OUR SPIRITUAL FOOD
Your maturity as a Christian is measured by the love of God that you express to others.
The new creation is created to love not to hate. You can only give what you have and the more you have a thing, the more you give. So therefore learn to love and give more often than you receive.

Hello again, I am back. Now let’s get on with today’s article.
Today’s article is on “CREAMY PEPPER DIP”.
The key to a delicious low- fat dip is switching from high fat cream cheese and yogurt to non-fat versions. Now when I am preparing this dip I love it with fresh cut red peppers, carrots and celery. Most times I use broccoli as well. This is one dip I just get addicted to most of the time. You too can give it a try. Stay back and relax while we get it going.
Creamy Pepper Dip’s Standard Recipes contains 105 calories from 10g fat (58% of calories). While it’s Fat Make Over contains 100 calories from 1.8g fat (16% calories).
1g Protein
4% Vitamin A
10% Vitamin C
2% Calcium
5g Carbohydrate (2%)
5g Cholesterol (2%)
Remember the amount per-serving is 105 calories from 58-60 percent daily values are based on a 2000 calorie diet. Your daily values may be higher or lower, it all depends on your calorie needs. All set now down to the main biz.

i. 1 red onion (well chopped)
ii. 2 teaspoons olive oil
iii. ¾ cup drained water
iv. Packed chopped roasted red peppers
v. 3 ounces non-fat cream cheese
vi. 6 tablespoons non-fat plain yogurt
vii. 2 tablespoons fat-free Italian dressing.
viii. 2 carrots (not necessary needed)
ix. Celery (for garnishing)


x. 2 cups mayonnaise

xi. 1 cup buttermilk

xii. 2 teaspoons garlic salt

xiii. Assorted fresh vegetables (for serving)

xiv. Ridged potato chips

1. In a clean small no-stick skillet oven, set a medium-high heat and sauté the onions in the oil for 6-8 minutes or till it becomes tender.
2. Transfer it to a food processor and add the peppers, cream cheese, yogurt, mayonnaise, buttermilk  and carrots and dressing.
3. Process until they become smooth, after that transfer into a clean serving bowl, cover it and refrigerate for at least 1 hour before serving it. While serving you can add the celery (if you want)
This Makes 8 Servings

Serve with any vegetables or with potato chips.
Well done, that’s it. You are there! Enjoy your dip. Till next Thursday.
This is where I drop my pen. Bye for now.



Today on the blog is “ONUNU”.

Onunu is another delicacy from
Rivers State. What i love about it is the way it is prepared. What i mean there is, we all know pounded yam right? I’m sure we do, but this one is yam pounded with boiled plantains and then finished off with Palm oil and fresh pepper, that is if you wish to add it.

Onunu mostly is served with a spicy fish pepper soup. But i just decided to prepare this recipe alone for this post, to showcase Rivers State Rich delicacy and surprisingly, it came out just as expected, though it’s served with native soup. To me, based on my own findings and practical Onunu can as well be served with any local soup of your choice, it must not be basically with fish pepper soup.

i. Yam
ii. Ripe plantain
iii. Palm oil
iv. Fresh pepper (optional)

1. Slice the yam, wash it thoroughly and boil, when it is cooked, about half way, add the ripe plantains.

2. If you follow the steps, You will be amazed that you will enjoy it in a 70- 30% ratio of yams to plantain. Before you pound it, be certain that both the yams and the plantains are well cooked (soft). Then bring it down

3. In a clean mortar and pestel, Start pounding the yams first because of its pulp and stretchy nature, as soon as it starts getting smooth, add the plantain. You know since it’s a traditional food you need do it the traditional way.

N/B: Tho we are in modern day i so i will advice you to go for a food processor where you have the hook/blade or even a hand mixer, instead of a mortar inorder to save yourself from the trouble of having to pound yourself.

* Which ever one you choose to use is up to you, but remember to first pound the yams to a pulp, before the plantains, after that finish it off with the dough tool.

4. Once both Recipes is in a smooth consistency, add the amount of fresh pepper you want (that is if you wish to add it this is the time to add it, before the oil). Now add little palm oil, while the mash is still hot, so it can take away that curdling taste of the palm oil.

5. Finish off the pounding, until the palm oil is well blended, now changing the colour to yellow and that’s it, you finally have Onunu on your table ready for consumption. It is very sweet, the way the plantain is mashed with the yam.

Happy Cooking!!! Thanks for your time see you all next week! Happy Easter In Advance



The Blessings And Privilege Of Prayer And he spake a parable unto them to this end, that men ought always to pray, and not
to faint (Luke 18:1).

The victorious and triumphant life, which is God-ordained, and His will for you in Christ, isn’t really possible without prayer.The Bible
says, “…The effectual fervent prayer of a righteous man availeth much” (James 5:16).

Hello Readers! Welcome back to today’s article that is on “Macaroni Salad”.

Macaroni salad as the name goes, is a type of pasta salad, usually served cold, made with cooked elbow macaroni and mostly prepared with mayonnaise.

it is often served as a side dish to barbecue, fried chicken, or other picnic stylish dishes. Such as any dish be it national or regional variations abound, but mind you, generally it is prepared with raw
diced onions, dill or sweet pickles, celery and seasoned with salt and pepper as well.

In Australia, and in New Zealand it is commonly known as pasta salad which is made usually with cooked shell pasta pieces and it is the ones from supermarket.

Then In Philippines, macaroni salad is what it is known as, where by it has a mildly sweet flavor. Chicken is more often
used in the dish. It is served in parties and important gatherings.

Also In Puerto Rico macaroni salad mostly contain mayonnaise, mustard, can tuna or bits of spam ( so to say), onions, Cubanelle peppers and pimentos.

Lastly In Hawaii which is located in the United States, macaroni salad is a popular staple in plate lunches. I am sure you wouldn’t miss it for anything?
Now we head into the main post which is Recipes and Steps in preparing this dish.

i. Dry elbow macaroni (quantity of your choice), ensure to rinse, cook and drain out the water.
ii. 1/3 cup diced celery
iii. Minced red onion, (soaked in
cold water for 5 minutes, then drain)
iv. 1 tablespoon minced flat-leaf parsley
v. 1/2 cup diced vine-ripened tomato (it’s optional)
vi. Mayonnaise (to your taste)
vii. 3/4 teaspoon dry mustard
viii. 1 1/2 teaspoons sugar (you can use your own measurement)
ix. 1 1/2 tablespoons cider vinegar
x. 3 tablespoons sour cream
xi. Kosher salt, (to taste)
xii. Freshly ground black pepper.

1. Wash the macaroni into a clean sauce pan and place on heat, when cooked well, remove from the heat and then drain out the water.
2. In a clean large bowl, combine the macaroni, celery, onion, parsley and the tomato.

3. In another small clean bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour
cream and salt properly. Pour the dressing over the salad and stir to combine. Add salt, pepper and any other thing you wish to add to taste. After that you are free to Serve yourself.

N/B: You can Store the remainings while covered in the refrigerator, for up to 3 days.
This is where i draw the curtains for the week! See you all next week, I’ll be back with Food Update On Monday!
Happy weekend in advance, have a great weekend




For with the heart man believeth unto righteousness; and with the mouth confession is made unto salvation (Romans 10:10).
“Heart” in the above verse refers to the human spirit; that’s the core of your nature the real you.
You’re a spirit being.

This is why you have to nurture and develop your spirit, because it’s through your spirit that you make contact with God.

Welcome back, how has the week been? Hope great?
In today’s article i will be discussing with you all on a dish called “Ofada Rice”. Sit back and feel at home while i proceed.

Ofada rice as the name goes is a name for a heritage variety of rice mostly grown in south-west Nigeria. It is grown exclusively in Ogun State, a state in Southwestern Nigeria.
Ofada Rice was named after the town Ofada in Ogun State. This dish are mostly blends, and are not indigenous to Africa, and are often served with a vegetable stew. But the preferred stew for the ofada rice is Ayamase Stew.

Ofada rices are mostly blends, and usually contain Oryza glaberrima (African rice) as well as the more common Oryza sativa Asian rice, and may be categorized as either brown/red Ofada or white Ofada
on the basis of unmilled seed colour.

Grain size, shape, and shade vary.
Ofada rice is unpolished. As African rice is more difficult to mill and polish, some or all of the rice brand is left on the grain, strengthening the flavour and making it more nutritious.

Brown ofada rices are often very highly aromatic, whereas white
ofada rice is typically non-aromatic. They are also known for swelling in size when cooked. It is sometimes processed using fermentation, which adds an aromatic quality to the product.
it is sometimes served at classy parties.

Ofada rice has been grown in Ogun State since the 1940s. It is not indigenous to Africa. It was said to have been smuggled by a soldier into Nigeria when the soldier returned from Asia and
planted the rice in Ofada.
The starch in Ofada rice can be used in pharmaceutical delivery.

i. 4 Cooking Spoons of Palmoil
ii. 8 or more Red scotch bonnet pepper(Ata rodo)
iii. 1 Green bell pepper
iv. 2 Heaped tablespoon of Locust beans (Iru)
v. 500g Assorted meat
vi. Crayfish: 3 tablespoon (Ground)
vii. 1 Red Onion
viii. Seasonion Cubes (to taste)
ix. 500g Ofada Rice
x. 3 (Red Bell pepper a.k.a Tatashey)
xi. Salt to taste
xii. Water (for preparation)

1. Wash the Assorted meat with
clean water and dice into small bits, then place in a medium sized pan. Add the seasoning cubes, salt and pepper to taste, add well chopped onion and 2-3 cups of water. Allow to cook till tender for about 30 mins. Set aside.

2. Deseed the Red bell
Pepper and the Red Scotch Bonnet, Wash them thoroughly with clean water and place in a blender. Blend partly rough.

3. When that is done Pour the pepper puree in an empty sauce pan, cook till all the liquid evaporates leaving the puree a well concentrated puree. Then Set aside.

4. Before you cook the Ofada rice, remove the stones from it, Wash the sorted rice severally with clean water and place in another clean sauce pan. Add some water just enough to cover the rice. Parboil it for 10 mins and sieve it out into a clean bowl.

5. Wash the parboiled rice with clean water and turn it back into the sauce pan. Add enough water to carry it to be well cooked and soft, add some salt and place back on heat.

That’s it with the Ofada rice. Now lets see how we can make the sauce!

6. In a clean empty medium sized pan, Heat the palmoil for about 10-13minutes (this process is called and known as the bleaching process). Bleaching is best done in a well ventilated kitchen. ( mind you the oil must not be too bleached because bleaching oil is not good for the health and it is not advisable).

7. Now Add the pepper puree and Iru, stir fry for 5 minutes, Add the assorted meat stock, seasonings cubes, salt, pepper, including
the Crayfish (Whole and ground). Taste to see if you need some more salt etc if yes add to taste, then Stir and cover it. Reduce the heat and allow to simmer for about 15 minutes. Before bring it down.

Serve With The Ofada Rice Or Serve With Pounded Yam!



Today’s message talks about our spiritual reservoir. Your reaction to challenges and adversities of life will be to the extent of the Word of God you have inside you; the reservoir of the Word that’s stored up in your spirit.
In the day of crisis, you’re to pull from that reservoir of the Word
in you.

Hey There!
My ardent Readers, i welcome you all to this weeks edition of #FoodSegment #FoodRecipes. Before i proceed, let me quickly apologize for now publishing any article for 2 Thursdays’ now.

Lets move to today’s article, i will be teaching us how to make “Thickened Cooked Egg Custard”. The Mixtures of milk and eggs thickened by heat have long been part of European cuisine, since at least Ancient Rome.

Custards baked in pastry ( custard tarts) were very popular in the Middle Ages, and are the origin of the English word ‘custard’: the French term ‘ croustade’ originally referred to the crust of a tart, and is derived from the Italian word crostata, and ultimately the Latin crustāre.

Now in modern times, the name ‘custard’ is sometimes applied to “starch thickened” preparations like blancmange and Bird’s Custard.

And it is referred to as a wide variety of thickened dishes, inorder words, the word “custard” (crème moulée, in French), refers only to an egg thickened custard.

Now lets, see the Recipes and Process needed in making this Delicious Come alive. Sit back and relax while i keep it Straight.

i. 1 tablespoon cornstarch (optional)
ii. 1/4 teaspoon pure vanilla extract
iii. A Pinch of salt
iv. Homemade whipped cream (for garnishing)
v. Freshly ground nutmeg, (also to be used for garnishing)
vi. 2 cups whole milk
vii. 1/2 vanilla bean, (well scraped and Sliced)
viii. 3 egg yolks
ix. 2 tablespoons granulated sugar

1. In a clean mixing bowl, mix together the milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan. Place on medium
low heat until the milk becomes hot and then bubbles starts forming around the sides of the pan.

2. Meanwhile, in another medium mixing bowl, whisk the egg yolks until frothy. Then add the sugar,
cornstarch (if using), and salt and then continue stirring until well combined and a lighter yellow
color shows up. Stir in a cup of the hot milk into the egg mixture and beat to be well combine.

3. Pour in the tempered egg mixture back into the remaining milk in the saucepan. Reduce the heat to medium-low and then cook the custard, by stirring frequently for about 15-20 minutes or less, until well thickened.

4. Keep a close watch over it, and stir constantly towards the end to make sure the eggs don’t become overcooked. After that, Remove the saucepan from the stove/gas or whatever medium you are to use.

5. Whisk in the vanilla and stir the custard for another 2minute or so to release out some of the heat. Now Allow it to cool, when it gets cool, Serve at room temperature or refrigerate (depends on how cool you want it, but i would prefer for it to be a little warm).

Do not forget to Garnish it with lightly whipped cream and freshly ground nutmeg! Happy Cook!

Isn’t that easy to make? Have you ever tried this meal? Now it’s time to give it a shot. See you all next week. Happy weekend!



“Walk In His Light”
But if we walk in the light, as he is in the light, we have fellowship one with another, and the blood of Jesus Christ his Son cleanseth us from all sin (1 John 1:7).
Therefore To walk in the light is to walk in the light of God’s Word.

Welcome back to today’s article, i apologize for skipping yesterday’s post it was due to my busy schedule. Besides, how is the weekend going? In today’s article i will be taking us on How to Make “Tuwo Masara” (The Hausa Version Of Maize Meal).

Tuwo masara is a corn flour dish eaten in the northern part of Nigeria. To prepare tuwon masara you must first allow the maize dry and afterwards you grind or blend it.

The reason i love eating this meal is because of it’s health benefits which are as follows,
1. It is Nutritious and highly appetizing.
2. It Prevents constipation and Reduces stomach acidity.
3. It Combats the symptoms of certain cancers and Reduces the risk of diabetes and heart diseases. Another reason is because I can use it as a substitute for Garri (Eba).

i. 1 cups corn meal / corn flour (coarse type)
ii. 2 cups of water

1. Boil some water in a small sauce pan and set to boil on medium heat.

2. After that, Add the corn bit by bit and stir continuously until you get a thick and stretchy mix (just like Eba), you can add more corn meal if you want it very thicker (but remember the mixture is thick and stretchy.

3. Add a little water, cover the sauce pan, then reduce the heat to low heat and allow for 2 minutes, after 2 minutes mix thoroughly until the Tuwon is smooth. Serve Hot and ENJOY!

Tuwon Masara is best served with soups like, Miyan Taushe (Vegetable Soup), Miyan Kuka (Baoba Soup), Miyan Kubewa (Okra Soup), Miyan Agushi (Melon Soup) and lots more of your choice.

Happy Weekend to you all. Have fun, till next week Monday where we’ll be having foodie news update.

Food, Snacks


This is a message from our Heavenly Father to us through His Word. “My grace has been increased upon you says the Lord. I have empowered you says the
Lord and that which you were not able to accomplish, you will be able to accomplish it now.

Behold the anointing is on you and you shall perform signs and wonders for the glory of my name says the Lord, for I am with you. I
have strengthened you, behold the gifts of my Spirit have been abundantly supplied to you. Walk in the light of my word and in the
boldness of my Spirit. For you shall do great things for me, says the Lord.

The barriers have been removed and I have taken care of your concerns says the Lord because I knew you before you were born. I
chose you before you were born, you did not choose me but I chose you. I have made the direction for you.

In today’s article i will be publishing on “How To Make” “Italian Cheese Burgers”.
A cheeseburger as the name implies, is a hamburger topped
with cheese. In the Traditional way, a slice of cheese is placed on top of the meat patty, where as the burger can include many variations in structure, recipes and
composition. The cheese is mostly added to the cooking hamburger patty some minutes before the patty is entirely cooked, which allows the cheese to melt.

As of other hamburgers, a cheeseburger may include toppings, such as lettuce, tomato,
onion, pickles, mustard, mayonnaise, ketchup, or bacon.

Adding cheese to hamburgers became so popular in the late-1920s to mid-1930s, and there are several competing claims as
to who created the first cheeseburger.

This Italian Cheese Burger contains 359 calories as it standard recipe and 19.8g fat which is 50% of calories. While it’s makeover is 290 calories and 6.4g fat which is 20% of calories.

All you need for a healthy cheese burger is some part skim mozzarella cheese and extra-lean ground beef. In this version you get the taste you crave without all the fat and calories.

i. 1 pound extra-lean ground beef or Sirloin
ii. Italian bread (8 thick slices), toasted
iii. 1/4 cup finely chopped onion
iv. 1/4 cup well seeded and finely chopped green or red bell pepper
v. 1 clove garlic (well minced)
vi. 1/2 teaspoon dried basil
vii. 1/2 teaspoon dried oregano
viii. Low sodium stewed tomatoes (1 can)
ix. Shredded skim mozzarella cheese (1/4 cup)
x. 1/4 teaspoon black pepper (grounded)

1. First of all wash your hands with a moisturising soap and then wipe out the waters with a clean kitchen towel. Then put on your apron alongside your head vail to avoid hairs from entering the food. (ensure that the kitchen is well keep before you proceed.

2. In a clean medium bowl, mix together the beef, onions, red pepper, basil, oregano, garlic and the black pepper. Then shape into 4 burgers.

3. Pre-heat a grill to a medium high heat, after that coat a no stick skillet, with a no stick spray and warm over the medium high heat. Add the burgers and cook for 2-5 minutes per side or until both sides become brown enough, then reduce the heat to medium.
After that add the tomatoes and cook for 10 minutes.

4. Place each burger on a toast slice and top each with 1 tablespoon mozzarella and equal amount of tomatoes and another toast bread slice. (make sure the cheese melts well).
Makes 4 Servings

You can serve with any juice or drink of your choice.



Jesus said unto him, If thou canst believe, all things are possible to him that believeth (Mark 9:23).
Imagine someone who’s been given up by doctors to die. If he hears and believes in the love of God, hope will be rekindled in him and he’ll immediately start seeing the possibility of a better life.

No matter what despicable condition people might be in, if they can trust in God’s love for them, there’ll be a change.

Welcome back to this segment where i will be discussing on how to make “SOYA COOKIES”. Soya cookies is the best cookie you could ever wish to have at home, i just love making and eating this cookie at home cause of the nutrients it has.
Let us look into brief History and Origin of this Cookie.

The soya bean plant is native to the people of China, where it
has been cultivated for over 13,000 years. It is an essential crop for the ancient Chinese who regarded it a necessity for life.

Soya beans was introduced into other regions of Asia centuries later and it wasn’t until the early 20th century that it began to be used for more than animal feed in the West. The soya bean is now the most widely grown and utilised legume worldwide.

The key benefits of soya are its high protein content, vitamins, minerals and insoluble fibre. The soya bean has been transformed
into a number of popular soya based foods including:
1. Miso: A fermented soya bean paste that is generally used as a flavouring, popular in Asian cuisine. It is a good source of many minerals.

2. Tempeh: This is an Indonesian specialty typically made by cooking and dehulling soya beans and forming a textured, solid ‘cake’. It is a very good source of protein, vitamin B and minerals.

3. Tofu: Is also known as bean curd cause it is made from soya milk by coagulating the soya
proteins with calcium or magnesium salts. The whey is discarded and the curds are
processed. It is an excellent source of iron and calcium and a very good source of protein.

After getting to know all the nutritional value and health benefits it contains, i couldn’t be so selfish, that is why i have decided to share the recipes and procedures on how to go about it.

i. 1⁄4 cup Margarine, (softened)
ii. 1⁄2 cup Honey
iii. Soy grits (1⁄2 cup)
iv. Walnut halves (20 Units)
v.1 Egg, (lightly beaten)
vi. Unbleached white flour
vii. 1⁄2 teaspoon Vanilla
viii. 1 teaspoon Baking powder
ix. 1 teaspoon Cinnamon
x. Salt ( to taste)
xi. Sugar (little quantity)

1. Preheat the oven to 350° F.
Then mix the margarine and Honey in a clean bowl with an electric mixer on medium speed until light and fluffy. Stop mixing and scrape down sides of bowl.

2. Mix the egg with the vanilla in a small bowl and add honey and
margarine and mix on low speed
until blended. Sift together the flour, baking powder, cinnamon and salt and add to mixture. Mix on low speed until blended. Stir in the soy grits.

3. Place on a rolling board and roll, the use a biscuit cutter to cut in your desired shape, then grease the baking pan and place the cookies in the baking sheet. Decorate cookie with a walnut half and bake for 10 minutes or until lightly browned. Remove and cool on cookie rack or paper towels.




Success in life and in any endeavour isn’t in anything that one’s physical might or strength produces or can produce; true
success is in the Spirit and by the Spirit. It’s not about something you’re doing or not doing; it’s about your relationship with the
Holy Spirit; that’s what makes the difference, and that’s the most important factor for your success. The Bible says, “So then it is not of him that willeth, nor of him that
runneth, but of God that sheweth
mercy” (Romans 9:16).

Life is spiritual. Until and unless you walk in the realm which God has brought you into, and function at that level, life will be for you a hard journey. You’ll be making efforts in vain. But if you’re in a passionate, intimate relationship with the Holy Spirit, He’ll breathe on everything you do and see to its success.

In today’s article, i will be discussing on “How To Make Masa (Waina).

I love everything about food, because i am addicted to food. It feels like my world is ending when i do not eat, so that is why i love creating and discovering new recipes.

Talking about Masa (Waina) it is a
popular meal down in the north, a
food regularly consumed and
enjoyed by most northerners. It has almost the same physical appearance like Puff-Puff but not as sweet as puff-puff.

This food is sometimes enjoyed with vegetable soup or Yaji (a dry spicy pepper in the north) There is
a special traditional pan used in
making Masa. It is prepared in a way that when a the first set of Masa is removed from the pan, another set is added instantly so as to make use of the empty space.

i. 4 cups of Rice
ii. 1 tablespoonful Sugar
iii. 1 tablespoonful yeast
iv. 1/2 tablespoonful salt
v. Potash (Kanwa/Akaun)

1. Add 3 cups of rice ( You can decide to increase the rice depending on your quantity) in a medium sized bowl, dissolve the potash in water and pour into the medium sized bowl containing the 3 cups of rice. Allow for 8 hrs.

2.Boil the remaining 1cup of rice, Mash it in the pot with any spatula and then set aside. Wash out the rice which you soaked
in step one above, after that blend it till it becomes smooth.

3. After that, in a clean separate bowl, mix the mashed rice and the well blended rice in, add the sugar , yeast and salt to taste and allow it to rise for 30 minutess or more.

4. Grease each hole of the pan with little vegetable oil. Then Gently drop the mixture into the holes with a deep spartula and add little vegetable oil on each drop. Set the heat and allow it to cook till golden brown and then flip over to cook the other side (Like in the case of pancake).
When both sides of the Masa are golden brown, remove from the pan and serve with Yaji.



Pray without ceasing (1 Thessalonians 5:17).
Prayer is an important aspect of who we are as Christians; it’s our priestly ministry to pray. Jesus said, “men ought always to
pray, and not to faint” (Luke

One of the elements of prayer is praying in the Name of Jesus. Jesus gave us the power of attorney to use His Name, which means when we pray, we’re standing in His stead: “Whatsoever ye shall ask the Father in my name, he will give it you” (John 16:23).

The second important element of prayer is that we pray in the authority of the Word of God, and the revelation and insight given to
us by the Word of God.

The third element is that we pray by the power of the Holy Spirit. Some Christians pray and nothing happens because the words spoken aren’t inspired and communicated by the power of the Holy Spirit.

When you study the Book of Acts, you’ll find that the apostles took advantage of these three elements of prayer: the Name of Jesus, the Word of God and the power of the Holy Spirit.

Today’s post is on How To Make Apple Crisp a la Mode”. Apple crisp or apple crumble is a dessert consisting of baked chopped apples, topped with a crisp streusel crust.


i. 4 apples, peeled, cored and tiny sliced (I used granny smith, maccoun, jonagold)
ii. Lemon juice from 1/2 lemon
iii. 3 tablespoons packed light brown sugar
iv. 1 tablespoon all-purpose flour
v. 1 teaspoon ground cinnamon
vi. 1/4 teaspoon ground ginger
vii. 1/4 teaspoon grounded nutmeg
viii. 1/2 cup old-fashioned rolled oats
ix. 1/2 cup sliced almonds (you can also use chopped walnuts or pecans)
x. 1/4 teaspoon baking powder
xi. 6 tablespoons cold, unsalted butter, cut into cubes Caramel, vanilla, or rum raisin ice cream, for

1. Preheat oven to 350 degrees F. Place the sliced apples in a large bowl sprinkle with little salt and toss with lemon juice. Add remaining filling ingredients and toss to coat well.

2. Transfer the apples to a 9″ x 12″
inch baking dish, Combining the topping ingredients in the apple bowl such as the butter, baking powder, salt, cinnamon, sugar, nutmeg eccetr, and use a pastry cutter, or your fingers, to mix it properly until there are no large pieces of butter visible. (Becareful so as not to blend in the butter completely).

3. Sprinkle the topping evenly over the apples. Set the apple crisp in the oven on the middle rack and bake for 35-45 minutes, until apples are bubbling and
the crisp topping is browned. You can now remove apple crisp from the oven and allow it to be cool for a few minutes before serving.

Serve warm with scoops of ice cream on top.