Tag Archives: Blueberries

Blueberry Pie Bars

Before my husband and I were married way back in the late eighties. We got a puppy together, isn’t that kind how things tend to progress for most? You date for a few years; you move in together and get a pet? I see it is a trial period to see if you can co-habitat before pulling the trigger on marriage and kids. If you can co parent a pet and not kill each other; you might have a shot at this marriage/parenting thing. In my opinion!
IMG_3984We have had dogs more than we haven’t; 4 in total and all but the first were rescues. The current one is testing all of us. I have lovingly dubbed him my ungrateful rescue. The last two were wanderers but that is nothing compared to the coo coo that runs our lives now. I really wish I documented everything he has done. It would make for an entertaining dog drama. He has separation anxiety and he has come a LONG way in the last 9 years. He is lucky he has us and we are lucky to have him. BUT last week he had to have TPLO. I proudly can say I have never heard of this up until now. TPLO stands for Tibial Plateau Leveling Osteotomy – now that’s a mouthful.
IMG_3990.JPGWe have been spoiled with free feeding all of our dogs, very few leash walks, we have a lot of land that’s partially ours and all around us. Mostly hands off care for our pets. This surgery comes with a lot of restrictions for not just weeks but months. It’s going to be a long road not just for him but for us. My daughter gets all the props for leading and keeping us on track. Just a glimpse of the first 14 days; no stairs, his own pill of the week box and a cone of shame. Here’s hoping for a full recovery 4-6 months down the road.
IMG_3993.JPGWhat is my segue into my cooking blog – absolutely nothing and I apologize but it has been pretty much all dog and no cooking in my world right now. I will share with you a wonderful blueberry recipe that is worth checking out and pretty easy to throw together.

INGREDIENTS:

Crumble Crust and Topping
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 1/2 cups all-purpose flour
pinch salt, optional but recommended

Filling
1 large egg
1/2 cup plain or vanilla Greek yogurt; or sour cream
1/3 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon all-purpose flour

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; thawed or unthawed either works)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.

Crust and Crumble Topping In a large bowl add the melted butter and sugars, whisk to combine. Add the flour and salt. Stir to combine, should be dry and sandy with a few large clumps.  Set a heaping 3/4 cup crumble mixture aside for the topping. Transfer remaining mixture to prepared pan, Create an even smooth flat crust. I use the bottom of my measuring cup. Set aside.
IMG_3985Filling In a medium bowl, add the egg, Greek yogurt or sour cream, sugar, vanilla, and whisk to combine. Add the flour and whisk to combine. Evenly pour filling over the crust smooth it over the crust.
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Blueberry Layer In a separate medium mixing bowl, add all filling ingredients and toss to combine. Evenly distribute blueberry mixture over the filling.
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sprinkle with the reserved topping.

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Bake for about 60 minutes, or until edges are bubbling and the topping is slightly browned. Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours before slicing and serving. Don’t skip this part or they will fall apart.
IMG_3992.JPGBars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days or in the freezer for up to 6 months. I bet they won’t make a week in my house.

 

Recipe adapted from Avery Cooks 

Buttermilk Berry Muffins

This weekend and last I have been spending at least one of the weekend days in the kitchen. I wanted to; well actually had to make sure my gardening wasn’t for not.
IMG_3111Last week I had some blueberries and raspberries that needed to be either eaten or made into something else. Tomatoes that I needed to make into a sauce, green peppers washed, sliced and frozen and broccoli into soup and froze the rest. Plus cucumbers needed to turn into pickles and I had a ridiculous amount zucchinis that I wanted to give to someone else. I did bring seven or so to work and sent my daughter to the lake she works at with a basket full. Thankful people are still excited, or that might be a strong adjective, to see me coming with produce.
IMG_3105Last weekend I made some mixed-berry muffins that I hope you like. You can use whatever kind of berries you have on hand or one that you like the most. The berries can be fresh or frozen so these can basically be made whenever you want with what you have on hand
IMG_3107Buttermilk  Mixed Berry Muffins – makes 12 muffins – preheat oven 350’F

2 cups all purpose flour
½ cup whole wheat flour
¾ cup sugar
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 egg, lightly beaten
¾ cup buttermilk
⅔ cup canola oil – or ⅔ cup applesauce
2 teaspoon pure vanilla extract
2 cups blueberries
2 cups raspberries

In a large bowl, whisk together the egg, buttermilk, applesauce or oil and vanilla.
In another bowl combine the flour, sugar, baking powder, soda and salt.

Gently fold in the berries into the dry ingredients.
Fold the wet ingredients into the dry just till combined, do not over mix the batter
IMG_3106Either spray the muffin pan or line with paper cups liners.  Fill to 3/4 fill or slightly more.

Bake for 20-30 minutes until a toothpick inserted in the center comes out clean.
Let rest for 5 minutes then transfer to a wire rack.

New England Blueberry Buckle

You can definitely tell it’s getting cooler here in NH; actually today we had our first frost and some of my plants/herbs in the garden are looking pretty sad and some even died – sad face!

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Yesterday I was looking through a foodie magazine and either I was very hungry at the time or I was just itching to start baking. so I could heat up the house. I swear it had a LIST of things that sounded amazing.

It was SO cold this morning I have already made 2 of the recipes I found one from the magazine and the other from one of the bloggers I follow and it is not even 10 am.

OK so while the blueberry buckle recipe sounded and looked awesome, I honestly have never heard of the term buckle, which when I just googled it; it is a New England based term for a cobbler, crisp etc. I’ve lived here my whole life, I am actually 4th and my children are 5th generation from the same town that I still live in. WHY does it not sound familiar to me?

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I am sharing it with all of you because it was that good and this is worth making; it was very easy and only takes about 30 minutes to bake; it is good warm or at room temperature and is just plain delicious.

Batter

2 cups all-purpose flour
¾ cup sugar
2½ tsp baking powder
¼ tsp salt
1 large egg
¾ cup milk
¼ cup butter, melted
2 cups fresh or frozen blueberries

Topping

½ cup sugar
1/3 cup all-purpose flour
½ tsp cinnamon
¼ cup butter, softened

Preheat oven to 375’

In a large bowl, whisk dry ingredients; flour, sugar, baking powder and salt.

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In another bowl whisk wet ingredients; egg, milk and melted butter until blended.

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Add wet ingredients to the dry ingredients, stir just to combine; fold in blueberries. Transfer to a greased 9-in square baking pan.

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In a small bowl mix sugar, flour and cinnamon; using a fork stir in the softened butter till crumbly. Sprinkle over batter.

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Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Best if you do not over bake. I tend to set my timer for 5 minutes less than what the recipe asks for just to make sure.

Cool on a rack in the pan and serve warm or at room temperature.

Recipe: Taste of Home magazine entered by Dianne van der veen, Plymouth MA

Being Frugal – It’s a good thing

Last weekend my refrigerator was severely overloaded; my house was full of people and I had a lot of “different” ingredients leftover after it was all said and done. I really hate throwing food away so I try to use up whatever is left over before it goes bad.  I love finding a recipe, buying the ingredients, making and eating whatever it may be.  I am sure I am not alone in this where you find yourself with some ingredients that generally are not found in your fridge very often.  I had some leftover Buttermilk, Blueberries (I forgot to put them out) and some Heavy Cream.  I was reading one of my magazines that I subscribe to this last week and came across a couple of recipes that uses some of my leftover ingredients; I guess it was meant to be.

 

Blueberry Muffins

Blueberry Muffins

 

Blueberry Scones

Blueberry Scones

 

 

 

 

 

 

 

 

 

So I made Blueberry Muffins and Blueberry Scones this morning and they are both really delicious! I have actually never made scones before. I have no idea what I was waiting for, they are very easy to make and they don’t have to be pretty; though I am sure I could have measured them out perfectly and formed them just right.  I did not, I just plopped them on the baking sheet and put them in the oven; 20 minutes later YUM!  Let’s just call my scones rustic and I am OK with it.

Blueberry Muffins

2 Cups AP flour

¼ Cup sugar

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

2/3 Cup Buttermilk

½ Cup Sour Cream

2 Eggs

3 + 2 TBS melted butter

1 6 ounce container blueberries

Sugar in the Raw for dusting after baking

Preheat oven 400’ grease 12 muffin cups, set aside

I tend to use my stand mixer for majority of my baking, but you need to be gentle with these dough’s, you don’t want to over mix them and you will need to fold in the blueberries so they do not turn to mush. With that being said, I used my stand mixer creature of habit.

Add all the dry ingredients to your bowl and stir together; set aside. Whisk together buttermilk, sour cream, eggs and 3 Tbs butter.  Add to flour mixture. Stir until just moistened. Do not over mix; batter should still be lumpy.  Gently fold in the blueberries.  Spoon batter into prepared muffin cups. Filling each three-fourths full; bake 18 minutes or until golden brown.

 

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Brush with remaining butter and sprinkle with Turbinado Sugar aka Sugar in the Raw. Don’t stress over this, if you don’t normally use it you don’t need to buy any just use regular sugar.

On our honeymoon 25 years ago we were introduced to sugar in the raw on the island of Barbados and have been using it every morning ever since; in his coffee and in my tea.

Cool in muffin cups on a wire rack for 5 minutes.  Make sure to let the muffins rest the 5 minutes so they don’t fall apart but do not wait too long that they become soggy.

Blueberry Scones

2 Cups AP flour

1 Tbs baking powder

½ tsp salt

2 Tbs sugar

5 Tbs cold unsalted butter

1 6 ounce container of blueberries

1 ¼ Cup heavy cream

Gently whisk dry ingredients together. Grate the butter on the course side of a box grater and add to the dry ingredients; gently toss to combine.  Fold the blueberries into the dry mixture.  Make a well in the center and pour the heavy cream in. Fold everything together just to incorporate; do not over mix.  Divide dough into 12 equal pieces and form into mounds.

Preheat over 400’ either use parchment or silpat lined baking sheet.  Bake 16-20 minutes or until tops are barley golden brown.

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