Magic Apple Dessert

1 cup apples, cored and chopped

Notes: This recipe works well with wild apples. They often have a flavor and tanginess (not to mention a density of nutrition) that is not present in store-bought apples. The cooking, butter, milk, and honey balance out any sourness while maintaining natural flavors.

2 tablespoons butter, ghee, or coconut oil

1/4 cup chopped almonds or walnuts (optional)

Cinnamon or nutmeg to taste

1 pinch salt (optional)

2-4 tablespoons honey

1 cup cream or whole milk (optional)

Directions: Heat butter, ghee, or coconut oil in a pan over medium-high heat. Add apples and chopped nuts. Add salt, if desired, and stir regularly.

When apples begin to turn golden-brown and slightly translucent (about five minutes), add the cinnamon and nutmeg. Add more butter if necessary. Continue cooking until apples are soft and flavors are well-blended, about five to ten minutes depending on the size of the apple chunks.

Transfer to a small serving bowl and mix in honey.

Serve into individual bowls and pour cream or milk or add fresh blueberries or other fruit.

Source: https://wildheartfood.com/what-to-do-with-sour-apples-recipe-for-magic-apple-dessert/

Simple Blueberry Sauce

Fruit sauce don’t need a lot of extra sweetener or ingredients, so here’s a simple recipe:

3 cups blueberries (fresh or frozen)

Water

1 1/2 tablespoons local honey

Pinch of flour/cornstarch/Wondra (optional) - I have made this recipe with and without thickeners. The sauce thickens some as it cools, so it is a matter of preference on how much thickener, if any, to use.)

1/2 teaspoon vanilla (optional)

Directions: Place blueberries in a small saucepan. Add water (just enough to almost cover berries). Add vanilla (optional). Heat over medium-high heat until mixture comes to a low boil and blueberries start to break apart.

Add honey and thickener (optional) to saucepan and increase to boil for a few minutes. Turn heat down and simmer on low heat for 2-3 minutes, or until sauce reaches desired consistency.

Add water, one tablespoon at a time, if the sauce gets too thick.

Remove from heat. Serve warm or cold.

Another simple blueberry recipe, 5 Ingredient Blueberry Skillet Dump Cake: https://sweetphi.com/5-ingredient-blueberry-skillet-dump-cake/#wprm-recipe-container-17992

Scottish Oatcakes

Don’t have a lot of baking supplies, try these cakes which are somewhere between a cookie and a cracker and were one of Charlie’s favorite things to bake:

8 oz (1 1/3 cup) oatmeal (with a little extra for sprinkling on workspace)

1 oz butter melted

1/2 - teaspoon baking soda

pinch of salt

4 oz hot water

Directions: Preheat the oven to 375 degrees. Put the oatmeal in a large bowl.

Add the baking soda, salt, butter, and hot water. Stir well with a wooden spoon.

Finally, use your hands to bring the soft paste together. Sprinkle the work surface with oatmeal. Roll out the dough - the thickness is up to you depending on whether you like thin or thick oat cakes. Use a cutter to mark out the rounds.

Place on a baking tray. Bake in the oven for about 20 minutes. Remove from oven and allow to cool a little. Place on a wire rack to cool completely. Keep in an airtight container to keep for a few days. They can last a day or two, but you don't want them to become soggy or stale.

You can warm them in the oven just before serving, or just as they are with butter, jam, or cheese. 

Try adding a teaspoon of ground black pepper, chill powder, nutmeg, or cinnamon to the mix to spice up your oatcakes!

Source: https://pennysrecipes.com/7324/recipe-traditional-oatcakes