2 cup cold water

Heat oven to 375 F.

In a medium blow, combine flour, salt and pepper. Dredge the roast through the flour mixture, coating all sides. Reserve remaining flour mixture.

In a large Dutch oven, heat the oil over medium-high heat. Add the roast and sear on all sides. Then sear and brown the top and bottom of the roast, about 4 to 5 minutes each. Add broth, honey, ale, garlic and thyme. Cover and roast in the oven for 1 ½ hours.

Add the vegetables. Cover and cook for an additional hour, or until the meat is fork tender. Remove the meat and vegetables to a platter. Tent loosely with foil to keep warm.

Add cold water to the reserved flour mixture; whisk into the juices in the Dutch oven. Place the Dutch oven over medium-high heat and bring mixture to a boil. Continue to cook stirring constantly, until gravy is thickened. Season to taste with additional salt and pepper. Serve with meat and vegetables.

If desired, you may cook the roast in a slow cooker. Follow directions above through browning of the pot roast. Place the vegetables in the bottom of the slow cooker and place the meat on top, cutting as necessary to fit. Add the remaining ingredients, except water. Cover and cook on Low to 8 to 10 hours. Prepare gravy as directed above.

Comfort Food Cookbook 

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