Credit Where It Is Due

Credit Where It is Due

I like to make photographs, and I enjoy being praised for what I have done. But God teaches a different attitude, one of thankfulness and humility. He pointed that out to me recently. I DO NOT MAKE THESE PHOTOGRAPHS ALONE. I didn't create the light, or the technology which makes photography possible. I didn't buy my camera, it was a gift from my husband. I didn't give myself the ability to see through the camera in order to make an image which others find pleasing. It is right to use what I have been given to the best of my ability, but it is wrong to take credit for what I have not done. God made the light, the elements which are used to manufacture the camera, and the world from which these images come. He has given me gifts: people to teach me, eyes to see with, and a brain to process information. I am thankful for these gifts. He deserves all the praise, not I.

Sunday, August 16, 2009

Apricot Crisp-ilicious!

I bought a lug of apricots yesterday. They were ready to be used then, but I didn't get to it until today, owing to an unplanned trip to get steps for our camper and a fishing pole & reel for me. Worthy causes, both!

So today was a canning day. I still have fruit to process, but I canned 8 pints of apricots and made 9 jars of apricot jam. They are cooling on my table as I write.
I knew I didn't have time to do any more canning today, but I wanted to use more of the fruit, so I decided to make a crisp.

Apricot Crisp

5 cups cut up ripe apricots
3/4 cup sugar
1/4 cup tapioca
1 Tablespoon lemon juice
1/2 teaspoon pumpkin pie spice*

3/4 cup flour
3/4 cup brown sugar
3 Tablespoons butter, melted

Mix the filling ingredients together, put in an 8x8 or 9x9 square pan. For the topping, mix the flour and brown sugar together in a dry bowl, then add the melted butter and stir with a fork until it forms moist crumbs. Sprinkle the crumbs on top of the fruit. Do not try to cover the top evenly, just let the crumbs fall to mostly cover the top. Put the pan in a pre-heated 350 degree oven, and bake for about 50 minutes. The time will vary; the crisp is done when the filling is bubbling well in the middle of the pan. Remove from the oven and cool. Enjoy plain, with milk, cream, whipped cream, or ice cream. Delicious!

*I actually used a blend of spices I made a long time ago. I don't remember the recipe I used, but I know it contained cardamom, cinnamon, cloves, and I think nutmeg (and/or ginger). Pumpkin pie spice is very similar. I would have used a little plain cardamom if I had some!


NitWit1 said...

Thank you for visiting my blog.

Your canning and recipe sound yummy.

We currently are on vacation in AR and a resort which here are kinda like fishing cabins.I have a sunrise I took out on the lake but really yours in a previous post.

Q said...

So delicious looking....
I do love apricots. When they are in season I eat two for breakfast....
I really like the idea you had for ABC Wednesday becoming a Children's book.
I shall tell my agent!
Thanks for coming by and leaving such a great idea. I needed inspiration!

Anonymous said...

Oh my does that look good. My mom and me made lots of canned goods during the war. I love apricot pie.

James said...

That looks so good! I could be dangerous in the wrong hands. (like mine) :-)

Baruch said...

That looks so good - it brings back memories of my mother making apricot jam :)

DUTA said...

It all looks delicious. Thanks for sharing the apricot crisp recipe.

Bim said...

Ahhh - apricot jam, so delicious!

Jay said...

I love apricots, but the ones we get here these days are tasteless. The apricot crisp looks lovely .. and quite a lot like what we would call an apricot crumble. Only here, because apricots are not plentiful, we'd use apple, or rhubarb, or gooseberry. Maybe blackberry in the apple too. Mmmm!