SOUR CREAM BLUEBERRY PIE

I randomly saw a friend while out and about one day, walking around the Fayetteville Square, and we started talking about food.
She told me about the Maine blueberries for sale at Ozark Natural Foods - and how amazing they are, small and flavorful. I promptly bought myself a package to experience them for myself,  and now I keep them in stock in the freezer - and always think of my friend when I use them.

SOUR CREAM BLUEBERRY PIE

FILLING
3/4 cup sugar
3 tablespoons flour
1 cup sour cream
2 eggs, beaten
1 teaspoon almond extract
2 cups blueberries
1 (9-inch) unbaked pie shell
TOPPING
1/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons brown sugar
4 tablespoons butter, softened

Heat oven to 375F.
TO MAKE THE FILLING
In a large bowl, mix together the sugar and the flour. Add sour cream, eggs and almond extract. Mix well. Stir in blueberries. Pour mixture into pie shell.
TO MAKE THE TOPPING
Combine flour, brown sugar and butter, mix well. Sprinkle evenly over filling.
Bake for 40 to 45 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, June 2002
www.arkansasonline.com/news/features/food/‎

YOGURT AND BLUEBERRY PANCAKES

I made these "yogurt and blueberry pancakes" in minutes for a busy Saturday morning - I was off to an exercise class and the kids all had friends sleeping over. Once I had worked out, kids were all returned to their respective homes, my daughter at horse riding, and my oldest at karate, it was time for Max and Mummy time. We found our way to the nearest coffee shop, excitedly placed our order, and then had to leave immediately because I had left my wallet at home! We finally made it back for our treats, although our "special time" was a little briefer than we had expected.

Max and Mama time!!

YOGURT AND BLUEBERRY PANCAKES

Put 1 1/2 cups self-raising flour and 1 teaspoon baking soda in a small bowl and whisk to combine. Add 1 egg and 1 1/2 cups Greek Yogurt, and whisk until smooth. Spray a large skillet with cooking spray and place over medium heat. Drop batter by 1/4 cupfuls into the skillet. Cook for 2 minutes, then drop blueberries onto each pancake. Flip and cook for a further 1 minute or until light brown and cooked through. Transfer to a plate and repeat with remaining batter.
Top pancakes with extra yogurt, a drizzle of honey and extra blueberries.
Enjoy!

Recipe adapted from Australian Better Homes and Gardens, April 2014
www.bhg.com/recipes/‎

BLUEBERRY MUFFINS

All of the kids recently had their well check-up at the Doctors office. The appointments were scheduled around the middle of the morning, so we were able to be a little more leisurely than usual for the first part of the day.
I made these Blueberry Muffins for breakfast, and even though they aren't terribly time consuming, it was lovely to have the extra time to put them together, and we all loved the generous amount of crumb topping sprinkled on top.

BLUEBERRY MUFFINS

CRUMB TOPPING
3/4 cup flour
3 tablespoons brown sugar
2 tablespoons sugar
1 teaspoon baking powder
pinch of salt
6 tablespoons butter, melted
MUFFINS
1 3/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
2 large eggs
1/2 cup canola oil
3/4 cup milk
1 teaspoon vanilla
1 1/2 to 2 cups blueberries

Heat the oven to 375F. Line 18 muffin cups with liners, or spray 2 muffin tins with cooking spray.
MAKE THE CRUMB TOPPING
In a medium bowl, combine the flour with the brown sugar, sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.
MAKE THE MUFFINS
In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with an electric mixer at low speed until combined. Beat in the milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the blueberries.
Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 25 to 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the blueberry muffins cool in the pan for 10 minutes before serving.
Enjoy!

Recipe adapted from Food & Wine, February 2007
www.foodandwine.com/

BANANA BREAD and LEMON BLUEBERRY RICOTTA POUND CAKE and SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

While Mum was visiting last summer, she spoiled her Grandchildren with lovely breakfasts each morning. Made from scratch pancakes and sausage, delivered on a tray to their room, while they enjoyed their morning in bed.
I thought I had better make more of an effort to provide interesting and delicious meals in the morning - although my kids have to come out to the kitchen to serve themselves.

BANANA BREAD

1/2 cup butter, at room temperature
1 cup sugar
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed, very ripe bananas
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chocolate chips

Heat oven to 350F.
Butter a 9 by 5 inch loaf pan, set aside.
In an electric mixer, fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.
In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture and mix until just combined. Add bananas, sour cream, and vanilla, mix to combine. Stir in chocolate chips, and pour into prepared pan.
Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour.
Let rest in pan for 10 minutes, then turn out onto a rack to cool.
Enjoy!

LEMON BLUEBERRY RICOTTA POUND CAKE

1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 cup ricotta cheese
1 1/2 cups sugar
3 eggs
1 teaspoon vanilla extract
1 tablespoon lemon zest
1 1/2 cups blueberries

Heat oven ot 325F.
Prepare a 9 by 5 inch pan, greasing the inside with butter, or baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt.
Use an electric mixer to beat together the butter, ricotta and sugar, on high speed for 3 minutes, until pale and fluffy.
Add the eggs one at a time, mixing on medium speed for one minute, after each addition. Mix in the lemon zest and vanilla extract.
Remove the bowl from the mixer and stir in the dry ingredients in 3 or 4 additions, until just incorporated. Do not over mix. Stir in the blueberries.
Pour the batter into the prepared loaf pan. Place on a baking sheet on the middle rack in the oven. Bake for 65 to 70 minutes, or until a wooden toothpick comes out clean. Remove from oven and let cool for 15 minutes in the pan. Run a dull knife around the edge of the cake to make sure it is separated from the pan. Gently remove the cake from the pan and let it cool completely on a wire rack.
Enjoy!
Note: I added 1/2 cup more blueberries than the recipe indicated - I like a lot of fruit! But it was too much batter for the loaf pan, so I made muffins with the extra.

Recipe adapted from Simply Recipes
www.simplyrecipes.com/recipes/lemon_blueberry_ricotta_p...‎

SOUR CREAM COFFEE CAKE WITH BROWN SUGAR STREUSEL

FOR THE STREUSEL
3/4 cup flour
1/2 cup packed, light brown sugar
1/2 teaspoon ground cinnamon
1/8 tablespoon salt
4 1/2 tablespoons of unsalted butter
FOR THE CAKE
1/2 cup sour cream, at room temperature
1 teaspoon vanilla extract
2 drops almond extract
1/2 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk, at room temperature
1 egg, at room temperature
1/4 plus 1/8 teaspoon salt
1 1/3 cups cake flour
1 teaspoon baking powder
1/8 teaspoon baking soda

MAKE THE STREUSEL
In a small bowl, stir the flour, brown sugar, cinnamon, and salt. Drizzle the melted butter over the dry ingredients and stir until well combined. The streusel should feel clumpy, not sandy. If it seems dry, add more melted butter.
MAKE THE CAKE
Position a rack in the center of the oven and heat the oven to 350F.
Lightly butter the bottom and sides of an 8-inch square metal cake pan. Line the bottom of the pan with parchment and butter the parchment. Dust the pan with flour, tapping out any excess.
In a small bowl, whisk the sour cream, vanilla and almond extract.
In a large bowl, cream the butter, sugar and egg yolk with a wooden spoon utnil blended, about 20 seconds. Using a whisk, whisk in the whole egg and salt and continue to whisk until the batter is smooth and the sugar begins to dissolve, about 30 seconds. Whisk in the sour cream mixture. Sift the cake flour, baking powder, and baking soda directly onto the batter. Whisk until the mixture is smooth and free of lumps.
Spread the batter evenly in the pan. Sprinkle the streusel over the batter, squeezing it with your fingertips to form small clumps. Bake until puffed and golden and a skewer inserted in the center of the cake comes out with only moist crumbs clinging to it, 28 to 30 minutes. Set the pan on a rack to cool for 15 minutes.
Run a knife between the cake and the sides of the pan. Invert the cake onto the rack and remove the parchment. Invert again onto a serving plate, so the streusel is on top. Let cool at least 10 minutes before serving. This cake is best served warm.
Enjoy!

Recipe adpated from Fine Cooking
www.finecooking.com/.../sour-cream-coffee-cake-brown-sugar-streusel....‎

HOT CURRIED FRUIT SALAD and BLUEBERRY OATMEAL CHEESECAKE MUFFINS and ORANGE BERRY COFFEE CAKES

The teachers breakfast, held in the week before school is out for Christmas, is among my all time favorite events to organize. It seems like such a small way to give back and to honor all they do for our kids, as I spend the school year, and to be honest, probably most of the summer, in appreciation for, and sending silent prayers of thanks to, our teachers.
I love that so many of the parents are super excited to contribute, taking the time and making the effort to shop, prepare, bake and deliver their version of gratitude, which always results in a beautiful assortment of dishes, pastries, fruit and breads.
I made the Hot Curried Fruit Salad and the Blueberry Oatmeal Cheesecake Muffins this year, and provided the Orange Berry Coffee Cakes last year.

HOT CURRIED FRUIT SALAD

1 (14 ounce) can of peach slices
1 (14 ounce) can of sliced pears
1 (14 ounce) can of pineapple chunks
1 (14 ounce) can of cherries
3/4 cup maraschino cherries
3 to 4 bananas, peeled and cut into slices
3/4 cup brown sugar
1 tablespoon cornstarch
1 tablespoon curry powder
1/2 cup melted butter

Heat oven to 350F.
Drain all fruit and place in a bowl. Mix together sugar, cornstarch and curry powder and add to fruit. Drizzle with butter and stir gently to combine. Pour into a greased 9 by 13 inch baking dish.
Bake for 40 minutes.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2005
www.arkansasonline.com/news/features/food/‎

BLUEBERRY OATMEAL CHEESECAKE MUFFINS

1 cup old-fashioned oats
1 cup buttermilk
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
2 tablespoons orange zest
1 cup flour
3/4 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, beaten
1/4 cup butter, melted
1 cup blueberries

Heat oven to 350F.
Combine oats and buttermilk in a small bowl, let stand for 10 minutes.
Beat cream cheese, sugar and orange zest with a mixer, until blended, set aside. Mix flour, brown sugar, baking powder, baking soda and salt in a large bowl.
Add egg and butter to oat mixtrue, stir until well blended. Add to dry ingredients, stir until just moistened. Gently stir in berries.
Spoon half the batter evenly into muffin cups lined with paper liners. Top each with a tablespoon of cream cheese mixture, cover with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted in centers comes out clean.
Enjoy!

Recipe adapted from Food and Family magazine, Fall 2012
www.kraftrecipes.com/‎

ORANGE BERRY COFFEE CAKES

2 cups flour
1 1/2 teaspoons cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup butter, softened
1/2 cup brown sugar
1/2 cup sugar
1 cup ricotta cheese
1 egg
1 tablespoon finely shredded orange peel
1 tablespoon orange juice
1/2 teaspoon vanilla
2 cups fresh cranberries, coarsely chopped
3 tablespoons finely chopped crystallized ginger
1 recipe orange glaze (below)

Heat oven to 350F. Grease 15 muffin cups, or line with paper liners.
In a bowl, combine flour, cinnamon, baking soda, baking powder and 1/4 teaspoon salt.
In a large bowl, beat butter and sugars with an electric mixer until fluffy. Beat in ricotta, egg, orange peel, orange juice and vanilla. Stir in flour mixture, just until combined. Fold in cranberries and ginger.
Fill muffin cups 2/3 full. Bake for 20 to 25 minutes or until a toothpick inserted near center comes out clean. Cool in pans for 5 minutes. Remove, cool slightly. Spoon on glaze.

ORANGE GLAZE
Combine 1 cup powdered sugar, 1 tablespoon orange juice and 1/2 teaspoon vanilla. Stir in 2 tablespoons of melted butter and 1/2 teaspoon shredded orange peel.
Enjoy!

Recipe adapted from Better Homes and Gardens, November 2012
www.bhg.com/recipes/‎

BANANA BLUEBERRY MUFFINS

For a Sunday, it is an exceptionally busy day. Apart from the usual activities - Church and going out to eat afterwards - we had Christmas parties (complete with Santa, and not to be missed) and a book party for the fabulous Local Flavor cook book localflavornwa.com/‎ which I, along with other people featured in the book, am cooking for.
These Banana Blueberry Muffins helped start the day off, and made me feel that I was focussing time and love on my family before the hectic progression of the day.

Local Flavor cookbook against a George Dombek background

BANANA BLUEBERRY MUFFINS

Heat oven to 375F.
Toss 1 1/2 cups frozen blueberries with 2 tablespoons flour. Stir together 2 1/4 cups flour, 2 teaspoons baking powder, 1/2 teaspoon cinnamon, and 1/4 teaspoon salt. Whisk together 1 cup mashed banana, 2 eggs, 3/4 cup brown sugar, 1/3 cup melted butter and 1/2 teaspoon vanilla extract, add to dry ingredients, stirring just until moistened. Fold in blueberries. Spoon into a lightly greased 12 cup muffin pan. Bake for 20 minutes, or until golden brown.
Enjoy!

Recipe adapted from Southern Living, November 2012
www.southernliving.com/food/‎

GIMLET and BLUEBERRY TARRAGON SPARKLERS and THE LUSTY LADY and OLD PAL and LYCHEE MARTINI

My husband enjoys a Gin and Tonic in the summer and a Bourbon and water in the winter, so on the nights we sip and savor a beverage at home, I experiment and mix up an interesting cocktail for myself. I'm accomplished at adapting a recipe to yield one - and on occasion I will mix two and deliver one to my neighbor.

GIMLET

1/4 cup gin
1 tablespoon plus 2 teaspoons fresh lime juice
1 tablespoon simple syrup
1/2 teaspoon Roses lime juice

Pour into a shaker filled with ice cubes. Cover, shake vigorously until outside of shaker is frosty.
Strain into a coupe glass, add 1 large ice cube.
Enjoy! Please share recipedoodle with your friends!

Recipe adapted from Bon Appetit, September 2012
www.bonappetit.com/recipes‎

BLUEBERRY TARRAGON SPARKLERS

1/2 cup blueberries
1/4 cup honey
2 tablespoons chopped fresh tarragon
ice
2 bottles of sparkling white wine

In a medium saucepan, bring blueberries, honey, 1/4 cup water and tarragon to a boil over medium heat. Stir until honey dissolves, about 3 minutes. Off the heat, muddle the blueberries and let stand for 20 minutes, strain and let cool. Spoon 1 tablespoon blueberry syrup each into 8 glasses. Add ice, then the sparkling wine.
Enjoy! Please let your friends know about reciepedoodle!

Recipe adapted from RachaelRay Magazine, July/August 2013
www.rachaelraymag.com/recipes/‎

THE LUSTY LADY

2 ounces gin
1/2 ounce lime juice
1/2 ounce agave nectar
3/4 ounce cranberry juice
3 to 4 dashes of lavender bitters

Fill a shaker with ice. Pour all the ingredients into a shaker. Shake until frothy.
Enjoy!

Recipe adapted from Scrappys Bitters
scrappysbitters.com/lavender/‎
I would love for you to share recipedoodle with your friends!

OLD PAL

3 tablespoons bourbon
2 tablespoons campari
2 tablespoons dry vermouth
1 lime twist

Combine bourbon, campari and dry vermouth in a cocktail shaker. Add ice and stir until shaker becomes frosty. Strain into a coupe glass. Garnish with a lime twist if desired.
Enjoy! I would love for you to share recipedoodle with your friends!

Recipe adapted from Bon Appetit, February 2012
www.bonappetit.com/‎

LYCHEE MARTINI

ice cubes
3 ounces vodka
2 ounces lychee juice
splash of vermouth
2 lychees for garnish

In a cocktail shaker filled with ice, add vodka, lychee juice and vermouth. Shake until chilled. Pour into a martini glass and garnish with lychees.
Enjoy! and please share recipedoodle with your friends!

Recipe adapted from Danny Boome and The Food Network, 2008
http://www.foodnetwork.com/recipes/rescue-chef/lychee-martini-recipe/index.html

BLUEBERRY ZUCCHINI BREAD

I am fortunate to have the most incredible women in my life - friends and family, near and far, old and new!

The saying is "it takes a village" - I believe not only to raise a child, but also to enable a woman to reach her full potential and live her best life.

The women in my life lift me up, keep me grounded, support me in good and bad, give me love, lend me their ears and shoulders, guide me, advise me, accept me, watch my children and my back.

There are many in my "village", each one bringing her own individuality, to encompass all parts of life, even during the hurtful times. It is then I believe the most valuable lessons can be learned, and the most personal growth achieved.

I made this Blueberry Zucchini Bread one morning for a friend who came to the house to give me a makeover, I felt beautiful and confident when she had finished. The "pretty" in my village.

BLUEBERRY ZUCCHINI BREAD

2 cups flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
3 eggs
3/4 cup canola or vegetable oil
1 teaspoon vanilla extract
2 cups shredded zucchini
1 cup blueberries

Heat oven to 350F. Lightly coat the bottom of 8 4-inch mini loaf pans, or 1 9-inch pan with cooking spray, set aside.
In a large bowl combine flour, sugars, baking soda, cinnamon, salt and baking powder, set aside. In another bowl, mix eggs, oil, and vanilla extract. Add to flour mixture and stir until combined. Gently stir in zucchini and then blueberries.
Spoon batter into prepared pans. Bake about 20 to 25 minutes for mini pans, or about 1 hour for larger pan, or until golden brown and a toothpick inserted into the center of each comes out clean. Allow to cool in pan 10 minutes before removing. Serve warm or let cool completely before slicing.
Enjoy!

Recipe adapted from Parents, May 2011
www.parents.com › The Latest from Parents Magazine

RUSTIC FIG AND RASPBERRY MINI CROSTATAS and RUSTIC BLUEBERRY AND NECTARINE TART

Both the Fig and Raspberry Crostata, and Blueberry Nectarine Tart make a fun, fruity, flavorful and fresh finish to a wonderful meal.

RUSTIC FIG AND RASPBERRY MINI CROSTATAS

FOR THE DOUGH
1 2/3 cups flour
3/4 cup whole wheat flour
1/4 cup plus 1/2 tablespoon sugar
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons cold butter, cut into small pieces
FOR THE FILLING
2 cups of fresh figs, quartered
1 1/2 cups fresh raspberries
1/3 cup plus 2 tablespoon sugar
3 tablespoons plus 1 teaspoon honey
1 tablespoon fresh thyme, roughly chopped
2 teaspoons finely grated orange zest
3 tablespoons plus 1 teaspoon graham cracker crumbs
2 tablespoons cold butter, cut into small pieces
1 1/2 tablespoons cream

MAKE THE DOUGH
Put the flours, sugar, cinnamon and salt in a food processor. Add the butter and pulse in short bursts until the mixture resembles coarse meal. Add 3 tablespoons cold water and pulse. If the mixture seems dry, add water 1 tablespoon at a time pulsing until the dough just starts to come together. Turn the dough out onto a clean work surface, gather it together, and portion it into ten 2 1/2 ounce rounds. Flatten them into disks, wrap individually in plastic, and refrigerate for at least 2 hours.
When ready to bake, heat the oven to 400F and line 2 baking sheets with parchment paper.
MAKE THE FILLING
In a medium bowl, lightly toss the figs, raspberries, 1/3 cup of the sugar, the honey, thyme, and orange zest until combined.
ASSEMBLE AND BAKE THE CROSTATAS
Sprinkle each round of dough with 1 teaspoon graham cracker crumbs, leaving a 1/2 inch border. Put a generous 1/4 cup of the fig mixture in the center of each dough round, mounding the fruit. Top each tart with a butter slice.
Fold the edges of the dough over some of the fruit to create a 1 inch rim, leaving the center exposed. Work your way around, pleating the dough as you go. With a pastry brush, brush the crust of each crostata with cream and sprinkle the crusts and filling with the remaining 2 tablespoons sugar.
Bake until the crostatas are golden brown, 30 to 35 minutes.
Transfer the baking sheets to racks to cool for about 5 minutes.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/

RUSTIC BLUEBERRY AND NECTARINE TART

1 1/2 cups flour, plus more for dusting
10 tablespoons cold butter, cut into small pieces
1/4 cup plus 3 tablespoons sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 egg yolk
2 cups blueberries
3 nectarines, peeled, pitted and cut into 1/2 inch pieces
3 tablespoons cornstarch

Mix flour, butter, 3 tablespoons sugar and salt, until mixture resembles coarse meal. In a small bowl, whisk together cream and egg yolk, and then add to flour mixture and mix just until clumps of dough form. Firmly press dough into a 6" disk, cover with plastic wrap, and chill until firm, about 1 hour.
Heat oven to 375F. Working on a large sheet of floured parchment paper, roll out dough into a 12" circle, transfer dough and parchment to a large baking sheet.
In a large bowl, toss together blueberries, nectarines, remaining 1/4 cup sugar and cornstarch until well coated. Pile fruit mixture onto dough, leaving a 2" border around the edges.
Fold outside dough about 1/2" over fruit to form an outside edge, being sure to seal any holes, and bake 20 minutes. Reduce heat to 350F, continue baking until fruit is bubbly and crust is golden brown, 25 to 40 minutes more. Serve warm or at room temperature.
Enjoy!

Recipe adapted from O Magazine, August 2011
www.oprah.com/.../Easy-Pie-Recipes-Summer-Pie-Recipes-for-Begin...

BIG AND BUTTERY CHOCOLATE CHIP COOKIES and BLUEBERRY DROP BISCUIT COBBLER and BANANA SPLIT CAKE

Cookies, Cake and Cobbler - three sweet ways to celebrate an end of summer sleep over.
I baked up a storm amidst the storm of my kids and a bunch of their friends.


BIG AND BUTTERY CHOCOLATE CHIP COOKIES

1 cup butter, softened
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoon of vanilla extract
2 2/3 cups flour
1 1/4 teaspoons baking soda
1 teaspoon salt
1 package of semisweet chocolate chips
2 cups coarsely chopped walnuts, toasted

In a large bowl, cream the butter, brown sugar, and sugar until light and fluffy. Beat in the eggs and vanilla. Combine the flour, baking soda and salt, gradually add to creamed mixture and mix well. Stir in chocolate chips and walnuts.
Shape quarter cupfuls of dough into balls. Place in an airtight container, separating layers with waxed or parchment paper, cover and refrigerate 12 hours or overnight.
To bake, place dough balls 3 inches apart on parchment paper lined baking sheets.
Press a shallow indentation in the center of each with your thumb, reshaping sides to smooth any cracks. Let stand at room temperature for 30 minutes.
Bake at 400F for 10 to 12 minutes or until edges are golden brown. Cool for 2 minutes before removing from pans to wire racks, cool.
Enjoy!

Recipe adapted from Taste of Home, June/July 2012
www.tasteofhome.com/recipes‎

BLUEBERRY DROP BISCUIT COBBLER

1 1/2 cups plus 3 tablespoons flour
3 tablespoons plus 1 cup of sugar
1 1/2 teaspoons of baking powder
1/2 teaspoon of salt
6 tablespoons of chilled, unsalted butter, cut into 1/2 inch pieces
1/2 cup plus 1 tablespoon of creme fraiche
6 cups of fresh blueberries
2 tablespoons of fresh lemon juice
1 tablespoon of finely grated lemon zest

Heat the oven to 375F.
Whisk 1 1/2 cups flour, 3 tablespoons of sugar, baking powder, and salt in a large bowl. Add butter, using your fingertips, incorporate until only pea sized lumps remain. Gently mix in creme fraiche. Knead in bowl until a biscuit like dough forms, 5 to 7 turns.
Combine remaining 1 cup sugar, remaining 3 tablespoons flour, berries, juice, and zest in a large bowl. Toss to coat. Pour into an 8 by 8 glass baking dish or divide among six 6-ounce ramekins.
Scatter biscuit topping over berries.
Bake cobbler until juices are thick and bubbling and topping is cooked through and a deep golden brown, 20 to 25 minutes for ramekins, 45 to 50 minutes for baking dish.
Let cool for at least one hour.
Enjoy!

Recipe adapted from Bon Appetit, August 2012
www.bonappetit.com/recipes‎

BANANA SPLIT CAKE

1 1/2 cups graham cracker crumbs
1 cup sugar, divided
1/2 cup butter, melted
2 packages (8 ounces each) of cream cheese, softened
1 can (20 ounces) of crushed pineapple in juice, drained
4 bananas
2 packages (3.4 ounces each) vanilla instant pudding
2 cups cold milk
2 cups thawed whipped topping
1 cup chopped pecans

Mix crumbs, 1/4 cup sugar and butter, press onto bottom of 13 by 9 inch pan. Freeze for 10 minutes.
Beat the cream cheese and remaining sugar with mixer until well blended. Spread carefully over crust, top with pineapple. Slice 4 bananas, arrange over pineapple.
Beat pudding mixes and milk with a whisk for 2 minutes. Stir in 1 cup of whipped topping. Spread over banana layer in pan. Top with remaining whipped topping. Refrigerate 5 hours. Just before serving top with nuts.
Enjoy!

Recipe adapted from Kraft Foods, Best Loved Quick and Easy Recipes
www.kraftrecipes.com/‎

RIESLING SANGRIA and CHERRY TOMATOES STUFFED WITH MARINATED FETA and SHRIMP AND SCALLOPS WITH LEMONY SOY and TWO POTATO SALAD WITH CREME FRAICHE and BAKED BEANS WITH BACON BREADCRUMBS and BLUEBERRY FIELDS SALAD and FRENCH COCONUT PIE

We take a camping trip with friends and their families every year, booking a group camp site months in advance, planning meals and looking forward to the weekend we get to spend in the beautiful Ozark National Forest, with some of the most fabulous people we know.
We take turns laying meals out on the picnic tables, and when it's our time for our shift, you can bet I have prepared as much in advance as I am able to. Nothing is better than the smell of the campfire, eating outdoors, and not spending all of my time cooking. My husband smoked ribs this year, and I blended a cocktail, prepared a couple of appetizers, mixed up a salad and two other side dishes and baked a pie.
Between the discovery of our "instant" tent - which literally pops up in a matter of minutes, my casual camp cooking style, and the fact that the kids all play from morning until night, it has become one of the most pleasant and relaxing vacations we take.

RIESLING SANGRIA

1 (750ml) bottle of riesling
1 1/2 cups of white cranberry-peach juice
1/2 cup peach schnapps
3 tablespoons fresh lemon juice
2 tablespoons sugar
1 teaspoon vanilla extract
2 (1/2 inch thick) lemon slices
2 (1/2 inch thick) orange slices
2 fresh peaches, cut into wedges
10 fresh raspberries
3 cups of ice cubes

Mix the wine, white cranberry-peach juice, schnapps, lemon juice, sugar and vanilla in a large pitcher. Stir in the lemon slices, orange slices, peaches and raspberries.
Chill, covered, overnight. Stir in the ice and serve.
Enjoy!

Recipe adapted from Add Another Place Setting, Recipes from the Junior League of Northwest Arkansas
www.amazon.com › ... › Regional & International › US Regional‎

CHERRY TOMATOES STUFFED WITH MARINATED FETA

1 7 to 8 package of feta cheese, cut into 1/2 inch cubes
2 tablespoons olive oil
1 tablespoon shallot, finely chopped
1 teaspoon chopped fresh oregano
1 pound of cherry tomatoes
12 pitted kalamata olives, halved lengthwise

Toss cubed feta, oil, shallot and oregano in a small bowl. Season to taste with salt and pepper. Cut 12 tomatoes crosswise in half, scoop out tomato pulp with small spoon or melon baller. Place tomatoes cut side up, on a serving plate. Sprinkle with salt and pepper.
Place a piece of marinated feta, and an olive half in each cherry tomato. Drizzle with additional olive oil if desired.
Enjoy!

Recipe adapted from Bon Appetit, July 2009
www.bonappetit.com/recipes‎

SHRIMP AND SCALLOPS WITH LEMONY SOY

1 1/2 cups soy sauce
1 cup mirin
1 cup sake
2 lemons, thinly sliced
2 jalapenos, thinly sliced
1 pound shrimp, shelled and deveined
1 pound scallops

In a dish, combine the soy sauce with the mirin, sake, lemon slices and jalapenos.
Thread the shrimp and scallops onto skewers and add them to the marinade, turning to coat.
Refrigerate for 30 minutes, turning once halfway through, then drain.
Light a grill and oil the grates. Brush the shrimp and scallops with oil and grill over high heat, turning once or twice, until lightly charred, about 4 minutes.
Enjoy!

Recipe adapted from Food and Wine, June 2012
www.foodandwine.com/‎

TWO POTATO SALAD WITH CREME FRAICHE

1 1/2 pounds of small red potatoes, halved
1 1/2 pounds peeled sweet potatoes, cut into 1 inch pieces
3 tablespoons white vinegar
3/4 cup creme fraiche
1/4 cup chopped fresh chives
salt and freshly ground black pepper to taste

Place potatoes in a large saucepan, cover with water, bring to a boil, reduce heat and simmer for 18 minutes, or until tender.
Drain. Place potatoes in a large bowl. Drizzle with vinegar, toss gently to coat. Let cool to room temperature.
Combine creme fraiche, chives and salt and pepper, stirring with a whisk. Add to potatoes, tossing gently to coat.
Enjoy!

Recipe adapted from Cooking Light, May 2003
www.cookinglight.com/food/recipe-finder/‎

BAKED BEANS WITH BACON BREADCRUMBS

1 tablespoon vegetable oil
12 ounces smoked ham, diced
1 onion, chopped
2 garlic cloves, minced
1 1/2 cups ketchup
3/4 cup brown sugar
1/2 cup molasses
1/4 cup whole grain mustard
1/8 cup worcestershire sauce
1 tablespoon hot pepper sauce
salt and freshly ground black pepper
2 to 3 cans of navy beans, drained and rinsed
4 to 5 slices of bacon
1/2 cup panko breadcrumbs
1/2 teaspoon crushed red pepper flakes

Heat oven to 350F.
Heat oil in a large heavy pot over high heat, add ham, onion and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, brown sugar, molasses, mustard, worcestershire and hot pepper sauce. Season to taste with salt and pepper.
Let sauce simmer until slightly thickened, about 10 to 15 minutes. Stir beans into sauce.
Cover and bake beans until juices are bubbly and thickened, about 1 1/2 to 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10 to 15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon of bacon drippings.
Coarsely chop bacon, place in a food processor with reserved drippings and panko breadcrumbs. Pulse until bacon is finely chopped, season with salt and pepper.
Remove beans from oven. Heat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8 to 10 minutes.
Enjoy!

Recipe adapted from Bon Appetit, June 2012
www.bonappetit.com/recipes‎

BLUEBERRY FIELDS SALAD

1 cup chopped walnuts
1/2 cup balsamic vinegar
1/3 cup blueberry preserves
1/3 cup olive oil
spring greens and baby spinach mix
2 cups fresh blueberries
1 cup crumbled blue cheese

Heat walnuts in a small skillet over medium-high heat, stirring constantly, 5 minutes or until toasted and fragrant.
Whisk together balsamic vinegar, blueberry preserves and olive oil, and salt and freshly ground pepper to taste.
Combine walnuts, greens, blueberries and blue cheese in a large bowl. Drizzle with desired amount of vinaigrette and toss to combine.
Serve immediately with remaining vinaigrette.
Enjoy!

Recipe adapted from Southern Living, February 2012
www.southernliving.com/food/‎

FRENCH COCONUT PIE

Pastry for 9 inch pie, unbaked
3 eggs
1 cup sugar
1 teaspoon vanilla extract
1/4 cup buttermilk
1/4 cup butter, melted
1 cup coconut

Heat oven to 325F.
In a mixing bowl, beat eggs until fluffy, add sugar, vanilla, buttermilk and butter.
Add coconut, mix thoroughly.
Pour mixture into pie shell and bake until golden brown, about 45 minutes.
note: crust will cook to a crisper texture if pie is placed on the bottom rack.
Enjoy!

ROSE SANGRIA WITH PINEAPPLE AND GUAVA and ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO and POTATO CRUSTED SALMON WITH HERB SALAD and BLUEBERRY BUTTERMILK ORANGE TART

We had been trying to find a time to have dinner with friends, and after many attempts we finally established a time.
Our Son and their Daughter had been best of friends in Pre-School, but had moved to different Elementary schools and then their family spent a year in Austria, so we lost touch a little.
It was wonderful to reconnect with them and with another dear family who had recently moved back to the area from Cincinnati.
On the day we determined, I was picking up my son from camp, a 5 hour round trip, so I made sure to keep the menu quick and uncomplicated. Nevertheless, the simple meal was greatly enriched by seeing friends and the fascinating conversation.

ROSE SANGRIA WITH PINEAPPLE AND GUAVA

1 750 ml bottle of rose wine
8 ounces of light rum
24 ounces of pineapple juice
24 ounces of guava nectar
4 cinnamon sticks
2 cups 3/4 inch cubes of fresh pineapple
2 oranges, halved through stem end, thinly sliced crosswise
ice cubes

Mix wine, rum, pineapple juice and guava nectar together in a large pitcher. Add cinnamon sticks, pineapple and orange slices.
Cover and chill at least 6 hours or overnight. Fill glasses with ice, pour sangria over.
Garnish with orange slices if desired, and serve.
Enjoy!

ASPARAGUS WITH POACHED EGG AND CRISPY PROSCIUTTO

1 1/2 tablespoons of olive oil
4 slices of prosciutto, cut into strips
1 1/2 pounds of asparagus, tough ends trimmed
salt and freshly ground black pepper
4 eggs
1/2 cup parmesan cheese strips
2 tablespoons of fresh basil leaves, sliced

Heat oven to 425F.
Heat 1/2 tablespoon of the oil in a skillet over medium high heat. Scatter prosciutto strips in an even layer in the skillet, cook until crisp, about 2 minutes, turning pieces as they crisp. Drain on a paper towel.
On a large baking sheet, toss asparagus with remaining 1 tablespoon of oil and arrange in an even layer. Sprinkle with salt and pepper to taste. Roast 12 minutes, until tender and lightly browned.
While asparagus is roasting, poach the eggs.
Divide asparagus among 4 plates, season with salt and pepper. Place a poached egg on each serving. Top each with crispy prosciutto, shaved parmesan and basil.
Enjoy!

Recipe adapted from Red Book Magazine
se by Ingredient ... - Redbook

POTATO CRUSTED SALMON WITH HERB SALAD

2 to 3 cups of frozen shredded hash brown potatoes, thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons flour
salt and freshly ground black pepper
4 8-ounce salmon fillets
1/4 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons olive oil
herb salad mix

In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil. potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes. Carefully flip the salmon and cook for 1 to 2 minutes longer. Using a fish slice, transfer the salmon to plates.
Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Enjoy!

Recipe adapted from Food and Wine
www.foodandwine.com/‎

BLUEBERRY BUTTERMILK ORANGE TART

PASTRY
500g flour
1/2 cup sugar
1/2 teaspoon salt
300g butter, melted
FILLING
1 1/2 cups sugar
3 eggs
1 1/4 cups buttermilk
1/2 cup cream
zest of 2 oranges
juice of 1 orange
120g butter, melted
1/4 cup flour
1/4 teaspoon freshly grated nutmeg
1 1/2 to 2 cups of blueberries

PASTRY
Heat oven to 180C.
Mix flour, sugar and salt together in a bowl. Add melted butter and mix with a wooden spoon. Press into tart pan and bake about 10 minutes or until light golden brown.
FILLING
Whisk the sugar and eggs together. Add remaining ingredients except blueberries and whisk until smooth. Place blueberries in the pre-baked shell and pour filling over. Bake about 40 to 45 minutes, or until filling is set. Cool.
Enjoy!
NOTE: a pan size was not specified, I used a 10 inch one, and had crust and filling left over, which I made into mini tarts.

Recipe adapted from New Zealand House and Garden
www.nzhouseandgarden.co.nz/‎

BUTTERSCOTCH MARBLE BLONDIE DROPS and CHEWY CHOCOLATE CHIP COOKIES and BLUEBERRY CHEESECAKE BLONDIES and CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

I am always looking for an excuse to bake, and love to share my cooking with friends. It's one way to show my fondness and affection for the lovely people in my life, and its less for me to have around the house to indulge in.
When a friend thought of the perfect book to lend me, I returned her copy with Butterscotch Marble Blondie Drops, when our neighbors moved out of town, I baked them Chewy Chocolate Chip Cookies for the long car ride, when a friend invited us over for a play date, I arrived with Blueberry Cheesecake Blondies, when I hosted friends for lunch, I served Chocolate Coffee Toffee Oatmeal Cookies. There really must be a baked good for every occasion.

BUTTERSCOTCH MARBLE BLONDIE DROPS

4 ounces of semisweet chocolate, chopped
2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups brown sugar
2 teaspoons vanilla extract
3 eggs

Heat oven to 350F.
Line 2 baking sheets with parchment paper.
Melt chocolate in the microwave, or over a double boiler.
Sift the flour, baking powder and salt into a medium bowl, set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, brown sugar and vanilla until smooth. Add the eggs and mix until blended.
On low speed, add the flour mixture, mixing just until incorporated.
Drop tablespoons of dough 3 inches apart on the baking sheets.
Drizzle about 1/2 teaspoon of the melted chocolate over the top of each cookie. Using a small sharp knife, gently swirl the chocolate to marbleize it.
Bake 1 sheet of cookies at a time for 10 minutes, or until the tops feel soft but set and the edges are lightly browned. Cool the cookies on the baking sheets for 10 minutes. Transfer to a wire rack to cool.
Enjoy!

Recipe adapted from The Morning News, August 2005

CHEWY CHOCOLATE CHIP COOKIES

125 grams of butter, softened
3/4 cup brown sugar
1 egg
1 cup of flour
1/4 cup of cocoa powder
1/2 teaspoon baking soda
1/2 cup dark chocolate chips

Stir butter and sugar together in a bowl, don't over mix. Stir in the egg.
Add dry ingredients and mix to combine. Stir in chocolate chips. Chill for 1 hour.
Heat oven to 180C. Line 2 oven trays with baking paper.
Place tablespoonfuls onto oven trays, leaving space for cookies to expand. Bake for 10 to 12 minutes or until golden.
Cool on trays.
Enjoy!

Recipe adapted from Next magazine, September 2011

BLUEBERRY CHEESECAKE BLONDIES

1 1/2 cups flour
pinch ground cinnamon
1/2 cup sugar
6 ounces of cream cheese, at room temperature
1 teaspoon vanilla extract
1 egg yolk
6 tablespoons butter
1 cup white chocolate chips
1 batch of Fresh Blueberry Jam (recipe follows)

Heat oven to 350F.
Coat a 9 inch square baking pan with cooking spray or with butter and flour.
In a bowl, stir together the flour, cinnamon and sugar. Beat in cream cheese and vanilla until thoroughly combined.
Beat in egg yolk, mixing until combined, set aside.
In a saucepan over low heat, melt butter and white chocolate chips together, stirring constantly until smooth.
Stir melted mixture into cream cheese mixture and mix well.
Transfer to a prepared pan and spread into an even layer. Spread blueberry jam over batter.
Bake 30 to 35 minutes or until edges are golden brown and center is set.
FRESH BLUEBERRY JAM
1 cup blueberries
2 tablespoons sugar, or to taste
1/2 teaspoon fresh lemon juice, or to taste
1 teaspoon of corn starch

Mash berries, using the back of a spoon, until coarsely mashed. Add sugar and lemon juice and mix well, taste and adjust sugar and lemon juice as necessary. Add cornstarch mixed with a little water.
Enjoy!

Recipe adapted from the Arkansas Democrat Gazette, June 2010
www.arkansasonline.com/news/features/food/‎

CHOCOLATE COFFEE TOFFEE OATMEAL COOKIES

1/4 cup boiling water
1 teaspoon instant coffee powder
1 1/3 cups brown sugar
1 cup butter
1 egg
1 1/2 teaspoons vanilla
3 cups oats
1 1/4 cups flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1 (8 ounce) package milk chocolate toffee bits
3/4 cups chocolate chips
3/4 cup white chocolate chips

Heat oven to 350F.
Line cookie sheets with parchment paper.
Dissolve coffee in boiling water, cool to room temperature.
In a large bowl, beat sugar and vegetable oil spread on medium speed of electric mixer until creamy. Add egg, beat well. Beat in coffee and vanilla. Combine oats, flour, slat and baking soda, mix well. Gradually add to creamed mixture, beating well after each addition. Stir in toffee bits and both chocolate chips.
Drop dough by tablespoons 2 inches apart onto cookie sheets, bake 8 to 10 minutes just until golden brown. Cool 1 minute on cookie sheets, transfer to wire racks, cool completely.
Enjoy!

Recipe adapted from The Morning News, October 2004

CITRUS TOPPED DOUBLE BLUEBERRY MUFFINS

I made these muffins for the first morning of summer vacation. The kids had friends over and everyone loved them - I even overheard, it was one of the best breakfasts ever. When I asked my Son what he liked so much about them, he said they were sweet, with a good texture (I'm not kidding) and that they were exceptional right out of the oven, but not so great the next day.
It could have been because of the small sweet Maine blueberries, or because of the sweet sticky blueberry preserves, or it could just be the sweet taste of freedom of summer vacation, either way, I think they will be an often requested breakfast item.

CITRUS TOPPED DOUBLE BLUEBERRY MUFFINS

2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 eggs
3/4 cup buttermilk
6 tablespoons butter, melted
1 cup blueberries
1/2 cup blueberry preserves
1 teaspoon finely shredded orange peel
1 teaspoon finely shredded lemon peel
2 tablespoons sugar
2 tablespoons melted butter

Heat oven to 375F.
Line twelve muffin cups with paper liners, set aside.
Stir together flour, 3/4 cup sugar, baking powder and salt in a medium bowl. Make a well in the center of flour mixture.
Whisk together eggs, buttermilk, and 6 tablespoons of the melted butter, add to the dry mixture. Stir until just moistened. Fold in blueberries. Remove 1 cup of batter.
Spoon remaining batter into prepared muffin cups, filling about half full. Spoon 2 teaspoons of the blueberry preserves into the center of each muffin. Top with remaining batter to cover the preserves. Bake 20 to 25 minutes, until golden and a toothpick inserted in the middle comes out clean.
Stir together orange peel, lemon peel and the 2 tablespoons of sugar. Remove the muffins from the oven, brush with the 2 tablespoons of melted butter and sprinkle with the citrus sugar mixture.
Cool in muffin cups on a wire rack for 15 minutes.
Enjoy!

Recipe adapted from Better Homes and Gardens, March 2013
www.bhg.com › Food › Recipes from the Magazine‎