It was The Mossyrock Blueberry Festival this weekend. That is where my sister and brother-in-law's family has been growing blueberries since 1940. Because of this, my sister is often called on to bring a "Blueberry Dessert" for community events and has come up with this quick, easy and never-fail recipe for Blueberry Cobbler.
Wisten's Blueberry Cobbler
Oven at 375-400 degrees - use a 9 x 13 inch cake pan.
Combine:
1 1/2 cup sugar
1/2 cup flour
A "dash" of cinnamon and
a "trace" of salt
Pour over and toss with:
8-12 cups of fresh (or frozen) blueberries that have been mixed with
3 Tablespoons of lemon juice and
1/4 cup of melted butter
Pour your berry mixture into the 9 x 13 baking dish and put in the oven and bring to "bubbly" - about 20 minutes or so until the mixture is juicy and the berries have begun to burst.
Take your pan out of the oven and add the cobbler topping mix below:
For the topping mix:
2 cups flour
4 teaspoons baking power
2 Tablespoons of sugar
1/2 teaspoon of salt
Combine with:
1/2 cup melted butter (don't have it so hot that it "cooks" the egg mixture)
1 egg beaten in 2/3 cup milk.
DON'T ADD THE LIQUID INGREDIENTS TO DRY INGREDIENTS OF THE TOPPING UNTIL RIGHT BEFORE YOU ARE READY TO PUT IT OVER THE BERRIES.
Drop in tablespoon-fulls over the berry mixture and bake another 20 minutes or until golden brown. Serve with ice cream.
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Sunday, August 2, 2009
Thursday, July 23, 2009
Blueberry Tortilla Wraps
I found this recipe in an old magazine - I will admit I haven't tried it, but I think that it might be quite a tasty treat to take along on a picnic for dessert.
The recipe was co-sponsored by Mission 98% Fat Free Tortillas and the US Highbush Blueberry Council . I haven't poked around their website much but they seem to have some unique recipes for anything blueberry that you could want - beverages, breakfast, desserts, main dishes, salads, sauces and soups - make sure you take a look!
Creamy Minted Blueberry Tortilla Wraps (serves 8)
Combine in a small bowl and beat until well blended (set aside):
8 oz. Philadelphia brand "Light" cream cheese (the original recipe calls for "fat free", but seriously, that stuff is like rubber!) (make sure it's at room temperature)
2 Tbsp lime juice (roll your lime on the counter before you cut it and you'll get more juice from it. You might also use a little itty bit of lime zest here too)
2-3 Tbsp. chopped FRESH mint (or less to taste)
1/4 tsp ground cinnamon
A couple tsp. of sugar or honey or Splenda if desired
Toss together in a smaller bowl:
3 cups fresh blueberries
1 cup diced mango or pineapple, drained
Heat an ungreased skillet or griddle over medium heat. Take your tortillas (one at a time) and warm for about 10 seconds on a side - you want them pliable, not toasted .
4 Mission 98% fat free Burrito Size Flour Tortillas
Spread each tortilla with one quarter of the cheese mixture then distribute one cup of the blueberry mixture over the bottom three-quarters of the tortilla, leaving the top with the cheese only. Gently press the fruit into the cheese. Fold in both sides of the tortilla about one inch then roll up snugly toward the cheese end. To serve, slice each wrap in half on a slight diagonal cut. If you are going to pack them for a picnic, wrap each whole one in waxed paper or plastic cling wrap and cut when you get to your destination.
Ideas for additions or changes -
The recipe was co-sponsored by Mission 98% Fat Free Tortillas and the US Highbush Blueberry Council . I haven't poked around their website much but they seem to have some unique recipes for anything blueberry that you could want - beverages, breakfast, desserts, main dishes, salads, sauces and soups - make sure you take a look!
Creamy Minted Blueberry Tortilla Wraps (serves 8)
Combine in a small bowl and beat until well blended (set aside):
8 oz. Philadelphia brand "Light" cream cheese (the original recipe calls for "fat free", but seriously, that stuff is like rubber!) (make sure it's at room temperature)
2 Tbsp lime juice (roll your lime on the counter before you cut it and you'll get more juice from it. You might also use a little itty bit of lime zest here too)
2-3 Tbsp. chopped FRESH mint (or less to taste)
1/4 tsp ground cinnamon
A couple tsp. of sugar or honey or Splenda if desired
Toss together in a smaller bowl:
3 cups fresh blueberries
1 cup diced mango or pineapple, drained
Heat an ungreased skillet or griddle over medium heat. Take your tortillas (one at a time) and warm for about 10 seconds on a side - you want them pliable, not toasted .
4 Mission 98% fat free Burrito Size Flour Tortillas
Spread each tortilla with one quarter of the cheese mixture then distribute one cup of the blueberry mixture over the bottom three-quarters of the tortilla, leaving the top with the cheese only. Gently press the fruit into the cheese. Fold in both sides of the tortilla about one inch then roll up snugly toward the cheese end. To serve, slice each wrap in half on a slight diagonal cut. If you are going to pack them for a picnic, wrap each whole one in waxed paper or plastic cling wrap and cut when you get to your destination.
Ideas for additions or changes -
- Use lemon juice instead of lime juice -
- Add a tsp. of poppy seeds instead of the mint.
- Sprinkle the filling with sunflower seeds (shelled, of course!) before you wrap it.
- Use diced peaches instead of mangos
Wednesday, July 9, 2008
Lemon-Blueberry Cream Pie
I got this recipe out of a Better Homes & Gardens magazine years ago before blueberries were the "favored fruit" - It is, quite honestly, one of the best pies I've ever had. Fresh blueberries are folded into a thick lemony filling that's been given a little more tang and richness with sour cream. Best eaten the day it's made, make your best pastry pie shell for this pie, but if "push comes to shove" I think that a graham cracker crust would be OK too.
(BTW, If you don't have a microplane grater, get one. If nothing more, just for grating lemon rind. Then grate all the rind off the lemons as they come in the house - put it in the freezer wrapped in plastic wrap - it will last for a month or so - put it in salad dressings, on chicken or fish - works on limes, oranges too - and although I've never used it - fresh nutmeg) Anyhow, I digress - here is the recipe for Lemon-Blueberry Cream Pie
LEMON BLUEBERRY CREAM PIE
Ingredients:
1 cup sugar
3 Tbsp. cornstarch
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cut up
1 Tbsp finely grated fresh lemon peel
1/4 cup fresh lemon juice
1 8oz. carton sour cream
2 cups fresh blueberries
1 9-inch baked pie shell
Sweetened whipped cream (optional)
Lemon slices, to garnish (optional)
To make the filling:
In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover with plastic wrap and cool. When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices.
Number of servings: 8
(BTW, If you don't have a microplane grater, get one. If nothing more, just for grating lemon rind. Then grate all the rind off the lemons as they come in the house - put it in the freezer wrapped in plastic wrap - it will last for a month or so - put it in salad dressings, on chicken or fish - works on limes, oranges too - and although I've never used it - fresh nutmeg) Anyhow, I digress - here is the recipe for Lemon-Blueberry Cream Pie
LEMON BLUEBERRY CREAM PIE
Ingredients:
1 cup sugar
3 Tbsp. cornstarch
1 cup milk
3 egg yolks, beaten
1/4 cup butter, cut up
1 Tbsp finely grated fresh lemon peel
1/4 cup fresh lemon juice
1 8oz. carton sour cream
2 cups fresh blueberries
1 9-inch baked pie shell
Sweetened whipped cream (optional)
Lemon slices, to garnish (optional)
To make the filling:
In a saucepan combine 1 cup sugar and cornstarch. Add milk, egg yolks, butter or margarine, and 1 tablespoon lemon peel. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Remove from heat; stir in lemon juice. Transfer to a bowl; cover with plastic wrap and cool. When cool, stir sour cream and blueberries into mixture; pour into baked pastry shell. Cover and chill at least 4 hours. If desired, stir a little lemon peel into sweetened whipped cream. Pipe or spoon atop pie. Garnish with lemon slices.
Number of servings: 8
Wednesday, April 16, 2008
Blueberry Sour Cream Cake
Although I don't have any pictures of this cake, I've made it and remember that it was delicious. It is made in a spring form pan So it is somewhat like a coffee cake but more a dessert, I think.
BLUEBERRY SOUR CREAM CAKE - serves 8 - from the kitchen of M.T.
CAKE BASE:
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 cup butter, soft(room temp)
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 cups fresh blueberries, picked clean of any stems, etc. Rinse if they are dusty (**do not confuse dust with the white, waxy coating on the outside of blueberries which is called "bloom." This is part of the berry's natural defense mechanism, which protects the berries from sunlight, holding in valuable moisture and extending their shelf life. Bloom is completely natural and not at all harmful. You should not try to wash it off your berries. Raspberries sometimes have bloom as well, though it's not as prevalent as with blueberries.)
CUSTARD:
2 cups sour cream (I would NOT use fat free)
2 eggs
1/2 cup granulated sugar
1 tsp vanilla
Preheat oven to 350 degrees. Grease (with butter) a 9 or 10 inch springform pan.
1. Combine flour and baking powder - set aside.
2. In a medium size bowl, cream the butter & sugar until smooth. Blend in the egg and vanilla, then blend in the flour mixture.
3. Pour the batter into your springform pan.
4. Top the batter with the blueberries
5. Make your custard topping by combining the sour cream, eggs, 1/2 cup of sugar and the tsp of vanilla. Blend well; pour over the blueberries.
6. Bake for 1 hour at 350 degrees or until the edges are lightly browned. Let it sit for at least an hour at room temperature before you remove the outer ring of your springform pan.
** Info on the white coating on blueberries came from QueryCat.com where you can search for over 5,000,000 questions and answers - quite the neat site, I think.
BLUEBERRY SOUR CREAM CAKE - serves 8 - from the kitchen of M.T.
CAKE BASE:
1 1/2 cup flour
1 1/2 tsp. baking powder
1/2 cup butter, soft(room temp)
1/2 cup granulated sugar
1 egg
1 tsp vanilla
2 cups fresh blueberries, picked clean of any stems, etc. Rinse if they are dusty (**do not confuse dust with the white, waxy coating on the outside of blueberries which is called "bloom." This is part of the berry's natural defense mechanism, which protects the berries from sunlight, holding in valuable moisture and extending their shelf life. Bloom is completely natural and not at all harmful. You should not try to wash it off your berries. Raspberries sometimes have bloom as well, though it's not as prevalent as with blueberries.)
CUSTARD:
2 cups sour cream (I would NOT use fat free)
2 eggs
1/2 cup granulated sugar
1 tsp vanilla
Preheat oven to 350 degrees. Grease (with butter) a 9 or 10 inch springform pan.
1. Combine flour and baking powder - set aside.
2. In a medium size bowl, cream the butter & sugar until smooth. Blend in the egg and vanilla, then blend in the flour mixture.
3. Pour the batter into your springform pan.
4. Top the batter with the blueberries
5. Make your custard topping by combining the sour cream, eggs, 1/2 cup of sugar and the tsp of vanilla. Blend well; pour over the blueberries.
6. Bake for 1 hour at 350 degrees or until the edges are lightly browned. Let it sit for at least an hour at room temperature before you remove the outer ring of your springform pan.
** Info on the white coating on blueberries came from QueryCat.com where you can search for over 5,000,000 questions and answers - quite the neat site, I think.
Sunday, February 10, 2008
Vickie's Blueberry Upside Down Cake
This recipe is from the blog The Moveable Feast. Vickie is a personal chef, a teacher, a spinner & knitter. I always enjoy reading her blog. She kindly agreed that I could share her Blueberry Upside Down Cake with you."The recipe came from one of my old faithful books Farm Journal's Country Cookbook. I have had this book for years and years. The recipes in the book are pretty simple and I do think that sometimes that less is more and simple is right. There is a reason for KISS (Keep It Simple Stupid). Cake mix makes this a quickie dessert"
-Blueberry Upside-Down Cake Serves 9
1/4 cup butter or margarine
1/2 cup sugar
2 cups fresh or frozen unsweetened blueberries, thawed
2 tsp grated lemon peel (divided in half)
1 (8 1/2 oz) pkg. yellow cake mix
1/2 cup heavy cream (whipped)
Melt butter in 8" square baking pan. Sprinkle sugar evenly over butter.
Mix blueberries and 1 tsp lemon peel; sprinkle over sugar. Prepare yellow cake mix according to package directions, stirring in 1 tsp of lemon peel at end of mixing. Spread batter over berries. Bake in moderate oven (375) for 30 minutes or until cake tests done. Let stand 10 minutes. Turn out on platter. Serve warm. Top with whipped cream at the table if you wish.
Editor's note - your standard box cake mix is anywhere from 16-18 ounces, so if you're going to use all of a "regular" cake mix, I would think that you should double your fruit, butter & sugar AND use two 8" baking pans or a standard 9x13 cake pan.
Wednesday, August 15, 2007
Farmgirl's Blueberry Breakfast Bars
One of my very favorite blogs to read is Farmgirl Fare. Susan has a wonderful way with words and her photographs of her Missouri farm are beautiful. The stories of all her many animals are most entertaining and a great way to start the day.She is also a very good cook and has a blog about her kitchen garden and a blog that she shares with two other bakers called A Year in Bread. All three blogs have lots of yummy recipes in them. How she manages to find time to do all this and run her farm, I'll never know, but she has graciously given me permission to reprint her Blueberry Breakfast Bar recipe. They are a great way to start the day and even better after dinner with a scoop of French Vanilla Ice Cream.
Farmgirl's Blueberry Breakfast Bars (Makes 12 to 16 large bars)
Bottom Layer:
2 cups old-fashioned oats
3/4 cup all-purpose flour (she uses Heartland Mill organic)
3/4 cup (packed) light brown sugar
1/4 teaspoon baking soda
1/4 teaspoon salt
10 Tablespoons (1 stick + 2 Tbsp/5 ounces) butter, melted
1 teaspoon pure vanilla extract
Top Layer:
1 cup all-purpose flour
1/2 cup (packed) light brown sugar
1/2 cup (1 stick/four ounces) butter or natural vegetable oil sticks (she uses Earth Balance, I used real butter)
Middle Layer
3-1/2 cups fresh or frozen blueberries
1 teaspoon pure almond extract
3/4 cup granulated sugar
3 Tablespoons all-purpose flour
1/2 teaspoon nutmeg (1/4 tsp. if freshly ground)
For the Bottom Layer:
Heat the oven to 425 degrees F. Grease a 9" x 13" pan. In a large bowl, combine the oats, flour, brown sugar, baking soda, and salt. Stir in the melted butter and vanilla until thoroughly combined. Press this mixture evenly into the bottom of the pan with your fingers. (You can use the bottom of a stainless steel measuring cup to help make the crust flat and even.)
For the Top Layer:
Place the flour, brown sugar, and butter or vegetable oil sticks in a small bowl and use a fork, pastry blender, or your fingers to combine until the mixture resembles large crumbs (some pea-sized clumps are okay). Set aside.
For the Middle Layer:
Place the blueberries in the bowl you mixed the Bottom Layer in and toss them with the almond extract. Pour them evenly over the Bottom Layer in the pan. Combine the sugar and flour and sprinkle it evenly over the blueberries. (Even when wet or frozen, the sugar/flour mixture wouldn't stick to my big fat blueberries when I tried tossing it with them. If yours will, just toss the sugar/flour mixture with the blueberries and then pour the whole mixture over the Bottom Layer in the pan.)
Sprinkle the Top Layer evenly over the blueberry mixture. Bake at 425 degrees F for 15 minutes, then lower the oven temperature to 350 degrees F and bake for another 20 to 25 minutes, until the top is golden, and the edges are starting to brown. Let cool in pan on a wire rack. Store in a cool place or refrigerate. Bars may also be frozen.
Susan has also experimented using other fruit instead of all blueberries - these versions make a more "fruity" bar less suited to eating out of hand than the plain ones. To use apple follow the following for the middle layer: 2 cups fresh or frozen blueberries, 3 generous cups unpeeled chopped apples (about 5 small/19 oz), 3/4 cup granulated sugar, 3 Tablespoons all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon freshly ground nutmeg (1/2 teaspoon if pre-ground)
For a peach version, use two cups of small peach chunks and three cups of blueberries. They will take slightly longer to bake and should be refrigerated to keep from getting too mushy.
Thank you, Susan for letting me share your Blueberry Breakfast bars with my readers!
Recipe and photograph Copyright 2006 FarmgirlFare.com
Saturday, August 4, 2007
Blueberry Buckle
If you "Google" Blueberry Buckle, it comes up with 133,000 entries! It is the first blueberry recipe that I made, and probably the one I have cooked the most. This particular one is from All Recipes.com, a fantastic collection of recipes, menus, tips & ideas all under one "roof"
The Blueberry Buckle recipe I made originally came from the "Betty Crocker" cookbook. I probably own over 50 cookbooks, and that is still the one I reach for the most. That recipe always seemed a bit 'heavy' to me, I'm not sure if I mix it too much or what - but I have two cups of fresh blueberries just waiting in the 'fridge to try out this recipe tomorrow -
BLUEBERRY BUCKLE
Preheat oven to 375 degrees. Grease 9" baking pan.
INGREDIENTS
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING: (*Mix this up before you start your cake mix - put it in freezer so it's nice & crumbly)
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
DIRECTIONS
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com
Editor's notes: Out of curiousity, I checked out the Betty Crocker recipe this morning - this is exactly the same recipe for the cake, but the author of this recipe made more struesel topping - which I always did too. I also doubled the cinnamon in the topping. The other thing that was different was mixing the milk & the dry ingredients alternatively. Mine baked for exactly 49 minutes. See how the berries seem to just "melt". It was very tasty.
The Blueberry Buckle recipe I made originally came from the "Betty Crocker" cookbook. I probably own over 50 cookbooks, and that is still the one I reach for the most. That recipe always seemed a bit 'heavy' to me, I'm not sure if I mix it too much or what - but I have two cups of fresh blueberries just waiting in the 'fridge to try out this recipe tomorrow -
BLUEBERRY BUCKLE
Preheat oven to 375 degrees. Grease 9" baking pan.
INGREDIENTS
1/4 cup butter, softened
3/4 cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups fresh blueberries
TOPPING: (*Mix this up before you start your cake mix - put it in freezer so it's nice & crumbly)
2/3 cup sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup cold butter
DIRECTIONS
In a small mixing bowl, cream butter and sugar. Beat in the egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in the blueberries. Pour into greased 9-in. square baking pan.
For topping, combine the sugar, flour and cinnamon in a bowl; cut in butter until crumbly. Sprinkle over blueberry mixture. Bake at 375 degrees F for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
ALL RIGHTS RESERVED Copyright 2007 Allrecipes.com
Editor's notes: Out of curiousity, I checked out the Betty Crocker recipe this morning - this is exactly the same recipe for the cake, but the author of this recipe made more struesel topping - which I always did too. I also doubled the cinnamon in the topping. The other thing that was different was mixing the milk & the dry ingredients alternatively. Mine baked for exactly 49 minutes. See how the berries seem to just "melt". It was very tasty.
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