In fall of 2020, I started a monthly newsletter where I share news, poetry, recipes, and stories. Each issue ends with a prayer for you, my reader. If you are interested in receiving this newsletter, you can sign up in the sidebar to the right. You can opt out at any time if you decide the information in my newsletter isn’t for you. Below is what I included in my November 2021 newsletter as a sample of what you’ll receive.
Sample Newsletter Content
Fearless Newsletter — Apple Pear Crisp and More
The leaves are turning color and falling to the ground. Because we’ve had a bit of sunshine this fall I’m enjoying the colors because they aren’t turning to muck on the ground. I don’t usually dwell too much on changes, but this year I have noticed and pondered them more. It has been close to a year since our son moved into his own place and he’s been over for dinner a few times recently. I noticed how dinner with him is different than it was when he lived at home. I had been missing seeing him every day, but realized the time we spend together now has a profound quality that makes me savor every moment.
What changes have you been noticing lately? Are you savoring moments with family and friends more? I’d love to hear about your experience with this very different year we’ve had.
Apple Pear Crisp Recipe
I love apple pear crisp in the fall. For years I have been trying to perfect my crisp topping. This year I nailed it. I’ve made this three time already this fall and will be making it again soon. If you give it a try, I’d love to hear what you think. A quick note about the Muesli in the topping: I use the gluten free Bob’s Red Mill Muesli, , but Bob’s has other flavors of Muesli that I’m sure would work just as well.
- 8 cups chopped apples and pears
- 1 or 2 squirts of lemon juice
- 4 Tbsp corn starch
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- 1 tsp vanilla extract
- 2 Tbsp brown sugar
- Dash of salt
- 1 pint raspberries (fresh or frozen)
- 1 16-oz package Bob’s Red Mill Muesli
- 4 Tbsp corn starch
- ¾ cup almond or hazelnut flour
- ½ cup butter (softened)
- ¼ cup brown sugar
- ¼ almond milk (or other milk)
- Sprinkle of cinnamon
Preheat oven to 350 degrees and lightly grease 13” x 9” deep casserole dish.
Core and chop a variety of apples and pears. I like red bartlett pears or bosc for the pears and honey crisp or other sweet apple for the apples. Squirt with lemon and toss to stop fruit from turning brown. Place fruit in a large mixing bowl, add corn starch, cinnamon, nutmeg, vanilla, brown sugar, and salt, and toss to coat fruit . Fill casserole dish with fruit. Layer raspberries on top.
Pour Muesli into the same bowl. Add corn starch, nut flour, and brown sugar. Stir to combine. Add softened butter and mix to combine. This is best done by hand so that you can incorporate the butter all throughout the cereal. Add milk, continuing to mix by hand. Top fruit evenly with crisp mixture. Sprinkle with cinnamon.
Bake for 45 to 50 minutes or until top of crisp is browned and crispy. Cool before serving. Serve with ice cream, yogurt, or just by itself.
I have been blessed to have a few things published lately, and I also have a few items coming up in December and January (more on those later).
- My creative nonfiction story “Listening for God’s Voice” was published on Agape Review.
- My article “Prepared to Give an Answer” was published in Milk & Honey Women blog.
- My article “Focus on the Finish Line: Jesus” was published on page 3 of The Christian Journal.
- Also, my author copies of Triumph from Tragedyare scheduled to arrive in mid-November. There is still time to order a signed copy from me. Just reply to this email.
A Closing Prayer
I pray, Linda, that you may “understand, as all God’s people should, how wide, how long, how high, and how deep his love is.” Ephesians 3:18. When changes come, as they always do, may you see God’s great hand of grace and love in them. When you experience loss, may you see how God is providing nonetheless.
Peace and grace,
Linda L. Kruschke