Blueberries

My friend Sara and I were talking about blueberry recipes the other day and it made me want to find more to add to my collection. I didn't used to like blueberries AT ALL, but we went to a farm to pick some a while ago and the blueberries there were divine. Mom made a blueberry cobbler and I couldn't find the recipe she used, but I found this one that's similar for a blueberry crisp by Martha Stewart. If you're in the mood for a good blueberry desert, I highly recommend this.

Blueberry Crisp

Martha Stewart

This crisp has a loose and juicy filling. If you would prefer a thicker filling, add an extra teaspoon of cornstarch.

INGREDIENTS

For the filling

• 6 cups (3 pints) blueberries

• 1/2 cup sugar

• 1 tablespoon cornstarch

• 1 teaspoon fresh lemon juice

• 1/4 teaspoon coarse salt

For the topping

• 3/4 cup all-purpose flour

• 1/2 cup rolled oats (or chopped nuts, such as almonds)

• 1/2 teaspoon baking powder

• 1/2 teaspoon coarse salt

• 3 ounces (6 tablespoons) unsalted butter, softened

• ⅓ cup sugar

DIRECTIONS

Preheat oven to 375°. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch squarebaking dish.

Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Lemon Bread

This recipe is from my Better Homes and Gardens cookbook. We've made this recipe twice in the past week and love it! I especially like that it only requires 1 lemon. It's great as dessert or a breakfast bread.

1 3/4 c. flour
3/4 c. sugar
2 tsp. baking powder
1/4 tsp. salt
1 beaten egg
1 c. milk
1/4 c. cooking oil or melted margarine
2 tsp. finely shredded lemon peel (about 1 whole lemon peeled, remember to do this before juicing the lemon!)
1 Tbls. lemon juice
1/2 c. chopped almonds or walnuts
2 Tbls. lemon juice (opt)
1 Tbls. sugar (opt) (I actually used powdered sugar, not granulated, to form more of a glaze)

1. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch pan; set aside. In a medium bowl stir together the flour, the 3/4 c. sugar, baking powder, and salt. Make a well in center of flour mixture. Set aside.

2. In another medium bowl combine the egg, milk, oil, lemon peel, and the 1 tablespoon lemon juice. Add the egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy) Fold in nuts. Spoon the batter into the prepared pan.

3. Bake at 350 for 50-55 minutes or until toothpick inserted comes out clean. If desired, stir together the 2 Tbsp lemon juice and 1 Tbsp sugar. While bread is still in the pan, brush lemon-sugar mixture over the top of the loaf. Cool in a pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before serving.

Melt-in-Your-Mouth Sugar Cookies

1 1/4 c. soft margarine
2 c. sugar
2 eggs

Beat until fluffy. Mix together, slowing beating in an additional
1/2 c. milk

Then add:
5 c. flour
1 tsp salt
4 tsp baking pwdr
1 tsp nutmeg

Bake at 325 degrees for 8-10 minutes. Watch closely. At 4 minutes they will be slightly shiny on top. When they stop being 'shiny' they are done! Let them sit on the sheet for a minute, then move to a cooling rack. They will fall apart if you move them too soon and will seem like they're not done. This is not the case-- this is what makes them so soft and yummy.

I'll make a lemon glaze (couple tbsp lemon juice mixed with some powdered sugar until reaches desired consistency) and put on top. Delicious!

Given to me by Heather Anderson

Glaze for Cake

She uses any recipe for a Lemon Glaze. Here is one from BettyCrocker.com if you like this one:


Tart Lemon Glaze
2 cups powdered sugar
1/4 cup butter or margarine, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice

Mix together until smooth. Poke holes into cake with long fork. Pour on glaze and allow it to cool for 20 min.

Millie's Cream Cheese Pound Cake

My friend brought this to a going-away brunch the other day and it's delicious! The recipe is an old Italian Grandma's (Millie), so you know it automatically good. I asked her for the glaze recipe too, so I'll add that when I get it. Enjoy!

3 sticks butter, softened
8 oz. cream cheese, softened
3 cups sugar
6 eggs
1 tsp. salt
2 tsp. vanilla
3 cups flour

Preheat oven to 325 degrees.
Beat together butter and cream cheese. Add rest of ingredients. Butter loaf or bundt pan. Bake for 45-60 minutes or until it tests done. Remove from pan.

The most amazing cinnamon rolls you'll ever try!!

These cinnamon rolls are seriously amazing. Everyone always loves them and asks me for the recipe. So.... i guess I'll be nice and share my secrets.... :)

1/4 c. warm water

1/4 c. butter, melted

1/2 (3.4oz) package instant vanilla pudding mix

1 c. warm milk

i egg, room temp

1 tbsp white sugar

1/2 tsp salt

4 c. bread flour

1 (.25oz) package active dry yeast

1/4 c. butter, softened

1 c. brown sugar

4 tsp ground cinnamon

3/4 c. chopped pecans

1/2 (8 oz) package cream cheese, softened

1/4 c. butter, softened

1 c. confectioners' sugar

1/2 tsp vanilla extract

1 1/2 tsp milk

1. In bread machine: combine water, melted butter, vanilla pudding, warm milk, egg, 1 tbsp sugar, salt, bread flour, and yeast. Set machine to dough cycle, press start.

** if you don't have a bread machine... like me.... :( ... just mix ingredients like you would for any bread.. let yeast sit in warm milk for 10-15 minutes until foamy, then add other ingredients and mix.

2. When dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 17x10 inch rectangle. Spread with softened (i do it with melted) butter. In a small bowl, stir together brown sugar, cinnamon, and pecans. Sprinkle brown sugar mixture over dough.

3. Roll up dough, beginning with long side. Slice into 16 one-inch slices and place in buttered 9x13 pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees.

4. Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners sugar, vanilla and milk. Remove rolls from oven and top with frosting.

** at least in utah, these cinnamon rolls are usually done after about 10-12 minutes from my experience. Then again it could be crappy college ovens as well. Just make sure to watch them carefully.