Blueberry Crumble

I asked my husband to bring home blueberries from Costco, days ago.  As each day went by, I thought of all those blueberries and what I was going to do with them but nothing happened.  I am rational and did not want to lose these beauties so I decided to make a Crumble.  Crumbles are basically the same and this one is no different.  They are usually good and this one is no different.

Blueberry Crumble 

I found the recipe on delish.com and made a few changes but basically this is it.

English: A pack of blueberries from a organic ...

English: A pack of blueberries from a organic farm co-op program. (Photo credit: Wikipedia)

  • 2 1/2 cups fresh or frozen blueberries , or other fruit
  • 1 tablespoon sugar
  • 1 tablespoon gluten-free flour mix
  • 1 tablespoon(s) orange juice
  • 1 cup Crumble  (below)

Directions

  1. Preheat oven to 400 deg F.
  2. Toss berries with sugar, flour and juice
  3. Place in a casserole or pie plate and cover with the delicious crumble.

Ingredients for Crumble


  • 1 1/2 cup(s) old-fashioned rolled oats

  • 3/4 cup walnuts, chopped
  • 1/2 cup  brown sugar
  • 1/3 cup(s) brown rice flour (your choice)
  • 3/4 teaspoon cinnamon
  • 3 tablespoons canola oil

Directions

  1. Combine oats, nuts, brown sugar, flour and cinnamon in a medium bowl and stir until well blended. Drizzle oil over the dry ingredients and stir until evenly moistened.  Place on top of berry mixture.
This is linked to Mop It Up Mondays              Mealtime Mondays           My Meatless Mondays       Slightly Indulgent Tuesday

Cranberry Apple Walnut Cake

I love to bake and I have not been doing too much of it.  Usually, I bake for my husband.  I rarely eat what I bake but he makes up for that.  The problem, I do have, is that with only two of us, at home, it is for special occasions, I make the chocolate and the cookies, pies or cakes.  For my husband, it is coffee cakes, nut cakes, and tons of muffins.  They are all easy to do and I am limited but I love to bake, anyway.

I decided to surprise my husband with what I hoped would become a favorite cake.  This cake can be made with many variations.  In fact, the original recipe from Better Homes and Gardens is for a cranberry pear cake.  I changed it to an apple – cranberry walnut cake because I have apples handy.  I would like to make it with pears and use another dried fruit or maybe fresh cranberries, when in season.  Of course, the nuts can be changed as well.  Even the seasoning lends itself to the fruit selected.  Cinnamon and pumpkin pie spice sounded right for the apples.

Cranberry-Apple-Walnut Cake

Ingredients

cups gluten-free flour mixture

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 pumpkin pie spice

2 tablespoons margarine

3/4 cup granulated sugar

1/4 cup  brown sugar

2 eggs

 1  cup Rice Dream

1 cup dried cranberries

2 apples, peeled and diced

3/4 cup chopped walnuts

1/2 cup additional gluten-free flour

Directions

Preheat oven to 350 degrees F.

Grease and flour a  9-inch baking pan.

Combine 2 cups of the  GF flour mix, baking powder, cinnamon, and pumpkin pie spice.

In a large bowl beat the margarine on medium to high

Ocean Spray Craisins brand dried cranberries

speed for 30 seconds. Beat in sugars.

Beat in eggs, one at a time, beating well after each.

Add flour mixture alternately with Rice Dream beating on low after each addition until combined.

In a bowl mix cranberries, apple, and walnuts with remaining 1/2 cup flour. Stir into batter. Spoon into prepared pan.

Bake for  50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes .

This is linked to Gluten-Free Wednesdays        Cozy Home Party     Trick or Treat Tuesday         Pennywise Platter 

Crazy Sweet Tuesday       Full Plate Thursday             Slightly Indulgent Tuesdays     Cast Party Wednesday           Sweet Treats Thursday        Sweet Tooth Friday



Passover Blondies with Chocolate Chips

The first two days of Passover are over and frankly, I am exhausted.  They were wonderful days, filled to the brim.  We had our youngest son with his little ones, over and they happily dominated our days and most important the seder.  To see such little kids know so much about what is done and participating is heartwarming.  The youngest, not yet two fell in love with the potatoes.  Every time, she came into the living room, she had a raw potato in each hand.  This was cute until her 4 year old brother threw a potato at her.   It didn’t faze her.  No more potatoes for a while.

The seders are always enriching.  Going through the rituals do bring us to a closer understanding of what our ancestors went through and how brave they were.

Right now, I am ready to go to sleep although, I doubt that is going to happen.  I will be back, hopefully with some  more of the dishes, I made.  We did eat well.

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The kids ate these up with gusto and so did we. 

Pesach Blondies

Ingredients:

1 cup sugar
1 cup brown sugar
1 cup oil

4 eggs
2 teaspoons vanilla sugar

3 teaspoons baking powder
1 cup potato starch
3/4 cup ground almonds .
1 cup chocolate chips (I added more)


Method:

Preheat oven to 350 degrees F and grease a 9x 13 pan.

Mix eggs, sugars, and oil together. Add  vanilla, potato starch and baking powder.

Mix until each ingredient is incorporated into the batter.
Add chocolate chips and mix into batter.  (Mine went to the bottom.)

Pour into pan and bake for 35 minutes or until a sharp knife comes out clean.
Cool completely.  Cut into squares.  I made  32 squares.
I guess these can be iced but they are rich and easy to pick up and stay clean.  That is a consideration with little kids all over the house.
This is linked to Sweet Temptations      

Passover Cabbage Potato Cakes

I decided to audition a few recipes before the holiday.  Since, I printed this up, a few weeks ago, and have kept looking at it, saying, “I must make this,” I decided to do just that.  This is a good recipe to multi-task.  While the potatoes cook, chop and brown your vegetable. Everything can come together, at about the same time, in that way.  These were a success and I am going to make them in smaller tins for my grandchildren.  I think, they will enjoy, their own little potato cabbage cakes.

Passover Cabbage Potato Cakes

Ingredients:

1 cup cabbage, shredded and then chopped smaller

3 potatoes, peeled and boiled and mashed

2 carrots, peeled and diced

1 large onion, diced

1 egg

1 tablespoon olive oil

salt and pepper to taste

1/3 cup potato starch

1/2 teaspoon baking powder

Method:

Preheat oven to 375 degrees F.

Spray muffin tins with cooking oil.

Chop onions and carrots in a food processor.  I used my mini processor from my immersion blender to get small pieces, not as tiny as in my full sized food processor.  If you do not have this option, I suggest, chopping by hand.

Peel potatoes and cut into quarters.  Place in a boiling pot of water. (carefully)  Cook for 15 – 20 minutes until soft enough to mash.

While potatoes are cooking, heat olive oil in skillet and saute onions and carrots until onions are softened.

Add cabbage to carrots and onions.

Drain potatoes and mash.  Add other vegetables to potatoes.

Add dry ingredients and mix into potatoes.  Add wet ingredients and mix well.  Add eggs and oil and combine with potato mixture.  Add salt and pepper and mix in.

Using a quarter cup, scoop the potato mixture into the muffin tins.  Top with a little chopped parsley.

Bake for 25 minutes until lightly browned.

I think, you will really enjoy these.

This is linked to Real Food Wednesdays        Pennywise Platter
Around My Family Table

Sweet Potatoes and Dried Pears – Side

This turned out to be an incredible experiment.  It was one of my last-minute deals when I had to use up some produce, pronto.  I had a few sweet potatoes and no immediate plans for them.  We had come to the point that they were talking to me.

SP (sweet potato):  Why did you buy us?

Me: To eat, of course.

SP: So, why are we sitting in the corner of the hydrator with celery, of all things.  Don’t you know, we generally are not friends with celery unless you are making a savory salad and then their crunch makes them endearing.

Me:  Hmmmm, savory salad sounds good but I was thinking hot, a nice hot dish and sweet, not savory.

SP:  That is fine with us.  Just do it.  If you leave us any longer, we are going to get ugly and then you might throw us in the garbage.

Me:  Garbage?  Of course not.  You are the diamonds of the hydrator.  No garbage for you.

SP: Then, it is time to warm us up.  Do you have any idea how cold it is, in here?

Me; Refrigerators are supposed to be cold.

SP:  Then you live in one.  We want out. We want a nice warm oven or stove burner to live in or on.

Me:  I have had enough of your complaining.  You are off to become part of a dish with yummy honey and you had better like it.

SPs:  Cheering.

I knew, I wanted something really easy to do with these “fresh” sweet potatoes.  I did my thing and opened up the cabinet and saw honey and there was my recipe.  I also had taken out some dried apricots and pears, a short while before, so I removed the dried pears.  Here, you try it.

Sweet Potatoes and Dried Pears

Ingredients

2 – 3 medium large sweet potatoes, cut into slices about 1/2 inch thick

6 dried pear slices

1 tablespoon

2 tablespoons honey

Method

Preheat oven to 400 degrees F.

In a casserole with about 1/2 inch water, layer sweet potatoes and dried pears.

Drizzle honey over them.  I did it by layer.

Bake at 400 degrees for 20 minutes.

Remove from oven and mix so that the top layer is now in the water.

Bake for another 10 – 20 minutes until sweet potatoes are cooked through but not falling apart.

The dried pear goes beautifully with the sweet potatoes but my guess is that almost any dried fruit or fresh fruit would also be delicious.

This is linked to Everyday Mom’s Meals      Savory Sundays    Cast Party Wednesday     Pennywise Platter

Mashed Potato Casserole

Paula Deen is known for her Buttah and fattening and unhealthy recipes.   Despite this, she is one good cook and her recipes are worth following with a few changes.

Although now, with her medical diagnosis, hopefully changes will be made.  This is one of those recipes which I happen to love.  There are ways to cut back and I tend to do this with any recipe, not only Paula’s.  I crossed out what I changed so you can see the differences.  If you want to, you can cut the cheese down, even more.

Mashed Potato Casserole

Ingredients:

 2 cups mashed potatoes

1/2 cup sour cream  (cut to 1/4 low fat)

1 small onion, sliced thin

1 small bell pepper, sliced thin

8 tablespoons butter  (one tablespoon margarine)

1 1/2 cups grated Cheddar   (1 cup)

Method:


Spread mashed potatoes evenly on bottom of casserole dish.
Preheat oven to 350 degrees F.

Layer sour cream evenly over top of potatoes

Saute onion and bell pepper in margarine and place over sour cream.

Slice potatoes and layer over onions and bell peppers.

Finally top with shredded cheddar cheese.

Bake for 25 to 30 minutes.

Yum,

This is linked to Everyday Mom’s Meals

Cheese Puffs

I decided to “really” cook for myself, this morning.  Breakfast is a funny meal.  I rarely bother to make anything more complicated than eggs, yet this is my favorite meal.  Maybe, that is why, we have breakfast for dinner, so often.

Cooking for myself does not mean complicated or time-consuming.  This was neither but it does take the resolve to stay in the kitchen and mix and bake.  It means shredding cheese or chopping it small.  It means, having your smoke alarm beeping and scaring your neighbors and it means cleaning cookie sheets and bowls.

Despite this, these are a treat and I am glad, I have some extras.

Cheese Puffs  (adapted from Taste of Home – Comfort Cookbook)

Ingredients

  • 1 cup water
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1 cup all-purpose flour or Gluten-free
  • 4 eggs
  • 1 cup shredded Gouda
  • 1/4 cup spicy mozzarella
  • 1 tablespoon honey mustard
  • 1/4 cup grated Parmesan cheese

Directions

  • Preheat oven to 425 degrees F.
  • In a large saucepan, bring the water, butter, salt and cayenne to a boil. Add flour all at once and stir until a smooth ball forms.
  • Remove from the heat; let stand for 5 minutes.
  • Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny.
  • Stir in cheese and mustard.
  • Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Sprinkle with Parmesan cheese.  (I forgot Parmesan.)
  • Bake at 425° for 15-20 minutes or until golden brown. Serve warm or cold. Yield: 4 dozen.

This is linked to See Ya In the Gumbo  Hearth and Soul      Cast Party Wednesdays

4 C Cookies – chocolate, cinnamon, coffee and caramel

I told a friend, I would make cookies for her daughter’s engagement party.  I don’t make fancy, frosted cookies so I debated what I should make.  I have been looking at old recipes that we liked.  This is one of them.  My guess is that most people can’t turn down a good chocolate cookie.  I used both caramel and chocolate chips plus coffee and cinnamon, in the cookies.

I found this on King Arthur’s Flour.  I am always successful there.  Try their chocolate chip cookies and brownies.  

Double Dark Mocha Drops (Slightly adapted)

  • 1/2 cup melted margarine

  • 1/3 cup granulated sugar

  • 1/4 cup light brown sugar

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 tablespoon instant coffee

  • 1 teaspoon ground cinnamon

  • 1  egg

  • 1 teaspoon pure vanilla extract

  • 1/4 cup Dutch Dark Cocoa

  • 1 1/4 cups all-purpose flour

  • 2 cups chips: caramel and chocolate (I had more chocolate than caramel, only about 1/2 cup caramel)

    Directions

1) Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.

2) Combine the melted butter, sugars, baking soda, salt, espresso powder, and cinnamon in a mixing bowl.

3) Beat until the mixture is smooth.

4) Add the egg and vanilla, and again beat until thoroughly combined. The mixture will look a bit grainy; that’s OK.

5) Beat in the cocoa.

6) Add the flour, beating slowly to combine.

7) Add the chips, mixing until they’re well-distributed.

8) Drop the dough by teaspoonfuls onto the prepared baking sheets. A teaspoon scoop works very well here. If the dough begins to stick, simply dip the scoop in cold water. Space the cookies at least 1″ apart.

9) Bake the cookies for 7 to 8 minutes; the cookies should seem barely done. If you attempt to pick an oven-hot cookie off the baking sheet, it’ll fall apart.

10) Allow the cookies to cool right on the baking sheet.

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Maple Butter Blondie Dessert

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There was a time that everyone called for brownies………well, they still do.  We also hear the cheers for Blondies and I believe they are as beloved as Brownies.

Funny, as a child, it was not brownies that I asked for.  It was eclaires filled with a rich custard.  Cream filled cookies was second and Mallowmars was third.

Maple Butter Blondie Dessert (Applebee’s) adapted from Food.com
Ingredients:

1 1/2 cups Flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/4 sticks margarine  
1 1/2 cups packed  brown sugar
2  eggs
1 1/2 teaspoons vanilla
1/2 cup white  chocolate chips
1/2 cup butterscotch chips
1 cup chopped pecans

Maple Sauce - 1 1/3 cups sugar, 1 cup whipping cream, 2/3 cup margarine, 2 teaspoons maple flavoring

Method:

Preheat oven to 350 degrees.  Grease a 9 x 13 pan.

In the mixer, blend margarine and brown sugar. Sift flour into a bowl.

Add baking powder, flour , baking powder, salt, vanilla and eggs. Set aside.

Mix in flour .

Mix in chips and nuts.

Bake at 350 degrees for  25 minutes.  Top should be firm when you touch the center.

For sauce:  Combine ingredients in a small saucepan and bring to a boil.  Cover for 3 minutes and remove from heat and add maple flavoring.

While warm,  cut in twelve pieces.

Place Blondie on plate.  Top with ice cream and then with sauce.  Sprinkle with additional chopped nuts. Yummy delicious.  (I skipped the nuts.)

T his is linked to Sweets for Saturday       Sweet Treat Thursday

CookbookSundays

 

Lemon Blueberry Loaf

While, I am enjoying the cold weather fruits, I do miss our summer crops.  The beauty of blueberries is that frozen blueberries work in baking.  I am nervous, each time I use them, thinking there will be too much liquid in the batter but the blueberries stay intact and we get to bite into them and taste that juice.  It may not be exactly the same as fresh blueberries but they are good and we get to have our blueberries in the winter months.

The tartness of the lemon plays off the blueberries and makes for a favorite cake.  Usually, I turn my loaf cakes into muffins or mini-cakes but this time, I stayed true to the loaf form.  There is something to be said about slicing a loaf.  It is certainly easier than slicing a bundt cake.  I feel, I have more control over the size of the slices, but that may just be me.

I brought a little sunlight into our kitchen with this cake.

Lemon Blueberry Loaf   adapted from Joy of Baking

Ingredients:

1 1/2 cups  gluten-free flour mix

1 teaspoon baking powder

1 1/2 teaspoons xanthan gum

1/4 teaspoon salt

6 tablespoons margarine, room temperature

3/4 cup  granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup milk

1 cup fresh or frozen blueberries

Lemon Glaze:

1/4 cup (50 grams) granulated white sugar

2 tablespoons fresh lemon juice

Method:

Preheat oven to 350 degrees F  and place the oven rack in the center of the oven. 

Spray with a non stick vegetable spray) the bottom and sides of a loaf  pan (9 x 5 x 3 inch).

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). 

Add the sugar and continue to beat until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. 

Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup  of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze.

 Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

This bread is best served on the day it is made.  (I don’t think it will last, longer than that.

Makes 1 loaf.