Friday, July 8, 2016


First of all, I want to thank everyone who has sent their prayers for Thomas.  All your positive thoughts and prayers are so appreciated.

By now things are starting to sink in and reality is being realized by my niece and her family.  Thomas is in the best of hands and will be receiving wonderful care, but he will have a very long hard journey ahead of him, as will my niece Alanna, and her family.

That is why there has been a go- fund- me site set up to help support Thomas' battle with leukemia and the financial burden this family will face with Thomas' treatments being so far away from home.  If you should wish to help, any and all help is greatly appreciated.

Link to Thomas' go fund me...

Thank You for your help!


I promised you a really great recipe yesterday... if I can find some wild Saskatoons before they are all gone, I am trying this one...  if you can't find Saskatoons, any summer berry would do with this one...


Saskatoon Berry Cream Cheese Crumb Cake

Crumb layer

1 1/2  C  brown sugar
1 1/2  C  flour
1 C  rolled oats
1 1/2  tsp cinnamon
2/3  C  vegetable oil

Berry layer

5  C fresh Saskatoons ( or blueberries)
1/3  C water
2  tbsp lemon juice
3/4  C white sugar
2  tbsp flour

Cream Cheese Layer

1 (4oz) package of cream cheese diced

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking pan.
  2. Whisk brown sugar, 1 1/2 cups flour, oats, and cinnamon together in a bowl; gradually stir in oil until mixture is crumbly. Press half the crumb mixture into the prepared pan; set remaining crumbs aside for topping.
  3. Bake in the preheated oven until firm, about 10 minutes. Remove crust from oven and cool slightly, leaving oven on.
  4. Place saskatoons and water in a saucepan. Bring to a simmer and cook for 10 minutes; stir in lemon juice. Whisk white sugar and 2 tablespoons flour together in a small bowl; stir sugar mixture into berries and cook until the mixture begins to thicken, about 3 minutes. Allow to cool for a few minutes; pour berry filling over crumb crust.
  5. Sprinkle cream cheese pieces evenly over berry filling. Spread remaining crumb mixture over cream cheese layer and press gently with a potato masher.
  6. Bake in the preheated oven until crumb topping is golden and filling is bubbly, about 40 minutes.

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