Now, I know that there is already a peach cobbler recipe on this blog, and in that recipe intro I mention that you can “cobble” just about any kind of berry. It isn’t very hard, but the
proportions do need to be a little different based on what fruit you’re using, so I thought I’d save you the experimentation and post the blueberry version of the same cobbler. The topping is identical to the peach, but the filling is a little different.
| So, let me guess what you’re thinking: Hey, there’s already a breadstick recipe up on this blog, isn’t there? They’re nice, fairly dense, have a bit of a crust to them, not bad at all if that’s what you’re after. In that post, I talked about my “last meal” at Olive Garden, and how I wanted to recreate everything in it — breadsticks, salad with croutons, ravioli. I like the kind of breadsticks I made then, nearly a year ago now, but they just weren’t like the breadsticks from Olive Garden — soft, chewy, light. And I wanted to make breadsticks like those. |  |
We’re quite fond of granola at our house, but we routinely run into two problems: it’s kinda expensive and it tends to have a lot of sugar in it. This version is much cheaper, so when I’ve
got the time I make this instead of buying granola. It recreates what we like pretty well :D. I guess you could categorize this as a “copy cat recipe” for the Flax Seed Plus Granola, if you’d like.
| My grandmother used to make these whenever family was coming over for a holiday, be that Thanksgiving, Christmas, or Easter. When it was my Uncle Wim and his family coming over, she’d have to make them twice — he’d eat the whole pan before anybody else had a chance to grab any! |  |
